2-Acetylpyridine

2-Acetylpyridine
Names
Preferred IUPAC name
1-(Pyridin-2-yl)ethan-1-one
Other names
1-(Pyridin-2-yl)ethanone
1-(2-Pyridinyl)ethanone
Methyl 2-pyridyl ketone
Identifiers
3D model (JSmol)
ChemSpider
ECHA InfoCard 100.013.051 Edit this at Wikidata
UNII
  • CC(C1=NC=CC=C1)=O
Properties
C7H7NO
Molar mass 121.139 g·mol−1
Density 1.08 g/mL
Melting point 8 to 10 °C (46 to 50 °F; 281 to 283 K)
Boiling point 188 to 189 °C (370 to 372 °F; 461 to 462 K)
Hazards
Flash point 73 °C (163 °F; 346 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).

2-Acetylpyridine is an organic compound with the formula CH
3COC
5H
4N. It is a viscous colorless liquid that is widely used as a flavoring substance. It is found in malt and produced by the Maillard reaction and by nixtamalization. It contributes to the flavor of corn tortillas, popcorn, and beer.

Synthesis

The compound is prepared by acylation of 2-bromopyridine via the Grignard reagent.

Chemical Use

See also

References

  1. 1 2 3 Sigma Adrich
  2. ↑ ChemicalBook
  3. ↑ National Toxicology Program"Summary of Data for Chemical Selection"
  4. ↑ Trécourt, F.; Breton, G.; Bonnet, V.; Mongin, F.; Marsais, F.; Quéguiner, G., "New Syntheses of Substituted Pyridines via Bromine–Magnesium Exchange", Tetrahedron 2000, volume 56, pp. 1349-1360. doi:10.1016/S0040-4020(00)00027-2.