@article {1132, title = {Expeditious, high-yielding construction of the food aroma compounds 6-acetyl-1,2,3,4-tetrahydropyridine and 2-acetyl-1-pyrroline}, journal = {Journal of Organic Chemistry}, volume = {70}, number = {26}, year = {2005}, note = {ISI Document Delivery No.: 995HBTimes Cited: 10Cited Reference Count: 38}, month = {Dec}, pages = {10872-10874}, type = {Article}, abstract = {The key compound responsible for the aroma of bread, 6-acetyl-1,2,3,4-tetrahydropyridine (1), has been constructed in an efficient three-step procedure from 2-piperidone in an overall yield of 56\%. Compound I was liberated in the final step under basic conditions. A related synthetic route produced 2-acetyl-1-pyrroline (2), the principal component of cooked rice, in 10\% overall yield.}, keywords = {BICYCLIC ENAMINES, BREAD FLAVOR COMPONENT, COOKED RICE, HYDROLYSIS, MECHANISM, MODEL SYSTEMS, POPCORN, QUANTITATIVE-ANALYSIS, ROAST-SMELLING ODORANTS, TERTIARY ENAMINES}, isbn = {0022-3263}, url = {://000234090300034}, author = {Harrison, T. J. and Dake, G. R.} }