Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
An Entity of Type: chemical substance, from Named Graph: http://dbpedia.org, within Data Space: dbpedia.org

6-Acetyl-2,3,4,5-tetrahydropyridine is an aroma compound and flavor that gives baked goods such as white bread, popcorn, and tortillas their typical smell, together with its structural homolog 2-acetyl-1-pyrroline. 6-Acetyl-2,3,4,5-tetrahydropyridine and 2-acetyl-1-pyrroline are usually formed by Maillard reactions during heating of food. Both compounds have odor thresholds below 0.06 ng/L.

Property Value
dbo:abstract
  • 6-Acetyl-2,3,4,5-tetrahydropyridine is an aroma compound and flavor that gives baked goods such as white bread, popcorn, and tortillas their typical smell, together with its structural homolog 2-acetyl-1-pyrroline. 6-Acetyl-2,3,4,5-tetrahydropyridine and 2-acetyl-1-pyrroline are usually formed by Maillard reactions during heating of food. Both compounds have odor thresholds below 0.06 ng/L. (en)
  • La 6-acétyl-2,3,4,5-tétrahydropyridine est un composé chimique porteur d'un arôme et d'une flaveur donnant leur odeur caractéristique aux aliments cuits au four tels que le pain, les popcorns et les tortillas. La 6-acétyl-2,3,4,5-tétrahydropyridine et son homologue structurel 2-acétyl-1-pyrroline, à l'odeur très proche, se forment au cours de réactions de Maillard lors de la cuisson des aliments. (fr)
dbo:alternativeName
  • 1-(3,4,5,6-Tetrahydropyridin-2-yl)ethanone (en)
  • 2-Acetyl-3,4,5,6-tetrahydropyridine (en)
dbo:iupacName
  • 1-(3,4,5,6-Tetrahydropyridin-2-yl)ethan-1-one (en)
dbo:thumbnail
dbo:wikiPageID
  • 15012549 (xsd:integer)
dbo:wikiPageLength
  • 3463 (xsd:nonNegativeInteger)
dbo:wikiPageRevisionID
  • 1105140773 (xsd:integer)
dbo:wikiPageWikiLink
dbp:imagefile
  • 6 (xsd:integer)
dbp:othernames
  • 1 (xsd:integer)
  • 2 (xsd:integer)
dbp:pin
  • 1 (xsd:integer)
dbp:verifiedfields
  • changed (en)
dbp:verifiedrevid
  • 477225618 (xsd:integer)
dbp:wikiPageUsesTemplate
dct:subject
gold:hypernym
rdf:type
rdfs:comment
  • 6-Acetyl-2,3,4,5-tetrahydropyridine is an aroma compound and flavor that gives baked goods such as white bread, popcorn, and tortillas their typical smell, together with its structural homolog 2-acetyl-1-pyrroline. 6-Acetyl-2,3,4,5-tetrahydropyridine and 2-acetyl-1-pyrroline are usually formed by Maillard reactions during heating of food. Both compounds have odor thresholds below 0.06 ng/L. (en)
  • La 6-acétyl-2,3,4,5-tétrahydropyridine est un composé chimique porteur d'un arôme et d'une flaveur donnant leur odeur caractéristique aux aliments cuits au four tels que le pain, les popcorns et les tortillas. La 6-acétyl-2,3,4,5-tétrahydropyridine et son homologue structurel 2-acétyl-1-pyrroline, à l'odeur très proche, se forment au cours de réactions de Maillard lors de la cuisson des aliments. (fr)
rdfs:label
  • 6-Acetyl-2,3,4,5-tetrahydropyridine (en)
  • 6-Acétyl-2,3,4,5-tétrahydropyridine (fr)
owl:sameAs
prov:wasDerivedFrom
foaf:depiction
foaf:isPrimaryTopicOf
is dbo:wikiPageRedirects of
is dbo:wikiPageWikiLink of
is foaf:primaryTopic of
Powered by OpenLink Virtuoso    This material is Open Knowledge     W3C Semantic Web Technology     This material is Open Knowledge    Valid XHTML + RDFa
This content was extracted from Wikipedia and is licensed under the Creative Commons Attribution-ShareAlike 3.0 Unported License