2-Acetylpyridine
 | |
| Names | |
|---|---|
| IUPAC name
1-(2-Pyridinyl)ethanone | |
| Other names
Methyl 2-pyridyl ketone | |
| Identifiers | |
1122-62-9  | |
| ChemSpider | 13648 |
| Jmol interactive 3D | Image |
| PubChem | 24901587 |
| |
| Properties | |
| C7H7NO | |
| Molar mass | 121.14 g·mol−1 |
| Density | 1.08 g/mL[1] |
| Melting point | 8 to 10 °C (46 to 50 °F; 281 to 283 K)[2] |
| Boiling point | 188 to 189 °C (370 to 372 °F; 461 to 462 K)[1] |
| Hazards | |
| Flash point | 73 °C (163 °F)[1] |
| Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
| Infobox references | |
2-Acetylpyridine is an organic compound that is widely used as a flavoring substance. It is found in malt and created by the Maillard reaction and by nixtamalization. It contributes to the flavor of corn tortillas, popcorn and beer. [3]
See also
References
- 1 2 3 Sigma Adrich
- ↑ ChemicalBook
- ↑ National Toxicology Program"Summary of Data for Chemical Selection"
External links
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