Harrison Tyler J, Dake Gregory R
Department of Chemistry, 2036 Main Mall, University of British Columbia, Vancouver, B.C., Canada, V6T 1Z1.
J Org Chem. 2005 Dec 23;70(26):10872-4. doi: 10.1021/jo051940a.
[reaction: see text] 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 1 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.
[反应：见正文] 负责面包香气的关键化合物6-乙酰基-1,2,3,4-四氢吡啶（1）已通过以2-哌啶酮为原料的高效三步法合成，总产率为56%。化合物1在最后一步碱性条件下释放出来。一条相关的合成路线以10%的总产率制备出了煮熟米饭的主要成分2-乙酰基-1-吡咯啉（2）。
