@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 = {<Go to ISI>://000234090300034},
	author = {Harrison, T. J. and Dake, G. R.}
}
