2-acetylpyridine
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| Names | |
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Preferred IUPAC name
1-(Pyridin-2-yl)ethan-1-one
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| Other names
1-(Pyridin-2-yl)ethanone
1-(2-Pyridinyl)ethanone Methyl 2-pyridyl ketone |
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| Identifiers | |
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3D model (Jmol)
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| ChemSpider | |
| ECHA InfoCard | 100.013.051 |
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PubChem CID
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| Properties | |
| C7H7NO | |
| Molar mass | 121.14 g·mol−1 |
| Density | 1.08 g/mL |
| Melting point | 8 to 10 °C (46 to 50 °F; 281 to 283 K) |
| Boiling point | 188 to 189 °C (370 to 372 °F; 461 to 462 K) |
| Hazards | |
| Flash point | 73 °C (163 °F) |
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Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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| Infobox references | |
2-Acetylpyridine is an organic compound with the formula CH3COC5H4N. It is a viscous colorless liquid that is widely used as a flavoring substance. It is found in malt and produced by the Maillard reaction and by nixtamalization. It contributes to the flavor of corn tortillas, popcorn, and beer.
The compound is prepared by acylation of 2-bromopyridine via the Grignard reagent.
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