163679-93-4Relevant articles and documents
Syntheses of the principal bread flavor component, 6-acetyl-1,2,3,4-tetrahydropyridine, and acetal protected precursors
De Kimpe, Norbert,Stevens, Christian
, p. 2387 - 2402 (2007/10/02)
Various synthetic approaches towards the principle bread flavor component, 6-acetyl-1,2,3,4-tetrahydropyridine, and some of its more stable acetal and enol ether derivatives have been developed by elaboration and ring closure of appropriately functionaliz