2-Acetyl-l ,4,5,6-tetrahydropyridine

Maltol and isomaltol (1 and 2 in Figure 1) enhanced the fresh bread character of yeast rolls (6) when added at a level of 0.1 %. Other workers (7.) showed that 2-acetyl-l,4,5,6-tetrahydropyridine (3 in Figure 1) restores a cracker-like aroma to bread when added at a level of 6 mg/kg. In the pure state this chemical displays a cracker-like aroma and an odor threshold of 1.6 jig/kg (8). 

Fig. 11.6 Chemical structure of (A) 2-ethyltetrahydropyridine (ETHP), (B) 2-acetylpyrroline (APY) and tautomers of (Ca) 2-acetyl-3,4,5-tetrahydropyridine (ATHP) and (C) 2-acetyl-l,4,5,6-tetrahydropyridine (adapted from Snowdon et al. 2006, permission to be obtained)...

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