Abstract
2-Acetyltetrahydropyridine is an important flavor component in heated corn products such as popcorn and corn chips. The compound exists as a mixture of two tautomers that have different flavor/aroma characteristics. The tautomers also exhibit different chromatographic behaviors and are distinguishable spectroscopically. Though their electron ionization mass spectra are different, structure assignment based on low-resolution mass spectra alone has been subject to error. A combination of high resolution exact mass measurement and vapor phase infrared measurement of the separated tautomers was used to unambiguously assign the tautomer structures.
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