Flavor Type |
Flavor Type: fruity |
Preparation |
4-Pyridinecarbaldehyde is synthesized by oxidation of 4-picoline. The mixed gas of 4-picoline and air is passed through the vanadium-molybdenum catalyst layer heated to 400°C, and oxidized to generate 4-pyridinecarbaldehyde. |
Synthesis Reference(s) |
Synthetic Communications, 20, p. 3385, 1990 DOI: 10.1080/00397919008051576 |
Purification Methods |
Purified as for pyridine-2-aldehyde. [Beilstein 21 III/IV 2529, 21/7 V 351.] |
InChI:InChI=1/C6H5NO/c8-5-6-1-3-7-4-2-6/h1-5H
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picoline
pyridine-4-carbaldehyde
pyridine-4-carbonitrile
isonicotinamide
Conditions | Yield |
---|---|
With
manganese(IV) oxide; oxygen; urea;
at 150 ℃;
for 3h;
under 3800.26 Torr;
Autoclave;
|
78 %Chromat. 8 %Chromat. 52 %Chromat. |
picoline
2,2'-diphenyl-[3,3']biindolylidene 1,1'-dioxide
pyridine
pyridine-4-carbaldehyde
pyridine-4-carboxylic acid
formaldehyd
2,2'-diphenyl-1H,1'H-3,3'-biindole
Conditions | Yield |
---|---|
at 140 ℃;
for 14h;
Product distribution;
|
55% 13% 10% 31% |
picoline
pyridine-4-carbonitrile
pyridine-4-methanol
4-(aminomethyl)pyridine
3-<4>Piperidylmethyl-indol
4-hydroxypropylpyridine
NL-19
2-Pyridincarbonsaeure-(4-pyridylmethylen)-hydrazid