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October 3, 2013
A Decent Smell, For Once
This is not one of the most pressing topics in the world, but it's certainly on my mind right now. I'm in the process of weighing out a number of acetophenones (literally - the balance is waiting for me over to my right). And I have to tell you, 2-acetylpyridine really smells like corn chips. I think several others in this group also have some of that character, but they're overwhelmed by the sheer tortillachipivity of the 2-acetylpyridine. Now I want a bowl of salsa, and it's only ten o'clock in the morning.
So, fellow organic chemists: what reagents remind you of food? We've talked about things that smell awful around here. How about things that actually smell appealing, for once? Nominations in the comments. . .
Update: by gosh, my nose is not leading me astray. 2-acetylpyridine is indeed found in tortilla chips.
Second update: in further news, I can now report that 3,4-dimethoxyacetophenone smells rather like a freshly opened package of bacon. Science sure is marching along this morning.
Third update: to judge from the color of the subsequent reaction, which might now be described as "spicy Szechuan motor oil", were there such a thing, I'd be willing to bet that it doesn't smell very much like tortilla chips any more. I will not, I think, be reporting back on what it does smell like.
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