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W354007

Sigma-Aldrich

2,6-Dimethylpyridine

≥99%

Synonym(s):

2,6-Lutidine, 2,6-Dimethylpyridine

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About This Item

Empirical Formula (Hill Notation):
C7H9N
CAS Number:
Molecular Weight:
107.15
FEMA Number:
3540
Beilstein:
105690
EC Number:
Council of Europe no.:
11381
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
14.065
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

Halal
Kosher

Agency

meets purity specifications of JECFA

Assay

≥99%

refractive index

n20/D 1.497 (lit.)

bp

143-145 °C (lit.)

mp

−6 °C (lit.)

density

0.92 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

bread; nutty

SMILES string

Cc1cccc(C)n1

InChI

1S/C7H9N/c1-6-4-3-5-7(2)8-6/h3-5H,1-2H3

InChI key

OISVCGZHLKNMSJ-UHFFFAOYSA-N

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General description

2,6-Dimethylpyridine is a volatile flavor compound that is reported to occur in soy sauce and boiled buckwheat flour. It is also one of the key volatiles bases found in cigar and cigarette smoke.

Application


  • Study on the correlation between the dominant microflora and the main flavor substances in the fermentation process of cigar tobacco leaves.: Research examines the role of 2,6-Dimethylpyridine in tobacco fermentation, highlighting its impact on flavor development and microbial activity, which is crucial for optimizing product quality in the tobacco industry (Wu et al., 2023).

  • The Impact of ortho-substituents on Bonding in Silver(I) and Halogen(I) Complexes of 2-Mono- and 2,6-Disubstituted Pyridines: An In-Depth Experimental and Theoretical Study.: This investigation details how modifications like 2,6-dimethylpyridine influence bonding and reactivity in metal complexes, providing insights that could influence the design of new catalytic systems or electronic materials (Kumar et al., 2024).

Pictograms

FlameExclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

89.6 °F

Flash Point(C)

32 °C

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Shoyu (soy sauce) volatile flavor components: basic fraction.
Nunomura N, et al.
Agricultural and Biological Chemistry, 42(11), 2123-2128 (1978)
Chemical studies on tobacco smoke. LXI. Volatile pyridines: Quantitative analysis in mainstream and sidestream smoke of cigarettes and cigars.
Brunnemann KD, et al.
Analytical Letters, 11(7), 545-560 (1978)
Volatile flavor compounds of boiled buckwheat flour
Yajima I, et al.
Agricultural and Biological Chemistry, 47(4), 729-738 (1983)
The volatile bases of cigar smoke.
Osman S & Barson J.
Phytochemistry, 3(5), 587-590 (1964)
James R Frost et al.
Chemistry (Weinheim an der Bergstrasse, Germany), 21(38), 13261-13277 (2015-08-01)
Since their isolation almost 20 years ago, the callipeltosides have been of long standing interest to the synthetic community owing to their unique structural features and inherent biological activity. Herein we present our full research effort that has led to the

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