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Merck
CN

W354007

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:
108-48-5
Molecular Weight:
107.15
FEMA Number:
3540
Council of Europe no.:
11381
UNSPSC Code:
12164502
PubChem Substance ID:
24901770
Flavis number:
14.065
EC Number:
203-587-3
NACRES:
NA.21
MDL number:
MFCD00006345
Beilstein/REAXYS Number:
105690
Organoleptic:
bread; nutty
Grade:
Halal
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens

Key Documents

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Product Name

2,6-Dimethylpyridine, ≥99%

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

biological source

synthetic

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

Quality Level

400

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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).

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.

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Warning

Hazard Classifications

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

Storage Class

3 - Flammable liquids

wgk

WGK 3

flash_point_f

89.6 °F

flash_point_c

32 °C

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Regulatory Information

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Certificates of Analysis (COA)

Lot/Batch Number
SHBP7359
SHBP1134
SHBQ1031
SHBN7584
SHBM3504

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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)
Shoyu (soy sauce) volatile flavor components: basic fraction.
Nunomura N, et al.
Agricultural and Biological Chemistry, 42(11), 2123-2128 (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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