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文件

W354007

Sigma-Aldrich

2,6-二甲基吡啶

≥99%

同義詞:

2,6-二甲基吡啶, 2,6-卢剔啶

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About This Item

經驗公式(希爾表示法):
C7H9N
CAS號碼:
分子量::
107.15
FEMA號碼:
3540
Beilstein:
105690
EC號碼:
歐洲委員會號碼:
11381
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
14.065
NACRES:
NA.21

生物源

synthetic

品質等級

等級

Halal
Kosher

agency

meets purity specifications of JECFA

化驗

≥99%

折射率

n20/D 1.497 (lit.)

bp

143-145 °C (lit.)

mp

−6 °C (lit.)

密度

0.92 g/mL at 25 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

感官的

bread; nutty

SMILES 字串

Cc1cccc(C)n1

InChI

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

InChI 密鑰

OISVCGZHLKNMSJ-UHFFFAOYSA-N

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一般說明

2,6-二甲基吡啶是一种挥发性风味化合物,据报道,其在酱油和煮荞麦粉中存在。 它也是雪茄和香烟烟雾中发现的主要挥发物基础之一。

應用


  • 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).

象形圖

FlameExclamation mark

訊號詞

Warning

危險分類

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

儲存類別代碼

3 - Flammable liquids

水污染物質分類(WGK)

WGK 3

閃點(°F)

89.6 °F

閃點(°C)

32 °C

個人防護裝備

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


分析證明 (COA)

輸入產品批次/批號來搜索 分析證明 (COA)。在產品’s標籤上找到批次和批號,寫有 ‘Lot’或‘Batch’.。

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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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