Date published: 2025-10-3

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3-Ethyl-4-methylpyridine (CAS 529-21-5)

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Alternate Names:
3-Ethyl-4-picoline
CAS Number:
529-21-5
Molecular Weight:
121.18
Molecular Formula:
C8H11N
For Research Use Only. Not Intended for Diagnostic or Therapeutic Use.
* Refer to Certificate of Analysis for lot specific data.

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3-Ethyl-4-methylpyridine, a heterocyclic organic compound belonging to the pyridine family, plays a role as a building block in the synthesis of organic compounds. Extensive scientific research has focused on exploring the potential applications of 3-Ethyl-4-methylpyridine. Notably, it has been employed as a ligand in the synthesis of diverse metal complexes, showcasing promising results in catalytic reactions. Furthermore, this compound serves as a precursor for the synthesis of various bioactive compounds, including pyridine-based alkaloids and antitumor agents. Although the precise mechanism of action of 3-Ethyl-4-methylpyridine remains incompletely understood, it is hypothesized that this compound acts as a chelating agent. By forming coordination complexes with metal ions, it facilitates their participation in diverse catalytic reactions, ultimately leading to the formation of novel compounds.


3-Ethyl-4-methylpyridine (CAS 529-21-5) References

  1. Substituted 4-(2,2-diphenylethyl)pyridine-N-oxides as phosphodiesterase-4 inhibitors: SAR study directed toward the improvement of pharmacokinetic parameters.  |  Frenette, R., et al. 2002. Bioorg Med Chem Lett. 12: 3009-13. PMID: 12270195
  2. Theoretical studies on the molecular structure and vibrational spectra of some dimethyl substituted pyridine derivatives.  |  Kürkçüoğlu, GS., et al. 2009. J Mol Model. 15: 79-90. PMID: 18953582
  3. Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea).  |  Sansone-Land, A., et al. 2014. Food Chem. 149: 285-95. PMID: 24295708
  4. Microbiota and Metabolite Profiling of Spoiled Spanish-Style Green Table Olives.  |  de Castro, A., et al. 2018. Metabolites. 8: PMID: 30384453
  5. Changes in volatile composition during the processing and storage of black ripe olives.  |  López-López, A., et al. 2019. Food Res Int. 125: 108568. PMID: 31554036
  6. Aroma profile and volatile composition of black ripe olives (Manzanilla and Hojiblanca cultivars).  |  Sánchez, AH., et al. 2020. Food Res Int. 127: 108733. PMID: 31882090
  7. NMF-Based Spectral Deconvolution with a Web Platform GC Mixture Touch.  |  Zushi, Y. 2021. ACS Omega. 6: 2742-2748. PMID: 33553892
  8. Capillary gas chromatographic-mass spectrometric determination of pyridine bases in environmental samples.  |  Tsukioka, T. and Murakami, T. 1987. J Chromatogr. 396: 319-26. PMID: 3624377

Ordering Information

Product NameCatalog #UNITPriceQtyFAVORITES

3-Ethyl-4-methylpyridine, 1 g

sc-276232
1 g
$232.00