Products

2-Methylbutyraldehyde

Product Introduction

2-Methylbutyraldehyde Basic information

Product Name:	2-Methylbutyraldehyde
Synonyms:	2-Methylbutyraldehyde, 95% 50ML;(RS)-2-Methylbutanal;2-Ethylpropanal;2-Formylbutane;2-Methyl-1-butanal;2-methyl-butana;2-methyl-butyraldehyd;2-Methylbutyric aldehyde
CAS:	96-17-3
MF:	C5H10O
MW:	86.13
EINECS:	202-485-6
Product Categories:	Alphabetical Listings;Flavors and Fragrances;Aldehydes;C1 to C6;Carbonyl Compounds;M-N;Pharmaceutical Intermediates
Mol File:	96-17-3.mol

2-Methylbutyraldehyde Chemical Properties

Melting point	-67.38°C (estimate)
Boiling point	90-92 °C (lit.)
density	0.806 g/mL at 20 °C 0.804 g/mL at 25 °C (lit.)
refractive index	n20/D 1.3919(lit.)
FEMA	2691 \| 2-METHYLBUTYRALDEHYDE
Fp	40 °F
storage temp.	2-8°C
solubility	soluble in Chloroform, Methanol
form	Liquid
color	Clear colorless
Odor	at 1.00 % in dipropylene glycol. musty cocoa phenolic coffee nutty malty fermented fatty alcoholic
Odor Type	cocoa
explosive limit	1.3-13%(V)
Water Solubility	Soluble in water, ether, and alcohol.
Sensitive	Air Sensitive
JECFA Number	254
BRN	1633540
LogP	1.23 at 25℃
CAS DataBase Reference	96-17-3(CAS DataBase Reference)
NIST Chemistry Reference	Butanal, 2-methyl-(96-17-3)
EPA Substance Registry System	2-Methylbutanal (96-17-3)

Safety Information

Hazard Codes	F,Xi
Risk Statements	11-36-43-36/37
Safety Statements	16-26-36-39-36/37
RIDADR	UN 3371 3/PG 2
WGK Germany	1
RTECS	ES3400000
F	10-23
TSCA	Yes
HazardClass	3
PackingGroup	II
HS Code	29121900

MSDS Information

Provider	Language
2-Methylbutyraldehyde	English
ACROS	English
SigmaAldrich	English
ALFA	English

2-Methylbutyraldehyde Usage And Synthesis

Description	2-Methylbutyraldehyde has a powerful, choking odor with a peculiar cocoa and coffee-like flavor when diluted. It has a sweet, slightly fruity, chocolate-like taste. May be prepared by oxidation of sec-butylcarbinol isolated from fermented fusel oil; the dl-form from sec-butyl magnesium bromide and formaldehyde; by reduction of methylethylacetic acid.
Chemical Properties	2-Methylbutyraldehyde has a powerful, choking odor with a peculiar cocoa and coffee-like flavor when diluted. This compound is also reported to have a sweet, slightly fruity, chocolate-like taste.
Chemical Properties	clear colorless to light yellow liquid
Occurrence	Reported found in apple juice, berries, grapes, papaya, peach, kohlrabi, onion, leek, peas, potato, bell pepper, tomato, peppermint and spearmint oil, breads, cheeses, milk, egg, fatty and lean fish, meats, beer, cognac, rum, cocoa, coffee, tea, filberts, peanuts, pecans, oat flakes, soybean, olive, passion fruit, plum, beans, mushrooms, trassi, macadamia nut, tamarind, cardamom, rice, quince, lovage leaf, pumpkin, sweet corn, laurel, malt, clary sage, truffle, clam, scallops, squid, Chinese quince and Roman chamomile oil, black currant and Swiss cheese.
Uses	2-Methylbutyraldehyde is used for lift in woody and cocoa topnote complexes. And also used in cocoa, coffee, wine and nut flavors for lift.
Uses	Flavoring.
Preparation	By oxidation of sec-butylcarbinol isolated from fermented fusel oil; the dl-form from sec-butyl magnesium bromide and formaldehyde; by reduction of methylethylacetic acid
Definition	ChEBI: 2-methylbutanal is a methylbutanal in which the methyl substituent is at position 2. It has a role as a volatile oil component, a plant metabolite and a Saccharomyces cerevisiae metabolite. It is a 2-methyl-branched fatty aldehyde and a methylbutanal.
Taste threshold values	characteristics at 10 ppm: green, fruity, musty with a berry nuance, musty, furfural and rummy, with nutty and cereal notes, caramel and fruity undernotes.
General Description	2-Methylbutyraldehyde has been identified as one of the important flavor compounds in barley crystal malts, baked potatoes, whole milk powder (WMP).