W269107

2-Methylbutyraldehyde

≥95%, FG

• Sinônimo(s): 2-Methylbutanal
• Fórmula linear: C₂H₅CH(CH₃)CHO
• Número CAS: 96-17-3
• Peso molecular: 86.13
• Número FEMA: 2691
• Beilstein: 1633540
• Número CE: 202-485-6
• Conselho da Europa nº: 575
• Número MDL: MFCD00006984
• Código UNSPSC: 12164502
• ID de substância PubChem: 24901256
• Número de Flavis: 5.049
• NACRES: NA.21
• Organoléptico: chocolate; coffee
• grau: FG; Fragrance grade; Halal; Kosher
• fonte biológica: synthetic
• Agency: (EU Regulation 1223/2009); (follows IFRA guidelines)
• alérgeno alimentar: no known allergens

Propriedades

• fonte biológica: synthetic
• Nível de qualidade: 400
• grau: FG; Fragrance grade; Halal; Kosher
• Agency: (EU Regulation 1223/2009); (follows IFRA guidelines)
• conformidade reg.: EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 117; FDA 21 CFR 172.515
• Ensaio: ≥95%
• Impurezas: <5% isopentanal
• índice de refração: n20/D 1.3919 (lit.)
• p.e.: 90-92 °C (lit.)
• densidade: 0.806 g/mL at 20 °C; 0.804 g/mL at 25 °C (lit.)
• aplicação(ões): flavors and fragrances
• Documentação: see Safety & Documentation for available documents
• alérgeno alimentar: no known allergens
• alérgeno de fragrância: no known allergens
• Organoléptico: chocolate; coffee
• cadeia de caracteres SMILES: [H]C(=O)C(C)CC
• InChI: 1S/C5H10O/c1-3-5(2)4-6/h4-5H,3H2,1-2H3
• chave InChI: BYGQBDHUGHBGMD-UHFFFAOYSA-N

Descrição

Descrição geral

2-Methylbutyraldehyde has been identified as one of the important flavor compounds in barley crystal malts[1], baked potatoes[2], whole milk powder (WMP).[3]

Aplicação

• In Staphylococcus aureus, the acyl-CoA synthetase MbcS supports branched-chain fatty acid synthesis from carboxylic acid and aldehyde precursors.: This study explores the role of the enzyme MbcS in Staphylococcus aureus, demonstrating how it utilizes 2-Methylbutyraldehyde as a precursor in the synthesis of branched-chain fatty acids, which are essential for bacterial growth and virulence (Dos Santos Ferreira et al., 2024).


• Volatile Short-Chain Aliphatic Aldehydes Act as Taste Modulators through the Orally Expressed Calcium-Sensing Receptor CaSR.: This study investigates how volatile short-chain aldehydes, including 2-Methylbutyraldehyde, modulate taste perception through the calcium-sensing receptor CaSR, providing insights into their potential applications in food and flavor industries (Kitajima et al., 2023).

Informações de segurança

• Pictogramas: GHS02,GHS07,GHS09
• Palavra indicadora: Danger
• Frases de perigo: H225,H317,H319,H335,H411
• Declarações de precaução: P210 - P233 - P273 - P280 - P303 + P361 + P353 - P305 + P351 + P338
• Classificações de perigo: Aquatic Chronic 2 - Eye Irrit. 2 - Flam. Liq. 2 - Skin Sens. 1 - STOT SE 3
• Órgãos-alvo: Respiratory system
• Código de classe de armazenamento: 3 - Flammable liquids
• Classe de risco de água (WGK): WGK 2
• Ponto de fulgor (°F): 23.0 °F
• Ponto de fulgor (°C): -5 °C
• Equipamento de proteção individual: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter