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W222003

Sigma-Aldrich

Isobutyraldehyde

≥98%, FG

Synonym(s):

2-Methylpropanal, Isobutanal, 2-Methylpropionaldehyde

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About This Item

Linear Formula:
(CH3)2CHCHO
CAS Number:
Molecular Weight:
72.11
FEMA Number:
2220
Beilstein:
605330
EC Number:
Council of Europe no.:
92
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.004
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515

vapor density

2.5 (vs air)

vapor pressure

66 mmHg ( 4.4 °C)

Assay

≥98%

autoignition temp.

384 °F

expl. lim.

10 %, 25 °F
2 %, 32 °F

refractive index

n20/D 1.374 (lit.)

bp

63 °C (lit.)

mp

−65 °C (lit.)

solubility

60 g/L at 25 °C

density

0.79 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

fresh; green; floral

storage temp.

2-8°C

SMILES string

[H]C(=O)C(C)C

InChI

1S/C4H8O/c1-4(2)3-5/h3-4H,1-2H3

InChI key

AMIMRNSIRUDHCM-UHFFFAOYSA-N

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General description

Isobutyraldehyde is an aliphatic aldehyde that can be used as a flavoring agent. It has been identified as one of the volatile flavor components in wheat essence. Some humans are anosmic towards the odor of isobutanal.

Application


  • Single-Atom palladium engineered cobalt nanocomposite for selective aerobic oxidation of sulfides to sulfoxides.: This study presents a novel approach using a palladium-engineered cobalt nanocomposite that promotes the selective aerobic oxidation of sulfides, with isobutyraldehyde acting as an important reagent in the process, offering potential for more efficient and environmentally friendly chemical synthesis (Ma et al., 2024).

Pictograms

FlameExclamation mark

Signal Word

Danger

Hazard Statements

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 2

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point(F)

-11.2 °F - closed cup

Flash Point(C)

-24 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Burdock GA
Encyclopedia of Food and Color Additives, 1, 1462-1463 (1997)
Wheat flavor components
Mcwilliams M & Mackey AC
Journal of Food Science, 34(6), 493-496 (1969)
Specific anosmia to isobutyraldehyde: the malty primary odor.
MOORE JE, et al.
Chemical Senses, 2(1), 17-25 (1976)
Henrietta A Headlam et al.
Free radical biology & medicine, 36(9), 1175-1184 (2004-04-15)
Exposure of proteins to radicals in the presence of O2 gives both side-chain oxidation and backbone fragmentation. These processes can be interrelated, with initial side-chain oxidation giving rise to backbone damage via transfer reactions. We have shown previously that alkoxyl
Bart A Smit et al.
Journal of agricultural and food chemistry, 52(5), 1263-1268 (2004-03-05)
Formation of flavor compounds from branched-chain alpha-keto acids in fermented foods such as cheese is believed to be mainly an enzymatic process, while the conversion of phenyl pyruvic acid, which is derived from phenylalanine, also proceeds chemically. In this research

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