W269107

2-Methylbutyraldehyde

≥95%, FG

• Sinonimo/i: 2-Methylbutanal
• Formula condensata: C₂H₅CH(CH₃)CHO
• Numero CAS: 96-17-3
• Peso molecolare: 86.13
• Numero FEMA: 2691
• Beilstein: 1633540
• Numero CE: 202-485-6
• N° CoE: 575
• Numero MDL: MFCD00006984
• Codice UNSPSC: 12164502
• ID PubChem: 24901256
• Numero Flavis: 5.049
• NACRES: NA.21

Proprietà

• Origine biologica: synthetic
• Livello qualitativo: 400
• Grado: FG; Fragrance grade; Halal; Kosher
• agenzia: (EU Regulation 1223/2009); (follows IFRA guidelines)
• Conformità normativa: EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 117; FDA 21 CFR 172.515
• Saggio: ≥95%
• Impurezze: <5% isopentanal
• Indice di rifrazione: n20/D 1.3919 (lit.)
• P. eboll.: 90-92 °C (lit.)
• Densità: 0.806 g/mL at 20 °C; 0.804 g/mL at 25 °C (lit.)
• applicazioni: flavors and fragrances
• Documentazione: see Safety & Documentation for available documents
• Allergene alimentare: no known allergens
• Allergene in fragranze: no known allergens
• Organolettico: chocolate; coffee
• Stringa SMILE: [H]C(=O)C(C)CC
• InChI: 1S/C5H10O/c1-3-5(2)4-6/h4-5H,3H2,1-2H3; BYGQBDHUGHBGMD-UHFFFAOYSA-N

Descrizione

Descrizione generale

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

Applicazioni

• 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).

Informazioni sulla sicurezza

• Pittogrammi: GHS02,GHS07,GHS09
• Avvertenze: Danger
• Indicazioni di pericolo: H225,H317,H319,H335,H411
• Consigli di prudenza: P210 - P233 - P273 - P280 - P303 + P361 + P353 - P305 + P351 + P338
• Classi di pericolo: Aquatic Chronic 2 - Eye Irrit. 2 - Flam. Liq. 2 - Skin Sens. 1 - STOT SE 3
• Organi bersaglio: Respiratory system
• Codice della classe di stoccaggio: 3 - Flammable liquids
• Classe di pericolosità dell'acqua (WGK): WGK 2
• Punto d’infiammabilità (°F): 23.0 °F
• Punto d’infiammabilità (°C): -5 °C
• Dispositivi di protezione individuale: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter