W269107

2-Methylbutyraldehyde

≥95%, FG

• Synonyme(s) : 2-Methylbutanal
• Formule linéaire : C₂H₅CH(CH₃)CHO
• Numéro CAS: 96-17-3
• Poids moléculaire : 86.13
• Numéro FEMA: 2691
• Numéro Beilstein : 1633540
• Numéro CE : 202-485-6
• Conseil de l'Europe Nº : 575
• Numéro MDL: MFCD00006984
• Code UNSPSC : 12164502
• ID de substance PubChem : 24901256
• Numéro Flavis : 5.049
• Nomenclature NACRES : NA.21

Propriétés

• Source biologique: synthetic
• Niveau de qualité: 400
• Qualité: FG; Fragrance grade; Halal; Kosher
• Agence: (EU Regulation 1223/2009); (follows IFRA guidelines)
• Conformité réglementaire: EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 117; FDA 21 CFR 172.515
• Pureté: ≥95%
• Impuretés: <5% isopentanal
• Indice de réfraction: n20/D 1.3919 (lit.)
• Point d'ébullition: 90-92 °C (lit.)
• Densité: 0.806 g/mL at 20 °C; 0.804 g/mL at 25 °C (lit.)
• Application(s): flavors and fragrances
• Documentation: see Safety & Documentation for available documents
• Allergène alimentaire: no known allergens
• Allergène de parfum: no known allergens
• Propriétés organoleptiques: chocolate; coffee
• Chaîne SMILES: [H]C(=O)C(C)CC
• InChI: 1S/C5H10O/c1-3-5(2)4-6/h4-5H,3H2,1-2H3
• Clé InChI: BYGQBDHUGHBGMD-UHFFFAOYSA-N

Description

Description générale

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

Application

• 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).

Informations sur la sécurité

• Pictogrammes: GHS02,GHS07,GHS09
• Mention d'avertissement: Danger
• Mentions de danger: H225,H317,H319,H335,H411
• Conseils de prudence: P210 - P233 - P273 - P280 - P303 + P361 + P353 - P305 + P351 + P338
• Classification des risques: Aquatic Chronic 2 - Eye Irrit. 2 - Flam. Liq. 2 - Skin Sens. 1 - STOT SE 3
• Organes cibles: Respiratory system
• Code de la classe de stockage: 3 - Flammable liquids
• Classe de danger pour l'eau (WGK): WGK 2
• Point d'éclair (°F): 23.0 °F
• Point d'éclair (°C): -5 °C
• Équipement de protection individuelle: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter