W269107

2-Methylbutyraldehyde

≥95%, FG

• Synonym(s): 2-Methylbutanal
• Linear Formula: C₂H₅CH(CH₃)CHO
• CAS Number: 96-17-3
• Molecular Weight: 86.13
• FEMA Number: 2691
• Beilstein: 1633540
• EC Number: 202-485-6
• Council of Europe no.: 575
• MDL number: MFCD00006984
• UNSPSC Code: 12164502
• PubChem Substance ID: 24901256
• Flavis number: 5.049
• NACRES: NA.21

Properties

• biological source: synthetic
• Quality Level: 400
• grade: FG; Fragrance grade; Halal; Kosher
• Agency: (EU Regulation 1223/2009); (follows IFRA guidelines)
• reg. compliance: EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 117; FDA 21 CFR 172.515
• Assay: ≥95%
• impurities: <5% isopentanal
• refractive index: n20/D 1.3919 (lit.)
• bp: 90-92 °C (lit.)
• density: 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
• food allergen: no known allergens
• fragrance allergen: no known allergens
• Organoleptic: chocolate; coffee
• SMILES string: [H]C(=O)C(C)CC
• InChI: 1S/C5H10O/c1-3-5(2)4-6/h4-5H,3H2,1-2H3
• InChI key: BYGQBDHUGHBGMD-UHFFFAOYSA-N

Description

General description

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).

Safety Information

• Pictograms: GHS02,GHS07,GHS09
• Signal Word: Danger
• Hazard Statements: H225,H317,H319,H335,H411
• Precautionary Statements: P210 - P233 - P273 - P280 - P303 + P361 + P353 - P305 + P351 + P338
• Hazard Classifications: Aquatic Chronic 2 - Eye Irrit. 2 - Flam. Liq. 2 - Skin Sens. 1 - STOT SE 3
• Target Organs: Respiratory system
• Storage Class Code: 3 - Flammable liquids
• WGK: WGK 2
• Flash Point(F): 23.0 °F
• Flash Point(C): -5 °C
• Personal Protective Equipment: dust mask type N95 (US), Eyeshields, Gloves