Merck
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W222003

Sigma-Aldrich

Isobutyraldehyde

≥98%, FG

Sinônimo(s):
Isobutanal, 2-Methylpropanal, 2-Methylpropionaldehyde
Fórmula linear:
(CH3)2CHCHO
Número CAS:
Peso molecular:
72.11
Número FEMA:
2220
Beilstein:
605330
Número EC:
Conselho da Europa nº:
92
Número MDL:
ID de substância PubChem:
Número de Flavis:
5.004
NACRES:
NA.21

Nível de qualidade

400

fonte biológica

synthetic

grau

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

densidade de vapor

2.5 (vs air)

pressão de vapor

66 mmHg ( 4.4 °C)

teor

≥98%

temperatura de autoignição

384 °F

Lim. expl.

10 %, 25 °F
2 %, 32 °F

índice de refração

n20/D 1.374 (lit.)

pb

63 °C (lit.)

pf

−65 °C (lit.)

solubilidade

60 g/L at 25 °C

densidade

0.79 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentação

see Safety & Documentation for available documents

alérgeno alimentar

no known allergens

alérgeno de fragrância

no known allergens

Organoléptico

fresh; green; floral

temperatura de armazenamento

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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Descrição geral

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.

Embalagem

4, 8, 20 kg in composite drum
1 kg in glass bottle

Pictogramas

FlameExclamation mark

Palavra indicadora

Danger

Frases de perigo

Classificações de perigo

Eye Irrit. 2 - Flam. Liq. 2

Código de classe de armazenamento

3 - Flammable liquids

WGK

WGK 1

Ponto de fulgor (ºF)

-11.2 °F - closed cup

Ponto de fulgor (ºC)

-24 °C - closed cup

Equipamento de proteção individual

Eyeshields, Faceshields, Gloves

Certificado de análise

Insira o número de lote para pesquisar o Certificado de análise (COA).

Certificado de origem

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Wheat flavor components
Mcwilliams M & Mackey AC
Journal of Food Science, 34(6), 493-496 (1969)
Burdock GA
Encyclopedia of Food and Color Additives, 1, 1462-1463 (1997)
Specific anosmia to isobutyraldehyde: the malty primary odor.
MOORE JE, et al.
Chemical Senses, 2(1), 17-25 (1976)
Hyunwoo Kim et al.
Organic letters, 11(1), 157-160 (2008-12-10)
Addition of isobutyraldehyde to 1,2-bis(2-hydroxyphenyl)-1,2-diaminoethane (mother diamine) cleanly gives a stable, fused imidazolidine-dihydro-1,3-oxazine ring complex. However, vigorous heating of the fused ring complex gives the diaza-Cope rearrangement product with excellent yield and stereoselectivity. A variety of alkyl aldehydes have been
Bettina M Pause et al.
Psychophysiology, 40(2), 209-225 (2003-06-25)
The aim of the present study was to investigate the similarities and differences in the olfactory and visual processing of emotional stimuli in healthy subjects and in patients with major depressive disorder (MDD). Twenty-five inpatients were investigated after admission to

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