W269107

Sigma-Aldrich

2-Methylbutyraldehyde

≥95%, FG

Synonym(s):
2-Methylbutanal
Linear Formula:
C2H5CH(CH3)CHO
CAS Number:
Molecular Weight:
86.13
FEMA Number:
2691
Beilstein/REAXYS Number:
1633540
EC Number:
Council of Europe no.:
575
MDL number:
PubChem Substance ID:
Flavis number:
5.049
NACRES:
NA.21
Pricing and availability is not currently available.

Quality Level

biological source

synthetic

grade

FG
Halal
Kosher

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.)

Documentation

see Safety & Documentation for available documents

Organoleptic

chocolate; coffee

food allergen

no known allergens

SMILES string

HC(=O)C(C)CC

InChI

1S/C5H10O/c1-3-5(2)4-6/h4-5H,3H2,1-2H3

InChI key

BYGQBDHUGHBGMD-UHFFFAOYSA-N

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General description

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

Packaging

100 g in glass bottle
8 kg in aluminum bottle
1 kg in glass bottle

Other Notes

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Signal Word

Danger

Target Organs

Respiratory system

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

Hazard Codes

F,Xi

Risk Statement

11-36/37-43

Safety Statement

16-26-36/37

RIDADR

UN 3371 3 / PGII

WGK Germany

WGK 1

Flash Point(F)

39.2 °F - closed cup

Flash Point(C)

4 °C - closed cup

Relationships between antioxidant activity, color, and flavor compounds of crystal malt extracts.
Woffenden HM, et al.
Journal of Agricultural and Food Chemistry, 49(11), 5524-5530 (2001)
Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder.
Lloyd MA, et al.
Journal of Dairy Science, 92(6), 2409-2422 (2009)
Effect of cultivar and storage time on the volatile flavor components of baked potato.
Duckham SC, et al.
Journal of Agricultural and Food Chemistry, 50(20), 5640-5648 (2002)
Yunzi Feng et al.
Food chemistry, 187, 44-52 (2015-05-16)
Aroma extract dilution analysis (AEDA) is widely used for the screening of aroma-active compounds in gas chromatography-olfactometry (GC-O). In this study, three aroma dilution methods, (I) using different test sample volumes, (II) diluting samples, and (III) adjusting the GC injector...
C Zscheppank et al.
Analytical and bioanalytical chemistry, 406(26), 6617-6628 (2014-08-26)
A new method for the growth-dependent headspace analysis of bacterial cultures by needle trap (NT)-gas chromatography-mass spectrometry (GC-MS) was established. NTs were used for the first time as enrichment technique for volatile organic compounds (VOCs) in the headspace of laboratory...

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