Skip to Content
MilliporeSigma

W292303

Propionaldehyde

≥97%, FG

Synonym(s):

Propanal

Slide 1 of 1
Sign In to View Organizational & Contract Pricing.

Select a Size

1 EACH

$58.00

1 KG

$116.00

4 KG

$208.00

20 KG

$413.00

$58.00

Available to ship TODAYDetails

Request a Bulk OrderRequest more information

About This Item

Linear Formula:
CH3CH2CHO
CAS Number:
123-38-6
Molecular Weight:
58.08
FEMA Number:
2923
Council of Europe no.:
90
UNSPSC Code:
12164502
PubChem Substance ID:
24901394
Flavis number:
5.002
EC Number:
204-623-0
NACRES:
NA.21
MDL number:
MFCD00007020
Beilstein/REAXYS Number:
506010
Organoleptic:
chocolate; cocoa; nutty; whiskey; wine-like
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens

Key Documents

View All Documentation

Skip To

Technical Service
Need help? Our team of experienced scientists is here for you.
Let Us Assist

Quality Level

400, 300

SMILES string

[H]C(=O)CC

InChI

1S/C3H6O/c1-2-3-4/h3H,2H2,1H3

InChI key

NBBJYMSMWIIQGU-UHFFFAOYSA-N

biological source

synthetic

grade

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 172.515

vapor density

2 (vs air)

vapor pressure

18.77 psi ( 55 °C), 4.89 psi ( 20 °C)

assay

≥97%

form

liquid

autoignition temp.

404 °F

expl. lim.

17 %, 26 °F, 2.6 %, 31 °F

refractive index

n20/D 1.362 (lit.)

bp

46-50 °C (lit.)

mp

−81 °C (lit.)

density

0.805 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; cocoa; nutty; whiskey; wine-like

storage temp.

2-8°C

Looking for similar products? Visit Product Comparison Guide

Related Categories

Compare Similar Items

View Full Comparison

Show Differences

1 of 4

This Item
W29231264409538124
Propionaldehyde ≥97%, FG

Sigma-Aldrich

W292303

Propionaldehyde

Propionaldehyde natural, ≥98%, FG

Sigma-Aldrich

W292312

Propionaldehyde

Propionaldehyde analytical standard

Supelco

64409

Propionaldehyde

Propionaldehyde reagent grade, 97%

Sigma-Aldrich

538124

Propionaldehyde

grade

FG, Halal, Fragrance grade, Kosher

grade

FG, Fragrance grade, Halal, Kosher, natural

grade

analytical standard

grade

reagent grade

organoleptic

chocolate; cocoa; nutty; whiskey; wine-like

organoleptic

chocolate; cocoa; nutty; whiskey; wine-like

organoleptic

-

organoleptic

-

biological source

synthetic

biological source

-

biological source

-

biological source

-

food allergen

no known allergens

food allergen

no known allergens

food allergen

-

food allergen

-

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

-

documentation

-

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

-

agency

-

Biochem/physiol Actions

Taste at 5-10 ppm

General description

Natural occurrence: Apple, banana, blue cheese, cauliflower, cooked pork, grape brandy, potato chips, sake, tea, whiskey and wine.
Propionaldehyde is a key volatile constituent of whole Granny Smith apples[1], onions and ginger.[2]

signalword

Danger

Hazard Classifications

Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

3 - Flammable liquids

wgk

WGK 1

flash_point_f

-22.0 °F - closed cup

flash_point_c

-30 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
SHBT5200
SHBT3541
SHBS8200
SHBS6402
SHBS4400

Don't see the Right Version?

If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

Search for a COA

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Volatile Phoducts of Apples III. Identification of Aldehydes and Ketones.
Huelin FE
Australian Journal of Biological Sciences, 5(3), 328-334 (1952)
Cynthia A Morgan et al.
Chemico-biological interactions, 234, 29-37 (2014-12-03)
The human aldehyde dehydrogenase (ALDH) superfamily consists of at least 19 enzymes that metabolize endogenous and exogenous aldehydes. Currently, there are no commercially available inhibitors that target ALDH1A1 but have little to no effect on the structurally and functionally similar
Onion flavor and odor, the volatile flavor components of onions.
Carson JF & Wong FF
Journal of Agricultural and Food Chemistry, 9(2), 140-143 (1961)
Lian Hua Luo et al.
Bioresource technology, 103(1), 1-6 (2011-10-25)
The pduP gene encodes a propionaldehyde dehydrogenase (PduP) was investigated for the role in 3-hydroxypropionic acid (3-HP) glycerol metabolism in Klebsiella pneumoniae. The enzyme assay showed that cell extracts from a pduP mutant strain lacked measurable dehydrogenase activity. Additionally, the
Lian Hua Luo et al.
Applied microbiology and biotechnology, 89(3), 697-703 (2010-10-05)
Although the de novo biosynthetic mechanism of 3-hydroxypropionic acid (3-HP) in glycerol-fermenting microorganisms is still unclear, the propanediol utilization protein (PduP) of Lactobacillus species has been suggested to be a key enzyme in this regard. To verify this hypothesis, a
View All Related Papers

Questions

Reviews

No rating value

Active Filters

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service