butyraldehyde

Full Material List

butanal

Identifiers

CAS (Single)	123-72-8
FEMA	2219
EINECS	204-646-6
Synonyms	aldehyde butyrique aldeide butirrica butal butalyde butan-1-al butanal 1- butanal N- butanal butyl aldehyde N- butyl aldehyde N- butylaldehyde butyral N- butyraldehyde nat. butyraldehyde butyraldehyde 99%, (naturals) N- butyraldehyde FCC butyraldehyde natural N- butyraldehyde natural butyraldehyde, dry N- butyraldehyde, natural butyric aldehyde butyric aldehyde natural butyrylaldehyde
JECFA Food Flavoring	86
JECFA Food Additive	N/A
DG SANTE Food Flavourings	05.003 butanal
DG SANTE Food Contact Materials	butanal
FDA UNII	H21352682A
CoE Number	91
XlogP3-AA	0.90 (est)
Molecular Weight	72.10696
Molecular Formula	C4 H8 O

Properties

Food Chemicals Codex Listed	Yes
Appearance	colorless clear liquid (est)
Assay	98.00 to 100.00
Specific Gravity	0.80000 to 0.83500 @ 25.00 °C.
Lbs/Gal (est)	6.657 to 6.948
Refractive Index	1.36000 to 1.39500 @ 20.00 Â°C.
Melting Point	-96.00 Â°C. @ 760.00 mm Hg
Boiling Point	74.00 to 75.00 Â°C. @ 760.00 mm Hg
Flash Point	12.00 Â°F. TCC ( -11.11 Â°C. )
Acid Value	5.00 max. KOH/g
Vapor Pressure	88.500000 mmHg @ 20.00 Â°C.
Vapor Density	2.5 ( Air = 1 )
logP (o/w)	0.88
Soluble In	alcohol water, 1 part to 27 parts water water, 2.385e+004 mg/L @ 25 °C (est) water, 7.10E+04 mg/L @ 25 °C (exp)
Occurrence	apple fruit apple juice arctic bramble fruit banana fruit bay laurel leaf bean beef heated beef beer bergamot plant wild bilberry fruit brandy grape brandy brandy plum brandy bread white bread butter butterbur plant cabbage cajuput carrot cauliflower heated cauliflower caviar cheese bleu cheese cheese swiss cheese chicken cider cocoa coffee cranberry fruit currant black currant fruit eucalyptus globulus feyoa fish garlic ginger oil ginger rhizome grape guava fruit honey hop litsea cubeba lovage flower oil @ 0.45% lovage leaf oil @ 0.08% lovage seed oil @ 0.35% milk onion osmanthus absolute @ trace% peach fruit peanut roasted peanut pear fruit peas pecan roasted pecan pork heated pork potato potato chip potato oil radish leaf rice cooked rice rice plant sage sage clary sage soybean spearmint oil strawberry wild strawberry fruit tea leaf tomato trachyspermum roxburghianum benth. ex. kurz. seed oil india @ 0.10% turkey whiskey wine

Organoleptic

Organoleptic Notes	1. Odor Type: chocolate pungent cocoa musty green malty bready Odor Description:at 1.00 % in dipropylene glycol. pungent cocoa musty green malty breadyLuebke, William tgsc, (1987) Odor sample from: Berje Inc. pungent cocoa musty green malty Odor Description:at 1.00 %. Pungent, diffusive, cocoa, choking, musty, green, maltyMosciano, Gerard P&F 24, No. 2, 49, (1999)
Odor	chocolate pungent, cocoa, musty, green, malty, bready
Flavor	cocoa cocoa, green, grain, fermented,

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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Suppliers

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