2-methyl butyraldehyde

2-methyl butyraldehyde

Full Material List

2-methylbutanal

Identifiers

FEMA	2691
CAS	96-17-3
EINECS	202-485-6
Synonyms	acetaldehyde, ethylmethyl- butanal, 2-methyl- butyraldehyde, 2-methyl- 2- ethyl propanal 2- ethylpropanal 2- formyl butane 2- methyl butanal alpha- methyl butanal alpha- methyl butyraldehyde nat.2- methyl butyraldehyde 2- methyl butyraldehyde natural alpha- methyl butyric aldehyde methyl ethyl acetaldehyde 2- methyl-1-butanal a-2- methyl-N-butanal alpha-2- methyl-N-butanal 2- methylbutanal a- methylbutanal 2- methylbutyraldehyde a- methylbutyraldehyde 2- methylbutyraldehyde 99%, (naturals) 2- methylbutyraldehyde natural 2- methylbutyric aldehyde a- methylbutyric aldehyde alpha- methylbutyric aldehyde methylethyl acetaldehyde methylethylacetaldehyde
JECFA Food Flavoring	254
JECFA Food Additive	N/A
DG SANTE Food Flavourings	05.049 2-methylbutyraldehyde
DG SANTE Food Contact Materials	N/A
FDA UNII	47H597M1YY
CoE Number	575
XlogP3-AA	N/A
Molecular Weight	86.1339
Molecular Formula	C5 H10 O

Organoleptic

Organoleptic Notes	1. Odor Type: cocoa Odor Strength:high ,recommend smelling in a 1.00 % solution or less Substantivity: > 1 hour(s) at 100.00 % musty cocoa phenolic coffee nutty malty fermented fatty alcoholic Odor Description:at 1.00 % in dipropylene glycol. musty cocoa phenolic coffee nutty malty fermented fatty alcoholicLuebke, William tgsc, (2021) Odor sample from: Sigma-Aldrich musty chocolate nutty malty fermented Odor Description:Musty, chocolate, nutty, furfural and iaovaleraldehyde-like with malty and fermented nuancesMosciano, Gerard P&F 23, No. 1, 33, (1998)
Odor	cocoa musty, cocoa, phenolic, coffee, nutty, malty, fermented, fatty, alcoholic, chocolate
Flavor	fusel musty, rummy, nutty, cereal, caramellic, fruity,

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Properties

Food Chemicals Codex Listed	No
Appearance	colorless to pale yellow clear liquid (est)
Assay	98.00 to 100.00 sum of isomers
Specific Gravity	0.80000 to 0.81000 @ 25.00 °C.
Lbs/Gal (est)	6.657 to 6.740
Refractive Index	1.38600 to 1.39400 @ 20.00 Â°C.
Melting Point	91.00 Â°C. @ 760.00 mm Hg
Boiling Point	90.00 to 93.00 Â°C. @ 760.00 mm Hg
Flash Point	40.00 Â°F. TCC ( 4.44 Â°C. )
Acid Value	5.00 max. KOH/g
Vapor Pressure	49.317001 mmHg @ 25.00 Â°C. (est)
Vapor Density	2.9 ( Air = 1 )
logP (o/w)	1.267 (est)
Soluble In	alcohol water, 1.123e+004 mg/L @ 25 °C (est) alkalis
Occurrence	apple fruit bay laurel leaf cardamom cayenne fruit cheese @ 251.00 ± 43 µg% cheese cheddar cheese cheese swiss cheese currant black currant fruit fish grape kohlrabi kohlrabi stem lovage flower oil @ trace% lovage leaf oil @ trace% lovage root mushroom giant puffball mushroom onion bulb papaya fruit paprika peanut roasted peanut pepper bell pepper fruit plum fruit potato rice cakes rum spearmint oil truffle