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W269107

Sigma-Aldrich

2-Methylbutyraldehyde

≥95%, FG

Synonym(s):

2-Methylbutanal

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About This Item

Linear Formula:
C2H5CH(CH3)CHO
CAS Number:
96-17-3
Molecular Weight:
86.13
FEMA Number:
2691
Beilstein:
1633540
EC Number:
202-485-6
Council of Europe no.:
575
MDL number:
MFCD00006984
UNSPSC Code:
12164502
PubChem Substance ID:
24901256
Flavis number:
5.049
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher

Agency

(EU Regulation 1223/2009)
 (follows IFRA guidelines)

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.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

chocolate; coffee

SMILES string

[H]C(=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).

Application


  • In Staphylococcus aureus, the acyl-CoA synthetase MbcS supports branched-chain fatty acid synthesis from carboxylic acid and aldehyde precursors.: This study explores the role of the enzyme MbcS in Staphylococcus aureus, demonstrating how it utilizes 2-Methylbutyraldehyde as a precursor in the synthesis of branched-chain fatty acids, which are essential for bacterial growth and virulence (Dos Santos Ferreira et al., 2024).

  • Volatile Short-Chain Aliphatic Aldehydes Act as Taste Modulators through the Orally Expressed Calcium-Sensing Receptor CaSR.: This study investigates how volatile short-chain aldehydes, including 2-Methylbutyraldehyde, modulate taste perception through the calcium-sensing receptor CaSR, providing insights into their potential applications in food and flavor industries (Kitajima et al., 2023).

Signal Word

Danger

Hazard Statements

H225,H317,H319,H335,H411

Hazard Classifications

Aquatic Chronic 2 - Eye Irrit. 2 - Flam. Liq. 2 - Skin Sens. 1 - STOT SE 3

Target Organs

Respiratory system

WGK

WGK 2

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Information

危险化学品

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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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)
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)
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
Paweł Mochalski et al.
Cell biochemistry and biophysics, 71(1), 323-329 (2014-08-16)
Gas chromatography with mass spectrometric detection combined with head-space needle trap extraction as the pre-concentration technique was applied to identify and quantify volatile organic compounds released or metabolised by human umbilical vein endothelial cells. Amongst the consumed species there were
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