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Merck
CN

W269107

2-甲基丁醛

≥95%, FG

别名:

2-Methylbutanal

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关于此项目

线性分子式:
C2H5CH(CH3)CHO
化学文摘社编号:
96-17-3
分子量:
86.13
FEMA Number:
2691
Council of Europe no.:
575
UNSPSC Code:
12164502
PubChem Substance ID:
24901256
Flavis number:
5.049
EC Number:
202-485-6
NACRES:
NA.21
MDL number:
MFCD00006984
Beilstein/REAXYS Number:
1633540
Organoleptic:
chocolate; coffee
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
(EU Regulation 1223/2009), (follows IFRA guidelines)
Food allergen:
no known allergens

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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

biological source

synthetic

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

Quality Level

300, 400

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相关类别

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).

signalword

Danger

Hazard Classifications

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

target_organs

Respiratory system

存储类别

3 - Flammable liquids

wgk

WGK 2

flash_point_f

23.0 °F

flash_point_c

-5 °C

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

法规信息

危险化学品
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历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBS9201
SHBR6986
SHBR1088
SHBQ4784
SHBP5434

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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
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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