所有图片(1)
About This Item
线性分子式:
C2H5CH(CH3)CHO
CAS号:
分子量:
86.13
FEMA编号:
2691
Beilstein:
1633540
EC 号:
欧洲委员会编号:
575
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
5.049
NACRES:
NA.21
性状检查:
chocolate; coffee
等级:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
生物来源:
synthetic
Agency:
(EU Regulation 1223/2009)
(follows IFRA guidelines)
(follows IFRA guidelines)
食品过敏原:
no known allergens
推荐产品
生物来源
synthetic
质量水平
等级
FG
Fragrance grade
Halal
Kosher
Agency
(EU Regulation 1223/2009)
(follows IFRA guidelines)
管理合规性
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515
方案
≥95%
杂质
<5% isopentanal
折射率
n20/D 1.3919 (lit.)
沸点
90-92 °C (lit.)
密度
0.806 g/mL at 20 °C
0.804 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
no known allergens
性状检查
chocolate; coffee
SMILES字符串
[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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一般描述
2-Methylbutyraldehyde has been identified as one of the important flavor compounds in barley crystal malts, baked potatoes, whole milk powder (WMP).
应用
- 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).
警示用语：
Danger
危险分类
Aquatic Chronic 2 - Eye Irrit. 2 - Flam. Liq. 2 - Skin Sens. 1 - STOT SE 3
靶器官
Respiratory system
储存分类代码
3 - Flammable liquids
WGK
WGK 2
闪点(°F)
23.0 °F
闪点(°C)
-5 °C
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
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)
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)
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)
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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