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2-Methylbutyraldehyde

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2-Methylbutyraldehyde Basic information

Product Name:
2-Methylbutyraldehyde
CAS:
96-17-3
MF:
C5H10O
MW:
86.13
EINECS:
202-485-6
Mol File:
96-17-3.mol
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2-Methylbutyraldehyde Chemical Properties

Melting point:
-67.38°C (estimate)
Boiling point:
90-92 °C(lit.)
Density 
0.804 g/mL at 25 °C(lit.)
FEMA 
2691 | 2-METHYLBUTYRALDEHYDE
refractive index 
n20/D 1.3919(lit.)
Flash point:
40 °F
storage temp. 
Flammables area
form 
Liquid
color 
Clear colorless
explosive limit
1.3-13%(V)
Water Solubility 
Soluble in water, ether, and alcohol.
Sensitive 
Air Sensitive
JECFA Number
254
BRN 
1633540
CAS DataBase Reference
96-17-3(CAS DataBase Reference)
NIST Chemistry Reference
Butanal, 2-methyl-(96-17-3)
EPA Substance Registry System
2-Methylbutanal (96-17-3)
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Safety Information

Hazard Codes 
F,Xi
Risk Statements 
11-36-43-36/37
Safety Statements 
16-26-36-39-36/37
RIDADR 
UN 3371 3/PG 2
WGK Germany 
1
RTECS 
ES3400000
10-23
TSCA 
Yes
HazardClass 
3
PackingGroup 
II
HS Code 
29121900

MSDS

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2-Methylbutyraldehyde Usage And Synthesis

Description

2-Methylbutyraldehyde has a powerful, choking odor with a peculiar cocoa and coffee-like flavor when diluted. It has a sweet, slightly fruity, chocolate-like taste. May be prepared by oxidation of sec-butylcarbinol isolated from fermented fusel oil; the dl-form from sec-butyl magnesium bromide and formaldehyde; by reduction of methylethylacetic acid.

Chemical Properties

2-Methylbutyraldehyde has a powerful, choking odor with a peculiar cocoa and coffee-like flavor when diluted. This compound is also reported to have a sweet, slightly fruity, chocolate-like taste.

Chemical Properties

clear colorless to light yellow liquid

Occurrence

Reported found in apple juice, berries, grapes, papaya, peach, kohlrabi, onion, leek, peas, potato, bell pepper, tomato, peppermint and spearmint oil, breads, cheeses, milk, egg, fatty and lean fish, meats, beer, cognac, rum, cocoa, coffee, tea, filberts, peanuts, pecans, oat flakes, soybean, olive, passion fruit, plum, beans, mushrooms, trassi, macadamia nut, tamarind, cardamom, rice, quince, lovage leaf, pumpkin, sweet corn, laurel, malt, clary sage, truffle, clam, scallops, squid, Chinese quince and Roman chamomile oil, black currant and Swiss cheese.

Uses

Flavoring.

Preparation

By oxidation of sec-butylcarbinol isolated from fermented fusel oil; the dl-form from sec-butyl magnesium bromide and formaldehyde; by reduction of methylethylacetic acid

Taste threshold values

characteristics at 10 ppm: green, fruity, musty with a berry nuance, musty, furfural and rummy, with nutty and cereal notes, caramel and fruity undernotes.

2-Methylbutyraldehyde Preparation Products And Raw materials

Raw materials

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2-MethylbutyraldehydeSupplierMore

J & K SCIENTIFIC LTD.
Tel:
010-82848833- ;010-82848833-
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jkinfo@jkchemical.com;market6@jkchemical.com
Meryer (Shanghai) Chemical Technology Co., Ltd.
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21-61259100-
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sh@meryer.com
Alfa Aesar
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400-610-6006; 021-67582000
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saleschina@alfa-asia.com
TCI (Shanghai) Development Co., Ltd.
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021-67121386 / 800-988-0390
Email:
Sales-CN@TCIchemicals.com
ShangHai DEMO Chemical Co.,Ltd
Tel:
400-021-7337 qq:2355568890
Email:
sales@demochem.com; export1@demochem.com
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