2-Isopropyl-5-methyl-2-hexenal Chemical Properties

Boiling point:

189 °C(lit.)

Density 

0.845 g/mL at 25 °C(lit.)

refractive index 

n20/D 1.452(lit.)

FEMA 

3406 | 2-ISOPROPYL-5-METHYL-2-HEXENAL

Flash point:

145 °F

form 

Liquid

color 

A colourless oily liquid

Odor

at 100.00 %. herbal lavender woody green blueberry tomato

Odor Type

herbal

Sensitive 

Air Sensitive

JECFA Number

1215

BRN 

1752384

LogP

3.35

CAS DataBase Reference

35158-25-9(CAS DataBase Reference)

NIST Chemistry Reference

2-Isopropyl-5-methylhex-2-enal(35158-25-9)

EPA Substance Registry System

2-Hexenal, 5-methyl-2-(1-methylethyl)- (35158-25-9)

Safety Information

Hazard Codes 

Xi

Risk Statements 

10-36/37/38

Safety Statements 

16-26-36

RIDADR 

1989

WGK Germany 

2

RTECS 

MP6450000

TSCA 

Yes

HazardClass 

3

PackingGroup 

III

Toxicity

Both the acute oral LD₅₀ value in rats and the acute dermal LD₅₀ value in rabbits exceeded 5 g/kg

MSDS

• Language:English Provider:Isodihydro lavandulal
• Language:English Provider:SigmaAldrich
• Language:English Provider:ALFA

2-Isopropyl-5-methyl-2-hexenal Usage And Synthesis

Description

The derivatives are concrete and absolute. The concrete is prepared in approximately 1.5 to 2.0% yields by solvent extraction (ben zene, petroleum ether) of the freshly cut flowering herb. It is a dark-green, viscous mass. An absolute is obtained in approxi mately 45% yields by distillation of the concrete with diethylene glycol.

Chemical Properties

2-Isopropyl-5-methyl-2-hexenal has a fruity, blueberry odor.

Occurrence

Reported found in cocoa

Preparation

By aldol condensation of isovaleraldehyde

Aroma threshold values

Aroma characteristics at 1.0%: woody, musty, nutshell-like, slightly floral and cooling with a honey and cocoa creamy nuance.

Taste threshold values

Taste characteristics at 10 ppm: woody, nutshell, cocoa hulls, thiazole-like creamy nuance and a fresh, fruity peachlike nuance.

General Description

2-Isopropyl-5-methyl-2-hexenal is a volatile aroma constituent of malted barley and roasted coffee beans. It can be formed via Maillard reaction between leucine and 3-methylbutanal.

2-Isopropyl-5-methyl-2-hexenal(35158-25-9)Related Product Information

• ISOPROPYL LAURATE
• METHYLCYCLOPENTADIENE DIMER
• Isopropyl alcohol
• 2-ETHYL-2-HEXENAL
• Acetonitrile
• 6-Methyl-5-hepten-2-one
• Basic Violet 1
• Theobromine
• Methacrolein
• Methylparaben
• Allyl methacrylate
• 2-Butanone oxime
• Methyl acrylate
• Methanol
• Kresoxim-methyl
• Methyl 2-hydroxyethyl cellulose
• 2,3-Butanedione
• Isopropyl acetate