2-Methylbutyraldehyde Chemical Properties

Melting point:

-67.38°C (estimate)

Boiling point:

90-92 °C (lit.)

Density 

0.806 g/mL at 20 °C 0.804 g/mL at 25 °C (lit.)

refractive index 

n20/D 1.3919(lit.)

FEMA 

2691 | 2-METHYLBUTYRALDEHYDE

Flash point:

40 °F

storage temp. 

2-8°C

solubility 

soluble in Chloroform, Methanol

form 

Liquid

color 

Clear colorless

Odor

at 1.00 % in dipropylene glycol. musty cocoa phenolic coffee nutty malty fermented fatty alcoholic

Odor Type

cocoa

explosive limit

1.3-13%(V)

Water Solubility 

Soluble in water, ether, and alcohol.

Sensitive 

Air Sensitive

JECFA Number

254

BRN 

1633540

LogP

1.23 at 25℃

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)

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

F 

10-23

TSCA 

Yes

HazardClass 

3

PackingGroup 

II

HS Code 

29121900

MSDS

• Language:English Provider:2-Methylbutyraldehyde
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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

2-Methylbutyraldehyde is used for lift in woody and cocoa topnote complexes. And also used in cocoa, coffee, wine and nut flavors for lift.

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

Definition

ChEBI: 2-methylbutanal is a methylbutanal in which the methyl substituent is at position 2. It has a role as a volatile oil component, a plant metabolite and a Saccharomyces cerevisiae metabolite. It is a 2-methyl-branched fatty aldehyde and a methylbutanal.

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.

General Description

2-Methylbutyraldehyde has been identified as one of the important flavor compounds in barley crystal malts, baked potatoes, whole milk powder (WMP).

2-Methylbutyraldehyde(96-17-3)Related Product Information

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