跳转至内容
Merck
CN

W269107

Sigma-Aldrich

2-甲基丁醛

≥95%, FG

别名:

2-Methylbutanal

登录查看公司和协议定价

选择尺寸

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编号:
2691
Beilstein:
1633540
EC 号:
202-485-6
欧洲委员会编号:
575
MDL编号:
MFCD00006984
UNSPSC代码:
12164502
PubChem化学物质编号:
24901256
Flavis编号:
5.049
NACRES:
NA.21
Agency:
(EU Regulation 1223/2009)
 (follows IFRA guidelines)

主要文件

查看所有文档
技术服务
需要帮助？我们经验丰富的科学家团队随时乐意为您服务。
让我们为您提供帮助
技术服务
需要帮助？我们经验丰富的科学家团队随时乐意为您服务。
让我们为您提供帮助

生物来源

synthetic

质量水平

400

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

正在寻找类似产品? 访问 产品对比指南

相关类别

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
此项目有

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBS9201
SHBR6986
SHBR1088
SHBQ4784
SHBP5434

没有发现合适的版本？

如果您需要特殊版本，可通过批号或批次号查找具体证书。

搜索COA

已有该产品？

在文件库中查找您最近购买产品的文档。

访问文档库

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
查看所有相关文献

我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.

联系客户支持