isobutyraldehyde
2-methyl-1-propanal
Identification
| Name | isobutyraldehyde |
| IUPAC | 2-methylpropanal |
| CAS Number | 78-84-2 |
| EINECS | 201-149-6 |
| FDA UNII | C42E28168L |
| Molecular Formula | C4 H8 O |
| Molecular Weight | 72.10696000 |
| MDL Number | MFCD00006980 |
| Nikkaji Number | J1.483D |
| Beilstein | 0605330 |
| CoE Number | 92 |
Regulatory
| JECFA Food Flavoring | 252 isobutyraldehyde |
| DG SANTE Food Flavourings | 05.004 2-methylpropanal |
| FEMA Number | 2220 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 78-84-2 ; ISOBUTYRALDEHYDE |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless clear liquid (est) |
| Assay | 98.00 to 100.00 |
| Food Chemicals Codex Listed | Yes |
| Specific Gravity | 0.78300 to 0.78800 @ 25.00 °C. |
| Pounds per Gallon - (est). | 6.515 to 6.557 |
| Refractive Index | 1.37230 to 1.38200 @ 20.00 °C. |
| Melting Point | -65.00 °C. @ 760.00 mm Hg |
| Boiling Point | 63.00 °C. @ 760.00 mm Hg |
| Acid Value | 5.00 max. KOH/g |
| Vapor Pressure | 173.000000 mmHg @ 25.00 °C. |
| Vapor Density | 2.4 ( Air = 1 ) |
| Flash Point | -2.00 °F. TCC ( -18.89 °C. ) |
| logP (o/w) | 0.740 |
| Soluble in | alcohol |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | nail conditioning |
Organoleptic Properties
| Odor Strength | high , |
| Substantivity | 84 hour(s) at 100.00 % |
| Odor Description |
at 0.10 % in dipropylene glycol. FRESH, ALDEHYDIC, FLORAL, GREEN Aldehydic/ Aldehyde, Floral, Fresh, Green FRUITY, GREEN APPLE, PUNGENT
|
| Odor sample from | Berje Inc. |
| Taste Description | fresh aldehydic herbal green malty |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-rat LD50 960 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 7130 ul/kg |
| Inhalation Toxicity | inhalation-mouse LC50 39500 mg/m3/2H |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for isobutyraldehyde usage levels up to | 0.1000 % in the fragrance concentrate. |
| Structure Class | I |
| baked goods | 0.50000 |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | 0.25000 |
| fruit ices | 0.25000 |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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