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| SKU | Size | Availability |
Price | Qty |
|---|---|---|---|---|
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I108291-100ml
|
100ml |
2
|
$9.90
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I108291-500ml
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500ml |
2
|
$22.90
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|
| Synonyms | 2-methylpropanal (isobutanal) | EN300-19563 | 2-methypropanal | UN 2045 | alpha -methylpropionaldehyde | HSDB 614 | Isobutyraldehyde, dry, 98% | so-Butyl aldehyde | Isobutyraldehyde, 98% | NCGC00091788-02 | 2-Methyl-1-propanal | Isobutyryl aldehyde | Buty |
|---|---|
| Specifications & Purity | ≥98% |
| Storage Temp | Store at 2-8°C,Argon charged |
| Shipped In |
Wet ice This product requires cold chain shipping. Ground and other economy services are not available. |
| Product Description |
Isobutyraldehyde is an aliphatic aldehyde that can be used as a flavoring agent.It has been identified as one of the volatile flavor components in wheat essence. Some humans are anosmic towards the odor of isobutanal. |
Taxonomy Tree
| Kingdom | Organic compounds |
|---|---|
| Superclass | Organic oxygen compounds |
| Class | Organooxygen compounds |
| Subclass | Carbonyl compounds |
| Intermediate Tree Nodes | Aldehydes |
| Direct Parent | Short-chain aldehydes |
| Alternative Parents | Organic oxides Hydrocarbon derivatives |
| Molecular Framework | Aliphatic acyclic compounds |
| Substituents | Organic oxide - Hydrocarbon derivative - Short-chain aldehyde - Aliphatic acyclic compound |
| Description | This compound belongs to the class of organic compounds known as short-chain aldehydes. These are an aldehyde with a chain length containing between 2 and 5 carbon atoms. |
| External Descriptors | an n-alkanal |
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| Mechanism of Action | Action Type | target ID | Target Name | Target Type | Target Organism | Binding Site Name | References |
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| IUPAC Name | 2-methylpropanal |
|---|---|
| INCHI | InChI=1S/C4H8O/c1-4(2)3-5/h3-4H,1-2H3 |
| InChIKey | AMIMRNSIRUDHCM-UHFFFAOYSA-N |
| Smiles | CC(C)C=O |
| Isomeric SMILES | CC(C)C=O |
| WGK Germany | 1 |
| RTECS | NQ4025000 |
| UN Number | 2045 |
| Packing Group | II |
| Molecular Weight | 72.11 |
| Beilstein | 605330 |
| Reaxy-Rn | 605330 |
| Reaxys-RN_link_address | https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=605330&ln= |
Find and download the COA for your product by matching the lot number on the packaging.
| Lot Number | Certificate Type | Date | Item |
|---|---|---|---|
| Certificate of Analysis | Jun 04, 2025 | I108291 | |
| Certificate of Analysis | Jun 03, 2025 | I108291 | |
| Certificate of Analysis | Jun 03, 2025 | I108291 | |
| Certificate of Analysis | Feb 07, 2025 | I108291 | |
| Certificate of Analysis | Aug 18, 2023 | I108291 | |
| Certificate of Analysis | Aug 18, 2023 | I108291 | |
| Certificate of Analysis | Aug 18, 2023 | I108291 | |
| Certificate of Analysis | May 11, 2023 | I108291 | |
| Certificate of Analysis | May 11, 2023 | I108291 | |
| Certificate of Analysis | May 09, 2023 | I108291 | |
| Certificate of Analysis | May 09, 2023 | I108291 |
| Solubility | Slightly miscible with water. |
|---|---|
| Sensitivity | Air sensitive;Heat sensitive |
| Refractive Index | 1.373 |
| Flash Point(°F) | -11.2 °F |
| Flash Point(°C) | -24℃ |
| Boil Point(°C) | 64°C |
| Melt Point(°C) | -65.9°C |
| Molecular Weight | 72.110 g/mol |
| XLogP3 | 0.800 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 1 |
| Rotatable Bond Count | 1 |
| Exact Mass | 72.0575 Da |
| Monoisotopic Mass | 72.0575 Da |
| Topological Polar Surface Area | 17.100 Ų |
| Heavy Atom Count | 5 |
| Formal Charge | 0 |
| Complexity | 30.600 |
| Isotope Atom Count | 0 |
| Defined Atom Stereocenter Count | 0 |
| Undefined Atom Stereocenter Count | 0 |
| Defined Bond Stereocenter Count | 0 |
| Undefined Bond Stereocenter Count | 0 |
| The total count of all stereochemical bonds | 0 |
| Covalently-Bonded Unit Count | 1 |
| 1. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao. (2023) Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. FOOD RESEARCH INTERNATIONAL, (113756). |
| 2. Shihao Su, Guojun Lv, Xuyang Zou, Jiangzhang Wang, Chaoyi Zhou, Yan Chen, Jialing Shen, Yangbin Shen, Zhongmin Liu. (2023) Room-temperature tandem conversion of cyclic alkenes into 1,2-diols using molecular oxygen and β-MnO2 heterogeneous catalyst. GREEN CHEMISTRY, |
| 3. Baorong Chen, Xiaodan Wang, Yumeng Zhang, Wenyuan Zhang, Xiaoyang Pang, Shuwen Zhang, Jing Lu, Jiaping Lv. (2023) Determination and Risk Assessment of Flavor Components in Flavored Milk. Foods, 12 (11): (2151). |
| 4. Zhipeng Zhang, Lu Qian, Jianfeng Cheng, Qingyi Xie, Chunfeng Ma, Guangzhao Zhang. (2023) Room-Temperature Self-Healing Polyurea with High Puncture and Impact Resistances. CHEMISTRY OF MATERIALS, 35 (4): (1806–1817). |
| 5. Li Liu, Yuanhui Zhao, Shixue Lu, Yihuan Liu, Xinxing Xu, Mingyong Zeng. (2023) Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas). Food Chemistry-X, 17 (100569). |
| 6. Qianchun Zhang, Qin Zhou, Yun Wu, Yanxin Li, Fengling Tian, Shan Tang, Li Jiang. (2022) Enhanced cataluminescence sensing of MIL-53(Al)/Sb2SnO5 composites for isobutanol detection. MEASUREMENT SCIENCE and TECHNOLOGY, 34 (2): (25106). |
| 7. Jing Wang, Mengru Li, Hui Wang, Wenjing Huang, Fang Li, Lili Wang, Chi-Tang Ho, Yanyan Zhang, Liang Zhang, Xiaoting Zhai, Xiaochun Wan. (2022) Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (34): (10571–10583). |
| 8. Xuefei Li, Wei Xie, Fan Bai, Jinlin Wang, Xiaodong Zhou, Ruichang Gao, Xinxing Xu, Yuanhui Zhao. (2022) Influence of thermal processing on flavor and sensory profile of sturgeon meat. FOOD CHEMISTRY, 374 (131689). |
| 9. Xin Geng, Zhengyan Zhao, Hongli Li, David Da Yong Chen. (2021) Tee-Shaped Sample Introduction Device Coupled with Direct Analysis in Real-Time Mass Spectrometry for Gaseous Analytes. ANALYTICAL CHEMISTRY, 93 (50): (16813–16820). |
| 10. Shuang Chen, Jialing Lu, Michael Qian, Hongkui He, Anjun Li, Jun Zhang, Xiaomei Shen, Jiangjing Gao, Yan Xu. (2021) Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the Age of Chinese Liquor (Baijiu). Foods, 10 (11): (2888). |
| 11. Yanhui Zhong, Zhaoxia Shi, Taoxiao Wen, Xiaohua Xiao, Gongke Li, Yufei Hu. (2020) Cataluminescence strategy for rapid identification of sunscreen cosmetics based on its characteristic composition served as catalyst. SENSORS AND ACTUATORS B-CHEMICAL, 323 (128697). |
| 12. Zhenghong Hu, Pu Jia, Yajun Bai, Tai-ping Fan, Xiaohui Zheng, Yujie Cai. (2019) Characterisation of five alcohol dehydrogenases from Lactobacillus reuteri DSM20016. PROCESS BIOCHEMISTRY, 86 (73). |
| 13. Fengchuan Yu, Yajun Bai, Tai-ping Fan, Xiaohui Zheng, Yujie Cai. (2019) Alcohol dehydrogenases from Proteus mirabilis contribute to alcoholic flavor. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 99 (8): (4123-4128). |
| 14. Xiuquan Jia, Jiping Ma, Min Wang, Xiaofang Li, Jin Gao, Jie Xu. (2016) Alkali α-MnO2/NaxMnO2 collaboratively catalyzed ammoxidation–Pinner tandem reaction of aldehydes. Catalysis Science & Technology, 6 (20): (7429-7436). |
| 15. Yuchao Wang, Da Shi, Shengyang Tao, Wentong Song, Hongmin Wang, Xinkui Wang, Guangtao Li, Jieshan Qiu, Min Ji. (2016) A General, Green Chemistry Approach for Immobilization of Inorganic Catalysts in Monolithic Porous Flow-Reactors. ACS Sustainable Chemistry & Engineering, 4 (3): (1602–1610). |
| 16. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao. (2015) Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. FOOD CHEMISTRY, 167 (220). |
| 17. Yangmin Ma, Hao Wu, Jin Zhang, Yanchao Li. (2013) Enantioselective Synthesis and Antimicrobial Activities of Tetrahydro-Β-Carboline Diketopiperazines. CHIRALITY, 25 (10): (656-662). |
| 18. Hao-Jie Bai, Hong-Wei Li, Yi Li, Zhijiu Huang, Sha Liu, Xin-He Duan, Yuqing Wu. (2024) A fluorescence-enhanced method specific for furfural determination in Chinese Baijiu based on luminescent carbon dots and direct surface reaction. TALANTA, 279 (126660). |
| 19. Hao Luo, Yongjun Wu, Jing Jin, Lincheng Zhang, Shuoqiu Tong, Cen Li, Qibo Tan, Qiqin Han. (2024) Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes. RSC Advances, 14 (23): (16368-16378). |
| 20. Qianchun Zhang, Yuxian Zhao, Zhaoru Ban, Li Jiang, Shan Tang. (2024) Synthesis of Mesoporous SiO2 Nanomicrospheres for the Efficient Cataluminescence Sensing of Isobutyraldehyde. ACS Applied Nano Materials, 7 (16): (19056-19064). |
| 21. Meng Tao, Wenli Guo, Jin Liang, Zhengquan Liu. (2025) Unraveling the key cooked off-flavor compounds in thermally sterilized green tea beverages, and masking effect of tea raw material baking. FOOD CHEMISTRY, 464 (141671). |