2-Methylbutanal

2-Methylbutanal (or 2-Methylbutyraldehyde) has a powerful, malty aroma with fruity nuances. It's often described as having a somewhat fermented, nutty, and bread-like scent profile, which can add depth and complexity to fragrance and flavor compositions. Due to its strong and distinctive odor, it is used in very small concentrations to impart or enhance these types of scents in various products, including perfumes, foods, and beverages. Its malty and fruity characteristics make it suitable for creating or mimicking the aroma of certain fruits, nuts, and fermented products.

Employed in perfumery to impart subtle fruity and malty characteristics to a wide range of scents, enhancing the fragrance's overall richness.

IUPAC Name: 2-methylbutanal
CAS Number: 96-17-3
Molecular Formula: C₅H₁₀O
Molecular Weight: 86.13 g/mol
Boiling Point: 90.00 to 93.00 °C @ 760.00 mm Hg
Melting Point: 91.00 °C @ 760.00 mm Hg (195.80 °F)
Class: Aldehyde
Use/s: Scent
Synonyms
1: 2-Methylbutyraldehyde 2: 2-METHYLBUTANAL 3: 2-Formylbutane 4: 2-Ethylpropanal 5: 2-Methylbutyric aldehyde 6: Methylethylacetaldehyde 7: 2-Methyl-1-butanal
Chemist Says
Liquid
Scent: Unpleasant
Scent profile
Scent profiles are inherently subjective and can significantly differ among individuals, and may also be influenced by the conditions at the time of evaluation. The information provided here is a synthesis of data from diverse sources, including books, cross-references, artificial intelligence analyses, and chemical research sites, aiming to present a comprehensive overview. We've distilled this information to highlight the most frequently observed scent profiles for each molecule or compound, offering a generalized perspective.

1: Malty, Fruity, Warm
2: Malty, Fruity, Nutty
3: Malty, with a buttery and slightly fruity nuance