济南圣和化工有限公司现供应主营产品——2-甲基丁醛(CAS 96-17-3),分子式 C5H10O,分子量 86.13。本页理化参数仅供参考,实际常规纯度 按批次COA提供(不公开发布),以批次 COA 及订单确认为准,支持批量采购与长期供货协议。
| CAS号 | 96-17-3 |
|---|---|
| 分子式 | C5H10O |
| 分子量 | 86.13 |
| 熔点 | 91.00 °C. @ 760.00 mm Hg |
| 沸点 | 90.00 to 93.00 °C. @ 760.00 mm Hg |
| LogP | 1.1 |
| 纯度 | 按批次COA提供(不公开发布) |
| 包装 | 按订单/批次确认(不公开发布) |
| 应用领域 | 食用香精 |
| 类别 | 主营产品|食用香精 |
食用香精
2-甲基丁醛主要应用于食用香精。具体使用工况下的添加量与规格要求,欢迎与技术团队沟通确认。
采购提示:本产品按按订单/批次确认(不公开发布)起订发货,收到货物后请先核对包装完好性再行入库。储存条件为阴凉干燥、密封保存;如需 MSDS 或运输说明,可在询价时一并索取。
每批产品随货提供 COA(分析证书);可按需提供 MSDS/技术数据表及第三方检测报告。纯度与包装以批次 COA 及订单确认为准。
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2-甲基丁醛 的 CAS 号为 96-17-3。
常规纯度规格为 按批次COA提供(不公开发布),包装为 按订单/批次确认(不公开发布),随货提供 COA。
主要应用于食用香精。
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2-Methylbutyraldehyde is identified by CAS 96-17-3, molecular formula C5H10O and molecular weight 86.07 g/mol. UNII 47H597M1YY; ChEBI 16182; InChIKey BYGQBDHUGHBGMD-UHFFFAOYSA-N. Boiling Point: 90.00 to 93.00 °C. @ 760.00 mm Hg; Boiling Point: 93 °C; Melting Point: 91.00 °C. @ 760.00 mm Hg.
| CAS Registry Number | 96-17-3 |
|---|---|
| PubChem CID | 7284 |
| Molecular formula | C5H10O |
| Molecular weight | 86.07 g/mol |
| IUPAC name | 2-methylbutanal |
| InChIKey | BYGQBDHUGHBGMD-UHFFFAOYSA-N |
| UNII (FDA) | 47H597M1YY |
| ChEBI ID | CHEBI:16182 |
| FEMA number | 2691 |
| JECFA number | 254 |
| Molecular Weight | 86.13 |
|---|---|
| XLogP3 | 1.1 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 1 |
| Rotatable Bond Count | 2 |
| Exact Mass | 86.073164938 |
| Monoisotopic Mass | 86.073164938 |
| Topological Polar Surface Area | 17.1 |
| Heavy Atom Count | 6 |
| Formal Charge | 0 |
| Boiling Point | 90.00 to 93.00 °C. @ 760.00 mm Hg |
|---|---|
| Boiling Point | 93 °C |
| Melting Point | 91.00 °C. @ 760.00 mm Hg |
| Density | 0.799-0.804 |
| Vapor Pressure | 47.4 [mmHg] |
| Refractive Index | 1.388-1.393 |
| Regulatory & Food Contact | EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Almond, Cocoa, Fermented, Hazelnut, Malt No safety concern at current levels of intake when used as a flavouring agent |
|---|
| Reported hazard statements | H225, H317 (84.3%), H319, H335 (84.5%), H411 (84.2%), H401 |
|---|
H225 (> 99.9%): Highly Flammable liquid and vapor [Danger Flammable liquids]
H317 (84.3%): May cause an allergic skin reaction [Warning Sensitization, Skin]
2-Methylbutyraldehyde; 2-METHYLBUTANAL; 96-17-3; 2-Formylbutane; Butanal, 2-methyl-; Butyraldehyde, 2-methyl-; Methylethylacetaldehyde; alpha-Methylbutanal; Methyl ethyl acetaldehyde; alpha-Methylbutyraldehyde; FEMA No. 2691; DTXSID2021818; 47H597M1YY; NSC-77077; DTXCID201818; CHEBI:16182
CAS 96-17-3; molecular formula C5H10O; molecular weight 86.07 g/mol.
2-Methylbutyraldehyde, 2-METHYLBUTANAL, 96-17-3, 2-Formylbutane, Butanal, 2-methyl-, Butyraldehyde, 2-methyl-.
Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.
Hazard statements reported: H225, H317, H319, H335, H411.
Boiling Point: 90.00 to 93.00 °C. @ 760.00 mm Hg; Boiling Point: 93 °C; Melting Point: 91.00 °C. @ 760.00 mm Hg; Density: 0.799-0.804.
Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.
English page: 2-Methylbutyraldehyde