2-methyl butyraldehyde

FEMA	2691
CAS	96-17-3
EINECS	202-485-6
JECFA Food Flavoring	254
CoE Number	575
Organoleptic Notes	1. Odor Type: cocoa Odor Strength:high ,recommend smelling in a 1.00 % solution or less Substantivity: > 1 hour(s) at 100.00 % musty cocoa phenolic coffee nutty malty fermented fatty alcoholic Odor Description:at 1.00 % in dipropylene glycol. musty cocoa phenolic coffee nutty malty fermented fatty alcoholicLuebke, William tgsc, (2021) Odor sample from: Sigma-Aldrich musty chocolate nutty malty fermented Odor Description:Musty, chocolate, nutty, furfural and iaovaleraldehyde-like with malty and fermented nuancesMosciano, Gerard P&F 23, No. 1, 33, (1998)
Odor	cocoa musty, cocoa, phenolic, coffee, nutty, malty, fermented, fatty, alcoholic, chocolate
Flavor	fusel musty, rummy, nutty, cereal, caramellic, fruity,
Material Notes	None found

No suppliers are currently related to this material.

Become a FlavScents Supplier