2-Formylpentane
2-Methylvaleraldehyde
CAS: 123-15-9
Molecular Formula: C6H12O
2-Formylpentane - Names and Identifiers
| Name | 2-Methylvaleraldehyde |
| Synonyms | 2-Methylpental 2-Formylpentane 2-Methylpentanal 2-METHYLPENTANAL 2-Methyl-1-pentanal 2-METHYLPENTALDEHYDE methyl valeraldehyde 2-METHYLVALERALDEHYDE 2-Methylvaleraldehyde (2S)-2-methylpentanal (2R)-2-methylpentanal 2-METHYL-N-VALERALDEHYDE alpha-Methyl valeraldehyde a-Methylvaleraldehyde 2-Methylpentanal |
| CAS | 123-15-9 |
| EINECS | 204-605-2 |
| InChI | InChI=1/C6H12O/c1-3-4-6(2)5-7/h5-6H,3-4H2,1-2H3/t6-/m0/s1 |
2-Formylpentane - Physico-chemical Properties
| Molecular Formula | C6H12O |
| Molar Mass | 100.16 |
| Density | 0.808g/mLat 25°C(lit.) |
| Melting Point | -100℃ |
| Boling Point | 119-120°C(lit.) |
| Flash Point | 62°F |
| JECFA Number | 260 |
| Water Solubility | Soluble in water (4.2g/L at 25°C). |
| Vapor Presure | 16.9mmHg at 25°C |
| Vapor Density | 3.45 (vs air) |
| Appearance | clear liquid |
| Color | Colorless to Almost colorless |
| BRN | 1739423 |
| Sensitive | Air Sensitive |
| Refractive Index | n20/D 1.401(lit.) |
| Physical and Chemical Properties | Colorless to light yellow liquid, fried peanut aroma. Boiling point 116 °c. Relative density (d420)0.8090. Flash point 16 ℃, flammable. Natural products are found in fried peanuts, onions, garlic, milk and beef. |
| Use | Used as an intermediate in the production of sleep and sedative drug meprobamate |
2-Formylpentane - Risk and Safety
| Risk Codes | R11 - Highly Flammable R36/37/38 - Irritating to eyes, respiratory system and skin. R52/53 - Harmful to aquatic organisms, may cause long-term adverse effects in the aquatic environment. |
| Safety Description | S16 - Keep away from sources of ignition. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36 - Wear suitable protective clothing. |
| UN IDs | UN 2367 3/PG 2 |
| WGK Germany | 1 |
| RTECS | RZ6905000 |
| FLUKA BRAND F CODES | 9-23 |
| TSCA | Yes |
| HS Code | 29121900 |
| Hazard Class | 3 |
| Packing Group | II |
2-Formylpentane - Upstream Downstream Industry
| Raw Materials | Aluminum-nickel catalyst Hydrogen |
2-Formylpentane - Reference Information
| FEMA | 3413 | 2-METHYLPENTANAL |
| NIST chemical information | information provided by: webbook.nist.gov (external link) |
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| flavor and fragrance applications | 2-methylvaleraldehyde is naturally present in onions, chives, white bread, processed pork, roast beef, beer, coffee, black tea. Characteristic description of aroma: ether aroma, green aroma, vegetable and fruit aroma. Taste characteristics: vegetables, green, fruit-like grape flavor. For the preparation of fruit pulp with grape flavor food, tea, vegetable flavor food and other flavors. |
| toxicity | GRAS(FEMA). |
| usage limit | FEMA: soft drinks, cold drinks, candy, baked goods, jelly, pudding, pectin, 2.0mg/kg. |
| Use | GB 2760-1996 specifies the permitted use of food flavors. This product is an intermediate of mianertong and insecticide. used as an intermediate in the production of the sedative and sedative drug meprobamate |
| production method | 2-methylvaleraldehyde is prepared by condensation of propionaldehyde into α-methylpentenal, followed by catalytic hydrogenation. The catalytic hydrogenation reaction was carried out at 100 ° C. Under a pressure of about 1. 4mpa, and the yield was 80%. derived from the catalytic oxidation of 2-methylpentanol. From the condensation of propionaldehyde under alkaline conditions after hydrogenation. |
| spontaneous combustion temperature | 390 ° F. |
| toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |
Last Update：2024-04-09 21:54:55
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Raw Materials for 2-Formylpentane