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Methylpropanal

Manufactured by Merck Group
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Sourced in United Kingdom

Methylpropanal is a chemical compound commonly used in laboratory settings. It is a colorless volatile liquid with a pungent odor. Methylpropanal is primarily utilized as an intermediate in organic synthesis reactions.

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Lab products found in correlation

Phenylacetaldehyde, by Merck Group (2 mentions) Acetaldehyde, by Merck Group (2 mentions) 2 phenylethanol, by Merck Group (2 mentions) 3 methylbutanoic acid, by Merck Group (2 mentions) 2 3 butanedione, by Merck Group (2 mentions) 3 methyl 1 butanol, by Merck Group (2 mentions) 2 methoxy 4 vinylphenol, by Merck Group (2 mentions) 3 hydroxy 4 5 dimethyl 2 5h furanone, by Merck Group (2 mentions) 2 methoxy 4 methylphenol, by Merck Group (2 mentions) 2 phenylacetic acid, by Merck Group (2 mentions) Dimethyl sulfide, by Merck Group (2 mentions) Butanoic acid, by Merck Group (2 mentions) 2 methylbutanal, by Merck Group (2 mentions) 2 3 pentanedione, by Merck Group (2 mentions) 3 methylbutanal, by Merck Group (2 mentions) Acetic acid, by Merck Group (2 mentions) 2 methoxyphenol, by Merck Group (2 mentions) 4 vinylphenol, by Merck Group (2 mentions) Diethyl ether, by Merck Group (1 mentions) Dansyl chloride, by Merck Group (1 mentions)

Close spelling variants of this product

2-methylpropanal (7 citations)

2 protocols using methylpropanal

1

Flavor Compound Procurement for Analysis

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Diethyl ether, dansyl chloride, and saturated
alkane standards were purchased from Sigma-Aldrich (Gillingham, Dorset,
UK). O-(2,3,4,5,6-Pentafluorobenzyl)-hydroxylamine
hydrochloride (PFBHA) was purchased from Fluka (Loughborough, UK).
The following food-grade aroma compounds were purchased from Sigma-Aldrich
(purity in parenthesis): acetaldehyde (≥99%), acetic acid (≥99.5%),
2,3-butanedione (97%), butanoic acid (≥99%), (E)-β-damascenone (≥98%), dimethyl sulfide (≥99%),
5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone (97%),
5(or 2)-ethyl-4-hydroxy-2(or 5)-methyl-3(2H)-furanone
(96%), (Z)-4-heptenal (≥98%), 3-hydroxy-4,5-dimethyl-2(5H)-furanone (10% in propylene glycol), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (≥98%), methional (≥97%), 2-methoxy-4-methylphenol
(≥98%), 2-methoxyphenol (≥99%), 2-methoxy-4-vinylphenol
(≥98%), 2-methylbutanal (≥95%), 3-methylbutanal (≥97%),
3-methylbutanoic acid (99%), 3-methyl-1-butanol (≥98%), methylpropanal
(≥98%), 2,3-pentanedione (≥96%), phenylacetaldehyde
(10% in ethanol), 2-phenylacetic acid (≥99%), 2-phenylethanol
(≥99%), vanillin (≥97%), and 4-vinylphenol (10% in propylene
glycol). Encapsulated 3-methyl-2-butene-1-thiol flavor standard (0.02–4
ng/g) was purchased from FlavorActiV (Aston Rowant, UK).
Piornos J.A., Balagiannis D.P., Methven L., Koussissi E., Brouwer E, & Parker J.K. (2020). Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor. Journal of Agricultural and Food Chemistry, 68(37), 10088-10096.
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2

Aroma Compound Analysis Protocol

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The following aroma compounds were purchased from Sigma-Aldrich (purity in parenthesis): acetaldehyde (≥99 %), acetic acid (≥99.5 %), 2,3-butanedione (97 %), butanoic acid (≥99 %), dimethyl sulfide (≥99 %), 5(or 2)-ethyl-4-hydroxy-2(or 5)-methyl-3(2H)-furanone (homofuraneol, 96 %), Z-4-heptenal (≥98 %), 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolone, 10 % in propylene glycol), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol, ≥98 %), methional (≥97 %), 2'methoxyacetophenone (99 %), 2-methoxy-4-methylphenol (≥98 %), 2-methoxyphenol (≥99 %), 2methoxy-4-vinylphenol (≥98%), 2-methylbutanal (≥95 %), 3-methylbutanal (≥97 %), 3methylbutanoic acid (99 %), 3-methyl-1-butanol (≥98%), methylpropanal (≥98 %), 2methylthiophene (98 %), 2,3-pentanedione (≥96 %), phenylacetaldehyde (10 % in ethanol), 2phenylacetic acid (≥99 %), 2-phenylethanol (≥99 %), vanillin (≥97 %), 4-vinylphenol (10 % in propylene glycol). All were food grade except 2'-methoxyacetophenone and 2-methylthiophene.
Piornos J.A., Delgado A., de La Burgade R.C.J., Methven L., Balagiannis D.P., Koussissi E., Brouwer E, & Parker J.K. (2019). Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: Effect of threshold calculation method. Food research international (Ottawa, Ont.), 123.
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