Isobutyraldehyde - Standard for GC, ≥99.5%(GC) , CAS No.78-84-2

CAS: 78-84-2 Cat. No.: I108293 Peso molecular: 72.11 Beilstein Registry Number: 605330 Número EC: 201-149-6
Disponible para pedir
GRADE & PURITY Standard for GC ? GC reference standard — characterized compound for calibrating GC methods. Use to build calibration curves and verify GC quantitation. ≥99.5%(GC)
Synonyms
2-methylpropanal (isobutanal) | EN300-19563 | 2-methypropanal | UN 2045 | alpha -methylpropionaldehyde | HSDB 614 | Isobutyraldehyde, dry, 98% | so-Butyl aldehyde | Isobutyraldehyde, 98% | NCGC00091788-02 | 2-Methyl-1-propanal | Isobutyryl aldehyde | Buty
Storage
Store at 2-8°C
Shipped In
Wet ice,FedEx DG Service
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Size
Estado
Price
Qty
5ml
I108293-5ml
3
19,90US$
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Why this grade

Standard for GC, ≥99.5%(GC) Standard for GC for sensitive chromatographic and analytical workflows requiring minimal baseline interference.

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Storage & shipping

Store at 2-8°C Ships Wet ice,FedEx DG Service Check lot-specific COA for exact specifications.

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Quality documents

SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.

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Literature proof

Cited in 31 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

Specifications

Sinónimos
2-methylpropanal (isobutanal) | EN300-19563 | 2-methypropanal | UN 2045 | alpha -methylpropionaldehyde | HSDB 614 | Isobutyraldehyde, dry, 98% | so-Butyl aldehyde | Isobutyraldehyde, 98% | NCGC00091788-02 | 2-Methyl-1-propanal | Isobutyryl aldehyde | Buty
Especificaciones y pureza
Standard for GC, ≥99.5%(GC)
Condiciones de almacenamiento de almacenamiento
Store at 2-8°C
Enviado en
Wet ice, FedEx DG Service
Este producto requiere envío en cadena de frío. Los servicios terrestres y otros servicios económicos no están disponibles.
Grado
Standard for GC
Pureza
≥99.5%(GC)
Nombres e identificadores
Sonrisas canónicasCC(C)C=O
IUPAC Name2-methylpropanal
InChIKeyAMIMRNSIRUDHCM-UHFFFAOYSA-N
INCHI1S/C4H8O/c1-4(2)3-5/h3-4H,1-2H3
Isómeros SMILES CC(C)C=O
WGK Alemania 1
RTECS NQ4025000
Número ONU 2045
Grupo de embalaje II
Peso molecular 72.11
Beilstein 605330
Reaxy-Rn 605330
Reaxys-RN_link_address https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=605330&ln=

Documentation

📋 Safety Data Sheet (SDS)

Comprehensive hazard, handling, storage, and regulatory compliance document.

Download SDS →

✅ Certificate of Analysis (COA)

Lot-specific quality data. Enter your lot number to retrieve the exact COA.

Look up COA →

📊 Datasheet

Quick-reference summary of product specifications and applications.

View datasheet →

🔬 Specification Sheet

Full quality attributes and acceptance criteria for this grade.

View spec sheet →

Advanced Data

Taxonomic Classification

Taxonomy Tree

KingdomOrganic compounds
SuperclassOrganic oxygen compounds
ClaseOrganooxygen compounds
SubclassCarbonyl compounds
Intermediate Tree Nodes Aldehydes
Direct ParentShort-chain aldehydes
Alternative Parents Organic oxides  Hydrocarbon derivatives  
Molecular FrameworkAliphatic acyclic compounds
Substituents Organic oxide - Hydrocarbon derivative - Short-chain aldehyde - Aliphatic acyclic compound
DescripciónThis compound belongs to the class of organic compounds known as short-chain aldehydes. These are an aldehyde with a chain length containing between 2 and 5 carbon atoms.
External Descriptors an n-alkanal
Estructura 3D
Modelo de Estructura Química Interactiva





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Mecanismos de acción
Certificados (CoA, COO, BSE/TSE y tabla de análisis)
C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

5 results found

Lot NumberCertificate TypeFechaArticulo
D2616132Certificate of AnalysisApr 23, 2026 I108293
J2323637Certificate of AnalysisJul 10, 2025 I108293
B2508294Certificate of AnalysisJan 21, 2025 I108293
H2314438Certificate of AnalysisAug 04, 2023 I108293
A2314156Certificate of AnalysisDec 08, 2022 I108293
Propiedades químicas y físicas
Índice de refracción1.373
Punto de inflamación (°F)-11.2 °F
Punto de inflamación (°C)-24℃
Punto de ebullición (°C)64°C
Punto de fusión (°C)-65.9°C
Peso molecular72.110 g/mol
XLogP30.800
Hydrogen Bond Donor Count0
Hydrogen Bond Acceptor Count1
Rotatable Bond Count1
Exact Mass72.0575 Da
Monoisotopic Mass72.0575 Da
Topological Polar Surface Area17.100 Ų
Heavy Atom Count5
Formal Charge0
Complexity30.600
Isotope Atom Count0
Defined Atom Stereocenter Count0
Undefined Atom Stereocenter Count0
Defined Bond Stereocenter Count0
Undefined Bond Stereocenter Count0
The total count of all stereochemical bonds0
Covalently-Bonded Unit Count1
Preguntas frecuentes y artículos
Citations of This Product
Referencias
1. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao.  (2023)  Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce.  FOOD RESEARCH INTERNATIONAL,      [PMID:38225154] [10.1016/j.foodres.2023.113756]
2. Shihao Su, Guojun Lv, Xuyang Zou, Jiangzhang Wang, Chaoyi Zhou, Yan Chen, Jialing Shen, Yangbin Shen, Zhongmin Liu.  (2023)  Room-temperature tandem conversion of cyclic alkenes into 1,2-diols using molecular oxygen and β-MnO2 heterogeneous catalyst.  GREEN CHEMISTRY,      [PMID:] [10.1039/D3GC02863A]
3. Baorong Chen, Xiaodan Wang, Yumeng Zhang, Wenyuan Zhang, Xiaoyang Pang, Shuwen Zhang, Jing Lu, Jiaping Lv.  (2023)  Determination and Risk Assessment of Flavor Components in Flavored Milk.  Foods,  12  (11): (2151).  [PMID:37297397] [10.3390/foods12112151]
4. Zhipeng Zhang, Lu Qian, Jianfeng Cheng, Qingyi Xie, Chunfeng Ma, Guangzhao Zhang.  (2023)  Room-Temperature Self-Healing Polyurea with High Puncture and Impact Resistances.  CHEMISTRY OF MATERIALS,      [PMID:] [10.1021/acs.chemmater.2c03782]
5. Li Liu, Yuanhui Zhao, Shixue Lu, Yihuan Liu, Xinxing Xu, Mingyong Zeng.  (2023)  Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas).  Food Chemistry-X,      [PMID:36845524] [10.1016/j.fochx.2023.100569]
6. Qianchun Zhang, Qin Zhou, Yun Wu, Yanxin Li, Fengling Tian, Shan Tang, Li Jiang.  (2022)  Enhanced cataluminescence sensing of MIL-53(Al)/Sb2SnO5 composites for isobutanol detection.  MEASUREMENT SCIENCE and TECHNOLOGY,  34  (2): (025106).  [PMID:] [10.1088/1361-6501/ac9d58]
7. Jing Wang, Mengru Li, Hui Wang, Wenjing Huang, Fang Li, Lili Wang, Chi-Tang Ho, Yanyan Zhang, Liang Zhang, Xiaoting Zhai, Xiaochun Wan.  (2022)  Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:35973132] [10.1021/acs.jafc.2c02249]
8. Xuefei Li, Wei Xie, Fan Bai, Jinlin Wang, Xiaodong Zhou, Ruichang Gao, Xinxing Xu, Yuanhui Zhao.  (2021)  Influence of thermal processing on flavor and sensory profile of sturgeon meat.  FOOD CHEMISTRY,      [PMID:34875433] [10.1016/j.foodchem.2021.131689]
9. Xin Geng, Zhengyan Zhao, Hongli Li, David Da Yong Chen.  (2021)  Tee-Shaped Sample Introduction Device Coupled with Direct Analysis in Real-Time Mass Spectrometry for Gaseous Analytes.  ANALYTICAL CHEMISTRY,      [PMID:34825821] [10.1021/acs.analchem.1c03281]
10. Shuang Chen, Jialing Lu, Michael Qian, Hongkui He, Anjun Li, Jun Zhang, Xiaomei Shen, Jiangjing Gao, Yan Xu.  (2021)  Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the Age of Chinese Liquor (Baijiu).  Foods,  10  (11): (2888).  [PMID:34829169] [10.3390/foods10112888]
11. Yanhui Zhong, Zhaoxia Shi, Taoxiao Wen, Xiaohua Xiao, Gongke Li, Yufei Hu.  (2020)  Cataluminescence strategy for rapid identification of sunscreen cosmetics based on its characteristic composition served as catalyst.  SENSORS AND ACTUATORS B-CHEMICAL,      [PMID:] [10.1016/j.snb.2020.128697]
12. Zhenghong Hu, Pu Jia, Yajun Bai, Tai-ping Fan, Xiaohui Zheng, Yujie Cai.  (2019)  Characterisation of five alcohol dehydrogenases from Lactobacillus reuteri DSM20016.  PROCESS BIOCHEMISTRY,      [PMID:] [10.1016/j.procbio.2019.08.010]
13. Fengchuan Yu, Yajun Bai, Tai-ping Fan, Xiaohui Zheng, Yujie Cai.  (2019)  Alcohol dehydrogenases from Proteus mirabilis contribute to alcoholic flavor.  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,  99  (8): (4123-4128).  [PMID:30761541] [10.1002/jsfa.9642]
14. Xiuquan Jia, Jiping Ma, Min Wang, Xiaofang Li, Jin Gao, Jie Xu.  (2016)  Alkali α-MnO2/NaxMnO2 collaboratively catalyzed ammoxidation–Pinner tandem reaction of aldehydes.  Catalysis Science & Technology,  (20): (7429-7436).  [PMID:] [10.1039/C6CY00874G]
15. Yuchao Wang, Da Shi, Shengyang Tao, Wentong Song, Hongmin Wang, Xinkui Wang, Guangtao Li, Jieshan Qiu, Min Ji.  (2015)  A General, Green Chemistry Approach for Immobilization of Inorganic Catalysts in Monolithic Porous Flow-Reactors.  ACS Sustainable Chemistry & Engineering,      [PMID:] [10.1021/acssuschemeng.5b01541]
16. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao.  (2014)  Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test.  FOOD CHEMISTRY,      [PMID:25148982] [10.1016/j.foodchem.2014.06.057]
17. Yangmin Ma, Hao Wu, Jin Zhang, Yanchao Li.  (2013)  Enantioselective Synthesis and Antimicrobial Activities of Tetrahydro-Β-Carboline Diketopiperazines.  CHIRALITY,  25  (10): (656-662).  [PMID:23861205] [10.1002/chir.22193]
18. Hao-Jie Bai, Hong-Wei Li, Yi Li, Zhijiu Huang, Sha Liu, Xin-He Duan, Yuqing Wu.  (2024)  A fluorescence-enhanced method specific for furfural determination in Chinese Baijiu based on luminescent carbon dots and direct surface reaction.  TALANTA,      [PMID:39116733] [10.1016/j.talanta.2024.126660]
19. Hao Luo, Yongjun Wu, Jing Jin, Lincheng Zhang, Shuoqiu Tong, Cen Li, Qibo Tan, Qiqin Han.  (2024)  Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes.  RSC Advances,  14  (23): (16368-16378).  [PMID:38769966] [10.1039/D4RA02343A]
20. Qianchun Zhang, Yuxian Zhao, Zhaoru Ban, Li Jiang, Shan Tang.  (2024)  Synthesis of Mesoporous SiO2 Nanomicrospheres for the Efficient Cataluminescence Sensing of Isobutyraldehyde.  ACS Applied Nano Materials,      [PMID:] [10.1021/acsanm.4c02931]
21. Meng Tao, Wenli Guo, Jin Liang, Zhengquan Liu.  (2024)  Unraveling the key cooked off-flavor compounds in thermally sterilized green tea beverages, and masking effect of tea raw material baking.  FOOD CHEMISTRY,      [PMID:39423534] [10.1016/j.foodchem.2024.141671]
22. Ziming Xie, Dequan Zeng, Jingwen Wang, Mouming Zhao, Yunzi Feng.  (2023)  Dispersive liquid-liquid microextraction coupled with gas chromatography-mass spectrometry (GC-MS) for the determination of soy sauce aroma compounds.  FOOD CONTROL,      [PMID:] [10.1016/j.foodcont.2023.109838]
23. Liang Dong, Yingmin Hou, Feng Li, Yongzhe Piao, Xiao Zhang, Xiaoyu Zhang, Cheng Li, Changxin Zhao.  (2014)  Characterization of volatile aroma compounds in different brewing barley cultivars.  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,  95  (5): (915-921).  [PMID:24862930] [10.1002/jsfa.6759]
24. Yunzi Feng, Yu Cai, Guowan Su, Haifeng Zhao, Chenxia Wang, Mouming Zhao.  (2013)  Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.  FOOD CHEMISTRY,      [PMID:24128458] [10.1016/j.foodchem.2013.07.072]
25. Shihao Su, Guojun Lv, Jialing Shen, Fuxin Wang, Lachgar Oussama, Yan Chen, Shengnan Xu.  (2025)  Pickering Interfacial Tandem Catalysis of Alkenes to 1,2-Diols over Manganese Oxide Catalysts at Room Temperature.  ACS Catalysis,      [PMID:] [10.1021/acscatal.4c06225]
26. Qianchun Zhang, Jiumei He, Chengcheng Wan, Xixi Long, Zhaoru Ban, Shan Tang, Yanju Chen.  (2025)  Porous aluminum nitride: A novel cataluminescence sensor for efficient detection of trace isobutyraldehyde.  MICROCHEMICAL JOURNAL,      [PMID:] [10.1016/j.microc.2025.113013]
27. Nana Zhao, Xinxing Xu, Shiyuan Dong, Yuanhui Zhao, Tianhong Liu, Li Liu, Yue Zhao, Mingyong Zeng, Kang Liu.  (2025)  Effects of steam processing on the flavor formation mechanism of male and female mussels.  LWT-FOOD SCIENCE AND TECHNOLOGY,      [PMID:] [10.1016/j.lwt.2025.117755]
28. Jialu Zhang, Yu Fu, Peng Chen, Bowen Liu, Cuiling Ren.  (2025)  New silicon nanoparticles for “turn-on” detection of salicylaldehyde in food based on ESIPT mechanism.  FOOD CHEMISTRY,      [PMID:40440837] [10.1016/j.foodchem.2025.144879]
29. Yuping Liu, Zhipeng Li, Ke Shen, Hua Huang, Xinshuai Zhang.  (2025)  In vitro reconstitution of the pantothenic acid catabolic pathway in Geobacillus thermodenitrificans NG80-2.  BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS,      [PMID:41183400] [10.1016/j.bbrc.2025.152876]
30. Kaili He, Mouming Zhao, Xing Tong, Yunzi Feng.  (2025)  Reveal the flavor quality changes of soy sauce during shelf life through metabolomics.  FOOD CHEMISTRY,      [PMID:41443118] [10.1016/j.foodchem.2025.147650]
31. Shan Tang, Jiumei He, Chengcheng Wan, Li Jiang, Qianchun Zhang.  (2026)  Unveiling the role of oxygen vacancies: Micropore-rich Ovm-TiO2 nanocatalysts for enhanced cataluminescence detection of isobutyraldehyde.  APPLIED SURFACE SCIENCE,      [PMID:] [10.1016/j.apsusc.2026.166351]
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