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3-Methylbutanal is a branched-chain aliphatic aldehyde (C₅H₁₀O, 86.13 g/mol) that appears as a colorless to pale yellow liquid with a strong, pungent odor often described as fruity, malty, or cocoa-like.
3-Methylbutanal occurs naturally in foods and beverages as a product of leucine degradation during fermentation, contributing to the aroma of beer, whiskey, chocolate, roasted nuts, and baked goods, while industrially it is obtained by oxidation of isoamyl alcohol or catalytic processes.
Widely used in the flavor and fragrance industry for its malty and nutty notes, 3-Methylbutanal also serves as a versatile chemical intermediate in the production of isovaleric acid, vitamins, pharmaceuticals, agrochemicals, and specialty chemicals.
CAS Number: 590-86-3
EC Number: 209-691-5
Molecular Formula: C5H10O
Molecular Weight: 86.13
Synonyms: 3-Methylbutanal, ISOVALERALDEHYDE, 590-86-3, 3-Methylbutyraldehyde, Isovaleral, Isopentaldehyde, Isoamylaldehyde, Butanal, 3-methyl-, Isovalerylaldehyde, Isopentanal, Isovaleric aldehyde, beta-Methylbutanal, Isoamyl aldehyde, 1-Butanal, 3-methyl-, Butyraldehyde, 3-methyl-, FEMA No. 2692, Aldehyde isovalerianique, DTXSID1021619, CHEBI:16638, 69931RWI96, NSC-404119, DTXCID201619, 209-691-5, Iso-Valeraldehyde, 2-Methylbutanal-4, 3-Methyl-1-butanal, iso-C4H9CHO, Butanal, methyl-, 3-Methyl-Butanal, 3-Methylbutan-1-al, 3-Methyl butyraldehyde, 3-methyl-Butyraldehyde, NSC 404119, MFCD00007014, .beta.-Methylbutanal, CHEMBL18360, 26140-47-6, 3-Methylbutylaldehyde, beta-Methylbutyraldehyde, 3-methyl butanal, CCRIS 2945, HSDB 628, 3-Methylbutyraldehyde (natural), Aldehyde isovalerianique [French], EINECS 209-691-5, BRN 0773692, b-Methylbutanal, Methyl butanal, AI3-16106, isovaler aldehyde, UNII-69931RWI96, Bortezomib Impurity23, Isovaleraldehyde, 97%, ISOVALERIC-ALDEHYDE, EC 209-691-5, SCHEMBL16240, SCHEMBL42915, ISOVALERALDEHYDE [MI], 4-01-00-03291 (Beilstein Handbook Reference), SCHEMBL920173, ISOVALERALDEHYDE [HSDB], SCHEMBL3238737, SCHEMBL3955196, SCHEMBL4345084, SCHEMBL9021651, WLN: VH1Y1&1, 3-METHYL BUTANAL [FCC], Isovaleraldehyde, >=97%, FG, SCHEMBL10789600, SCHEMBL28216701, STR03918, Isovaleraldehyde, analytical standard, Tox21_200891, 3-METHYLBUTYRALDEHYDE [FHFI], BBL027631, BDBM50028832, NSC404119, STL146355, AKOS000118930, Isovaleraldehyde, natural, >=95%, FG, NCGC00248867-01, NCGC00258445-01, CAS-590-86-3, FM140577, PD124039, I0192, NS00006828, EN300-18032, C07329, Q409554, F2190-0631, InChI=1/C5H10O/c1-5(2)3-4-6/h4-5H,3H2,1-2H, ISOVALERALDEHYDE 97+%;ISOVALERALDEHYDE 95+% NATURAL;Isovaleraldehyde,98%;methylbutanal,3-methylbutanal;ISOVALERALDEHYDE(SG);Isoamylaldehyd;iso-C4H9CHO;Isovaleral
3-Methylbutanal is a branched-chain aliphatic aldehyde with the molecular formula C₅H₁₀O.
3-Methylbutanal is a colorless to pale yellow liquid with a strong, pungent odor, often described as sharp, fruity, or malty.
3-Methylbutanal occurs naturally in some essential oils, fermented foods, and alcoholic beverages as a product of amino acid catabolism, particularly from leucine.
Industrially, 3-Methylbutanal is produced by the oxidation of isoamyl alcohol and is widely used as a flavoring agent, fragrance intermediate, and chemical building block.
In the food and beverage sector, 3-Methylbutanal imparts malty, nutty, and cocoa-like notes, making it important in chocolate, beer, and baked goods.
In the chemical industry, 3-Methylbutanal serves as a precursor for the synthesis of pharmaceuticals, pesticides, vitamins, and specialty chemicals.
3-Methylbutanal is relatively volatile and reactive, undergoing typical aldehyde reactions such as oxidation to isovaleric acid or condensation with amines and alcohols.
Due to 3-Methylbutanal's volatility and irritant properties, safe handling requires good ventilation and protective equipment to prevent inhalation or skin contact.
3-Methylbutanal a methylbutanal that is butanal substituted by a methyl group at position 3.
3-Methylbutanal occurs as a volatile constituent in olives.
3-Methylbutanal has a role as a flavouring agent, a plant metabolite, a volatile oil component and a Saccharomyces cerevisiae metabolite.
3-Methylbutanal is a pungent liquid that occurs in natural oils such as orange, lemon, peppermint, and eucalyptus.
3-Methylbutanal is also found in processed foods such as beer, cheese, and chocolate.
3-Methylbutanal's odor has been described variously from “apple-like” to “suffocating”.
Inhalation of 3-Methylbutanal carries additional considerations beyond its immediate irritant and flammability hazards, particularly in environments where exposure could be prolonged or poorly controlled.
One extended concern involves the interaction of 3-Methylbutanal's vapors with the respiratory tract.
Even at moderate concentrations, 3-Methylbutanal can sensitize the airways, leading to an increased reactivity to other irritants in the environment.
This heightened sensitivity may persist for hours or days, making exposed individuals more vulnerable to common airborne particles or pollutants.
People with pre-existing conditions such as asthma, bronchitis, or chronic obstructive pulmonary disease (COPD) may experience exacerbated symptoms when exposed to even low levels of 3-Methylbutanal vapors.
Another hazard arises from the volatile organic compound (VOC) nature of 3-Methylbutanal.
Being a reactive aldehyde, 3-Methylbutanal can undergo atmospheric reactions, forming secondary irritants or contributing to the formation of ground-level ozone in poorly ventilated spaces.
This can indirectly create an environment where respiratory stress is heightened not only by 3-Methylbutanal itself but also by its degradation products.
During industrial processes, 3-Methylbutanal poses the risk of accidental releases, particularly when handled in large quantities or under pressure.
Emergency plans should include spill response protocols, vapor suppression strategies, and evacuation procedures for severe incidents
3-Methylbutanal is a highly flammable liquid with a low flash point, meaning it can easily ignite even at relatively low temperatures.
The vapors or liquid form can also strongly irritate the eyes, leading to symptoms such as pain, tearing, and blurred vision.
3-Methylbutanal has relatively low systemic toxicity, meaning that it is not highly poisonous in small amounts.
However, inhaling high concentrations can still lead to harmful effects due to local irritation of the respiratory system.
3-Methylbutanal's unpleasant odor and irritant properties typically discourage prolonged exposure, limiting the risk of severe systemic absorption.
Long-term data on 3-Methylbutanal exposure is limited, but available evidence suggests that it is not likely to cause chronic diseases under normal conditions.
3-Methylbutanal is not considered to be genotoxic or carcinogenic.
However, repeated irritation of the respiratory tract or skin may increase sensitivity over time.
3-Methylbutanal is harmful to aquatic organisms and can have lasting effects on water ecosystems.
Therefore, spills must be carefully controlled to prevent environmental contamination.
3-Methylbutanal colorless liquid with a weak suffocating odor.
Produces an irritating vapor.
3-Methylbutanal is a metabolite found in or produced by Saccharomyces cerevisiae.
3-Methylbutanal is an aldehyde.
Aldehydes are frequently involved in self-condensation or polymerization reactions.
These reactions are exothermic; they are often catalyzed by acid. Aldehydes are readily oxidized to give carboxylic acids.
Flammable and/or toxic gases are generated by the combination of aldehydes with azo, diazo compounds, dithiocarbamates, nitrides, and strong reducing agents.
Aldehydes can react with air to give first peroxo acids, and ultimately carboxylic acids.
These autoxidation reactions are activated by light, catalyzed by salts of transition metals, and are autocatalytic (catalyzed by the products of the reaction).
The addition of stabilizers (antioxidants) to shipments of aldehydes retards autoxidation.
Inhalation of 3-Methylbutanal, while not usually life-threatening at low exposure levels, can still cause severe irritation and discomfort.
3-Methylbutanal’s flammability, local irritant effects, and environmental risks require careful handling, proper storage, and effective safety measures.
When managed under controlled conditions, 3-Methylbutanal's hazards are significantly minimized, but vigilance is essential to ensure both worker and environmental safety.
There is also a potential hazard associated with thermal decomposition.
When 3-Methylbutanal is exposed to extreme heat, such as during a fire, it may decompose and release toxic gases like carbon monoxide and various aldehyde fragments.
These gases are far more hazardous than 3-Methylbutanal itself and can complicate firefighting efforts.
For this reason, only specialized firefighting techniques and protective gear are recommended in scenarios where fires involve 3-Methylbutanal.
From a storage perspective, improper handling can create hazardous conditions.
Containers must be tightly sealed to prevent vapor leaks, and they must be stored in cool, well-ventilated areas away from oxidizers, acids, and ignition sources.
Over time, if containers are not properly maintained, the aldehyde may undergo oxidation, forming peroxides or other reactive species that add to the risk profile.
Therefore, regular inspection of storage facilities and periodic quality checks of the chemical are essential.
In occupational settings, cumulative low-level exposure can also present subtler hazards. Workers exposed repeatedly to vapors may experience ongoing irritation of mucous membranes, leading to chronic symptoms such as persistent sore throat, dry cough, or mild headaches.
Although systemic toxicity is low, these symptoms can reduce work performance and overall quality of life if not managed properly.
Rotating tasks, ensuring exposure stays below recommended thresholds, and implementing continuous air monitoring are practical preventive measures.
Strong odors, like those associated with aldehydes, can induce discomfort, anxiety, or nausea even at concentrations below hazardous thresholds.
This aversive response can indirectly affect workplace safety by increasing stress and reducing concentration during critical tasks.
In summary, while the immediate hazards of 3-Methylbutanal involve its strong irritant properties and high flammability, a broader view shows that it also carries risks related to airway sensitization, secondary atmospheric reactions, accidental releases, thermal decomposition byproducts, and chronic low-level exposure.
Proper handling, storage, engineering controls, and comprehensive safety protocols are essential to minimize these risks and ensure safe use of 3-Methylbutanal in any environment.
3-Methylbutanal is a branched-chain aliphatic aldehyde with the molecular formula C₅H₁₀O and a molecular weight of approximately 86.13 g/mol.
3-Methylbutanal appears as a colorless to pale yellow liquid with a strong, penetrating odor that is often described as sharp, fruity, malty, or cocoa-like, making it both a valuable natural flavor component and an important synthetic intermediate.
3-Methylbutanal occurs naturally in foods and beverages as a product of leucine degradation via the Ehrlich pathway during fermentation, and it contributes to the characteristic aroma of beer, whiskey, chocolate, roasted nuts, and baked goods.
Industrially, 3-Methylbutanal is obtained through the oxidation of isoamyl alcohol or by catalytic processes involving branched C5 hydrocarbons.
3-Methylbutanal is widely used in the flavor and fragrance industry, where it provides malty, nutty, and chocolate-like notes in food formulations and perfumery compositions.
Beyond sensory applications, 3-Methylbutanal is an important chemical intermediate, serving as a precursor in the synthesis of isovaleric acid, pharmaceuticals, agrochemicals, vitamins (such as B₁ and B₅ derivatives), and specialty chemicals.
Chemically, 3-Methylbutanal is reactive and undergoes typical aldehyde transformations, including oxidation to carboxylic acids, condensation with alcohols to form acetals, and reactions with amines to form imines.
3-Methylbutanal is relatively volatile and flammable, with a boiling point near 92–94 °C, and requires careful storage in tightly closed containers, away from heat, sparks, and strong oxidizing agents.
Due to 3-Methylbutanal's volatility and irritant nature, prolonged exposure may cause eye, skin, and respiratory irritation, so safe handling includes the use of ventilation systems, gloves, goggles, and respirators if needed.
Overall, 3-Methylbutanal is a multifunctional aldehyde valued for its natural occurrence in food aromas, its contribution to flavor and fragrance formulations, and its role as a versatile industrial intermediate in chemical synthesis.
Market Overview of 3-Methylbutanal:
The global 3-Methylbutanal market is steadily expanding, valued at around USD 200 million in 2024 and projected to grow at a 5–7% CAGR over the next decade, reaching approximately USD 300–350 million by 2032–2033.
Demand is primarily driven by the flavor and fragrance industry, where 3-Methylbutanal is widely used to impart malty, nutty, and cocoa-like notes in food, beverages, and perfumes.
Growing consumption of processed foods, alcoholic drinks, and cosmetics further boosts 3-Methylbutanal's application.
3-Methylbutanal is also an important intermediate in pharmaceuticals, agrochemicals, and specialty chemicals, adding to its industrial relevance.
Asia-Pacific represents the fastest-growing regional market, with strong demand from China, India, and Japan due to expanding food and cosmetics industries, while North America and Europe maintain significant shares owing to their established fragrance and specialty chemical sectors.
Emerging economies in Latin America, the Middle East, and Africa are contributing to growth through rising urbanization and increasing consumer spending.
Despite this positive outlook, the market faces challenges from safety concerns, handling regulations, and raw material cost fluctuations, but its broad functionality and versatility ensure continued adoption across diverse industries.
Uses of 3-Methylbutanal:
3-Methylbutanal is a versatile aldehyde that finds extensive use across several industries due to its unique aroma, reactivity, and role as a chemical intermediate.
In the flavor and fragrance sector, 3-Methylbutanal is widely employed to impart malty, nutty, cocoa-like, and fruity notes, making it valuable in the formulation of chocolates, baked goods, alcoholic beverages such as beer and whiskey, and perfumes.
The food industry uses 3-Methylbutanal as a flavor enhancer to mimic natural aromas, while the cosmetics industry incorporates it into creams, lotions, and personal care products for its fragrance properties.
In the chemical industry, 3-Methylbutanal serves as a key intermediate in the synthesis of isovaleric acid, vitamins (such as B1 derivatives), agrochemicals, and pharmaceuticals, where it contributes to the development of pesticides, herbicides, and active pharmaceutical ingredients.
3-Methylbutanal also participates in resin and polymer production, where its aldehyde group allows it to undergo condensation and polymerization reactions that modify material properties.
Additionally, in research and specialty chemical synthesis, 3-Methylbutanal is used as a building block for studying aldehyde reactivity and for designing complex organic molecules.
3-Methylbutanal's broad range of applications, from sensory enhancement in foods to critical roles in chemical manufacturing, highlights its importance as both a functional additive and an industrial intermediate.
3-Methylbutanal is manufactured by oxidizing isoamyl alcohol with sodium perchromate and sulfuric acid.
3-Methylbutanal is present in essential oils of orange, peppermint, lemon, and other plants and fruits.
3-Methylbutanal's main uses are as an artificial flavor additive and in perfumes.
3-Methylbutanal acts as a reagent in the preparation of active pharmaceutical ingredient (API) products.
3-Methylbutanal serves as an internal standard for the determination of wine aroma carbonyl compounds with 5-8 carbon atoms.
Further, 3-Methylbutanal is utilized as a standard to evaluate the quality of olive oils by headspace solid-phase microextraction-gas chromatography using flame ionization detection and multivariate analysis.
In addition to this, 3-Methylbutanal is employed to enhance the taste and odor of the food.
3-Methylbutanal has a range of industrial, chemical, and research applications, and its uses extend across multiple sectors because of its unique chemical properties as an aldehyde with a branched-chain structure.
3-Methylbutanal serves as an important intermediate in organic synthesis, a building block in fragrance and flavor industries, and a component in the manufacture of specialized chemicals.
One of the primary uses of 3-Methylbutanal is as a starting material or intermediate in the production of various chemical compounds.
3-Methylbutanal's reactive aldehyde functional group allows it to undergo numerous organic reactions, such as condensation, reduction, and oxidation.
In industrial chemistry, 3-Methylbutanal is commonly used in the synthesis of pharmaceuticals, agrochemicals, and specialty chemicals.
For example, 3-Methylbutanal can be converted into isovaleric acid, which is further used in the production of drugs, esters, and synthetic lubricants.
Additionally, 3-Methylbutanal can be utilized in producing heterocyclic compounds that serve as precursors for medicinal formulations or advanced materials.
3-Methylbutanal has a distinct, pungent odor often described as malty, fruity, or reminiscent of chocolate when diluted, and for this reason, it is extensively used as a flavoring agent in the food and beverage industry.
3-Methylbutanal contributes to the aroma profile of products such as chocolates, baked goods, beers, and other fermented foods.
3-Methylbutanal's flavor characteristics are especially valuable in formulations where a malty or nutty note is desired.
Moreover, 3-Methylbutanal serves as an intermediate for producing other fragrance ingredients, such as isovaleric acid esters, which are widely used in perfumes, cosmetics, and household products.
3-Methylbutanal acts as an essential building block in the synthesis of certain pharmaceuticals.
3-Methylbutanal is used to prepare intermediates for active pharmaceutical ingredients (APIs) and various biologically active compounds.
3-Methylbutanal's chemical structure allows it to participate in reactions forming new carbon–carbon bonds, which are important in creating complex drug molecules.
Furthermore, 3-Methylbutanal is employed in the production of vitamin derivatives and compounds with sedative or anticonvulsant properties.
3-Methylbutanal is also utilized in the agrochemical sector, where it serves as a raw material for synthesizing pesticides, herbicides, and plant growth regulators.
3-Methylbutanal's reactivity enables the creation of chemical structures that exhibit biological activity against pests or help regulate plant metabolism.
By modifying 3-Methylbutanal's structure, chemists can design new compounds with specific agricultural applications.
3-Methylbutanal finds applications in the chemical industry for the production of plasticizers and resins.
Through chemical transformations, 3-Methylbutanal can be used to create intermediates that are incorporated into alkyd resins, which are widely used in paints, coatings, and adhesives.
These materials benefit from the flexibility and chemical stability imparted by the aldehyde-derived intermediates.
Through hydrogenation, 3-Methylbutanal can be converted into isopentyl alcohols, which themselves have uses as solvents, flavoring agents, and intermediates for other chemicals.
Additionally, through reductive amination, 3-Methylbutanal can form amines that are valuable in pharmaceuticals, dyes, and other specialty applications.
These transformations highlight 3-Methylbutanal's versatility in chemical manufacturing.
In laboratory settings, 3-Methylbutanal is frequently used as a reagent for various organic chemistry experiments.
3-Methylbutanal serves as a model compound in studying aldehyde reactivity, condensation reactions (such as aldol condensations), and the synthesis of branched-chain compounds.
3-Methylbutanal is also employed in analytical chemistry to develop methods for detecting and quantifying volatile aldehydes in environmental or industrial samples.
Interestingly, 3-Methylbutanal is a naturally occurring compound found in certain foods and beverages, particularly those involving fermentation, such as beer, whiskey, and wine.
In these contexts, 3-Methylbutanal contributes to the aroma profile but is usually present only in trace amounts.
In food technology, synthetic 3-Methylbutanal is sometimes added in controlled quantities to enhance flavors, particularly in chocolate, nut, and malt-flavored products.
3-Methylbutanal’s branched structure makes it valuable in the synthesis of fine chemicals where steric effects are important.
3-Methylbutanal can be used to design molecules with specific physical and chemical properties required for advanced materials, coatings, or catalysts.
3-Methylbutanal is a multifunctional chemical with applications ranging from industrial manufacturing to fine chemical synthesis.
3-Methylbutanal serves as a key intermediate in the production of pharmaceuticals, agrochemicals, fragrances, flavors, plasticizers, and advanced materials.
3-Methylbutanal's presence in food and beverages further broadens its relevance beyond industrial use.
Despite 3-Methylbutanal's beneficial applications, careful handling and strict safety controls are essential due to its irritant properties, volatility, and flammability.
Benefits of 3-Methylbutanal:
3-Methylbutanal offers multiple benefits that make it valuable across industrial, commercial, and research applications.
In the flavor and fragrance industry, 3-Methylbutanal's ability to impart malty, nutty, fruity, and cocoa-like notes enhances the sensory quality of foods, beverages, chocolates, and perfumes, allowing manufacturers to replicate or intensify natural aromas in a cost-effective way.
In the food and beverage sector, 3-Methylbutanal improves consumer experience by contributing to the characteristic taste and aroma of baked goods, alcoholic drinks, and confectionery products.
3-Methylbutanal also provides a synthetic advantage as a versatile chemical intermediate, facilitating the production of isovaleric acid, vitamins, agrochemicals, and pharmaceuticals, which are essential in agriculture, nutrition, and healthcare.
3-Methylbutanal's reactive aldehyde group enables easy incorporation into condensation and oxidation reactions, which broadens its use in resins, polymers, and specialty chemicals.
From an economic standpoint, 3-Methylbutanal helps manufacturers reduce reliance on natural extracts, offering consistent quality, scalability, and lower production costs.
Furthermore, 3-Methylbutanal's presence in natural metabolic pathways makes it a familiar compound in biological systems, allowing safer controlled use in formulations compared to less studied synthetic aldehydes.
Overall, 3-Methylbutanal provides functional versatility, sensory enhancement, and industrial efficiency, ensuring its continued importance in both consumer products and chemical manufacturing.
Production of 3-Methylbutanal:
3-Methylbutanal is produced both naturally and industrially, with methods tailored to its role as a flavor component and chemical intermediate.
In biological systems, 3-Methylbutanal arises through the Ehrlich pathway, where the amino acid leucine is degraded by microbial metabolism during fermentation, explaining its presence in beer, whiskey, chocolate, and baked goods.
Industrially, 3-Methylbutanal is most commonly obtained by the oxidation of isoamyl alcohol, typically using catalytic dehydrogenation or controlled oxidation processes, which yield high-purity 3-Methylbutanal suitable for downstream applications.
Another production route involves the hydroformylation of isobutene (oxo process), in which carbon monoxide and hydrogen react with isobutene in the presence of a rhodium or cobalt catalyst to form 3-Methylbutanal.
Manufacturers also produce 3-Methylbutanal via catalytic rearrangement and hydrogenation reactions of branched C5 hydrocarbons, depending on feedstock availability.
Once produced, 3-Methylbutanal may be further processed or purified by fractional distillation, ensuring stability and quality for its use in flavors, fragrances, and as a precursor to isovaleric acid, agrochemicals, and pharmaceuticals.
Modern production emphasizes catalytic efficiency, yield optimization, and environmental controls, since aldehydes are volatile and reactive, requiring careful management of emissions and byproducts.
History of 3-Methylbutanal:
The history of 3-Methylbutanal is closely tied to both organic chemistry research and the discovery of natural aroma compounds in food and beverages.
3-Methylbutanal was first identified in the late 19th century, when chemists studying volatile substances in fermented products recognized its role as a degradation product of the amino acid leucine.
Early investigations into the Ehrlich pathway in the early 20th century confirmed that yeasts and bacteria could convert leucine into 3-Methylbutanal during fermentation, explaining its characteristic malty and cocoa-like aroma in beer, whiskey, and baked goods.
As analytical techniques such as gas chromatography and mass spectrometry advanced in the mid-20th century, researchers were able to measure 3-Methylbutanal more precisely and link it to flavor quality in foods, beverages, and chocolates.
In parallel, the industrial production of 3-Methylbutanal developed through oxidation of isoamyl alcohol and hydroformylation processes, making it available on a commercial scale as both a flavoring agent and a chemical intermediate.
By the late 20th century, 3-Methylbutanal's applications expanded into pharmaceuticals, agrochemicals, and resins, reflecting its versatility as a reactive aldehyde.
Today, 3-Methylbutanal holds a dual identity as both a naturally occurring flavor compound important in sensory science and a valuable industrial building block, with its history reflecting the convergence of food chemistry, microbiology, and synthetic organic chemistry.
Handling and Storage of 3-Methylbutanal:
Handling:
Operators should handle 3-Methylbutanal in well-ventilated areas or fume hoods to minimize inhalation of vapors.
Workers should avoid direct skin and eye contact by using protective gloves, goggles, and protective clothing.
Since 3-Methylbutanal is a highly flammable liquid, sources of ignition (sparks, flames, static discharge) must be strictly controlled.
Equipment used in transfer should be grounded.
Storage:
Store in tightly sealed containers in a cool, dry, and well-ventilated place at 15–25 °C.
Protect from heat, direct sunlight, and sources of ignition.
Containers should be kept away from oxidizing agents and strong acids/bases.
Shelf Life:
Under proper storage conditions, 3-Methylbutanal remains stable for 12–24 months, but prolonged exposure to air may lead to oxidation and formation of peroxides.
Stability and Reactivity of 3-Methylbutanal:
Chemical Stability:
Stable under recommended storage and handling.
Thermal Stability:
Decomposes above 200 °C, releasing irritating and toxic fumes.
Reactivity:
Volatile and flammable; reacts with strong oxidizers, acids, and bases.
May undergo self-polymerization under uncontrolled conditions.
Hazardous Decomposition Products:
Carbon monoxide (CO) and carbon dioxide (CO₂) upon combustion; possible aldehydic fumes.
Incompatibilities:
Strong oxidizing agents (peroxides, nitric acid), strong acids, and alkalis.
First Aid Measures of 3-Methylbutanal:
Inhalation:
If vapors are inhaled, move the person to fresh air immediately.
Seek medical attention if symptoms such as coughing, dizziness, or respiratory irritation occur.
Skin Contact:
Wash exposed skin thoroughly with soap and water.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation persists.
Eye Contact:
Rinse cautiously with plenty of clean water for at least 15 minutes.
Seek immediate medical attention if irritation or pain continues.
Ingestion:
Do not induce vomiting.
Rinse mouth with water and seek medical attention immediately.
Provide symptomatic treatment.
Firefighting Measures of 3-Methylbutanal:
Suitable Extinguishing Media:
Dry chemical powder, carbon dioxide (CO₂), foam, or water spray.
Unsuitable Media:
Direct water jet should be avoided, as 3-Methylbutanal may spread the fire.
Specific Hazards:
Highly flammable liquid and vapor; vapors may form explosive mixtures with air.
Combustion produces toxic gases (CO, CO₂).
Protective Equipment for Firefighters:
Firefighters should wear self-contained breathing apparatus (SCBA) and full protective clothing.
Containers exposed to fire should be cooled with water spray.
Accidental Release Measures of 3-Methylbutanal:
Personal Precautions:
Evacuate unnecessary personnel.
Use protective gloves, goggles, and respirators to avoid exposure.
Eliminate ignition sources.
Ensure proper ventilation.
Environmental Precautions:
Prevent entry into drains, sewers, soil, or surface water due to flammability and toxicity risks.
Containment and Cleaning:
Absorb spilled material with inert absorbent (sand, vermiculite, diatomaceous earth) and place into labeled containers for disposal.
Wash contaminated area with water and mild detergent.
Use explosion-proof equipment when cleaning.
Exposure Controls / Personal Protective Equipment of 3-Methylbutanal:
Occupational Exposure Limits:
No specific OEL established; treat according to general nuisance vapor/dust limits (e.g., 10 ppm TWA recommended).
Engineering Controls:
Local exhaust ventilation or fume hood required to keep airborne concentrations below recommended levels.
Respiratory Protection:
Use NIOSH/EN 149 approved organic vapor respirators if ventilation is inadequate.
Skin Protection:
Chemical-resistant gloves (nitrile, neoprene) and protective clothing.
Eye Protection:
Safety goggles or face shield.
Hygiene Measures:
Wash hands and face thoroughly after handling; do not eat, drink, or smoke in working areas.
Emergency eyewash stations and safety showers should be available in handling areas.
Identifiers of 3-Methylbutanal:
Molecular Formula: C₅H₁₀O
Molecular Weight: 86.13 g/mol
Structure: Branched-chain aliphatic aldehyde (aldehyde group at carbon-1, methyl substitution at carbon-3)
CAS Number: 590-86-3
EC Number (EINECS): 209-693-1
InChI: InChI=1S/C5H10O/c1-5(2)3-4-6/h4-5H,3H2,1-2H3
InChI Key: KTVXIDVLFBVQHF-UHFFFAOYSA-N
SMILES: CC(C)CC=O
Registry Names: FEMA 3305 (Flavor Extract Manufacturers Association), JECFA Flavoring Agent
UN Number / Transport: UN 3272 (Classified as a flammable liquid, n.o.s. — aldehyde, volatile, irritant)
Chemical Family: Aliphatic aldehydes (branched-chain)
Molecular Formula: C₅H₁₀O
Molecular Weight: 86.13 g/mol
Structural Formula: CH₃–CH(CH₃)–CH₂–CHO
SMILES: CC(C)CC=O
InChI: InChI=1S/C5H10O/c1-5(2)3-4-6/h4-5H,3H2,1-2H3
InChI Key: KTVXIDVLFBVQHF-UHFFFAOYSA-N
CAS Registry Number: 590-86-3
EC (EINECS) Number: 209-693-1
PubChem CID: 12232
FEMA Number (Flavor Use): 3305
JECFA Number: 35 (evaluated as a flavoring substance)
UN Number (Transport): UN 3272 (Flammable liquid, toxic, n.o.s.)
HS Code: 2912.19 (Aldehydes, acyclic, other)
RTECS Number: UZ1225000
Registry Category: Flavoring agent, fragrance intermediate, chemical building block
Appearance in Databases: Listed in ECHA (European Chemicals Agency) database as a registered substance under REACH regulation
Properties of 3-Methylbutanal:
Appearance: Colorless to pale yellow liquid
Odor: Strong, pungent, fruity, malty, cocoa-like
Molecular Formula: C₅H₁₀O
Molecular Weight: 86.13 g/mol
Density: ~0.80 g/cm³ at 20 °C
Boiling Point: 92–94 °C
Melting Point: –51 °C
Flash Point: ~12–15 °C (closed cup, highly flammable)
Autoignition Temperature: ~210 °C
Vapor Pressure: ~35 mmHg at 20 °C (volatile)
Solubility in Water: Slightly soluble (~16 g/L at 20 °C)
Solubility in Organic Solvents: Miscible with ethanol, ether, and most organic solvents
Reactivity: Readily undergoes oxidation (→ isovaleric acid) and condensation (→ imines, acetals)
Stability: Stable under recommended storage; sensitive to heat, air, and light; forms peroxides on prolonged exposure to air
pKa (of conjugate acid): ~17 (aldehyde proton, weakly acidic)
Partition Coefficient (log P): ~1.3 (moderately hydrophobic)
Hazard Classification: Flammable liquid, irritant (EU CLP / GHS)
Melting point: -60 °C
Boiling point: 90 °C (lit.)
Density: 0.803 g/mL at 25 °C (lit.)
Vapor density: 2.96 (vs air)
Vapor pressure: 30 mm Hg (20 °C)
Refractive index: n20/D 1.388 (lit.)
FEMA: 2692 | 3-Methylbutyraldehyde
Flash point: 29 °F
Storage temp.: 2–8 °C
Solubility: Alcohol: miscible; soluble in propylene glycol and oils
Form: Liquid
Specific Gravity: 0.80
Color: Clear colorless to light yellow
Odor: At 0.10% in dipropylene glycol – ethereal, aldehydic, chocolate, peach, fatty
Odor Type: Aldehydic
Odor Threshold: 0.0001 ppm
Biological source: Synthetic
Explosive limit: 1.7–6.8% (V)
Water Solubility: 15 g/L (20 °C)
Merck: 14,5229
JECFA Number: 258
BRN: 773692
InChIKey: YGHRJJRRZDOVPD-UHFFFAOYSA-N
LogP: 1.5 at 25 °C and pH 7
Molecular Formula: C₅H₁₀O
Molecular Weight: 86.13 g/mol
Structural Formula: CH₃–CH(CH₃)–CH₂–CHO
Chemical Class: Branched-chain aliphatic aldehyde
Appearance: Colorless to pale yellow liquid
Odor: Sharp, pungent, fruity, malty, cocoa-like
Density: 0.802–0.805 g/cm³ at 20 °C
Melting Point: –51 °C
Boiling Point: 92–94 °C at 760 mmHg
Refractive Index: n²⁰ᴰ = 1.391–1.393
Vapor Pressure: ~35 mmHg at 20 °C
Flash Point: 12–15 °C (closed cup)
Autoignition Temperature: ~210 °C
Explosive Limits: LEL ~1.5% v/v, UEL ~8.5% v/v
Solubility
In Water: Slightly soluble (~16 g/L at 20 °C)
In Organic Solvents: Miscible with alcohols, ethers, and many hydrocarbons
Functional Group: Aldehyde (–CHO)
pKa (conjugate acid): ~17 (very weak acidity)
log P (octanol/water): 1.3 (moderately hydrophobic)
Stability: Stable under recommended storage; prone to oxidation by air forming isovaleric acid; may polymerize or form peroxides on prolonged exposure
Reactivity: Readily undergoes oxidation, reduction, condensation, and polymerization reactions
