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W292303

Sigma-Aldrich

Propionaldehyde

≥97%, FG

Synonym(s):
Propanal
Linear Formula:
CH3CH2CHO
CAS Number:
Molecular Weight:
58.08
FEMA Number:
2923
Beilstein:
506010
EC Number:
Council of Europe no.:
90
MDL number:
PubChem Substance ID:
Flavis number:
5.002

Quality Level

biological source

synthetic

grade

FG
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515

vapor density

2 (vs air)

vapor pressure

18.77 psi ( 55 °C)
4.89 psi ( 20 °C)

assay

≥97%

form

liquid

autoignition temp.

404 °F

expl. lim.

17 %, 26 °F
2.6 %, 31 °F

refractive index

n/D 1.360-1.368
n20/D 1.362 (lit.)

bp

46-50 °C (lit.)

mp

−81 °C (lit.)

density

0.805 g/mL at 25 °C (lit.)

Documentation

see Safety & Documentation for available documents

Organoleptic

chocolate; cocoa; nutty; whiskey; wine-like

application(s)

flavors and fragrances

food allergen

no known allergens

fragrance allergen

no known allergens

storage temp.

2-8°C

SMILES string

[H]C(=O)CC

InChI

1S/C3H6O/c1-2-3-4/h3H,2H2,1H3

InChI key

NBBJYMSMWIIQGU-UHFFFAOYSA-N

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General description

Propionaldehyde is a key volatile constituent of whole Granny Smith apples, onions and ginger.
Natural occurrence: Apple, banana, blue cheese, cauliflower, cooked pork, grape brandy, potato chips, sake, tea, whiskey and wine.

Packaging

1 kg in glass bottle
4, 20 kg in composite drum

Biochem/physiol Actions

Taste at 5-10 ppm

Signal Word

Danger

Hazard Classifications

Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point(F)

-22.0 °F - closed cup

Flash Point(C)

-30 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Volatile Phoducts of Apples III. Identification of Aldehydes and Ketones.
Huelin FE
Australian Journal of Biological Sciences, 5(3), 328-334 (1952)
Onion flavor and odor, the volatile flavor components of onions.
Carson JF & Wong FF
Journal of Agricultural and Food Chemistry, 9(2), 140-143 (1961)
Cynthia A Morgan et al.
Chemico-biological interactions, 234, 29-37 (2014-12-03)
The human aldehyde dehydrogenase (ALDH) superfamily consists of at least 19 enzymes that metabolize endogenous and exogenous aldehydes. Currently, there are no commercially available inhibitors that target ALDH1A1 but have little to no effect on the structurally and functionally similar
Sean M McClure et al.
Proceedings of the National Academy of Sciences of the United States of America, 108(3), 931-936 (2010-10-16)
C(2)H(4)/CO/H(2) reaction is investigated on Rh/SiO(2) model catalyst surfaces. Kinetic reactivity and infrared spectroscopic measurements are investigated as a function of Rh particle size under near atmospheric reaction conditions. Results show that propionaldehyde turnover frequency (TOF) (CO insertion pathway) exhibits
Sabine Vollenweider et al.
Journal of agricultural and food chemistry, 58(19), 10315-10322 (2010-09-18)
The hydroxypropionaldehyde (HPA) system is a natural defense system synthesized by the probiotic bacterium Lactobacillus reuteri. To elucidate which of the molecules composing the HPA system (3-hydroxypropionaldehyde (3-HPA), reuterin (HPA dimer), and HPA hydrate) is responsible for the potent antimicrobial

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