A highly volatile, pungent aldehyde with a sharp, penetrating green-fruity character reminiscent of unripe apple and fresh malt. Extremely diffusive and flashy on first sniff, quickly dissipating to leave a faintly cereal-like, slightly banana nuance.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 228.
Colorless mobile liquid.
Soluble in water, miscible with alcohol and oils.
Extremely diffusive, penetrating odor, pungent and — undiluted — unpleasant, sour, repulsive. In extreme dilution it becomes almost pleasant, fruity, banana-like, 'overripe fruit-like'. Overall more pleasant than the n-Butyraldehyde.
Widely used (in traces) in flavor compositions for imitation banana, berry, butter, caramel, fruit, liquor, wine, whisky and other flavors.
Concentration is conventionally lower than 5 ppm in the finished product.
1) from iso-Butanol vapors over catalyst at 250° C. 2) from propylene plus carbon monoxide plus hydrogen over catalyst at high pressure.