Aroma ChemicalNuttyTop note
2-Methylbutyraldehyde.
Presents an intensely volatile, musty cocoa character with pronounced nutty and malty facets, reminiscent of fermented chocolate and roasted coffee beans.
CAS Registry
96-17-3
Odor Strength
High
Pyramid
Top
IFRA Status
Unrestricted
Cat 4 · Fine fragranceFrom the literature
TGSC, suppliers, and others, quoted as filed.
Mosciano, Gerard P&F 23, No. 1, 33, (1998)“Musty, chocolate, nutty, furfural and iaovaleraldehyde-like with malty and fermented nuances”
Luebke, William tgsc, (2021)“Musty cocoa phenolic coffee nutty malty fermented fatty alcoholic”
Taytonn ASCC“Aldehydic/ aldehyde, cocoa, fruity, musty”
Functional profile
How perfumers typically use 2-Methylbutyraldehyde — concentration ranges (min · median · max) across community formulas.
Accent
2 formulas
Modulate
1 formula
Common formula contexts
Fragrance styles and categories where 2-Methylbutyraldehyde appears most often.
Floral Bouquet
1 formula
Complex Composition
1 formula
