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W310107

Valeric acid

≥99%, FCC, FG

Synonym(s):

n-Valeric acid, Pentanoic acid

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About This Item

Linear Formula:
CH3(CH2)3COOH
CAS Number:
109-52-4
Molecular Weight:
102.13
FEMA Number:
3101
Council of Europe no.:
7
UNSPSC Code:
12164502
PubChem Substance ID:
24901465
Flavis number:
8.007
EC Number:
203-677-2
NACRES:
NA.21
MDL number:
MFCD00004413
Beilstein/REAXYS Number:
969454
Organoleptic:
cheesy; acidic; rancid
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
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biological source

synthetic

Quality Level

300, 400

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 872/2012, EU Regulations 1223/2009, FCC, FDA 21 CFR 172.515

vapor density

3.5 (vs air)

vapor pressure

0.15 mmHg ( 20 °C)

assay

≥99%

autoignition temp.

707 °F

expl. lim.

7.6 %

refractive index

n20/D 1.408 (lit.)

bp

110-111 °C/10 mmHg (lit.), 185 °C (lit.)

mp

−20-−18 °C (lit.)

density

0.939 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

cheesy; acidic; rancid

SMILES string

CCCCC(O)=O

InChI

1S/C5H10O2/c1-2-3-4-5(6)7/h2-4H2,1H3,(H,6,7)

InChI key

NQPDZGIKBAWPEJ-UHFFFAOYSA-N

General description

Valeric acid is one of the volatile flavor compounds identified in soy sauce, roasted barley, Auricularia polytricha essential oil and rice.

Application


  • Synthesis and biodegradation testing of some synthetic oils based on ester.: Examines the biodegradability of ester-based synthetic oils, with valeric acid esters playing a crucial role in environmental sustainability of industrial lubricants (Shazly RIE et al., 2024).

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pictograms

Corrosion
GHS05

signalword

Danger

hcodes

H314,H412

Hazard Classifications

Aquatic Chronic 3 - Eye Dam. 1 - Skin Corr. 1B

Storage Class

8A - Combustible corrosive hazardous materials

flash_point_f

192.2 °F - closed cup

flash_point_c

89 °C - closed cup

ppe

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter

Regulatory Information

危险化学品

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Certificates of Analysis (COA)

Lot/Batch Number
SHBM4291
STBJ7609
SHBL9991
STBJ4924
STBJ2377

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Flavor and taste compounds analysis in Chinese solid fermented soy sauce.
Yanfang Z & Wenyi T.
African Journal of Biotechnology, 8(4) (2009)
Studies on Flavor Components of Roasted Barley.
Wang PS, et al.
Agricultural and Biological Chemistry, 34(4), 561-567 (1970)
Analysis of Volatile Odor Components of Superheated Steam-cooked Rice with a Less Stale Flavor.
Takemitsu H, et al.
Food Science and Technology Research, 22(6), 771-778 (2016)
View All Related Papers

Global Trade Item Number

SKUGTIN
W310107-1KG-K04061838257635
W310107-25KG-K04061838257642
W310107-5KG-K04061837520143
W310107-SAMPLE-K04061837520327
W310107-10KG-K04061838257628