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Safety Information

W310162

Sigma-Aldrich

Valeric acid

natural, ≥98%, FG

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Synonym(s):
n-Valeric acid, Pentanoic acid
Linear Formula:
CH3(CH2)3COOH
CAS Number:
109-52-4
Molecular Weight:
102.13
FEMA Number:
3101
Beilstein:
969454
EC Number:
203-677-2
MDL number:
MFCD00004413
UNSPSC Code:
12164502
Flavis number:
08.007
NACRES:
NA.21

biological source

botanical

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher
natural

Agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

vapor density

3.5 (vs air)

vapor pressure

0.15 mmHg ( 20 °C)

Assay

≥98%

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

cheese; acidic; sour

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

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Related Categories

Pictograms

Corrosion
GHS05

Signal Word

Danger

Hazard Statements

H314,H412

Hazard Classifications

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

WGK

WGK 1

Flash Point(F)

192.2 °F

Flash Point(C)

89 °C

Regulatory Information

危险化学品

Certificates of Analysis (COA)

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Eilhann E Kwon et al.
Environmental research, 183, 109199-109199 (2020-02-07)
In this study, it is introduced a sustainable synthetic route of alkyl esters, considered value-added industrial chemicals and fuels, from volatile fatty acids (VFAs) that can potentially be generated from organic waste. In the presence of a porous carbon material
Lulu Wang et al.
Journal of agricultural and food chemistry, 68(6), 1666-1677 (2020-01-21)
A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution analysis (AEDA). Two Moutai-aroma type Baijiu samples, one having no off-odor (A) and the other one presenting pickle-like off-odor (B), were

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