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Merck
CN
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文件

安全信息

W309818

Sigma-Aldrich

戊醛

≥97%, FG

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别名:
正戊醛
线性分子式:
CH3(CH2)3CHO
CAS号:
110-62-3
分子量:
86.13
FEMA编号:
3098
Beilstein:
1616304
EC 号:
203-784-4
欧洲委员会编号:
93
MDL编号:
MFCD00007026
UNSPSC代码:
12164502
PubChem化学物质编号:
24901464
Flavis编号:
5.005
NACRES:
NA.21

生物来源

synthetic

质量水平

400

等级

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

管理合规性

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

检测方案

≥97%

自燃温度

428 °F

折射率

n20/D 1.394 (lit.)

bp

102-103 °C (lit.)

mp

−92 °C (lit.)

密度

0.81 g/mL at 25 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

no known allergens

性状检查

berry; bread; nutty; fruity

储存温度

2-8°C

SMILES字符串

[H]C(=O)CCCC

InChI

1S/C5H10O/c1-2-3-4-5-6/h5H,2-4H2,1H3

InChI key

HGBOYTHUEUWSSQ-UHFFFAOYSA-N

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相关类别

一般描述

Valeraldehyde is one of the key volatile flavor compounds identified in cooked rice, beef fish meat and uncured ham.

应用


  • Waste to treasure: Electrocatalytic upcycling of n-valeraldehyde to octane by Zn-Co bimetallic oxide with atomic level cation defect.: A groundbreaking approach for converting valeraldehyde, a waste product, into valuable octane, showcasing the potential of electrocatalysis in waste management and resource recovery (Qin M et al., 2024).

象形图

FlameExclamation mark
GHS02,GHS07

警示用语：

Danger

危险分类

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

靶器官

Respiratory system

WGK

WGK 1

闪点(°F)

44.6 °F

闪点(°C)

7 °C

个人防护装备

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

法规信息

危险化学品

分析证书(COA)

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A comparison of the volatile fractions from cured and uncured meat.
Cross CK & Ziegler P.
Journal of Food Science, 30(4), 610-614 (1965)
A fresh look at meat flavor.
Calkins CR & Hodgen JM.
Meat Science, 77(1), 63-80 (2007)
Determination of aldehydes in fish by high-performance liquid chromatography.
da Cunha Veloso MC, et al.
Journal of Chromatographic Science, 39(5), 173-176 (2001)
Kimberly J Grossman et al.
The European journal of neuroscience, 27(10), 2676-2685 (2008-05-01)
Odor mixtures can produce several qualitatively different percepts; it is not known at which stage of processing these are determined. We asked if activity within the first stage of olfactory processing, the glomerular layer of the olfactory bulb, predicts odor
P Scalabrini et al.
International journal of food microbiology, 39(3), 213-219 (1998-04-29)
Soybean milk, which serves as a base for a variety of beverages, contains raffinose, stachyose, pentanal and n-hexanal; the former two may be responsible for flatulence after fermentation, whilst the latter two for a beany flavour. Twenty-seven strains of Bifidobacterium
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