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安全信息

W310107

Sigma-Aldrich

缬草酸

≥99%, FCC, FG

别名:

戊酸, 正戊酸

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About This Item

线性分子式:
CH3(CH2)3COOH
CAS号:
109-52-4
分子量:
102.13
FEMA编号:
3101
Beilstein:
969454
EC 号:
203-677-2
欧洲委员会编号:
7
MDL编号:
MFCD00004413
UNSPSC代码:
12164502
PubChem化学物质编号:
24901465
Flavis编号:
8.007
NACRES:
NA.21
性状检查:
cheesy; acidic; rancid
等级:
FG
Fragrance grade
Halal
Kosher
生物来源:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
食品过敏原:
no known allergens

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

蒸汽密度

3.5 (vs air)

蒸汽压

0.15 mmHg ( 20 °C)

方案

≥99%

自燃温度

707 °F

expl. lim.

7.6 %

折射率

n20/D 1.408 (lit.)

沸点

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

mp

−20-−18 °C (lit.)

密度

0.939 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

cheesy; acidic; rancid

SMILES字符串

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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相关类别

一般描述

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

应用


  • 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).

象形图

Corrosion
GHS05

警示用语：

Danger

危险声明

H314,H412

危险分类

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

储存分类代码

8A - Combustible corrosive hazardous materials

WGK

WGK 1

闪点(°F)

192.2 °F - closed cup

闪点(°C)

89 °C - closed cup

个人防护装备

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

法规信息

危险化学品

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBS2063
SHBM4291
STBJ7609
SHBL9991
STBJ4924

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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)
Volatile flavor components of Korean Auricularia polytricha (Mont.) Sacc. mushroom.
Lee JG, et al.
Agricultural and Biological Chemistry, 38(6), 546-548 (1995)
Studies on Flavor Components of Roasted Barley.
Wang PS, et al.
Agricultural and Biological Chemistry, 34(4), 561-567 (1970)
Flavor and taste compounds analysis in Chinese solid fermented soy sauce.
Yanfang Z & Wenyi T.
African Journal of Biotechnology, 8(4) (2009)
M F Böttcher et al.
Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology, 30(11), 1590-1596 (2000-11-09)
The prevalence of allergic diseases has increased particularly over the past 30-40 years. A reduced microbial stimulation during infancy may result in a development of a disturbed balance between Th1- and Th2-like immunity. The gut flora is, quantitatively, the most
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