推荐产品
生物来源
synthetic
质量水平
等级
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 872/2012
FCC
FDA 21 CFR 172.515
蒸汽密度
3.5 (vs air)
蒸汽压
0.15 mmHg ( 20 °C)
检测方案
≥99%
自燃温度
707 °F
expl. lim.
7.6 %
折射率
n20/D 1.408 (lit.)
bp
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
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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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).
警示用语：
Danger
危险声明
危险分类
Aquatic Chronic 3 - Eye Dam. 1 - Skin Corr. 1B
WGK
WGK 1
闪点(°F)
192.2 °F
闪点(°C)
89 °C
个人防护装备
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
法规信息
危险化学品
Volatile flavor components of Korean Auricularia polytricha (Mont.) Sacc. mushroom.
Lee JG, et al.
Agricultural and Biological Chemistry, 38(6), 546-548 (1995)
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)
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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