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Merck
CN

W310107

缬草酸

≥99%, FCC, FG

别名:

戊酸, 正戊酸

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线性分子式:
CH3(CH2)3COOH
化学文摘社编号:
109-52-4
分子量:
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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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

biological source

synthetic

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 %

Quality Level

300, 400

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

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相关类别

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).

pictograms

Corrosion
GHS05

signalword

Danger

hcodes

H314,H412

Hazard Classifications

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

存储类别

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

法规信息

危险化学品
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历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBT6102
SHBS2063
SHBM4291
STBJ7609
SHBL9991

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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)
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)
D M Saunders et al.
The Australian & New Zealand journal of obstetrics & gynaecology, 18(3), 198-201 (1978-08-01)
The effect of oestradiol valerate on levels of blood cholesterol, triglycerides, free oestradiol and coagulation factors, as well as on urinary oestrogens and free cortisol was measured in 10 oöphorectomised women. Despite the very high urinary oestrogen levles obtained, there
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