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Levulinic acid

analytical standard

Synonym(s):

4-Oxopentanoic acid, 4-Oxovaleric acid

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About This Item

Linear Formula:
CH3COCH2CH2COOH
CAS Number:
Molecular Weight:
116.12
Beilstein:
506796
EC Number:
MDL number:
UNSPSC Code:
85151701
PubChem Substance ID:
NACRES:
NA.24

grade

analytical standard

Quality Level

vapor pressure

1 mmHg ( 102 °C)

Assay

≥97.5% (GC)
97.5-102.5% (T)

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

bp

245-246 °C (lit.)

mp

30-33 °C (lit.)

density

1.134 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

format

neat

SMILES string

CC(=O)CCC(O)=O

InChI

1S/C5H8O3/c1-4(6)2-3-5(7)8/h2-3H2,1H3,(H,7,8)

InChI key

JOOXCMJARBKPKM-UHFFFAOYSA-N

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General description

Levulinic acid (LA), is a biogenic product of hexose acid hydrolysis, produced from renewable or bio-based resources. LA is reported to react with a variety of compounds to result in products, which are widely used in pharmaceuticals, personal care products, electronics, plasticizers, antifouling compounds, fuels, solvents, polymers, anti-freeze agents, batteries, coatings, biologically active materials, corrosion inhibitors, adsorbents, etc. LA is also employed as a chemical intermediate in the production of biodegradable polymers, fuel extenders, herbicides, flavors, antibiotics and useful 5-carbon compounds.
This substance is listed on the positive list of the EU regulation 10/2011 for plastics intended to come into contact with food. Find all available reference materials for compounds listed in 10/2011 here

Application

Levulinic acid may be used as an analytical reference standard
for the quantification of the analyte in the following:
  • Soy sauce using liquid chromatography coupled to mass spectrometry (LC–MS).
  • Liquid food samples using gas chromatography with flame ionization detection (GC-FID).

Pictograms

CorrosionExclamation mark

Signal Word

Danger

Hazard Statements

Hazard Classifications

Acute Tox. 4 Oral - Eye Dam. 1 - Skin Sens. 1

Storage Class Code

13 - Non Combustible Solids

WGK

WGK 2

Flash Point(F)

208.4 °F - closed cup

Flash Point(C)

98 °C - closed cup


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A Review on the conversion of levulinic acid and its esters to various useful chemicals
Adeleye TA, et al.
AIChE Journal, 7(2), 165-165 (2019)
Levulinic acid
Hachula B, et al.
Acta Crystallographica Section E, Structure Reports Online, 69(9) (2013)
Determination of levulinic acid in soy sauce by liquid chromatography with mass spectrometric detection
Sano A, et al.
Food Chemistry, 105(3), 1242-1247 (2007)
A rapid gas chromatographic method for direct determination of short-chain (C2?C12. volatile organic acids in foods
Yang H-M and Choong M-Y
Food Chemistry, 75(1), 101-108 (2001)
Johan O Westman et al.
Applied and environmental microbiology, 80(22), 6908-6918 (2014-08-31)
Yeast has long been considered the microorganism of choice for second-generation bioethanol production due to its fermentative capacity and ethanol tolerance. However, tolerance toward inhibitors derived from lignocellulosic materials is still an issue. Flocculating yeast strains often perform relatively well

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