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About This Item
Linear Formula:
CH3(CH2)3CHO
CAS Number:
Molecular Weight:
86.13
Beilstein:
1616304
EC Number:
MDL number:
UNSPSC Code:
12352100
eCl@ss:
39021107
PubChem Substance ID:
NACRES:
NA.22
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Assay
97%
autoignition temp.
428 °F
refractive index
n20/D 1.394 (lit.)
bp
102-103 °C (lit.)
mp
−92 °C (lit.)
density
0.81 g/mL at 25 °C (lit.)
functional group
aldehyde
SMILES string
[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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General description
Valeraldehyde also known as pentanal, serves as a precursor or intermediate to build more complex organic molecules.
Application
Valeraldehyde has been used to study its time-weighted average sampling using solid-phase microextraction (SPME) device.
Valeraldehyde is used as a gaseous standard in the study of the sorptive loss pattern for volatile compounds.
Valeraldehyde is used in flavoring compounds and as a rubber accelerator.
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Acute Tox. 4 Inhalation - Eye Irrit. 2 - Flam. Liq. 2 - Skin Sens. 1 - STOT SE 3
Target Organs
Respiratory system
Storage Class Code
3 - Flammable liquids
WGK
WGK 1
Flash Point(F)
44.6 °F
Flash Point(C)
7 °C
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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Yong-Hyun Kim et al.
Journal of separation science, 35(21), 2914-2921 (2012-10-16)
In this study, the sorptive loss patterns for volatile organic compounds were evaluated by gaseous standards containing 13 compounds (benzene, toluene, styrene, p-xylene, methyl ethyl ketone, methyl isobutyl ketone, isobutyl alcohol, butyl acetate, acetaldehyde, propionaldehyde, butyraldehyde, isovaleraldehyde, and valeraldehyde). The
Aldol condensation of cyclopentanone with valeraldehyde over metal oxides
Maki-Arvela et al.
Catalysis Letters, 149, 1383-1395 (2019)
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
Masayuki Fujita et al.
Plant & cell physiology, 44(5), 481-490 (2003-05-30)
Induction of pumpkin (Cucurbita maxima Duch.) glutathione S-transferase (GST, EC 2.5.1.18) by aldehydes and related compounds was examined. All of the tested compounds induced pumpkin GST to different degrees, and it was found that (1) aldehydes induce GST directly and
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
Protocols
-Tolualdehyde; Valeraldehyde; Isovaleraldehyde
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