Ugrás a tartalomra
Merck

W269212

Sigma-Aldrich

Isovaleraldehyde

greener alternative

natural, ≥95%, FG

Szinonimák:

3-Methylbutanal, 3-Methylbutyraldehyde, NSC 404119

Bejelentkezésa Szervezeti és Szerződéses árazás megtekintéséhez


About This Item

Lineáris képlet:
(CH3)2CHCH2CHO
CAS-szám:
Molekulatömeg:
86.13
FEMA-szám:
2692
Beilstein:
773692
EC-szám:
Európai Tanács szám:
94c
MDL-szám:
UNSPSC kód:
12164502
PubChem Substance ID:
Flavis-szám:
5.006
NACRES:
NA.21
Érzékszervi:
chocolate; fruity; ethereal; peach; sour
grade:
FG
Fragrance grade
Kosher
natural
Ügynökség:
follows IFRA guidelines
meets purity specifications of JECFA
élelmiszer allergén:
no known allergens

grade

FG
Fragrance grade
Kosher
natural

Minőségi szint

Ügynökség

follows IFRA guidelines
meets purity specifications of JECFA

szab. megfelelőség

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

gőzsűrűség

2.96 (vs air)

gőznyomás

30 mmHg ( 20 °C)

Teszt

≥95%

öngyulladási hőmérséklet

464 °F

környezetbarátabb alternatív termék tulajdonságai

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

törésmutató

n20/D 1.388 (lit.)

bp

90 °C (lit.)

sűrűség

0.803 g/mL at 25 °C (lit.)

alkalmazás(ok)

flavors and fragrances

Dokumentáció

see Safety & Documentation for available documents

élelmiszer allergén

no known allergens

illat allergén

no known allergens

környezetbarátabb alternatív kategória

Érzékszervi

chocolate; fruity; ethereal; peach; sour

SMILES string

[H]C(=O)CC(C)C

InChI

1S/C5H10O/c1-5(2)3-4-6/h4-5H,3H2,1-2H3

Nemzetközi kémiai azonosító kulcs

YGHRJJRRZDOVPD-UHFFFAOYSA-N

Looking for similar products? Látogasson el ide Útmutató a termékösszehasonlításhoz

Általános leírás

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”. Click here to view its Biobased natural statement.

Alkalmazás


  • Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat.: This study discusses how phospholipase B contributes to flavor formation in steamed sturgeon, including the role of isovaleraldehyde in enhancing sensory attributes, potentially applicable for food chemistry and biochemistry research (Yang Z et al., 2024).

  • Catalytic hydroboration of aldehydes and ketones with an electron-rich acyclic metallasilylene.: This research explores the catalytic activity of metallasilylene complexes in the hydroboration of aldehydes, including isovaleraldehyde, highlighting its significance in synthetic chemistry and materials science (Kapp L et al., 2024).

  • Effects of Storage in an Active and Spontaneous Controlled O(2)/CO(2) Atmosphere on Volatile Flavor Components and the Microbiome of Truffles.: This article examines how controlled atmospheric conditions affect the volatile profile of truffles, including isovaleraldehyde, providing insights into food preservation techniques and microbiome interactions (Li Q et al., 2024).

  • GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods.: Investigates how cooking methods impact the aroma profile of marinated pomfret, with a focus on isovaleraldehyde as a key volatile compound, relevant for studies on food quality and sensory analysis (Chen Q et al., 2024).


Figyelmeztetés

Danger

Figyelmeztető mondatok

Veszélyességi osztályok

Aquatic Chronic 2 - Eye Irrit. 2 - Flam. Liq. 2 - Skin Sens. 1 - STOT SE 3

Célzott szervek

Respiratory system

Tárolási osztály kódja

3 - Flammable liquids

WGK

WGK 2

Lobbanási pont (F)

32.9 °F - closed cup

Lobbanási pont (C)

0.5 °C - closed cup

Egyéni védőeszköz

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


Válasszon a legfrissebb verziók közül:

Analitikai tanúsítványok (COA)

Lot/Batch Number

Nem találja a megfelelő verziót?

Ha egy adott verzióra van szüksége, a tétel- vagy cikkszám alapján rákereshet egy adott tanúsítványra.

Már rendelkezik ezzel a termékkel?

Az Ön által nemrégiben megvásárolt termékekre vonatkozó dokumentumokat a Dokumentumtárban találja.

Dokumentumtár megtekintése

Taichi Kano et al.
Journal of the American Chemical Society, 127(47), 16408-16409 (2005-11-25)
A direct asymmetric Mannich reaction using a novel axially chiral amino trifluoromethanesulfonamide (S)-3 has been developed in highly anti-selective and enantioselective manners. Thus, in the presence of a catalytic amount of (S)-3, the reactions between aldehydes and the alpha-imino ester
T Hofmann et al.
Journal of agricultural and food chemistry, 48(2), 434-440 (2000-02-26)
Application of aroma extract dilution analysis on the volatiles formed by reacting glucose and L-phenylalanine (30 min, 100 degrees C) revealed the Strecker aldehyde, phenylacetaldehyde (PA), and, in addition, phenylacetic acid (PAA) as the two key odorants among the volatiles
Olívia Moreira Sampaio et al.
Journal of agricultural and food chemistry, 56(5), 1661-1668 (2008-02-16)
To identify chemical descriptors to distinguish Cuban from non-Cuban rums, analyses of 44 samples of rum from 15 different countries are described. To provide the chemical descriptors, analyses of the the mineral fraction, phenolic compounds, caramel, alcohols, acetic acid, ethyl
Dimitrios P Balagiannis et al.
Journal of agricultural and food chemistry, 57(21), 9916-9922 (2009-10-13)
Quantitative control of aroma generation during the Maillard reaction presents great scientific and industrial interest. Although there have been many studies conducted in simplified model systems, the results are difficult to apply to complex food systems, where the presence of
P Perpète et al.
Journal of agricultural and food chemistry, 48(6), 2384-2386 (2000-07-11)
A medium containing labeled leucine-d(10) has been used to show that Saccharomyces cerevisiae was able to produce deuterated 3-methylbutanal in a cold contact fermentation. Whereas residual unreduced Strecker aldehydes bound to polyphenols were considered until now as the main defect

Tudóscsoportunk valamennyi kutatási területen rendelkezik tapasztalattal, beleértve az élettudományt, az anyagtudományt, a kémiai szintézist, a kromatográfiát, az analitikát és még sok más területet.

Lépjen kapcsolatba a szaktanácsadással