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W246215

Sigma-Aldrich

Ethyl valerate

natural (US), ≥98%, FG

Synonym(s):

Ethyl pentanoate

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About This Item

Linear Formula:
CH3(CH2)3COOC2H5
CAS Number:
539-82-2
Molecular Weight:
130.18
FEMA Number:
2462
Beilstein:
1744680
EC Number:
208-726-1
Council of Europe no.:
465
MDL number:
MFCD00009479
UNSPSC Code:
12164502
PubChem Substance ID:
329830494
Flavis number:
9.147
NACRES:
NA.21
grade:
FG
Fragrance grade
Kosher
natural (US)
food allergen:
no known allergens
Pricing and availability is not currently available.

grade

FG
Fragrance grade
Kosher
natural (US)

Agency

follows IFRA guidelines

reg. compliance

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

Assay

≥98%

refractive index

n20/D 1.401 (lit.)

bp

144-145 °C (lit.)

density

0.875 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

apple; green; fruity; tropical; pineapple; sweet

SMILES string

CCCCC(=O)OCC

InChI

1S/C7H14O2/c1-3-5-6-7(8)9-4-2/h3-6H2,1-2H3

InChI key

ICMAFTSLXCXHRK-UHFFFAOYSA-N

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General description

Ethyl valerate is commonly used as a green apple flavor in food industry.[1][2][3]

Pictograms

Flame
GHS02

Signal Word

Warning

Hazard Statements

H226

Hazard Classifications

Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 2

Flash Point(F)

93.2 °F - closed cup

Flash Point(C)

34 °C - closed cup

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Certificates of Analysis (COA)

Lot/Batch Number
SHBN1848
SHBM8235
SHBM1334
SHBL5508
MKCB8250

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Optimization of lipase catalyzed synthesis of ethyl valerate, a green apple flavor using response surface methodology (RSM).
Salina MR, et al.
Journal of Environmental Science & Engineering, 5(2) (2011)
Synthesis of the 'green apple ester'ethyl valerate in organic solvents by Candida rugosa lipase immobilized in MBGs in organic solvents: Effects of immobilization and reaction parameters.
Raghavendra T, et al.
Journal of Molecular Catalysis. B, Enzymatic, 63(1), 31-38 (2010)
Covalent immobilization of lipase onto amine functionalized polypropylene membrane and its application in green apple flavor (ethyl valerate) synthesis.
Bayramo?lu G, et al.
Process. Biochem., 46(1), 372-378 (2011)
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic

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