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Key Documents

146455

Sigma-Aldrich

Isovaleraldehyde

97%

Synonym(s):

3-Methylbutanal, 3-Methylbutyraldehyde, NSC 404119

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About This Item

Linear Formula:
(CH3)2CHCH2CHO
CAS Number:
Molecular Weight:
86.13
Beilstein:
773692
EC Number:
MDL number:
UNSPSC Code:
12352100
PubChem Substance ID:
NACRES:
NA.22

vapor density

2.96 (vs air)

Quality Level

vapor pressure

30 mmHg ( 20 °C)

Assay

97%

form

liquid

autoignition temp.

464 °F

refractive index

n20/D 1.388 (lit.)

bp

90 °C (lit.)

solubility

alcohol: miscible
diethyl ether: miscible
water: slightly soluble

density

0.803 g/mL at 25 °C (lit.)

Organoleptic

pungent

storage temp.

2-8°C

SMILES string

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

InChI

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

InChI key

YGHRJJRRZDOVPD-UHFFFAOYSA-N

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General description

Isovaleraldehyde is a short-chain aldehyde that can be produced by oxidizing isoamyl alcohol.

Isovaleraldehyde is an attractant and its interaction with zoospores of the fungus Phytophthora palmivora has been studied by binding techniques.

Application

Isovaleraldehyde was used as standard to evaluate the quality of olive oils by headspace solid-phase microextraction-gas chromatography using flame ionization detection and multivariate analysis. It was used as internal standard in determination of wine aroma carbonyl compounds with 5-8 carbon atoms.

Signal Word

Danger

Hazard Statements

Hazard Classifications

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

Target Organs

Respiratory system

Storage Class Code

3 - Flammable liquids

WGK

WGK 2

Flash Point(F)

32.9 °F - closed cup

Flash Point(C)

0.5 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Continuous production and in situ extraction of isovaleraldehyde in a membrane bioreactor
Molinari F, et al.
Immobilized Cells: Basics and Applications, 11, 538-545 (1996)
Microbial community and metabolite dynamics during soy sauce koji making
Tan G, et al.
Frontiers in Microbiology, 13, 841529-841529 (2022)
Analysis for wine C5-C8 aldehydes through the determination of their O-(2, 3, 4, 5, 6-pentafluorobenzyl) oximes formed directly in the solid phase extraction cartridge.
Cullere L, et al.
Analytica Chimica Acta, 524(1), 201-206 (2004)
J N Cameron et al.
Journal of cell science, 49, 273-281 (1981-06-01)
The interaction of isovaleraldehyde, an attractant, with zoospores of the fungus Phytophthora palmivora was investigated by using binding techniques. The amount of isovaleraldehyde bound diminished with time, an effect that may be related to sensory adaptation. In addition to non-specific
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

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