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W309818

Sigma-Aldrich

Valeraldehyde

≥97%, FG

Synonym(s):

Pentanal

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W309818-SAMPLE-K
$54.60
1 KG
$78.70
4 KG
$299.00
8 KG
$463.00
20 KG
$1,050.00

$54.60

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W309818-SAMPLE-K
$54.60
1 KG
$78.70
4 KG
$299.00
8 KG
$463.00
20 KG
$1,050.00

About This Item

Linear Formula:
CH3(CH2)3CHO
CAS Number:
110-62-3
Molecular Weight:
86.13
FEMA Number:
3098
Beilstein/REAXYS Number:
1616304
EC Number:
203-784-4
Council of Europe no.:
93
MDL number:
MFCD00007026
UNSPSC Code:
12164502
PubChem Substance ID:
24901464
Flavis number:
5.005
NACRES:
NA.21
organoleptic:
berry; bread; nutty; fruity
grade:
FG
Fragrance grade
Halal
Kosher
biological source:
synthetic
agency:
follows IFRA guidelines
meets purity specifications of JECFA
food allergen:
no known allergens

$54.60

In StockDetails

Request a Bulk OrderRequest more information

biological source

synthetic

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 172.515

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.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

berry; bread; nutty; fruity

storage temp.

2-8°C

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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Related Categories

General description

Valeraldehyde is one of the key volatile flavor compounds identified in cooked rice[1], beef[2] fish meat[3] and uncured ham.[4]

Application


  • Waste to treasure: Electrocatalytic upcycling of n-valeraldehyde to octane by Zn-Co bimetallic oxide with atomic level cation defect.: A groundbreaking approach for converting valeraldehyde, a waste product, into valuable octane, showcasing the potential of electrocatalysis in waste management and resource recovery (Qin M et al., 2024).

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Danger

Hazard Classifications

Acute Tox. 4 Inhalation - Eye Irrit. 2 - Flam. Liq. 2 - Skin Sens. 1 - STOT SE 3

target_organs

Respiratory system

Storage Class

3 - Flammable liquids

wgk_germany

WGK 1

flash_point_f

44.6 °F

flash_point_c

7 °C

ppe

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

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Certificates of Analysis (COA)

Lot/Batch Number
SHBS1233
SHBR7376
SHBS1236
SHBR4095
SHBS0236

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A fresh look at meat flavor.
Calkins CR & Hodgen JM.
Meat Science, 77(1), 63-80 (2007)
A comparison of the volatile fractions from cured and uncured meat.
Cross CK & Ziegler P.
Journal of Food Science, 30(4), 610-614 (1965)
Determination of aldehydes in fish by high-performance liquid chromatography.
da Cunha Veloso MC, et al.
Journal of Chromatographic Science, 39(5), 173-176 (2001)
François Fenaille et al.
Rapid communications in mass spectrometry : RCM, 18(1), 67-76 (2003-12-23)
Upon hexanal-modification in the presence of NaCNBH(3), the oxidized B chain of insulin becomes mono- and further dialkylated on both the N-terminal and Lys(29) residues. A pseudo-MS(3) study was performed with a triple-quadrupole mass spectrometer on the different modified lysine-containing
Trine K Dalsgaard et al.
Journal of agricultural and food chemistry, 54(17), 6367-6373 (2006-08-17)
Aldehydes formed as a result of lipid oxidation form fluorophores after binding to proteins. The structure of the fluorophores formed by reaction between saturated aldehydes and lysine has not yet been identified. The reaction products formed in the reaction between
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