W310107

Sigma-Aldrich

Valeric acid

≥99%, FCC, FG

Synonym(s):
Pentanoic acid, n-Valeric acid
Linear Formula:
CH3(CH2)3COOH
CAS Number:
Molecular Weight:
102.13
FEMA Number:
3101
Beilstein/REAXYS Number:
969454
EC Number:
Council of Europe no.:
7
MDL number:
PubChem Substance ID:
Flavis number:
8.007

Quality Level

biological source

synthetic

grade

FG
Halal
Kosher

Agency/Method

meets purity specifications of JECFA

reg. compliance

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

vapor density

3.5 (vs air)

vapor pressure

0.15 mmHg ( 20 °C)

assay

≥99%

autoignition temp.

707 °F

expl. lim.

7.6 %

refractive index

n20/D 1.408 (lit.)

bp

110-111 °C/10 mmHg (lit.)
185 °C (lit.)

mp

−20-−18 °C (lit.)

density

0.939 g/mL at 25 °C (lit.)

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

acidic; cheesy; rancid

food allergen

no known allergens

SMILES string

CCCCC(O)=O

InChI

1S/C5H10O2/c1-2-3-4-5(6)7/h2-4H2,1H3,(H,6,7)

InChI key

NQPDZGIKBAWPEJ-UHFFFAOYSA-N

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General description

Valeric acid is one of the volatile flavor compounds identified in soy sauce, roasted barley, Auricularia polytricha essential oil and rice.

Packaging

1 kg in glass bottle
5, 10, 25 kg in composite drum

Other Notes

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Pictograms

Corrosion

Signal Word

Danger

Hazard Statements

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

RIDADR

UN 3265 8 / PGII

WGK Germany

WGK 1

Volatile flavor components of Korean Auricularia polytricha (Mont.) Sacc. mushroom.
Lee JG, et al.
Agricultural and Biological Chemistry, 38(6), 546-548 (1995)
Flavor and taste compounds analysis in Chinese solid fermented soy sauce.
Yanfang Z & Wenyi T.
African Journal of Biotechnology, 8(4) (2009)
Analysis of Volatile Odor Components of Superheated Steam-cooked Rice with a Less Stale Flavor.
Takemitsu H, et al.
Food Science and Technology Research, 22(6), 771-778 (2016)
Studies on Flavor Components of Roasted Barley.
Wang PS, et al.
Agricultural and Biological Chemistry, 34(4), 561-567 (1970)
M F Böttcher et al.
Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology, 30(11), 1590-1596 (2000-11-09)
The prevalence of allergic diseases has increased particularly over the past 30-40 years. A reduced microbial stimulation during infancy may result in a development of a disturbed balance between Th1- and Th2-like immunity. The gut flora is, quantitatively, the most...

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