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MilliporeSigma

W269204

Isovaleraldehyde

≥97%, FG

Synonym(s):

3-Methylbutanal, 3-Methylbutyraldehyde, NSC 404119

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$155.00

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$345.00

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$1,080.00

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About This Item

Linear Formula:
(CH3)2CHCH2CHO
CAS Number:
590-86-3
Molecular Weight:
86.13
FEMA Number:
2692
Council of Europe no.:
94
UNSPSC Code:
12164502
PubChem Substance ID:
24901257
Flavis number:
5.006
EC Number:
209-691-5
NACRES:
NA.21
MDL number:
MFCD00007014
Beilstein/REAXYS Number:
773692
Organoleptic:
chocolate; ethereal; fruity; peach; sour
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens

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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

biological source

synthetic

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 & 178/2002, FDA 21 CFR 117

vapor density

2.96 (vs air)

vapor pressure

30 mmHg ( 20 °C)

assay

≥97%

autoignition temp.

464 °F

refractive index

n20/D 1.388 (lit.)

bp

90 °C (lit.)

density

0.803 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

chocolate; ethereal; fruity; peach; sour

Quality Level

300, 400

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1 of 4

This Item
W26921261848146455
Isovaleraldehyde ≥97%, FG

Sigma-Aldrich

W269204

Isovaleraldehyde

Isovaleraldehyde natural, ≥95%, FG

Sigma-Aldrich

W269212

Isovaleraldehyde

Isovaleraldehyde analytical standard

Supelco

61848

Isovaleraldehyde

Isovaleraldehyde 97%

Sigma-Aldrich

146455

Isovaleraldehyde

organoleptic

chocolate; ethereal; fruity; peach; sour

organoleptic

chocolate; fruity; ethereal; peach; sour

organoleptic

pungent

organoleptic

pungent

grade

FG, Halal, Kosher, Fragrance grade

grade

FG, Fragrance grade, Kosher, natural

grade

analytical standard

grade

-

biological source

synthetic

biological source

-

biological source

-

biological source

-

food allergen

no known allergens

food allergen

no known allergens

food allergen

-

food allergen

-

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

-

documentation

-

assay

≥97%

assay

≥95%

assay

≥93.5% (GC)

assay

97%

General description

Isovaleraldehyde is one of the flavor compounds identified in wheat[1], corn-grits[2] and tequila.[3]

signalword

Danger

Hazard Classifications

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

target_organs

Respiratory system

Storage Class

3 - Flammable liquids

wgk

WGK 2

flash_point_f

32.9 °F - closed cup

flash_point_c

0.5 °C - closed cup

ppe

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

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Certificates of Analysis (COA)

Lot/Batch Number
SHBS9679
SHBS1102
SHBS1101
SHBQ3700
SHBQ5596

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Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability
Menis MEC, et al.
LWT--Food Science and Technology, 54(2), 434-439 (2013)
Characterization of tequila flavor by instrumental and sensory analysis.
Benn SM & Peppard TL.
Journal of Agricultural and Food Chemistry, 44(2), 557-566 (1996)
Wheat flavor components
Mcwilliams M & Mackey AC
Journal of Food Science, 34(6), 493-496 (1969)
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
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
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