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W309818

Sigma-Aldrich

Valeraldehyde

≥97%, FG

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Synonym(s):
Pentanal
Linear Formula:
CH3(CH2)3CHO
CAS Number:
Molecular Weight:
86.13
FEMA Number:
3098
Beilstein/REAXYS Number:
1616304
EC Number:
Council of Europe no.:
93
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.005
NACRES:
NA.21

biological source

synthetic

Quality Level

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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General description

Valeraldehyde is one of the key volatile flavor compounds identified in cooked rice, beef fish meat and uncured ham.

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

signalword

Danger

Hazard Classifications

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

target_organs

Respiratory system

wgk_germany

WGK 1

flash_point_f

44.6 °F

flash_point_c

7 °C

ppe

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


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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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
P Scalabrini et al.
International journal of food microbiology, 39(3), 213-219 (1998-04-29)
Soybean milk, which serves as a base for a variety of beverages, contains raffinose, stachyose, pentanal and n-hexanal; the former two may be responsible for flatulence after fermentation, whilst the latter two for a beany flavour. Twenty-seven strains of Bifidobacterium

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