All Photos(1)



Valeric acid

analytical standard

Pentanoic acid, n-Valeric acid
Linear Formula:
CAS Number:
Molecular Weight:
EC Number:
MDL number:
PubChem Substance ID:

Quality Level


analytical standard

vapor density

3.5 (vs air)

vapor pressure

0.15 mmHg ( 20 °C)


≥99.8% (GC)

autoignition temp.

707 °F

shelf life

limited shelf life, expiry date on the label

expl. lim.

7.6 %


HPLC: suitable
gas chromatography (GC): suitable

refractive index

n20/D 1.408 (lit.)
n20/D 1.408


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


−20-−18 °C (lit.)


0.939 g/mL at 25 °C (lit.)


cleaning products
flavors and fragrances
food and beverages
personal care



SMILES string




InChI key


Looking for similar products? Visit Product Comparison Guide

General description

Valeric acid is a renewable chemical that can be obtained via hydrogenation of levulinic acid in the presence of nickel-based catalyst or from lignocellulosic biomass. It can undergo esterification to form valerate esters, which can find applications as blending agents for gasoline and diesel, used in the production of biofuels.


Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.



Signal Word


Hazard Statements

Hazard Classifications

Aquatic Chronic 3 - Eye Dam. 1 - Skin Corr. 1B

Storage Class Code

8A - Combustible, corrosive hazardous materials



Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificate of Analysis

Enter Lot Number to search for Certificate of Analysis (COA).

Certificate of Origin

Enter Lot Number to search for Certificate of Origin (COO).

Kinetics of Valeric Acid Ketonization and Ketenization in Catalytic Pyrolysis on Nanosized SiO2, ?-Al2O3, CeO2/SiO2, Al2O3/SiO2 and TiO2/SiO2
Kulyk K, et al.
ChemPhysChem (2017)
Influence of W on the reduction behaviour and Br?nsted acidity of Ni/TiO 2 catalyst in the hydrogenation of levulinic acid to valeric acid: Pyridine adsorbed DRIFTS study
Kumar.VV, et al.
Applied Catalysis A: General, 531, 169-176 (2017)
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
D M Saunders et al.
The Australian & New Zealand journal of obstetrics & gynaecology, 18(3), 198-201 (1978-08-01)
The effect of oestradiol valerate on levels of blood cholesterol, triglycerides, free oestradiol and coagulation factors, as well as on urinary oestrogens and free cortisol was measured in 10 oöphorectomised women. Despite the very high urinary oestrogen levles obtained, there
A Gysler et al.
Pharmaceutical research, 16(9), 1386-1391 (1999-09-25)
To investigate pharmacokinetic differences between the nonhalogenated double ester prednicarbate (PC) and the fluorinated monoester betamethasone 17-valerate (BM17V) their metabolism in human keratinocytes and fibroblasts as well as their permeation and biotransformation in reconstructed epidermis and excised human skin was


GC Analysis of C2-C7 Free Fatty Acids on Nukol™

Separation of Propionic acid; Acetic acid; Heptanoic acid; Isobutyric acid; Valeric acid; Isocaproic acid; Butyric acid; Isovaleric acid

GC Analysis of C2-C22 Free Fatty Acids on Nukol™

Separation of Methyl oleate; Caprylic acid; Heptanoic acid; Methyl decanoate; Methyl dodecanoate; Myristic acid; Methyl palmitate; Methyl palmitoleate; Methyl stearate; Methyl linoleate; Methyl linolenate; Acetic acid; Arachidic acid; Behenic acid; Propionic acid; Isobutyric acid; Valeric acid; Isovaleric acid; Isocaproic acid; Butyric acid


GC Analysis of Free Fatty Acids in Parmesan Cheese using Nukol™ after SPME using 65 μm Carbowax/DVB Fiber

In this study, SPME was used for the analysis of free fatty acids in Parmesan cheese using a 65 μm Carbowax/divinylbenzene (DVB) SPME fiber. Headspace extraction of the cheese sample was conducted at 65 °C for 15 minutes and analyzed by GC with FID detection. SPME is ideal for analyzing the volatiles associated with solid food samples. The phase chemistry of the Nukol GC column provides excellent peak shape of acidic compounds.

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service