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W310204 Sigma-Aldrich

Isovaleric acid

≥99%, FCC, FG

Synonym: 3-Methylbutanoic acid, 3-Methylbutyric acid

  • CAS Number 503-74-2

  • Linear Formula (CH3)2CHCH2COOH

  • Molecular Weight 102.13

  •  FEMA Number 3102

  •  Beilstein/REAXYS Number 1098522

  •  EC Number 207-975-3

  •  Council of Europe no. 8

  •  MDL number MFCD00002726

  •  PubChem Substance ID 24901466

  •  Flavis number 8.008

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Properties

Related Categories Alphabetical Listings, Certified Food Grade Products, Flavors and Fragrances, H-J, Halal Certified Products,
biological source   synthetic
grade   FG
  Halal
reg. compliance   FCC
  FDA 21 CFR (172.515)
  EU Regulation 1334/2008 & 872/2012
vapor pressure   0.38 mmHg ( 20 °C)
InChI Key   GWYFCOCPABKNJV-UHFFFAOYSA-N
assay   ≥99%
autoignition temp.   824 °F
refractive index   n20/D 1.403 (lit.)
bp   175-177 °C(lit.)
mp   −29 °C (lit.)
density   0.925 g/mL at 20 °C (lit.)
Documentation   see Safety & Documentation for available documents
Organoleptic   cheese; fatty; acidic; sour
food allergen   no known allergens

Description

General description

Isovaleric acid is the main volatile flavor constituent of Swiss cheese and beer. It has been identified as the key odor-active compound responsible for "Brett" flavor in wine.

Packaging

1 kg in glass bottle

5, 10, 20 kg in composite drum

Other Notes

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Safety & Documentation

Safety Information

Symbol 
GHS05  GHS05
Signal word 
Danger
Hazard statements 
Precautionary statements 
RIDADR 
UN 3265 8 / PGII
WGK Germany 
1
RTECS 
NY1400000
Flash Point(F) 
165.2 °F
Flash Point(C) 
74 °C

New Product Offerings
Protocols & Articles

Articles

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

From our library of Articles, Sigma-Aldrich presents GC Analysis of C2-C22 Free Fatty Acids on Nukol™
Keywords: Chromatography, Flame ionization detector, Gas chromatography, Purification

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

From our library of Articles, Sigma-Aldrich presents GC Analysis of C2-C7 Free Fatty Acids on Nukol™
Keywords: Chromatography, Flame ionization detector, Gas chromatography, Purification, Size-exclusion chromatography

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

From our library of Articles, Sigma-Aldrich presents GC Analysis of Free Fatty Acids in Parmesan Cheese using Nukol™ after SPME using 65 μm Carbowax/DVB Fiber
Keywords: Chromatography, Flame ionization detector, Gas chromatography, Purification, Solid phase microextractions

Related Content

Flavors and Fragrances Quality and Regulatory

From a comprehensive vendor approval process, to the testing of raw material at receipt as well as when product is ready to be shipped; we prove our dedication to supply chain transparency, every day.
Keywords: Allergens, Food Safety, Solvents

Peer-Reviewed Papers
15

References

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