W269212

Isovaleraldehyd

natural, ≥95%, FG

• Synonym(e): 3-Methyl-butyraldehyd, 3-Methylbutanal, NSC 404119
• Lineare Formel: (CH₃)₂CHCH₂CHO
• CAS-Nummer: 590-86-3
• Molekulargewicht: 86.13
• FEMA-Nummer: 2692
• Beilstein: 773692
• EG-Nummer: 209-691-5
• CoE-Nummer: 94c
• MDL-Nummer: MFCD00007014
• UNSPSC-Code: 12164502
• PubChem Substanz-ID: 24901258
• Flavis-Nummer: 5.006
• NACRES: NA.21

Eigenschaften

• Qualität: FG; Fragrance grade; Kosher; natural
• Qualitätsniveau: 300; 400
• Agentur: follows IFRA guidelines; meets purity specifications of JECFA
• Einhaltung gesetzlicher Vorschriften: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 117
• Dampfdichte: 2.96 (vs air)
• Dampfdruck: 30 mmHg ( 20 °C)
• Assay: ≥95%
• Selbstzündungstemp.: 464 °F
• Grünere Alternativprodukt-Eigenschaften: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• Brechungsindex: n20/D 1.388 (lit.)
• bp: 90 °C (lit.)
• Dichte: 0.803 g/mL at 25 °C (lit.)
• Anwendung(en): flavors and fragrances
• Dokumentation: see Safety & Documentation for available documents
• Nahrungsmittelallergen: no known allergens
• Allergener Duftstoff: no known allergens
• Grünere Alternativprodukt-Kategorie: , Aligned
• Organoleptisch: chocolate; fruity; ethereal; peach; sour
• SMILES String: [H]C(=O)CC(C)C
• InChI: 1S/C5H10O/c1-5(2)3-4-6/h4-5H,3H2,1-2H3
• InChIKey: YGHRJJRRZDOVPD-UHFFFAOYSA-N

Beschreibung

Allgemeine Beschreibung

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”. Click here to view its Biobased natural statement.

Anwendung

• Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat.: This study discusses how phospholipase B contributes to flavor formation in steamed sturgeon, including the role of isovaleraldehyde in enhancing sensory attributes, potentially applicable for food chemistry and biochemistry research (Yang Z et al., 2024).


• Catalytic hydroboration of aldehydes and ketones with an electron-rich acyclic metallasilylene.: This research explores the catalytic activity of metallasilylene complexes in the hydroboration of aldehydes, including isovaleraldehyde, highlighting its significance in synthetic chemistry and materials science (Kapp L et al., 2024).


• Effects of Storage in an Active and Spontaneous Controlled O(2)/CO(2) Atmosphere on Volatile Flavor Components and the Microbiome of Truffles.: This article examines how controlled atmospheric conditions affect the volatile profile of truffles, including isovaleraldehyde, providing insights into food preservation techniques and microbiome interactions (Li Q et al., 2024).


• GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods.: Investigates how cooking methods impact the aroma profile of marinated pomfret, with a focus on isovaleraldehyde as a key volatile compound, relevant for studies on food quality and sensory analysis (Chen Q et al., 2024).

Sicherheitshinweise

• Piktogramme: GHS02,GHS07,GHS09
• Signalwort: Danger
• H-Sätze: H225,H317,H319,H335,H411
• P-Sätze: P210 - P233 - P273 - P280 - P303 + P361 + P353 - P305 + P351 + P338
• Gefahreneinstufungen: Aquatic Chronic 2 - Eye Irrit. 2 - Flam. Liq. 2 - Skin Sens. 1 - STOT SE 3
• Zielorgane: Respiratory system
• Lagerklassenschlüssel: 3 - Flammable liquids
• WGK: WGK 2
• Flammpunkt (°F): 32.9 °F - closed cup
• Flammpunkt (°C): 0.5 °C - closed cup
• Persönliche Schutzausrüstung: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter