W269212

Isovaleraldehyde

natural, ≥95%, FG

• Sinônimo(s): 3-Methylbutanal, 3-Methylbutyraldehyde, NSC 404119
• Fórmula linear: (CH₃)₂CHCH₂CHO
• Número CAS: 590-86-3
• Peso molecular: 86.13
• Número FEMA: 2692
• Beilstein: 773692
• Número CE: 209-691-5
• Conselho da Europa nº: 94c
• Número MDL: MFCD00007014
• Código UNSPSC: 12164502
• ID de substância PubChem: 24901258
• Número de Flavis: 5.006
• NACRES: NA.21

Propriedades

• grau: FG; Fragrance grade; Kosher; natural
• Nível de qualidade: 400
• Agency: follows IFRA guidelines; meets purity specifications of JECFA
• conformidade reg.: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 117
• densidade de vapor: 2.96 (vs air)
• pressão de vapor: 30 mmHg ( 20 °C)
• Ensaio: ≥95%
• temperatura de autoignição: 464 °F
• características do produto alternativo mais ecológico: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• índice de refração: n20/D 1.388 (lit.)
• p.e.: 90 °C (lit.)
• densidade: 0.803 g/mL at 25 °C (lit.)
• aplicação(ões): flavors and fragrances
• Documentação: see Safety & Documentation for available documents
• alérgeno alimentar: no known allergens
• alérgeno de fragrância: no known allergens
• categoria alternativa mais ecológica: , Aligned
• Organoléptico: chocolate; fruity; ethereal; peach; sour
• cadeia de caracteres SMILES: [H]C(=O)CC(C)C
• InChI: 1S/C5H10O/c1-5(2)3-4-6/h4-5H,3H2,1-2H3
• chave InChI: YGHRJJRRZDOVPD-UHFFFAOYSA-N

Descrição

Descrição geral

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.

Aplicação

• 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).

Informações de segurança

• Pictogramas: GHS02,GHS07,GHS09
• Palavra indicadora: Danger
• Frases de perigo: H225,H317,H319,H335,H411
• Declarações de precaução: P210 - P233 - P273 - P280 - P303 + P361 + P353 - P305 + P351 + P338
• Classificações de perigo: Aquatic Chronic 2 - Eye Irrit. 2 - Flam. Liq. 2 - Skin Sens. 1 - STOT SE 3
• Órgãos-alvo: Respiratory system
• Código de classe de armazenamento: 3 - Flammable liquids
• Classe de risco de água (WGK): WGK 2
• Ponto de fulgor (°F): 32.9 °F - closed cup
• Ponto de fulgor (°C): 0.5 °C - closed cup
• Equipamento de proteção individual: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter