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Isovaleriansäure

analytical standard

Synonym(e):

3-Methylbuttersäure

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About This Item

Lineare Formel:
(CH3)2CHCH2COOH
CAS-Nummer:
503-74-2
Molekulargewicht:
102.13
Beilstein:
1098522
EG-Nummer:
207-975-3
MDL-Nummer:
MFCD00002726
UNSPSC-Code:
85151701
PubChem Substanz-ID:
329768168
NACRES:
NA.24

Qualität

analytical standard

Qualitätsniveau

100

Dampfdruck

0.38 mmHg ( 20 °C)

Assay

≥98.5% (GC)

Selbstzündungstemp.

824 °F

Haltbarkeit

limited shelf life, expiry date on the label

Methode(n)

HPLC: suitable
gas chromatography (GC): suitable

Verunreinigungen

≤0.3% water

Brechungsindex

n20/D 1.402-1.404
n20/D 1.403 (lit.)

bp

175-177 °C (lit.)

mp (Schmelzpunkt)

−29 °C (lit.)

Dichte

0.925 g/mL at 20 °C (lit.)

Anwendung(en)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

Format

neat

SMILES String

CC(C)CC(O)=O

InChI

1S/C5H10O2/c1-4(2)3-5(6)7/h4H,3H2,1-2H3,(H,6,7)

InChIKey

GWYFCOCPABKNJV-UHFFFAOYSA-N

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Anwendung

Isovaleric acid may be used as an analytical reference standard for the quantification of the analyte in the following:
  • Rose apple (Syzygium jambos Alston) fruit using gas chromatography with flame ionization detection (GC-FID), mass spectrometry (GC-MS) and olfactometry/aroma extract dilution analysis (GC-O/AEDA).
  • Sicilian goat cheese using gas chromatography with flame ionization detection (GC-FID) and mass spectrometry (GC-MS).
  • Food products using gas chromatography with flame ionization detection (GC-FID).

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

Piktogramme

Corrosion
GHS05

Signalwort

Danger

H-Sätze

H314

Gefahreneinstufungen

Eye Dam. 1 - Skin Corr. 1B

Lagerklassenschlüssel

8A - Combustible corrosive hazardous materials

WGK

WGK 1

Flammpunkt (°F)

176.0 °F - Pensky-Martens closed cup

Flammpunkt (°C)

80 °C - Pensky-Martens closed cup

Choose from one of the most recent versions:

Analysenzertifikate (COA)

Lot/Batch Number
BCCG8235
BCCD7898
BCCB5582
BCBW1234
BCBT2876

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Die Dokumentenbibliothek aufrufen

Determination of acids in Brazilian sugar cane spirits and other alcoholic beverages by HRGC-SPE
Nascimento DFR, et al.
Chromatographia, 48(11-12), 751-757 (1998)
Giuditta Pagliai et al.
European journal of nutrition, 59(5), 2011-2024 (2019-07-12)
We evaluated the effect of low-calorie mediterranean (MD) and vegetarian (VD) diets on gut microbiome (GM) composition and short-chain-fatty acids (SCFA) production. We performed next generation sequencing (NGS) of 16S rRNA and SCFA analysis on fecal samples of 23 overweight
Elena Niccolai et al.
World journal of gastroenterology, 25(36), 5543-5558 (2019-10-03)
An altered (dysbiosis) and unhealthy status of the gut microbiota is usually responsible for a reduction of short chain fatty acids (SCFAs) concentration. SCFAs obtained from the carbohydrate fermentation processes are crucial in maintaining gut homeostasis and their determination in
Study of the aroma compounds of rose apple (Syzygium jambos Alston) fruit from Brazil
Guedes MC, et al.
European Food Research and Technology, 219(5), 460-464 (2004)
Quantitative and sensory evaluation of malodour retention of fibre types by use of artificial skin, sweat and radiolabelled isovaleric acid
Hammer RT, et al.
Flavour and Fragrance Journal, 28(4), 238-244 (2013)
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Artikel

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

Protokolle

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.

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