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110132

Sigma-Aldrich

Valeraldehyde

97%

Sinonimo/i:

Pentanal

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About This Item

Formula condensata:
CH3(CH2)3CHO
Numero CAS:
110-62-3
Peso molecolare:
86.13
Beilstein:
1616304
Numero CE:
203-784-4
Numero MDL:
MFCD00007026
Codice UNSPSC:
12352100
eCl@ss:
39021107
ID PubChem:
24846963
NACRES:
NA.22

Livello qualitativo

100

Saggio

97%

Temp. autoaccensione

428 °F

Indice di rifrazione

n20/D 1.394 (lit.)

P. eboll.

102-103 °C (lit.)

Punto di fusione

−92 °C (lit.)

Densità

0.81 g/mL at 25 °C (lit.)

Stringa SMILE

[H]C(=O)CCCC

InChI

1S/C5H10O/c1-2-3-4-5-6/h5H,2-4H2,1H3
HGBOYTHUEUWSSQ-UHFFFAOYSA-N

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Descrizione generale

Valeraldehyde also known as pentanal, serves as a precursor or intermediate to build more complex organic molecules.

Applicazioni

Valeraldehyde has been used to study its time-weighted average sampling using solid-phase microextraction (SPME) device.
Valeraldehyde is used as a gaseous standard in the study of the sorptive loss pattern for volatile compounds.
Valeraldehyde is used in flavoring compounds and as a rubber accelerator.

Pittogrammi

FlameExclamation mark
GHS02,GHS07

Avvertenze

Danger

Indicazioni di pericolo

H225,H317,H319,H332,H335

Classi di pericolo

Acute Tox. 4 Inhalation - Eye Irrit. 2 - Flam. Liq. 2 - Skin Sens. 1 - STOT SE 3

Organi bersaglio

Respiratory system

Codice della classe di stoccaggio

3 - Flammable liquids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

44.6 °F

Punto d’infiammabilità (°C)

7 °C

Dispositivi di protezione individuale

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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Certificati d'analisi (COA)

Lot/Batch Number
STBK2804
STBJ1090
STBH7374
STBF2272V
STBG5569V

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SAFC

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Propionaldehyde ≥97%, FG

Sigma-Aldrich

W292303

Propionaldehyde

Heptanal ≥95%, FCC, FG

Sigma-Aldrich

W254002

Heptanal

2-Methylbutyraldehyde ≥95%, FG

Sigma-Aldrich

W269107

2-Methylbutyraldehyde

Valeraldehyde-DNPH solution certified reference material, 100 μg/mL in acetonitrile (as the aldehyde), ampule of 1 mL

Supelco

CRM47185

Valeraldehyde-DNPH solution

Isobutirraldeide ≥99%

Sigma-Aldrich

240788

Isobutirraldeide

Isobutirraldeide redistilled, ≥99.5%

Sigma-Aldrich

418110

Isobutirraldeide

Yong-Hyun Kim et al.
Journal of separation science, 35(21), 2914-2921 (2012-10-16)
In this study, the sorptive loss patterns for volatile organic compounds were evaluated by gaseous standards containing 13 compounds (benzene, toluene, styrene, p-xylene, methyl ethyl ketone, methyl isobutyl ketone, isobutyl alcohol, butyl acetate, acetaldehyde, propionaldehyde, butyraldehyde, isovaleraldehyde, and valeraldehyde). The
J B Webster et al.
Journal of food science, 74(9), S390-S398 (2010-05-25)
Milk packaged in glass bottles overwrapped with iridescent films (treatments blocked either a single visible riboflavin [Rb] excitation wavelength or all visible Rb excitation wavelengths; all treatments blocked UV Rb excitation wavelengths) was exposed to fluorescent lighting at 4 degrees
S W Tsai et al.
Journal of chromatography. A, 954(1-2), 191-198 (2002-06-13)
A solid-phase microextraction (SPME) device was used as a time-weighted average sampler for n-valeraldehyde. The SPME device was first modified to improve the wearer's acceptance as a passive sampler. Then a poly(dimethylsiloxane)-divinylbenzene fiber was used and O-2,3,4,5,6-(pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA) was
Masayuki Fujita et al.
Plant & cell physiology, 44(5), 481-490 (2003-05-30)
Induction of pumpkin (Cucurbita maxima Duch.) glutathione S-transferase (GST, EC 2.5.1.18) by aldehydes and related compounds was examined. All of the tested compounds induced pumpkin GST to different degrees, and it was found that (1) aldehydes induce GST directly and
P Scalabrini et al.
International journal of food microbiology, 39(3), 213-219 (1998-04-29)
Soybean milk, which serves as a base for a variety of beverages, contains raffinose, stachyose, pentanal and n-hexanal; the former two may be responsible for flatulence after fermentation, whilst the latter two for a beany flavour. Twenty-seven strains of Bifidobacterium
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