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Safety Information

W309818

Sigma-Aldrich

Valeraldehyde

≥97%, FG

Synonym(s):

Pentanal

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About This Item

Linear Formula:
CH3(CH2)3CHO
CAS Number:
110-62-3
Molecular Weight:
86.13
FEMA Number:
3098
Beilstein:
1616304
EC Number:
203-784-4
Council of Europe no.:
93
MDL number:
MFCD00007026
UNSPSC Code:
12164502
PubChem Substance ID:
24901464
Flavis number:
5.005
NACRES:
NA.21
Organoleptic:
berry; bread; nutty; fruity
grade:
FG
Fragrance grade
Halal
Kosher
biological source:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
food allergen:
no known allergens

biological source

synthetic

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 172.515

Assay

≥97%

autoignition temp.

428 °F

refractive index

n20/D 1.394 (lit.)

bp

102-103 °C (lit.)

mp

−92 °C (lit.)

density

0.81 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

berry; bread; nutty; fruity

storage temp.

2-8°C

SMILES string

[H]C(=O)CCCC

InChI

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

InChI key

HGBOYTHUEUWSSQ-UHFFFAOYSA-N

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General description

Valeraldehyde is one of the key volatile flavor compounds identified in cooked rice, beef fish meat and uncured ham.

Application


  • Waste to treasure: Electrocatalytic upcycling of n-valeraldehyde to octane by Zn-Co bimetallic oxide with atomic level cation defect.: A groundbreaking approach for converting valeraldehyde, a waste product, into valuable octane, showcasing the potential of electrocatalysis in waste management and resource recovery (Qin M et al., 2024).

Pictograms

FlameExclamation mark
GHS02,GHS07

Signal Word

Danger

Hazard Statements

H225,H317,H319,H332,H335

Hazard Classifications

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

Target Organs

Respiratory system

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point(F)

44.6 °F

Flash Point(C)

7 °C

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

FSL

Group 4: Flammable liquids
Type 1 petroleums
Hazardous rank II
Water insoluble liquid

ISHL Indicated Name

Substances Subject to be Indicated Names

ISHL Notified Names

Substances Subject to be Notified Names

JAN Code

W309818-8KG:
W309818-SAMPLE:
W309818-20KG:
W309818-4KG:
W309818-1KG-K:4548173958439
W309818-4KG-K:4548173958453
W309818-1KG:
W309818-BULK:
W309818-8KG-K:4548173958460
W309818-20KG-K:4548173958446
W309818-VAR-K:
W309818-SAMPLE-K:
W309818-BULK-K:

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Certificates of Analysis (COA)

Lot/Batch Number
SHBP2015
SHBN7797
SHBN5696
SHBN1364
SHBM6197

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A comparison of the volatile fractions from cured and uncured meat.
Cross CK & Ziegler P.
Journal of Food Science, 30(4), 610-614 (1965)
A fresh look at meat flavor.
Calkins CR & Hodgen JM.
Meat Science, 77(1), 63-80 (2007)
Determination of aldehydes in fish by high-performance liquid chromatography.
da Cunha Veloso MC, et al.
Journal of Chromatographic Science, 39(5), 173-176 (2001)
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
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