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Merck
모든 사진(1)

주요 문서

W309818

Sigma-Aldrich

Valeraldehyde

≥97%, FG

동의어(들):

Pentanal

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About This Item

Linear Formula:
CH3(CH2)3CHO
CAS Number:
Molecular Weight:
86.13
FEMA Number:
3098
Beilstein:
1616304
EC Number:
유럽평의회 번호:
93
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
5.005
NACRES:
NA.21

생물학적 소스

synthetic

Quality Level

Grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

규정 준수

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

분석

≥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.)

응용 분야

flavors and fragrances

문건

see Safety & Documentation for available documents

식품 알레르기항원

no known allergens

향수 알레르기항원

no known allergens

감각 수용성의

berry; bread; nutty; fruity

저장 온도

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

유사한 제품을 찾으십니까? 방문 제품 비교 안내

일반 설명

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

애플리케이션


  • 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).

픽토그램

FlameExclamation mark

신호어

Danger

유해 및 위험 성명서

Hazard Classifications

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

표적 기관

Respiratory system

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point (°F)

44.6 °F

Flash Point (°C)

7 °C

개인 보호 장비

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


가장 최신 버전 중 하나를 선택하세요:

시험 성적서(COA)

Lot/Batch Number

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문서 라이브러리에서 최근에 구매한 제품에 대한 문서를 찾아보세요.

문서 라이브러리 방문

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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