W269212

Isovaleraldehyde

natural, ≥95%, FG

• Synonym(s): 3-Methylbutanal, 3-Methylbutyraldehyde, NSC 404119
• Linear Formula: (CH₃)₂CHCH₂CHO
• CAS Number: 590-86-3
• Molecular Weight: 86.13
• FEMA Number: 2692
• Beilstein: 773692
• EC Number: 209-691-5
• Council of Europe no.: 94c
• MDL number: MFCD00007014
• UNSPSC Code: 12164502
• PubChem Substance ID: 24901258
• Flavis number: 5.006
• NACRES: NA.21

Properties

• grade: FG; Fragrance grade; Kosher; natural
• Quality Level: 400
• Agency: follows IFRA guidelines; meets purity specifications of JECFA
• reg. compliance: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 117
• vapor density: 2.96 (vs air)
• vapor pressure: 30 mmHg ( 20 °C)
• Assay: ≥95%
• autoignition temp.: 464 °F
• greener alternative product characteristics: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• refractive index: n20/D 1.388 (lit.)
• bp: 90 °C (lit.)
• density: 0.803 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
• greener alternative category: , Aligned
• Organoleptic: chocolate; fruity; ethereal; peach; sour
• SMILES string: [H]C(=O)CC(C)C
• InChI: 1S/C5H10O/c1-5(2)3-4-6/h4-5H,3H2,1-2H3
• InChI key: YGHRJJRRZDOVPD-UHFFFAOYSA-N

Description

General description

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.

Application

• 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).

Safety Information

• Pictograms: GHS02,GHS07,GHS09
• Signal Word: Danger
• Hazard Statements: H225 - H317 - H319 - H335 - H411
• Precautionary Statements: P210 - P233 - P273 - P280 - P303 + P361 + P353 - P305 + P351 + P338
• Hazard Classifications: Aquatic Chronic 2 - Eye Irrit. 2 - Flam. Liq. 2 - Skin Sens. 1 - STOT SE 3
• Target Organs: Respiratory system
• Storage Class Code: 3 - Flammable liquids
• WGK: WGK 2
• Flash Point(F): 32.9 °F - closed cup
• Flash Point(C): 0.5 °C - closed cup
• Personal Protective Equipment: dust mask type N95 (US), Eyeshields, Gloves