W269212

Isovaleraldehyde

natural, ≥95%, FG

• Synonim(y): 3-Methylbutanal, 3-Methylbutyraldehyde, NSC 404119
• Wzór liniowy: (CH₃)₂CHCH₂CHO
• Numer CAS: 590-86-3
• Masa cząsteczkowa: 86.13
• Numer FEMA: 2692
• Beilstein: 773692
• Numer WE: 209-691-5
• Nr Rady Europy: 94c
• Numer MDL: MFCD00007014
• Kod UNSPSC: 12164502
• Identyfikator substancji w PubChem: 24901258
• Numer Flavisa: 5.006
• NACRES: NA.21

Właściwości

• klasa czystości: FG; Fragrance grade; Kosher; natural
• Poziom jakości: 400
• agency: follows IFRA guidelines; meets purity specifications of JECFA
• zgodność regionalna: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 117
• gęstość pary: 2.96 (vs air)
• ciśnienie pary: 30 mmHg ( 20 °C)
• Próba: ≥95%
• temp. samozapłonu: 464 °F
• charakterystyka ekologicznej alternatywy: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• współczynnik refrakcji: n20/D 1.388 (lit.)
• tw: 90 °C (lit.)
• gęstość: 0.803 g/mL at 25 °C (lit.)
• Zastosowanie: flavors and fragrances
• Dokumentacja: see Safety & Documentation for available documents
• alergen pokarmowy: no known allergens
• alergen zapachowy: no known allergens
• kategoria ekologicznej alternatywy: , Aligned
• Organoleptyczne: chocolate; fruity; ethereal; peach; sour
• ciąg SMILES: [H]C(=O)CC(C)C
• InChI: 1S/C5H10O/c1-5(2)3-4-6/h4-5H,3H2,1-2H3
• Klucz InChI: YGHRJJRRZDOVPD-UHFFFAOYSA-N

Opis

Opis ogólny

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.

Zastosowanie

• 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).

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Informacja o środkach bezpieczeństwa

• Piktogramy: GHS02,GHS07,GHS09
• Hasło ostrzegawcze: Danger
• Zwroty wskazujące rodzaj zagrożenia: H225,H317,H319,H335,H411
• Zwroty wskazujące środki ostrożności: P210 - P233 - P273 - P280 - P303 + P361 + P353 - P305 + P351 + P338
• Klasyfikacja zagrożeń: Aquatic Chronic 2 - Eye Irrit. 2 - Flam. Liq. 2 - Skin Sens. 1 - STOT SE 3
• Organy docelowe: Respiratory system
• Kod klasy składowania: 3 - Flammable liquids
• Klasa zagrożenia wodnego (WGK): WGK 2
• Temperatura zapłonu (°F): 32.9 °F - closed cup
• Temperatura zapłonu (°C): 0.5 °C - closed cup
• Środki ochrony indywidualnej: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter