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W309818

Sigma-Aldrich

Valeraldehyde

≥97%, FG

Synonym(s):
Pentanal
Linear Formula:
CH3(CH2)3CHO
CAS Number:
Molecular Weight:
86.13
FEMA Number:
3098
Beilstein:
1616304
EC Number:
Council of Europe no.:
93
MDL number:
PubChem Substance ID:
Flavis number:
5.005

Quality Level

biological source

synthetic

grade

FG
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.)

Documentation

see Safety & Documentation for available documents

Organoleptic

berry; bread; nutty; fruity

application(s)

flavors and fragrances

food allergen

no known allergens

fragrance allergen

no known allergens

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.

Packaging

4, 8, 20 kg in composite drum
1 kg in glass bottle

Pictograms

FlameExclamation mark

Signal Word

Danger

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

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)
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)
Christophe Yrieix et al.
Chemosphere, 79(4), 414-419 (2010-02-23)
Six European laboratories used the emission test chamber method (EN ISO 16000-9) for the determination of VOC and formaldehyde emissions from a wood based panel (particleboard). The tested panel was conditioned without wrapping over 28 d at 23 degrees C
Ulrich Neuenschwander et al.
Ultrasonics sonochemistry, 19(5), 1011-1014 (2012-03-06)
The application of high-amplitude ultrasound to liquids triggers cavitation. By the collapse of the thereby appearing vacuum cavities, high temperatures can be reached in a transient manner. The high temperatures in these hot-spots can lead to homolytic scission of chemical

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