75054
Valeric acid
analytical standard
Synonym(s):
n-Valeric acid, Pentanoic acid
About This Item
Recommended Products
grade
analytical standard
Quality Level
vapor density
3.5 (vs air)
vapor pressure
0.15 mmHg ( 20 °C)
assay
≥99.8% (GC)
autoignition temp.
707 °F
shelf life
limited shelf life, expiry date on the label
expl. lim.
7.6 %
technique(s)
HPLC: suitable
gas chromatography (GC): suitable
refractive index
n20/D 1.408 (lit.)
n20/D 1.408
bp
110-111 °C/10 mmHg (lit.)
185 °C (lit.)
mp
−20-−18 °C (lit.)
density
0.939 g/mL at 25 °C (lit.)
application(s)
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
format
neat
SMILES string
CCCCC(O)=O
InChI
1S/C5H10O2/c1-2-3-4-5(6)7/h2-4H2,1H3,(H,6,7)
InChI key
NQPDZGIKBAWPEJ-UHFFFAOYSA-N
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Related Categories
General description
Application
signalword
Danger
hcodes
Hazard Classifications
Aquatic Chronic 3 - Eye Dam. 1 - Skin Corr. 1B
Storage Class
8A - Combustible corrosive hazardous materials
wgk_germany
WGK 1
flash_point_f
192.2 °F - closed cup
flash_point_c
89 °C - closed cup
ppe
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
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Protocols
In this study, SPME was used for the analysis of free fatty acids in Parmesan cheese using a 65 μm Carbowax/divinylbenzene (DVB) SPME fiber. Headspace extraction of the cheese sample was conducted at 65 °C for 15 minutes and analyzed by GC with FID detection. SPME is ideal for analyzing the volatiles associated with solid food samples. The phase chemistry of the Nukol GC column provides excellent peak shape of acidic compounds.
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