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W269212

Isovaleraldehyde

greener alternative

natural, ≥95%, FG

Sinónimos:

3-Methylbutanal, 3-Methylbutyraldehyde, NSC 404119

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Fórmula lineal:
(CH3)2CHCH2CHO
Número CAS:
590-86-3
Peso molecular:
86.13
FEMA Number:
2692
Council of Europe no.:
94c
UNSPSC Code:
12164502
PubChem Substance ID:
24901258
Flavis number:
5.006
EC Number:
209-691-5
NACRES:
NA.21
MDL number:
MFCD00007014
Beilstein/REAXYS Number:
773692
Organoleptic:
chocolate; fruity; ethereal; peach; sour
Grade:
FG, Fragrance grade, Kosher, natural
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
Servicio técnico
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Quality Level

300, 400

grade

FG, Fragrance grade, Kosher, natural

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.

sustainability

Greener Alternative Product

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

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).


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Danger

Hazard Classifications

Aquatic Chronic 2 - Eye Irrit. 2 - Flam. Liq. 2 - Skin Sens. 1 - STOT SE 3

target_organs

Respiratory system

Clase de almacenamiento

3 - Flammable liquids

wgk

WGK 2

flash_point_f

32.9 °F - closed cup

flash_point_c

0.5 °C - closed cup

ppe

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

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Certificados de análisis (COA)

Lot/Batch Number
MKAA0460
80496JJ
18496CJ
14196TH
04513DE

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B A Smit et al.
Applied microbiology and biotechnology, 64(3), 396-402 (2003-11-19)
Various microorganisms, belonging to the genera Lactococcus, Lactobacillus, Streptococcus, Leuconostoc, Bifidobacterium, Propionibacterium, Brevibacterium, Corynebacterium and Arthrobacter, used in dairy fermentations such as cheese making, were analysed for their potential to convert leucine into flavour components, most notably 3-methylbutanal. A large
P Perpète et al.
Journal of agricultural and food chemistry, 48(6), 2384-2386 (2000-07-11)
A medium containing labeled leucine-d(10) has been used to show that Saccharomyces cerevisiae was able to produce deuterated 3-methylbutanal in a cold contact fermentation. Whereas residual unreduced Strecker aldehydes bound to polyphenols were considered until now as the main defect
Olívia Moreira Sampaio et al.
Journal of agricultural and food chemistry, 56(5), 1661-1668 (2008-02-16)
To identify chemical descriptors to distinguish Cuban from non-Cuban rums, analyses of 44 samples of rum from 15 different countries are described. To provide the chemical descriptors, analyses of the the mineral fraction, phenolic compounds, caramel, alcohols, acetic acid, ethyl
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