valeraldehyde
 
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IUPAC name :pentanal
InChI :InChI=1/C5H10O/c1-2-3-4-5-6/h5H,2-4H2,1H3
InChIKey :HGBOYTHUEUWSSQ-UHFFFAOYAJ
SMILES :CCCCC=O
cas number :110-62-3
(EINECS) number :203-784-4
beilstein number :1616304
fema number :3098
coe number :93
jecfa number :89
fl. number :05.005
molar refractivity :25.40 ± 0.3 cm3
parachor :239.9 ± 4.0 cm3
index of refraction :1.384 ± 0.02
surface tension :24.0 ± 3.0 dyne/cm
density :0.794 ± 0.06 g/cm3
polarizability :10.06 ± 0.5 10-24cm3
XlogP : 1.70
molecular weight : 86.1323000
formula :C5 H10 O
BioActivity Analysis :17389654
 
 
export tariff code :2912.10
fda reg :172.515

Suppliers :
BASF :N-Valeraldehyde
≥ 96% (CGC)
Odor:  Dry, fruity, nutty
Berje :N-Valeraldehyde
Cargill - Alfrebro :n-VALERALDEHYDE
natural, Kosher
Fontarome :VALERALDEHYDE
Odor:  Very powerful and diffusive, penetrating, acrid-pungent
Penta :valeraldehyde
Penta :valeraldehyde
natural
Sigma-Aldrich-SAFC :Valeraldehyde
≥97%, FCC, Kosher
Odor:  nutty; fruity; vanilla; woody

organoleptics :
odor type :fermented
odor strength :high ,
recommend smelling in a 1.00 % solution or less
odor description :
at 1.00 % in dipropylene glycol.  
fermented bready fruity nutty berry

properties :
appearence :colorless to pale yellow clear liquid
assay : 97.00 to 100.00 %   
Food Chemicals Codex Listed :Yes
specific gravity :0.80500 to 0.80900 @ 25.00 °C.
pounds per gallon - calc. : 6.698 to 6.732
refractive index :1.39000 to 1.39500 @ 20.00 °C.
melting point : -92.00 °C. @ 760.00 mm Hg
boiling point : 102.00 to 103.00 °C. @ 760.00 mm Hg
acid value : 5.00  max.  KOH/g
vapor pressure :26.00000 mm/Hg @ 20.00 °C.
vapor density :3.0 ( Air = 1 )
flash point : 55.00  °F.  TCC  ( 12.78 °C. )
logP (o/w) : 1.31

safety :
most important hazard(s) :Xn - Harmful.
  R 11 - Highly flammable.
R 20 - Harmful by inhalation.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 23 - Do not breath vapour.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
Oral Toxicity(LD50) :
  Oral-Rat    5660.00  ul/kg
American Industrial Hygiene Association Journal. Vol. 30, Pg. 470, 1969.

Oral-Mouse    6400.00  mg/kg

Intraperitoneal-Rat    400.00  mg/kg

Intraperitoneal-Mouse    200.00  mg/kg

Dermal Toxicity(LD50) :
  Skin-Rabbit  5.00  ml/kg
National Technical Information Service. Vol. OTS0535072

Skin-Guineapig  20000.00  mg/kg

Subcutaneous-Mouse  2000.00  mg/kg

Inhalation Toxicity(LC50) :
  Not determined
 

safety in use :
 
recommendation for valeraldehyde usage levels up to :
 not for fragrance use.
recommendation for valeraldehyde usage levels up to :
  25.0000 ppm in the flavor.

safety references :
EPI System :view
NIOSH International Chemical Safety Cards :search
NIOSH Pocket Guide :search
NLM Hazardous Substances Data Bank :search
Chemical Carcinogenesis Research Information System :Search
Cancer Citations :Search
Toxicology Citations :Search
EPA GENetic TOXicology :Search
Env. Mutagen Info. Center :Search
NLM Developmental and Reproductive Toxicity :Search
National Toxicology Program :Search
Canada Domestic Sub. List :Yes
EPA Chem. Sub. Inventory : Yes
WISER :UN 2058
 
WGK Germany :1
 
 
 
 pentanal
(EINECS) number :203-784-4
RTECS :110-62-3
chemidplus :000110623
EPA/NOAA CAMEO :hazardous materials
EPA Substance Registry Services :110-62-3
dtp/nci :35404

references :
 pentanal
fl. number :05.005
jecfa number :89
NIST Chemistry WebBook :2748920556
pubchem :151183

Cosmetics :
Cosmetic uses : perfuming agents

other :
CosIng :cosmetic data
VCF-Online: VCF Volatile Compounds in Food
synonyms :
 aldehyde C-5
 amyl aldehyde
 pentanal
 valeral
N-valeraldehyde
 valerianic aldehyde
 valeric acid aldehyde
 valeric aldehyde
N-valeric aldehyde
 valeryl aldehyde

soluble in :
 alcohol
 water, 11700 mg/L @ 25C

insoluble in :
 water

(odor and/or flavor) blends with :
2-acetyl furan
2-acetyl pyrazine
2-acetyl pyrrole
2-acetyl-2-thiazoline
 allyl tiglate
 ambrette seed absolute
delta6-isoambrettolide
 amyl cinnamate
isoamyl cinnamate
 amyl phenyl acetate
isoamyl phenyl acetate
3-benzyl-4-heptanone
 berry hexanoate
 blackberry thiophenone
 buchu mercaptan
 butyl 2-methyl butyrate
 butyl acetoacetate
 butyl cinnamate
 butyl hexanoate
 butyl lactate
 butyl laevo-lactate
2-isobutyl-3,(5 and 6)-dimethyl pyrazine
2(4)-isobutyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine
 butyraldehyde
 caraway seed oleoresin
dextro-carvone
 chocolate pyrazine A
 chocolate pyrazine B
 cocoa butenal
 cocoa hexenal
 cocoa oleoresin
 cocoa pentenal
 cocoa propanal
3,6-cocoa pyrazine
 coffee furanone
 cognac oil white
alpha-damascone
2,5-dihydroxy-1,4-dithiane
 diisoamyl thiomalate
2,5-dimethyl pyrazine
2,6-dimethyl pyrazine
2,6-dimethyl pyridine
4,5-dimethyl-2-ethyl thiazole
2,4-dimethyl-5-vinyl thiazole
 ethyl 2-hydroxy-3-methyl valerate
 ethyl 3-oxohexanoate
2-ethyl butyraldehyde
 ethyl methyl-para-tolyl glycidate
 ethyl phenyl acetate
2-ethyl-4-butanol
 fenugreek oleoresin
 fenugreek resinoid
 filbert pyrazine
 furfural
 furfuryl alcohol
 furfuryl isovalerate
 furfuryl octanoate
 geranyl acetoacetate
 heliotropyl isobutyrate
(Z)-3-hexen-1-yl 2-methyl butyrate
beta-ionone
beta-ionone epoxide
 maltol
 maltyl isobutyrate
dextro,laevo-menthyl acetate
2-methoxypyrazine
 methyl 2-methyl valerate
2-methyl butyraldehyde
 methyl ethoxypyrazine
 methyl furfuryl disulfide
2-methyl pyrazine
 methyl thiol isovalerate
 nerolin fragarol
(E)-5-nonen-2-one
3-nonen-2-one
(E)-2-octen-1-yl butyrate
(E)-2-octen-4-ol
 orangeflower concrete morocco
 osmanthus absolute
 peanut dithiazine
 phenethyl octanoate
 phenyl acetaldehyde
 pinacol
isopropenyl acetate
 propionaldehyde
2-propionyl thiazole
 propyl alcohol
 propyl formate
isopropyl formate
 rose carboxylate
 shoyu furanone
 styralyl butyrate
2,3,5,6-tetramethyl pyrazine
 thiogeraniol
 toffee furanone
2,3,5-trimethyl pyrazine
2,4,5-trimethyl thiazole
gamma-valerolactone
 vanilla carboxylate
 vinyl sulfurol

(odor and/or flavor) used in :
 apple
 asparagus
 banana
 bread
 carrot
 caviar
 celery
 cheese
 chocolate cocoa
 clary sage
 coffee
 cranberry
 currant
 dry
 fruit
 grape
 guava
 huckleberry bilberry
 nut
 pea green pea
 tomato
 vanilla

natural occurrence in :
apple
arctic bramble
asparagus
banana
bantu beer
barley
beans
beef heated beef
beer
bilberry
brandy
brandy grape brandy
bread
cabbage
carrot
caviar
celery
cheeses
chicken
cider
citrus fruits
clary sage bulgarian
cocoa
coffee
cranberry
currant
eucalyptus cinerea
eucalyptus dives
eucalyptus flobulus
eucalyptus hemilampra
eucalyptus maideni
filbert roasted filbert
fish
grape
guava
honey
hop oil
leek heated leek
data pagelovage flower oil @ trace%
data pagelovage leaf oil @ trace%
meat raw meat
milk
mint
mushroom
olive
data pageosmanthus absolute @ 0.003%
peanut roasted peanut
peas
pecan roasted pecan
plum
popcorn
pork heated pork
potato
potato chip
rose bulgarian
rum
sassafras brazilian
soya bean
tea
tomato
trassi cooked trassi
turkey
walnut
whiskey
wine



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