EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

valeric acid
1-pentanoic acid

Supplier Sponsors

Name:pentanoic acid
CAS Number: 109-52-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:203-677-2
FDA UNII:GZK92PJM7B
Nikkaji Web:J1.504K
Beilstein Number:0969454
MDL:MFCD00004413
CoE Number:7
XlogP3:1.40 (est)
Molecular Weight:102.13310000
Formula:C5 H10 O2
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:90 valeric acid
FLAVIS Number:08.007 (Old)
DG SANTE Food Flavourings:08.007 valeric acid
FEMA Number:3101 valeric acid
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):109-52-4 ; VALERIC ACID
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.


FDA PART 173 -- SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN CONSUMPTION
Subpart D--Specific Usage Additives
Sec. 173.315 Chemicals used in washing or to assist in the peeling of fruits and vegetables.
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: Yes
Specific Gravity:0.93900 to 0.94200 @ 20.00 °C.
Pounds per Gallon - (est).: 7.823 to 7.848
Refractive Index:1.40700 to 1.41100 @ 20.00 °C.
Melting Point: -35.00 to -34.00 °C. @ 760.00 mm Hg
Boiling Point: 184.00 to 186.00 °C. @ 760.00 mm Hg
Boiling Point: 112.00 to 113.00 °C. @ 50.00 mm Hg
Vapor Pressure:0.452000 mmHg @ 25.00 °C. (est)
Vapor Density:3.5 ( Air = 1 )
Flash Point: 192.00 °F. TCC ( 88.89 °C. )
logP (o/w): 1.390
Soluble in:
 alcohol
 ether
 water, 1.86e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: cheesy
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
acidic sweaty rancid
Odor Description:at 1.00 % in propylene glycol. sickening putrid acidic sweaty rancid
acidic sharp cheesy sour milky tobacco fruity
Odor Description:Acidic and sharp, cheese-like, sour milky, tobacco, with fruity nuances
Mosciano, Gerard P&F 19, No. 2, 55, (1994)
Flavor Type: acidic
acidic dairy milky cheesy
Taste Description: at 100.00 ppm. Acidic, dairy-like with milky and cheese nuances
Mosciano, Gerard P&F 19, No. 2, 55, (1994)
Odor and/or flavor descriptions from others (if found).
Frutarom
VALERIC ACID
Odor Description:Putrid, Rancid, Sweaty
Suggested Uses: Apple, Cheese, Coffee, Dairy Products, Hard Fruits
Taste Description:acidic dairy milk cheese
Alfrebro
VALERIC ACID NATURAL
Odor Description:Unpleasant, Penetrating, Rancid
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Alfrebro
VALERIC ACID NATURAL
Odor: Unpleasant, Penetrating, Rancid
Augustus Oils
N Valeric Acid
Services
Beijing Lys Chemicals
Valeric acid
Berjé
N-Valeric Acid
Happening at Berje
Charkit Chemical
VALERIC ACID V0050 FEMA 3101
Ernesto Ventós
PENTANOIC ACID
Odor: BUTIRIC
Frutarom
VALERIC ACID
Odor: Putrid, Rancid, Sweaty
Use: Suggested Uses: Apple, Cheese, Coffee, Dairy Products, Hard Fruits
Grau Aromatics
VALERIC ACID FCC
Indukern F&F
VALERIC ACID
Lluch Essence
VALERIC ACID
M&U International
NAT. VALERIC ACID
Moellhausen
PENTANOIC ACID
Nagar Haveli Perfumes & Aromatics
Valeric Acid 98 % (min)
Natural
Penta International
VALERIC ACID FCC
Penta International
VALERIC ACID NATURAL
Penta International
VALERIC ACID
Prodasynth
VALERIC ACID
(> 99%)
R C Treatt & Co Ltd
Valeric Acid
Reincke & Fichtner
Valeric Acid
Sigma-Aldrich
Valeric acid, ≥99%, FCC, FG
Odor: animal; earthy
Certified Food Grade Products
SRS Aromatics
VALERIC ACID FCC
Synerzine
Valeric Acid
Taytonn
Valeric Acid
Odor: Sweaty, Rancid, Putrid
TCI AMERICA
For experimental / research use only.
Valeric Acid >98.0%(GC)(T)
WholeChem
Valeric acid
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
C N - Corrosive, Dangerous for the environment.
R 34 - Causes burns.
R 52/53 - Harmful to qauatic organisms, may cause long-term adverse effects in the aquatic environment.
S 01/02 - Keep locked up and out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 28 - After contact with skin, wash immediately with plenty of water.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
S 61 - Avoid release to the environment. Refer to special instructions/safety data sheet.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-mouse LD50 600 mg/kg
"Toxicometric Parameters of Industrial Toxic Chemicals Under Single Exposure," Izmerov, N.F., et al., Moscow, Centre of International Projects, GKNT, 1982Vol. -, Pg. 119, 1982.

intravenous-mouse LD50 1290 mg/kg
BEHAVIORAL: ALTERED SLEEP TIME (INCLUDING CHANGE IN RIGHTING REFLEX) LUNGS, THORAX, OR RESPIRATION: RESPIRATORY DEPRESSION BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
Acta Pharmacologica et Toxicologica. Vol. 18, Pg. 141, 1961.

intraperitoneal-mouse LD50 3590 mg/kg
Journal of Pharmacy and Pharmacology. Vol. 21, Pg. 85, 1969.

Dermal Toxicity:
subcutaneous-mouse LD50 3590 mg/kg
Journal of Pharmacy and Pharmacology. Vol. 21, Pg. 85, 1969.

Inhalation Toxicity:
inhalation-mouse LC50 4100 mg/m3/2H
"Toxicometric Parameters of Industrial Toxic Chemicals Under Single Exposure," Izmerov, N.F., et al., Moscow, Centre of International Projects, GKNT, 1982Vol. -, Pg. 119, 1982.

 
Safety in Use Information:
Category: flavor and fragrance agents
 
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
 average usual ppmaverage maximum ppm
baked goods: -8.00000
beverages(nonalcoholic): -1.20000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -1.80000
fruit ices: -1.80000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -2.50000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 9, Revision 1: (FGE.09 Rev1)[1] - Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical groups 8 and 30, and an ester of a phenol carboxylic acid from chemical group 25 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 14, Revision 1 (FGE.14Rev1): Phenethyl alcohol, aldehyde, acetals, carboxylic acid and related esters from chemical group 15 and 22 [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23
View page or View pdf

Flavouring Group Evaluation 18, Revision 1 (FGE. 18 Rev1)[1] : Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical groups 6 and 8
View page or View pdf

Flavouring Group Evaluation 7, Revision 2 (FGE.07Rev2) : Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf

Scientific Report of EFSA on the risk assessment of salts of authorised acids, phenols or alcohols for use in food contact materials [1]
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 2 (FGE.20Rev2): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

Flavouring Group Evaluation 9, Revision 2 (FGE.09Rev2): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical group 8 and 30, and an ester of a phenol derivative from chemical group 25
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal species
View page or View pdf

EPI System: View
NIOSH International Chemical Safety Cards:search
NLM Hazardous Substances Data Bank:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
NLM Developmental and Reproductive Toxicity:Search
EPA Substance Registry Services (TSCA):109-52-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :7991
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3265
WGK Germany:1
pentanoic acid
Chemidplus:0000109524
EPA/NOAA CAMEO:hazardous materials
RTECS:109-52-4
 
References:
 pentanoic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:109-52-4
Pubchem (cid):7991
Pubchem (sid):134973678
Flavornet:109-52-4
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
Metabolomics Database:Search
KEGG (GenomeNet):C00803
HMDB (The Human Metabolome Database):HMDB00892
FooDB:FDB003230
YMDB (Yeast Metabolome Database):YMDB01484
Export Tariff Code:2915.60.5000
FDA Listing of Food Additive Status:View
Haz-Map:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
Formulations/Preparations:
grades: technical; reagent.
 
Potential Blenders and core components note
For Odor
No odor group found for these
iso
valeraldehyde diethyl acetal
FL/FR
acidic
acidic
iso
butyric acid
FL/FR
cyclohexyl acetic acid
FL/FR
2-
ethyl butyric acid
FL/FR
hibiscus rosa-sinensis flower extract
CS
2-
methyl butyric acid
FL/FR
2-
methyl-2-pentenoic acid
FL/FR
aldehydic
acetyl nonyryl
FL/FR
balsamic
terpinyl butyrate
FL/FR
valerian rhizome absolute
FL/FR
burnt
rum ether
FL/FR
buttery
acetoin
FL/FR
acetyl butyryl
FL/FR
acetyl propionyl
FL/FR
butyl butyryl lactate
FL/FR
2,3-
heptane dione
FL/FR
caramellic
levulinic acid
FL/FR
cheesy
butyric acid
FL/FR
heptanoic acid
FL/FR
2-
methyl hexanoic acid
FL/FR
S-(
methyl thio) butyrate
FL/FR
2-
methyl valeric acid
FL/FR
2-
methyl-2-hexenoic acid
FR
iso
valeric acid
FL/FR
coconut
coconut decanone methyl
FR
delta-
decalactone
FL/FR
gamma-
octalactone
FL/FR
delta-
octalactone
FL/FR
creamy
para-
vanillic acid
FL/FR
ethereal
decyl propionate
FL/FR
fatty
allyl cyclohexyl hexanoate
FL/FR
iso
butyl undecylenate
FL/FR
coconut absolute
FL/FR
(Z)-
dairy lactone
FL/FR
decanoic acid
FL/FR
hexanoic acid
FL/FR
4-
methyl octanoic acid
FL/FR
octanoic acid
FL/FR
floral
neryl isovalerate
FL/FR
phenethyl hexanoate
FL/FR
fruity
allyl cyclohexyl acetate
FL/FR
allyl propionate
FL/FR
amyl valerate
FL/FR
cyclohexyl carboxylic acid
FL/FR
dihydroactinidolide
FL/FR
ethyl lactate
FL/FR
filbert hexenone
FL/FR
4-
heptanone
FL/FR
(E)-2-
hepten-1-yl acetate
FL/FR
hexyl isovalerate
FL/FR
methyl (Z)-5-octenoate
FL/FR
methyl 4-methyl valerate
FL/FR
2-
methyl butyl acetate
FL/FR
2-
methyl butyl isovalerate
FL/FR
methyl butyrate
FL/FR
(Z)-3-
octen-1-ol
FL/FR
octyl heptanoate
FL/FR
pineapple hydroxyhexanoate
FL/FR
prenyl hexanoate
FL/FR
propyl butyrate
FL/FR
propyl heptanoate
FL/FR
propyl isobutyrate
FL/FR
sorbyl butyrate
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
green
iso
amyl 3-(2-furan) propionate
FL/FR
iso
butyl methyl ketone
FL/FR
geranic acid
FL/FR
3-
heptanone
FL/FR
heptyl acetate
FL/FR
hexanal (aldehyde C-6)
FL/FR
(Z)-3-
hexen-1-yl 2-methyl butyrate
FL/FR
(E)-2-
hexen-1-yl butyrate
FL/FR
(E)-2-
hexenal
FL/FR
herbal
iso
amyl heptanoate
FL/FR
benzyl octanoate
FL/FR
rue oil
FL/FR
rue oil cuba
FL/FR
honey
phenoxyacetic acid
FL/FR
phenyl pyruvic acid
FL/FR
nutty
nutty quinoxaline
FL/FR
oily
butter acids
FL/FR
petal pyranone
FL/FR
spicy
clove bud concrete
FR
cumin seed oil
FL/FR
(±)-1,2,5,6-
tetrahydrocuminic acid
FL/FR
sulfurous
ethyl 3-mercaptobutyrate
FL/FR
ethyl methyl mercaptopropionate
FL/FR
waxy
9-
decenoic acid
FL/FR
2-
methyl heptanoic acid
FL/FR
nonanoic acid
FL/FR
2-
nonanol
FL/FR
delta-
tetradecalactone
FL/FR
2-
tridecanone
FL/FR
undecanoic acid
FL/FR
For Flavor
No flavor group found for these
allyl cyclohexyl hexanoate
FL/FR
amyl valerate
FL/FR
benzyl octanoate
FL/FR
iso
butyl undecylenate
FL/FR
decyl propionate
FL/FR
dihydroactinidolide
FL/FR
2,5-
dithiahexane
FL
ethyl 3-mercaptobutyrate
FL/FR
ethyl cyclohexyl carboxylate
FL
(E,E)-2,4-
heptadien-1-ol
FL
(E)-2-
hepten-1-yl acetate
FL/FR
(Z)-3-
hexenoic acid
FL
3-
mercapto-3-methyl butyl formate
FL
3-
methyl crotonic acid
FL
5-
methyl hexanoic acid
FL
S-
methyl thiopropionate
FL
4-
methyl valeric acid
FL
3-
methyl-2-cyclopenten-1-one
FL
octyl heptanoate
FL/FR
phenoxyacetic acid
FL/FR
prenyl hexanoate
FL/FR
(±)-1,2,5,6-
tetrahydrocuminic acid
FL/FR
thiamine hydrochloride
FL
valeraldehyde diethyl acetal
FL
iso
valeraldehyde diethyl acetal
FL/FR
iso
amyl 3-(2-furan) propionate
FL/FR
3-(
methyl thio) methyl thiophene
FL
acetic
acetic
formic acid
FL
acidic
iso
butyric acid
FL/FR
2-
ethyl butyric acid
FL/FR
levulinic acid
FL/FR
propionic acid
FL
aldehydic
acetyl nonyryl
FL/FR
alliaceous
allyl propionate
FL/FR
berry
prunus spinosa extract
FL
bitter
glyceryl tributyrate
FL
burnt
rum ether
FL/FR
buttery
2,3-
heptane dione
FL/FR
2-
methyl valeric acid
FL/FR
(E)-2-
pentenoic acid
FL
caramellic
pyruvaldehyde
FL
pyruvic acid
FL
cheesy
(E)-2,4-
dimethyl-2-pentenoic acid
FL
hexanoic acid
FL/FR
3-
hydroxy-5-methyl-2-hexanone
FL
iso
valeric acid
FL/FR
coconut
delta-
decalactone
FL/FR
delta-
octalactone
FL/FR
creamy
acetoin
FL/FR
acetoin butyrate
FL
acetyl butyryl
FL/FR
butyl butyryl lactate
FL/FR
2-
methyl-4-pentenoic acid
FL
triacetin
FL
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
para-
vanillic acid
FL/FR
dairy
dairy flavor
FL
methyl (Z)-5-octenoate
FL/FR
4-
pentenoic acid
FL
ethereal
4-
hexen-3-one
FL
fatty
butter acids
FL/FR
coconut absolute
FL/FR
(Z)-
dairy lactone
FL/FR
dimethyl sulfoxide
FL
4-
methyl octanoic acid
FL/FR
nonanoic acid
FL/FR
(Z)-3-
octen-1-ol
FL/FR
(E)-2-
octenoic acid
FL
2-
tridecanone
FL/FR
fermented
methyl thio isovalerate
FL
fishy
trimethyl amine
FL
floral
terpinyl butyrate
FL/FR
fruity
allyl cyclohexyl acetate
FL/FR
cyclohexyl carboxylic acid
FL/FR
ethyl 3-oxohexanoate
FL
ethyl lactate
FL/FR
filbert hexenone
FL/FR
furfuryl isovalerate
FL
furfuryl valerate
FL
4-
heptanone
FL/FR
methyl 4-methyl valerate
FL/FR
2-
methyl butyl acetate
FL/FR
2-
methyl butyl isovalerate
FL/FR
2-
methyl butyric acid
FL/FR
neryl isovalerate
FL/FR
pineapple hydroxyhexanoate
FL/FR
propyl butyrate
FL/FR
propyl isobutyrate
FL/FR
sorbyl butyrate
FL/FR
valerian rhizome absolute
FL/FR
fusel
methyl butyrate
FL/FR
green
iso
butyl methyl ketone
FL/FR
geranic acid
FL/FR
heptanal 2,3-butane diol acetal
FL
heptyl acetate
FL/FR
hexanal (aldehyde C-6)
FL/FR
(Z)-3-
hexen-1-yl 2-methyl butyrate
FL/FR
(E)-2-
hexen-1-yl butyrate
FL/FR
(E)-2-
hexenal
FL/FR
hexyl isovalerate
FL/FR
3-(5-
methyl-2-furyl) butanal
FL
herbal
iso
amyl heptanoate
FL/FR
rue oil
FL/FR
rue oil cuba
FL/FR
ketonic
3-
heptanone
FL/FR
lactonic
gamma-
octalactone
FL/FR
meaty
2-
methyl 3-(methyl thio) furan
FL
12-
methyl tridecanal
FL
milky
malted
milk flavor
FL
musty
S-(
methyl thio) butyrate
FL/FR
nutty
nutty quinoxaline
FL/FR
oily
2-
methyl hexanoic acid
FL/FR
petal pyranone
FL/FR
phenolic
phenyl pyruvic acid
FL/FR
soapy
decanoic acid
FL/FR
octanoic acid
FL/FR
sour
acetic acid
FL
butyric acid
FL/FR
2,4-
dimethyl-2-pentenoic acid
FL
3-
methyl valeric acid
FL
2-
methyl-2-pentenoic acid
FL/FR
spicy
cumin seed oil
FL/FR
sulfurous
ethyl methyl mercaptopropionate
FL/FR
methyl 4-(methyl thio) butyrate
FL
sweet
cyclohexyl acetic acid
FL/FR
toasted
acetyl propionyl
FL/FR
waxy
9-
decenoic acid
FL/FR
heptanoic acid
FL/FR
2-
methyl heptanoic acid
FL/FR
2-
nonanol
FL/FR
phenethyl hexanoate
FL/FR
propyl heptanoate
FL/FR
delta-
tetradecalactone
FL/FR
undecanoic acid
FL/FR
 
Potential Uses:
FRapple
FRcastoreum
FLcheese
FLmilk
FL/FRpetitgrain lemon petitgrain
FRpineapple
 
Occurrence (nature, food, other):note
 apple juice
Search PMC Picture
 avocado fruit
Search Trop Picture
 basil oil
Search Trop Picture
 bay laurel leaf
Search Trop Picture
 bergamot oil wild
Search Trop Picture
 bilberry fruit juice
Search Trop Picture
 blueberry fruit juice
Search Trop Picture
 boronia anemonifolia
Search Trop Picture
 cacao bean
Search Trop Picture
 cayenne fruit
Search Trop Picture
 cayenne sap
Search Trop Picture
 celery flower
Search Trop Picture
 celery shoot
Search Trop Picture
 champaca
Search Trop Picture
 cheese cheddar cheese
Search PMC Picture
 coffee
Search PMC Picture
 elder black elder fruit
Search Trop Picture
 ginkgo biloba fruit
Search Trop Picture
 milk
Search PMC Picture
 peach fruit
Search Trop Picture
 petitgrain lemon petitgrain
Search Trop Picture
 pineapple fruit
Search Trop Picture
 raspberry red raspberry fruit
Search Trop Picture
 rum
Search PMC Picture
 spearmint plant
Search Trop Picture
 strawberry wild strawberry fruit
Search Trop Picture
 tea leaf
Search Trop Picture
 yogurt
Search Picture
 
Synonyms:
 butane carboxylic acid
1-butane carboxylic acid
 butane-1-carboxylic acid
 butanecarboxylic acid
1-butanecarboxylic acid
 kyselina valerova
 LEA
 pentanic acid
 pentanoic acid
1-pentanoic acid
N-pentanoic acid
 pentoic acid
 propyl acetic acid
 propylacetic acid
 valerianic acid
 valeriansaeure
N-valeric acid
 valeric acid FCC
 valeric acid, natural
 valericacid
 

Articles:

PubMed:Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds.
PubMed:Volatile flavor components of stored nonfat dry milk.
PubMed:Aroma-active components of nonfat dry milk.
PubMed:Gaseous pollutants emitted from a mechanical biological treatment plant for municipal solid waste: odor assessment and photochemical reactivity.
PubMed:The effect of protease and nonstarch polysaccharide enzymes on manure odor and ammonia emissions from finisher pigs.
PubMed:Volatile organic compounds at swine facilities: a critical review.
PubMed:Multiple headspace-solid-phase microextraction as a powerful tool for the quantitative determination of volatile radiolysis products in a multilayer food packaging material sterilized with γ-radiation.
PubMed:Odor compounds from different sources of landfill: characterization and source identification.
PubMed:Modification of selected bacteria and markers of protein fermentation in the distal gastrointestinal tract of pigs upon consumption of chitosan is accompanied by heightened manure odor emissions.
PubMed:The effect of aliphatic carboxylic acids on olfaction-based host-seeking of the malaria mosquito Anopheles gambiae sensu stricto.
PubMed:Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds.
PubMed:Quick determination of malodor-causing fatty acids in manure by capillary electrophoresis.
PubMed:Immunochemical determination of 2,4,6-trichloroanisole as the responsible agent for the musty odor in foods. 1. Molecular modeling studies for antibody production.
PubMed:Aroma-active components of nonfat dry milk.
PubMed:A two-choice discrimination method to assess olfactory performance in pigtailed macaques, Macaca nemestrina.
PubMed:Modular representations of odorants in the glomerular layer of the rat olfactory bulb and the effects of stimulus concentration.
PubMed:Quantification and sensory studies of character impact odorants of different soybean lecithins.
PubMed:Odor structure-activity relationships of carboxylic acids correspond between squirrel monkeys and humans.
PubMed:Electrocortical and autonomic alteration by administration of a pleasant and an unpleasant odor.
PubMed:Enhancement of the turtle olfactory responses to fatty acids by treatment of olfactory epithelium with phosphatidylserine.
PubMed:[Study on odor control using wood vinegars (II). Application of wood vinegars to piggery wastes].
PubMed:Characterization of trace amounts of odorants (sulfur compounds, oxygenates, hydrocarbons, phenols and lower fatty acids) in air in an ICU room.
 
Notes:
Minor constit. of biological systems e.g. yeast fat, some plant oils. Also present in blue cheeses, wines, apple, banana, morello cherry, cooked shrimp, scallop, roasted peanut, roasted filberts and other foodstuffs. Flavouring agent
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