Isovaleraldehyde

ALDRICH/W269212 - natural, ≥95%, FG

Synonym: 3-Methylbutanal; 3-Methylbutyraldehyde; NSC 404119

CAS Number: 590-86-3
Empirical Formula (Hill Notation): C₅H₁₀O
Molecular Weight: 86.13
EC Number: 209-691-5
MDL Number: MFCD00007014
Linear Formula: (CH₃)₂CHCH₂CHO
Product Type: Chemical

Catalog Number	PKG Qty.	Price


45-W269212-SAMPLE-K	1 each	$60.50 1/EA	Add To Favorites
45-W269212-100G-K	100 g	$196.00 1/EA	Add To Favorites
45-W269212-1KG-K	1 kg	$943.00 1/EA	Add To Favorites

12 Principles of Green Chemistry: Principle 3—Less Hazardous Chemical Syntheses. This product manufacturing process was designed with lesser toxicity to human health and the environment.

12 Principles of Green Chemistry: Principle 7—A raw material or feedstock should be renewable rather than depleting whenever technically and economically practicable.

Properties
Descriptions
Safety Info.
Basic Data

agency	follows IFRA guidelines
	meets purity specifications of JECFA
application(s)	flavors and fragrances
assay	≥95%
autoignition temp.	464 °F
bp	90 °C (lit.)
density	0.803 g/mL at 25 °C (lit.)
documentation	see Safety & Documentation for available documents
food allergen	no known allergens
fragrance allergen	no known allergens
grade	FG
	Fragrance grade
	Kosher
	natural
greener alternative category	, Aligned
greener alternative product characteristics	Less Hazardous Chemical Syntheses Use of Renewable Feedstocks Learn more about the Principles of Green Chemistry .
InChI	1S/C5H10O/c1-5(2)3-4-6/h4-5H,3H2,1-2H3
InChI key	YGHRJJRRZDOVPD-UHFFFAOYSA-N
organoleptic	chocolate; fruity; ethereal; peach; sour
Quality Level	300
	400
refractive index	n20/D 1.388 (lit.)
reg. compliance	EU Regulation 1223/2009
	EU Regulation 1334/2008 & 178/2002
	FDA 21 CFR 117
SMILES string	[H]C(=O)CC(C)C
sustainability	Greener Alternative Product
vapor density	2.96 (vs air)
vapor pressure	30 mmHg ( 20 °C)

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 ).
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.
Packaging:	1 kg in glass bottle
Packaging:	25, 100 g in glass bottle

Symbol	GHS02,GHS07,GHS09
Signal word	Danger
Hazard statements	H225 - H317 - H319 - H335 - H411
Precautionary statements	P210 - P273 - P280 - P302 + P352 - P305 + P351 + P338
Hazard Codes	F,Xi
Risk Statements	11-36/37-43
Safety Statements	9-16-24-26-37
RIDADR	UN 1989BE 3 / PGII
WGK Germany	WGK 2
Flash Point(F)	32.9 °F - closed cup
Flash Point(C)	0.5 °C - closed cup

Purity	≥95%
bp	90 °C (lit.)
Density	0.803 g/mL at 25 °C (lit.)
Refractive Index	n20/D 1.388 (lit.)
FEMA Number	2692
UNSPSC	12164502

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