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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 Quantity
45-W269212-100G-K 100 g
$190.00
1/EA
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45-W269212-1KG-K 1 kg
$914.00
1/EA
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45-W269212-SAMPLE-K
$58.50
1/EA
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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.

 

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 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
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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