valeraldehyde

valeraldehyde

Full Material List

pentanal

Identifiers

FEMA	3098
CAS	110-62-3
EINECS	203-784-4
Synonyms	aldehyde C-5 amyl aldehyde amylaldehyde butyl formal pentan-1-al pentanal N- pentanal pentyl aldehyde sucol B valeral N- valeraldehyde valeraldehyde FCC valeraldehyde, natural valerianic aldehyde valeric acid aldehyde valeric aldehyde N- valeric aldehyde valericaldehyde valeryl aldehyde valerylaldehyde
JECFA Food Flavoring	89
JECFA Food Additive	N/A
DG SANTE Food Flavourings	05.005 pentanal
DG SANTE Food Contact Materials	N/A
FDA UNII	B975S3014W
CoE Number	93
XlogP3-AA	N/A
Molecular Weight	86.1339
Molecular Formula	C5 H10 O

Organoleptic

Organoleptic Notes	1. Odor Type: fermented fermented bready fruity nutty berry Odor Description:at 1.00 % in dipropylene glycol. fermented bready fruity nutty berry fermented bready fruity berry Odor Description:Diffusive, fermented, bready, fruity with berry nuancesMosciano, Gerard P&F 19, No. 2, 55, (1994)
Odor	fermented fermented, bready, fruity, nutty, berry
Flavor	winey winey, fermented, bready, cocoa, chocolate,

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Properties

Food Chemicals Codex Listed	Yes
Appearance	colorless to pale yellow clear liquid (est)
Assay	97.00 to 100.00
Specific Gravity	0.80500 to 0.80900 @ 25.00 °C.
Lbs/Gal (est)	6.698 to 6.732
Refractive Index	1.39000 to 1.39500 @ 20.00 Â°C.
Melting Point	-92.00 Â°C. @ 760.00 mm Hg
Boiling Point	102.00 to 103.00 Â°C. @ 760.00 mm Hg
Flash Point	55.00 Â°F. TCC ( 12.78 Â°C. )
Acid Value	5.00 max. KOH/g
Vapor Pressure	31.792000 mmHg @ 25.00 Â°C. (est)
Vapor Density	3.0 ( Air = 1 )
logP (o/w)	1.423 (est)
Soluble In	alcohol water, 1.17E+04 mg/L @ 25 °C (exp) water
Occurrence	allspice plant apple fruit arctic bramble fruit asparagus banana fruit bantu beer barley bay laurel leaf beans beef heated beef beer bilberry fruit fruit brandy brandy grape brandy bread cabbage carrot caviar celery cheeses chicken cider citrus fruits cocoa coffee cranberry fruit currant black currant fruit eucalyptus cinerea eucalyptus dives eucalyptus flobulus eucalyptus hemilampra eucalyptus maideni filbert roasted filbert fish grape guava fruit honey hop oil leek heated leek lovage flower oil @ trace% lovage leaf oil @ trace% meat raw meat milk mint mushroom olive osmanthus absolute @ 0.003% peanut roasted peanut peas pecan roasted pecan plum fruit popcorn pork heated pork potato potato chip potato plant rice plant rose bulgarian rosemary sap rum safflower leaf sage clary sage bulgarian sassafras brazilian sesame seed soybean plant spearmint oil tea tomato trassi cooked trassi turkey walnut black walnut oil walnut english walnut watermelon fruit juice whiskey wine