ammonium isovalerate 30% in pg

Material Search

azane; 3-methylbutanoic acid

Identifiers

CAS (Single)	7563-33-9
FEMA	2054
EINECS	231-458-1
Synonyms	ammonium 3-methyl butanoate 30% in pg ammonium 3-methylbutanoate ammonium 3-methylbutyrate ammonium isovalerate 3- ammonium isovalerate ammonium isovalerianate ammonium isovalerianate 30% in pg azane; 3-methylbutanoic acid butanoic acid, 3-methyl-, ammonium salt 3- methyl butanoic acid ammonium salt 30% in pg iso valeric acid ammonium salt 30% in pg iso valeric acid, ammonium salt
JECFA Food Flavoring	1203
JECFA Food Additive	N/A
DG SANTE Food Flavourings	16.001 ammonium isovalerate
DG SANTE Food Contact Materials	N/A
FDA UNII	47DWA95M3X
CoE Number	464
XlogP3-AA	N/A
Molecular Weight	119.16401
Molecular Formula	C5 H13 N O2

Properties

Food Chemicals Codex Listed	No
Appearance	colorless clear liquid (est)
Assay	30.00 to 100.00
Specific Gravity	1.01014 to 1.02500 @ 20.00 °C.
Lbs/Gal (est)	8.415 to 8.539
Refractive Index	1.42500 to 1.43600 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	175.30 Â°C. @ 760.00 mm Hg (est)
Flash Point	> 212.00 Â°F. TCC ( > 100.00 Â°C. )
Acid Value	N/A
Vapor Pressure	0.554000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	1.13
Soluble In	alcohol water water, 2.924e+004 mg/L @ 25 °C (est)
Occurrence	not found in nature

Organoleptic

Organoleptic Notes	1. Odor Type: rancid rancid fruity sharp cheesy Odor Description:at 100.00 %. valeric acid fruity sharp cheesy
Odor	rancid rancid, fruity, sharp, cheesy,
Flavor	cheesy sweet, cheesy, rancid, fruity,

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-08-20 14:09:44 GMT (p2)

Suppliers

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