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Merck
CN

W246215

Ethyl valerate

natural (US), ≥98%, FG

Synonym(s):

Ethyl pentanoate

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About This Item

Linear Formula:
CH3(CH2)3COOC2H5
CAS Number:
539-82-2
Molecular Weight:
130.18
FEMA Number:
2462
Council of Europe no.:
465
UNSPSC Code:
12164502
NACRES:
NA.21
PubChem Substance ID:
329830494
EC Number:
208-726-1
Flavis number:
9.147
MDL number:
MFCD00009479
Beilstein/REAXYS Number:
1744680
Organoleptic:
apple; green; fruity; tropical; pineapple; sweet
Grade:
FG, Fragrance grade, Kosher, natural (US)
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

Key Documents

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InChI key

ICMAFTSLXCXHRK-UHFFFAOYSA-N

SMILES string

CCCCC(=O)OCC

InChI

1S/C7H14O2/c1-3-5-6-7(8)9-4-2/h3-6H2,1-2H3

grade

FG, Fragrance grade, Kosher, natural (US)

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117

assay

≥98%

Quality Level

400

refractive index

n20/D 1.401 (lit.)

bp

144-145 °C (lit.)

density

0.875 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

apple; green; fruity; tropical; pineapple; sweet

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General description

Ethyl valerate is commonly used as a green apple flavor in food industry.

pictograms

Flame
GHS02

signalword

Warning

hcodes

H226

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk

WGK 2

flash_point_f

93.2 °F - closed cup

flash_point_c

34 °C - closed cup

Regulatory Information

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Certificates of Analysis (COA)

Lot/Batch Number
SHBN1848
SHBM8235
SHBM1334
SHBL5508
MKCB8250

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Optimization of lipase catalyzed synthesis of ethyl valerate, a green apple flavor using response surface methodology (RSM).
Salina MR, et al.
Journal of Environmental Science & Engineering, 5(2) (2011)
Covalent immobilization of lipase onto amine functionalized polypropylene membrane and its application in green apple flavor (ethyl valerate) synthesis.
Bayramo?lu G, et al.
Process. Biochem., 46(1), 372-378 (2011)
Synthesis of the 'green apple ester'ethyl valerate in organic solvents by Candida rugosa lipase immobilized in MBGs in organic solvents: Effects of immobilization and reaction parameters.
Raghavendra T, et al.
Journal of Molecular Catalysis. B, Enzymatic, 63(1), 31-38 (2010)
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic

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