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Merck
CN

W310107

Valeric acid

≥99%, FCC, FG

Synonym(s):

n-Valeric acid, Pentanoic acid

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About This Item

Linear Formula:
CH3(CH2)3COOH
CAS Number:
109-52-4
Molecular Weight:
102.13
FEMA Number:
3101
Council of Europe no.:
7
UNSPSC Code:
12164502
PubChem Substance ID:
24901465
Flavis number:
8.007
EC Number:
203-677-2
NACRES:
NA.21
MDL number:
MFCD00004413
Beilstein/REAXYS Number:
969454
Organoleptic:
cheesy; acidic; rancid
Grade:
FG
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
Food allergen:
no known allergens

Key Documents

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Product Name

Valeric acid, ≥99%, FCC, FG

SMILES string

CCCCC(O)=O

InChI

1S/C5H10O2/c1-2-3-4-5(6)7/h2-4H2,1H3,(H,6,7)

InChI key

NQPDZGIKBAWPEJ-UHFFFAOYSA-N

biological source

synthetic

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 872/2012
EU Regulations 1223/2009
FCC
FDA 21 CFR 172.515

vapor density

3.5 (vs air)

vapor pressure

0.15 mmHg ( 20 °C)

assay

≥99%

autoignition temp.

707 °F

expl. lim.

7.6 %

refractive index

n20/D 1.408 (lit.)

bp

110-111 °C/10 mmHg (lit.)
185 °C (lit.)

mp

−20-−18 °C (lit.)

density

0.939 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

cheesy; acidic; rancid

Quality Level

300
400

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Application


  • Synthesis and biodegradation testing of some synthetic oils based on ester.: Examines the biodegradability of ester-based synthetic oils, with valeric acid esters playing a crucial role in environmental sustainability of industrial lubricants (Shazly RIE et al., 2024).

General description

Valeric acid is one of the volatile flavor compounds identified in soy sauce, roasted barley, Auricularia polytricha essential oil and rice.

pictograms

Corrosion
GHS05

signalword

Danger

hcodes

H314,H412

Hazard Classifications

Aquatic Chronic 3 - Eye Dam. 1 - Skin Corr. 1B

Storage Class

8A - Combustible corrosive hazardous materials

wgk

WGK 1

flash_point_f

192.2 °F - closed cup

flash_point_c

89 °C - closed cup

ppe

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter

Regulatory Information

危险化学品
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Certificates of Analysis (COA)

Lot/Batch Number
SHBS2063
SHBM4291
STBJ7609
SHBL9991
STBJ4924

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Analysis of Volatile Odor Components of Superheated Steam-cooked Rice with a Less Stale Flavor.
Takemitsu H, et al.
Food Science and Technology Research, 22(6), 771-778 (2016)
Volatile flavor components of Korean Auricularia polytricha (Mont.) Sacc. mushroom.
Lee JG, et al.
Agricultural and Biological Chemistry, 38(6), 546-548 (1995)
Flavor and taste compounds analysis in Chinese solid fermented soy sauce.
Yanfang Z & Wenyi T.
African Journal of Biotechnology, 8(4) (2009)
Studies on Flavor Components of Roasted Barley.
Wang PS, et al.
Agricultural and Biological Chemistry, 34(4), 561-567 (1970)
A Gysler et al.
Pharmaceutical research, 16(9), 1386-1391 (1999-09-25)
To investigate pharmacokinetic differences between the nonhalogenated double ester prednicarbate (PC) and the fluorinated monoester betamethasone 17-valerate (BM17V) their metabolism in human keratinocytes and fibroblasts as well as their permeation and biotransformation in reconstructed epidermis and excised human skin was
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