W269212
异戊醛
natural, ≥95%, FG
别名:
3-甲基丁醛, 神经干细胞 404119
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关于此项目
线性分子式:
(CH3)2CHCH2CHO
化学文摘社编号:
分子量:
86.13
FEMA Number:
2692
Council of Europe no.:
94c
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.006
EC Number:
209-691-5
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
773692
Organoleptic:
chocolate; fruity; ethereal; peach; sour
Grade:
FG, Fragrance grade, Kosher, natural
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
grade
FG, Fragrance grade, Kosher, natural
agency
follows IFRA guidelines, meets purity specifications of JECFA
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117
vapor density
2.96 (vs air)
vapor pressure
30 mmHg ( 20 °C)
assay
≥95%
autoignition temp.
464 °F
greener alternative product characteristics
Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
refractive index
n20/D 1.388 (lit.)
bp
90 °C (lit.)
density
0.803 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
greener alternative category
, Aligned
organoleptic
chocolate; fruity; ethereal; peach; sour
SMILES string
[H]C(=O)CC(C)C
InChI
1S/C5H10O/c1-5(2)3-4-6/h4-5H,3H2,1-2H3
InChI key
YGHRJJRRZDOVPD-UHFFFAOYSA-N
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.
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).
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signalword
Danger
hcodes
Hazard Classifications
Aquatic Chronic 2 - Eye Irrit. 2 - Flam. Liq. 2 - Skin Sens. 1 - STOT SE 3
target_organs
Respiratory system
存储类别
3 - Flammable liquids
wgk
WGK 2
flash_point_f
32.9 °F - closed cup
flash_point_c
0.5 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
B A Smit et al.
Applied microbiology and biotechnology, 64(3), 396-402 (2003-11-19)
Various microorganisms, belonging to the genera Lactococcus, Lactobacillus, Streptococcus, Leuconostoc, Bifidobacterium, Propionibacterium, Brevibacterium, Corynebacterium and Arthrobacter, used in dairy fermentations such as cheese making, were analysed for their potential to convert leucine into flavour components, most notably 3-methylbutanal. A large
Olívia Moreira Sampaio et al.
Journal of agricultural and food chemistry, 56(5), 1661-1668 (2008-02-16)
To identify chemical descriptors to distinguish Cuban from non-Cuban rums, analyses of 44 samples of rum from 15 different countries are described. To provide the chemical descriptors, analyses of the the mineral fraction, phenolic compounds, caramel, alcohols, acetic acid, ethyl
Taichi Kano et al.
Journal of the American Chemical Society, 127(47), 16408-16409 (2005-11-25)
A direct asymmetric Mannich reaction using a novel axially chiral amino trifluoromethanesulfonamide (S)-3 has been developed in highly anti-selective and enantioselective manners. Thus, in the presence of a catalytic amount of (S)-3, the reactions between aldehydes and the alpha-imino ester
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W269212-SAMPLE-K | 04061838180797 |
| W269212-100G-K | 04061838180780 |
| W269212-1KG-K | 04061838192004 |