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W310204

Isovaleric acid

≥99%, FCC, FG

Synonym(s):

3-Methylbutanoic acid, 3-Methylbutyric acid

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About This Item

Linear Formula:
(CH3)2CHCH2COOH
CAS Number:
503-74-2
Molecular Weight:
102.13
FEMA Number:
3102
Council of Europe no.:
8
UNSPSC Code:
12164502
PubChem Substance ID:
24901466
Flavis number:
8.008
EC Number:
207-975-3
NACRES:
NA.21
MDL number:
MFCD00002726
Beilstein/REAXYS Number:
1098522
Organoleptic:
cheese; fatty; acidic; sour
Grade:
FG, Halal
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
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biological source

synthetic

grade

FG, Halal

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 872/2012, FCC, FDA 21 CFR 172.515

vapor pressure

0.38 mmHg ( 20 °C)

assay

≥99%

autoignition temp.

824 °F

refractive index

n20/D 1.403 (lit.)

bp

175-177 °C (lit.)

mp

−29 °C (lit.)

density

0.925 g/mL at 20 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

cheese; fatty; acidic; sour

SMILES string

CC(C)CC(O)=O

InChI

1S/C5H10O2/c1-4(2)3-5(6)7/h4H,3H2,1-2H3,(H,6,7)

InChI key

GWYFCOCPABKNJV-UHFFFAOYSA-N

General description

Isovaleric acid is the main volatile flavor constituent of Swiss cheese and beer. It has been identified as the key odor-active compound responsible for "Brett" flavor in wine.

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pictograms

Corrosion
GHS05

signalword

Danger

hcodes

H314

Hazard Classifications

Eye Dam. 1 - Skin Corr. 1B

Storage Class

8A - Combustible corrosive hazardous materials

wgk

WGK 1

flash_point_f

176.0 °F - Pensky-Martens closed cup

flash_point_c

80 °C - Pensky-Martens closed cup

ppe

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

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Certificates of Analysis (COA)

Lot/Batch Number
39996BJ
11797HJ
S54351
S46675
18996AJ

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Articles

GC Analysis of C2-C22 Free Fatty Acids on Nukol™

Separation of Methyl oleate; Caprylic acid; Heptanoic acid; Methyl decanoate; Methyl dodecanoate; Myristic acid; Methyl palmitate; Methyl palmitoleate; Methyl stearate; Methyl linoleate; Methyl linolenate; Acetic acid; Arachidic acid; Behenic acid; Propionic acid; Isobutyric acid; Valeric acid; Isovaleric acid; Isocaproic acid; Butyric acid

GC Analysis of C2-C7 Free Fatty Acids on Nukol™

Separation of Propionic acid; Acetic acid; Heptanoic acid; Isobutyric acid; Valeric acid; Isocaproic acid; Butyric acid; Isovaleric acid

Related Content

Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese.
Thierry A, et al.
International dairy journal, 14(9), 801-807 (2004)
The flavour of beer?a review.
Journal of the Institute of Brewing, 76(5), 486-495 (1970)
What is" Brett"(Brettanomyces) flavor?: A preliminary investigation.
ACS Symp. Ser., 714, 96?115-96?115 (1998)
View All Related Papers

Global Trade Item Number

SKUGTIN
W310204-5KG04061838181848
W310204-10KG04061838181817
W310204-1KG04061837520334
W310204-20KG04061838181831
W310204-SAMPLE04061838192738