Valeraldehyde
Aroma Chemical CAS 110-62-3
A fermented note with a bready fruity character and a soft nutty facet. Natural and warm, it adds a berry lift to compositions.
Odor profile
| Descriptor 1 | Gourmand |
| Descriptor 2 | Fruity |
| Descriptor 3 | Cocoa |
Identification
| CAS Number | 110-62-3 |
| INCI Name | Valeraldehyde |
| Category | Aroma Chemical |
| Formula | C5H10O |
| Mol. Weight | 86.13 |
| IUPAC Name | pentanal |
| InChIKey | HGBOYTHUEUWSSQ-UHFFFAOYSA-N |
Synonyms
aldehyde C-5, amyl aldehyde, amylaldehyde, butyl formal, pentan-1-al, pentanal, N-pentanal, pentyl aldehyde, sucol B, valeral, N-valeraldehyde, valeraldehyde FCC, natural, valerianic aldehyde, valeric acid aldehyde, valeric aldehyde, N-valeric aldehyde, valericaldehyde, valeryl aldehyde, valerylaldehyde, valeraldehyde
Physical and chemical data
| Boiling Point | 102.00 °C |
| Melting Point | -92.00 °C |
| Flash Point | 12.78 °C |
| Density | 0.80500 |
| Refractive Index | 1.39000 |
| Vapor Pressure | 31.792000 mmHg @ 25.00 C. (est) |
| LogP | 1.423 |
| Solubility | alcohol; water, 1.17E+04 mg/L @ 25 C (exp); For experimental / research use only. |
| Appearance | colorless to pale yellow clear liquid |
All figures on this page are guide values collected from public reference works and supplier declarations. They differ between batches, origins and qualities. The data sheet of your own supplier is always the authoritative document for the material you actually use.