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78651

Supelco

Isovaleric acid

analytical standard

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Synonym(s):
3-Methylbutanoic acid, 3-Methylbutyric acid
Linear Formula:
(CH3)2CHCH2COOH
CAS Number:
Molecular Weight:
102.13
Beilstein:
1098522
EC Number:
MDL number:
PubChem Substance ID:
NACRES:
NA.24

grade

analytical standard

Quality Level

vapor pressure

0.38 mmHg ( 20 °C)

Assay

≥98.5% (GC)

autoignition temp.

824 °F

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

impurities

≤0.3% water

refractive index

n20/D 1.402-1.404
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)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

format

neat

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

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1 of 4

This Item
W310212129542W310204
Isovaleric acid analytical standard

Supelco

78651

Isovaleric acid

Isovaleric acid natural, ≥98%, FG

Sigma-Aldrich

W310212

Isovaleric acid

Isovaleric acid 99%

Sigma-Aldrich

129542

Isovaleric acid

Isovaleric acid ≥99%, FCC, FG

Sigma-Aldrich

W310204

Isovaleric acid

technique(s)

HPLC: suitable, gas chromatography (GC): suitable

technique(s)

-

technique(s)

-

technique(s)

-

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

application(s)

flavors and fragrances

application(s)

-

application(s)

flavors and fragrances

format

neat

format

-

format

-

format

-

vapor pressure

0.38 mmHg ( 20 °C)

vapor pressure

0.38 mmHg ( 20 °C)

vapor pressure

0.38 mmHg ( 20 °C)

vapor pressure

0.38 mmHg ( 20 °C)

assay

≥98.5% (GC)

assay

≥98%

assay

99%

assay

≥99%

Application

Isovaleric acid may be used as an analytical reference standard for the quantification of the analyte in the following:
  • Rose apple (Syzygium jambos Alston) fruit using gas chromatography with flame ionization detection (GC-FID), mass spectrometry (GC-MS) and olfactometry/aroma extract dilution analysis (GC-O/AEDA).
  • Sicilian goat cheese using gas chromatography with flame ionization detection (GC-FID) and mass spectrometry (GC-MS).
  • Food products using gas chromatography with flame ionization detection (GC-FID).

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Pictograms

Corrosion

Signal Word

Danger

Hazard Statements

Hazard Classifications

Eye Dam. 1 - Skin Corr. 1B

Storage Class Code

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


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Example:

T1503
Product Number
-
25G
Pack Size/Quantity

Additional examples:

705578-5MG-PW

PL860-CGA/SHF-1EA

MMYOMAG-74K-13

1000309185

enter as 1.000309185)

Having trouble? Feel free to contact Technical Service for assistance.

Lot and Batch Numbers can be found on a product's label following the words 'Lot' or 'Batch'.

Aldrich Products

  • For a lot number such as TO09019TO, enter it as 09019TO (without the first two letters 'TO').

  • For a lot number with a filling-code such as 05427ES-021, enter it as 05427ES (without the filling-code '-021').

  • For a lot number with a filling-code such as STBB0728K9, enter it as STBB0728 without the filling-code 'K9'.

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Giuditta Pagliai et al.
European journal of nutrition, 59(5), 2011-2024 (2019-07-12)
We evaluated the effect of low-calorie mediterranean (MD) and vegetarian (VD) diets on gut microbiome (GM) composition and short-chain-fatty acids (SCFA) production. We performed next generation sequencing (NGS) of 16S rRNA and SCFA analysis on fecal samples of 23 overweight
GC?MS and GC?olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla (Vanilla planifolia G. Jackson) beans
Perez-silva A, et al.
Food Chemistry, 99(4), 728-735 (2006)
Determination of flavor components in Sicilian goat cheese by automated HS?SPME?GC
Mondello L, et al.
Flavour and Fragrance Journal, 20(6), 659-665 (2005)
Quantitative and sensory evaluation of malodour retention of fibre types by use of artificial skin, sweat and radiolabelled isovaleric acid
Hammer RT, et al.
Flavour and Fragrance Journal, 28(4), 238-244 (2013)
Elena Niccolai et al.
World journal of gastroenterology, 25(36), 5543-5558 (2019-10-03)
An altered (dysbiosis) and unhealthy status of the gut microbiota is usually responsible for a reduction of short chain fatty acids (SCFAs) concentration. SCFAs obtained from the carbohydrate fermentation processes are crucial in maintaining gut homeostasis and their determination in

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