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Product Name: |
Natural 3-methyl butyric acid |
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CAS: |
503-74-2 |
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MF: |
C5H10O2 |
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MW: |
102.13 |
|
EINECS: |
207-975-3 |
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Mol File: |
503-74-2.mol |
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|
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Melting point |
-35 °C |
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Boiling point |
176 °C |
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density |
0.926 |
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vapor pressure |
0.38 mm Hg ( 20 °C) |
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FEMA |
3102 | ISOVALERIC ACID |
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refractive index |
n20/D 1.403(lit.) |
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Fp |
159 °F |
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storage temp. |
Store below +30°C. |
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solubility |
48g/l |
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pka |
4.77(at 25℃) |
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form |
Liquid |
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color |
Clear colorless to slightly yellow |
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Specific Gravity |
0.928 (20/20℃) |
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PH |
3.1 (10g/l, H2O, 25℃) |
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explosive limit |
1.5-6.8%(V) |
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Water Solubility |
25 g/L (20 ºC) |
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JECFA Number |
259 |
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Merck |
14,5231 |
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BRN |
1098522 |
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CAS DataBase Reference |
503-74-2(CAS DataBase Reference) |
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NIST Chemistry Reference |
Butanoic acid, 3-methyl-(503-74-2) |
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EPA Substance Registry System |
Isovaleric acid (503-74-2) |
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Hazard Codes |
C,T |
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Risk Statements |
34-24-22 |
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Safety Statements |
26-36/37/39-45-38-28A |
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RIDADR |
UN 3265 8/PG 2 |
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WGK Germany |
1 |
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RTECS |
NY1400000 |
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F |
13 |
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Autoignition Temperature |
824 °F |
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TSCA |
Yes |
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HS Code |
2915 60 90 |
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HazardClass |
6.1 |
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PackingGroup |
III |
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Hazardous Substances Data |
503-74-2(Hazardous Substances Data) |
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Toxicity |
LD50 i.v. in mice: 1120±30 mg/kg (Or, Wretlind) |
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Description |
Isovaleric acid has a characteristic disagreeable odor. It is extremely penetrating and persistent with a sour taste. May be synthesized by oxidation of isoamyl alcohol or isovaleric aldehyde. |
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Chemical Properties |
Isovaleric acid has a characteristic disagreeable, rancid, cheese-like odor. It is extremely penetrating and persistent with a sour taste. May consist of one or a mixture of isomers or n-pentanoic acid and/or 2- or 3-methyl butanoic acid. Consumption: Annual: 1850.00 lb |
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Chemical Properties |
clear colorless to slightly yellow liquid |
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Occurrence |
Of the three possible isomers of n-valeric acid, only isovaleric acid has extensive application in flavoring; originally reported in seal and dolphin fat; subsequently isolated from valerian. Also reported found in the essential oils of cypress, citronella, laurel leaves, cajeput, Cymbopogon javanensis, hops, Persea pubescens, geranium, American peppermint, spearmint, rosemary, lemongrass, Eucalyptus goniocalyx and other spp., tobacco, Monarda fistulos, Thymus mastichina, Artemisia frigida, and probably in lavender; reported among the constituents of petitgrain lemon. Also reported found in many foods including apple, currants, guava, grapes, papaya, peach, pineapple, raspberry, strawberry, potato, bell pepper, vinegar, breads, many cheeses, fish, chicken, lamb, hop oil, beer, cognac, whiskies, cider, sherry, grape wines, rum, cocoa, tea, coffee, honey, soybean, passion fruit, mushrooms, marjoram, plum, brandy, starfruit, trassi, rice, jackfruit, sake, sukiyaki, buckwheat, corn oil, cashew apple, malt, wort, Bourbon vanilla, shrimp, mussels, cherimoya, Cape gooseberry and Chinese quince frui |
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Uses |
Isovaleric acid is used extensively as a flavoring ingredient in nonalcoholic beverages and in foods such as ice cream, candy, baked goods, and cheese, as a fragrance ingredient in perfumes, and as a chemical intermediate in the manufacture of sedatives and other pharmaceutical products. It is also used as an extractant of mercaptans from petroleum hydrocarbons, a vinyl stabilizer, and as an intermediate in the manufacture of plasticizers and synthetic lubricants. |
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Uses |
In flavors, perfumes, manufacture of sedatives. |
