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Product Name: |
Natural 3-Methylvaleric acid |
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CAS: |
105-43-1 |
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MF: |
C6H12O2 |
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MW: |
116.16 |
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EINECS: |
203-297-7 |
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Product Categories: |
Organic Building Blocks;Building Blocks;C6;Carbonyl Compounds;Carboxylic Acids;Chemical Synthesis |
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Mol File: |
105-43-1.mol |
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Melting point |
-41 °C |
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Boiling point |
196-198 °C(lit.) |
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density |
0.93 g/mL at 25 °C(lit.) |
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FEMA |
3437 | 3-METHYLPENTANOIC ACID |
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refractive index |
n20/D 1.416(lit.) |
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Fp |
185 °F |
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storage temp. |
Store below +30°C. |
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pka |
pK1:4.766 (25°C) |
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Specific Gravity |
0.930 |
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Water Solubility |
insoluble |
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JECFA Number |
262 |
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BRN |
1720696 |
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InChIKey |
IGIDLTISMCAULB-UHFFFAOYSA-N |
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CAS DataBase Reference |
105-43-1(CAS DataBase Reference) |
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NIST Chemistry Reference |
Pentanoic acid, 3-methyl-(105-43-1) |
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EPA Substance Registry System |
Pentanoic acid, 3-methyl- (105-43-1) |
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Hazard Codes |
C |
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Risk Statements |
34 |
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Safety Statements |
26-36/37/39-45 |
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RIDADR |
UN 3265 8/PG 2 |
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WGK Germany |
3 |
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F |
13 |
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Hazard Note |
Corrosive |
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TSCA |
T |
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HazardClass |
8 |
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PackingGroup |
II |
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HS Code |
29159080 |
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Description |
Natural 3-Methylvaleric acid has a sour, herbaceous, slightly green odor. |
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Chemical Properties |
clear colorless to slightly yellow liquid |
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Occurrence |
Reported found in the oil from tobacco leaves (d-form), baked potato, parmesan, provolone and romano cheese, goat and sheep cheese, lamb fat, rum, cocoa, black tea and chempedak (Arthocarpus polyphema). |
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Preparation |
From the diethylester of sec-butyl-malonic acid. |
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Aroma threshold values |
Detection: 46 to 280 ppb |
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Taste threshold values |
Taste characteristics at 30 ppm: sour, cheesey, fresh with fruity notes |
