Isovaleric acid, >=99%, FCC

Code: W310204-SAMPLE D2-231

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 "...


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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.

Packaging

5, 10, 20 kg in composite drum

1 kg in glass bottle

agencymeets purity specifications of JECFA
application(s)flavors and fragrances
assay≥99%
autoignition temp.824 °F
biological sourcesynthetic
bp175-177 °C (lit.)
density0.925 g/mL at 20 °C (lit.)
documentationsee Safety & Documentation for available documents
food allergenno known allergens
gradeFG, Halal
InChI keyGWYFCOCPABKNJV-UHFFFAOYSA-N
InChI1S/C5H10O2/c1-4(2)3-5(6)7/h4H,3H2,1-2H3,(H,6,7)
mp−29 °C (lit.)
organolepticcheese; fatty; acidic; sour
Quality Level400
refractive indexn20/D 1.403 (lit.)
reg. complianceFDA 21 CFR 172.515, EU Regulation 1334/2008 & 872/2012, FCC
SMILES stringCC(C)CC(O)=O
vapor pressure0.38 mmHg ( 20 °C)
Cas Number503-74-2
Hazard Class8
Un Number3265
Pack GroupII
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