CAS No.110-62-3,Valeraldehyde Suppliers,MSDS download

Detail of "110-62-3"

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CAS Number:

110-62-3

Name:

Valeraldehyde

Molecular Structure:

Formula:

C₅H₁₀O

Molecular Weight:

86.13

Synonyms:

Valeraldehyde(8CI);NSC 35404;Pentylaldehyde;Valeral;Valeric acid aldehyde;Valericaldehyde;n-Pentanal;n-Valeraldehyde;Pentanal;

EINECS:

203-784-4

Density:

0.794 g/cm³

Melting Point:

- 92 °C

Boiling Point:

103.7 °C at 760 mmHg

Flash Point:

12.2 °C

Solubility:

14 g/L (20 °C) in water

Appearance:

colorless liquid

Hazard Symbols:

Xi;

Risk Codes:

11-41-36/37/38

Safety:

16-26-33-37/39 Details

Transport Information:

UN 2058 3/PG 2

Reference

Headspace gas chromatographic analysis as an objective method for measuring rancidity in soybean oil: Headspace gas chromatographic analysis as an objective method for measuring rancidity in soybean oil. Chun, Ho Nam; Kim, Ze Uook (Seoul Health Jr. Coll., Seoul Natl. Univ., Suwon 441-744, S. Korea). Han'guk Nonghwa Hakhoechi, 34(2), 154-61 (Korean) 1991. CODEN: JKACA7. ISSN: 0368-2897. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) An objective method for measuring rancidity in soybean oil was based on the volatile contents obtained by headspace gas chromatog. anal. App. for headspace volatile cold trapping-thermal desorption was described, designed to collect and analyze volatiles of soybean oil. Samples of com. processed soybean oil were stored under controlled conditions and then evaluated for flavor by an 8 member trained panel and for volatile contents by headspace gas chromatog.; 23 GC peaks were identified on the basis of relative retention time of ref. compds. and gas chromatog.-mass spectrometry. The volatile compds. identified were autoxidn. products of the main unsatd. fatty acids of soybean oil. Simple linear regressions of flavor score with pentanal or hexanal contents in aged soybean oil gave correlation coeffs. of 0.990 and 0.994, resp. Pentanal and hexanal contents could be used as a potentially useful index for predicting flavor scores of soybean oil.

Volatile component analysis of commercially milled head and broken rice: Volatile component analysis of commercially milled head and broken rice. Monsoor, M. A.; Proctor, A. (Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR 72704, USA). Journal of Food Science, 69(8), C632-C636 (English) 2004 Institute of Food Technologists. CODEN: JFDSAZ. ISSN: 0022-1147. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) The volatile components of com. milled head and broken rice samples and the effect of water washing on volatile components were investigated over 30 d of storage at 37 °C and 70% relative humidity. Pentanal, pentanol, hexanal, pentyl-furan, octanal, and nonanal were the major volatile components identified by gas chromatog.-mass spectrometry (GC-MS) anal. in both head and broken rice samples. The concn. of volatile components was greater in broken rice than in head rice and increased significantly during the storage period for both rice types. Water washing was found to be effective in reducing the volatile components for both head and broken rice.

Detail of "110-62-3"

Valeraldehyde

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CAS No.110-62-3 Valeraldehyde

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CAS No.110-62-3 Valeraldehyde

CAS No.110-62-3 Valeraldehyde

CAS No.110-62-3 Valeraldehyde

CAS No.110-62-3 Valeraldehyde

CAS No.110-62-3 Valeraldehyde

CAS No.110-62-3 Valeraldehyde

CAS No.110-62-3 Valeraldehyde

CAS No.110-62-3 Valeraldehyde

CAS No.110-62-3 Valeraldehyde

Reference