Basic Description

Synonyms	Pentanoic acid ethyl ester \| Ethyl valerate, 99% \| N-VALERIC ACID ETHYL ESTER [MI] \| Ethyl valerate, analytical standard \| 95R258T4P6 \| Ethyl valerate, natural (US), >=98%, FG \| NSC 8868 \| EINECS 208-726-1 \| NSC8868 \| NSC-8868 \| n-Valeric acid ethyl ester
Specifications & Purity	Standard for GC, ≥99.5%(GC)
Shipped In	Normal
Grade	Standard for GC

AI Insight

Mechanisms of Action

Mechanism of Action	Action Type	target ID	Target Name	Target Type	Target Organism	Binding Site Name	References

Names and Identifiers

IUPAC Name	ethyl pentanoate
INCHI	InChI=1S/C7H14O2/c1-3-5-6-7(8)9-4-2/h3-6H2,1-2H3
InChi Key	ICMAFTSLXCXHRK-UHFFFAOYSA-N
Canonical SMILES	CCCCC(=O)OCC
Isomeric SMILES	CCCCC(=O)OCC
WGK Germany	3
PubChem CID	10882
UN Number	3272
Molecular Weight	130.18
Beilstein	1744680
Reaxy-Rn	1744680

Certificates（CoA,COO,BSE/TSE and Analysis Chart)

C of A & Other Certificates(BSE/TSE, COO):

Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

4 results found

Lot Number	Certificate Type	Date	Item
C2521741	Certificate of Analysis	Mar 11, 2025	E105293
C2521821	Certificate of Analysis	Mar 11, 2025	E105293
E2211216	Certificate of Analysis	Feb 21, 2024	E105293
G1816101	Certificate of Analysis	Mar 08, 2022	E105293

Safety and Hazards(GHS)

Pictogram(s)	GHS02
Signal	Warning
Hazard Statements	H226:Flammable liquid and vapor
Precautionary Statements	P280:Wear protective gloves/protective clothing/eye protection/face protection. P370+P378:In case of fire: Use ... to extinguish. P210:Keep away from heat, hot surface, sparks, open flames and other ignition sources. - No smoking. P303+P361+P353:IF ON SKIN (or hair): Take off Immediately all contaminated clothing. Rinse SKIN with water [or shower].
WGK Germany	3
Reaxy-Rn	1744680

Reviews

Citations of This Product

How to Cite Aladdin Scientific Products?

1. Zijian Miao, Yu Bai, Xinlei Wang, Chao Han, Bowen Wang, Zexia Li, Jinyuan Sun, Fuping Zheng, Yuhang Zhang, Baoguo Sun. (2023) Unravelling Metabolic Heterogeneity of Chinese Baijiu Fermentation in Age-Gradient Vessels. Foods, 12 (18): (3425). [PMID:37761135] [10.3390/foods12183425]
2. Xiaojie Geng, Qing Li, Xinlei Wang, Lin Zhu, Bowen Wang, Fuping Zheng, Guangnan Wang, Erbao Chen, Yuhang Zhang. (2023) Environmental factors induced metabolome shifts during Laobaigan-flavor Baijiu fermentation. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 123 (105570). [PMID:] [10.1016/j.jfca.2023.105570]
3. Yu Mu, Jun Huang, Rongqing Zhou, Suyi Zhang, Hui Qin, Hanlan Tang, Qianglin Pan, Huifang Tang. (2023) Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches. FOOD CHEMISTRY, 424 (136429). [PMID:37247603] [10.1016/j.foodchem.2023.136429]
4. Kaixiong Peng, Qunyong Tang, Yuhan Zheng, Fang Ji, Xiaoming Chen. (2023) Analysis of volatile components in different broken rice by HS-SPME/GC-TOFMS. FLAVOUR AND FRAGRANCE JOURNAL, 38 (3): (204-216). [PMID:] [10.1002/ffj.3733]
5. Ruifang Wang, Qingzhen Zhu, Lina Qiao, Jing Wang, Shengbao Feng, Hailang Sun, Ning Zhang, Baoguo Sun, Jinyuan Sun, Hehe Li, Haitao Chen. (2023) Characterization of the key aroma-active compounds in Qingke baijiu by application of the sensory approach. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 118 (105196). [PMID:] [10.1016/j.jfca.2023.105196]
6. Xiaojing Zhang, Pei Gao, Wenshui Xia, Qixing Jiang, Shaoquan Liu, Yanshun Xu. (2022) Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments. FOOD CHEMISTRY, 397 (133773). [PMID:35908468] [10.1016/j.foodchem.2022.133773]
7. Lin Zhu, Xinlei Wang, Xuebo Song, Fuping Zheng, Hehe Li, Feng Chen, Yuhang Zhang, Fuyan Zhang. (2020) Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing. FOOD CHEMISTRY, 310 (125898). [PMID:31816535] [10.1016/j.foodchem.2019.125898]
8. Fenhong Song, Dapeng Ju, Jing Fan, Xiaopo Wang, Gang Wang. (2019) Measurement of the thermal conductivity of five aliphatic esters in the liquid phase. JOURNAL OF CHEMICAL THERMODYNAMICS, 138 (140). [PMID:] [10.1016/j.jct.2019.06.014]
9. Yao Feng, Yi Bin, Shen Caihong, Tao Fei, Liu Yumin, Lin Zhixin, Xu Ping. (2015) Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry. Scientific Reports, 5 (1): (1-6). [PMID:25857434] [10.1038/srep09553]
10. Yue Chuan-Jun, Gu Li-Ping, Su Yang, Zhu Shao-Ping. (2014) Selective hydrogenolysis of glycerol to 1,2-propanediol over MgO-nested Raney Cu. Reaction Kinetics Mechanisms and Catalysis, 111 (2): (633-645). [PMID:] [10.1007/s11144-013-0670-2]

References

1. Zijian Miao, Yu Bai, Xinlei Wang, Chao Han, Bowen Wang, Zexia Li, Jinyuan Sun, Fuping Zheng, Yuhang Zhang, Baoguo Sun. (2023) Unravelling Metabolic Heterogeneity of Chinese Baijiu Fermentation in Age-Gradient Vessels. Foods, 12 (18): (3425). [PMID:37761135] [10.3390/foods12183425]
2. Xiaojie Geng, Qing Li, Xinlei Wang, Lin Zhu, Bowen Wang, Fuping Zheng, Guangnan Wang, Erbao Chen, Yuhang Zhang. (2023) Environmental factors induced metabolome shifts during Laobaigan-flavor Baijiu fermentation. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 123 (105570). [PMID:] [10.1016/j.jfca.2023.105570]
3. Yu Mu, Jun Huang, Rongqing Zhou, Suyi Zhang, Hui Qin, Hanlan Tang, Qianglin Pan, Huifang Tang. (2023) Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches. FOOD CHEMISTRY, 424 (136429). [PMID:37247603] [10.1016/j.foodchem.2023.136429]
4. Kaixiong Peng, Qunyong Tang, Yuhan Zheng, Fang Ji, Xiaoming Chen. (2023) Analysis of volatile components in different broken rice by HS-SPME/GC-TOFMS. FLAVOUR AND FRAGRANCE JOURNAL, 38 (3): (204-216). [PMID:] [10.1002/ffj.3733]
5. Ruifang Wang, Qingzhen Zhu, Lina Qiao, Jing Wang, Shengbao Feng, Hailang Sun, Ning Zhang, Baoguo Sun, Jinyuan Sun, Hehe Li, Haitao Chen. (2023) Characterization of the key aroma-active compounds in Qingke baijiu by application of the sensory approach. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 118 (105196). [PMID:] [10.1016/j.jfca.2023.105196]
6. Xiaojing Zhang, Pei Gao, Wenshui Xia, Qixing Jiang, Shaoquan Liu, Yanshun Xu. (2022) Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments. FOOD CHEMISTRY, 397 (133773). [PMID:35908468] [10.1016/j.foodchem.2022.133773]
7. Lin Zhu, Xinlei Wang, Xuebo Song, Fuping Zheng, Hehe Li, Feng Chen, Yuhang Zhang, Fuyan Zhang. (2020) Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing. FOOD CHEMISTRY, 310 (125898). [PMID:31816535] [10.1016/j.foodchem.2019.125898]
8. Fenhong Song, Dapeng Ju, Jing Fan, Xiaopo Wang, Gang Wang. (2019) Measurement of the thermal conductivity of five aliphatic esters in the liquid phase. JOURNAL OF CHEMICAL THERMODYNAMICS, 138 (140). [PMID:] [10.1016/j.jct.2019.06.014]
9. Yao Feng, Yi Bin, Shen Caihong, Tao Fei, Liu Yumin, Lin Zhixin, Xu Ping. (2015) Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry. Scientific Reports, 5 (1): (1-6). [PMID:25857434] [10.1038/srep09553]
10. Yue Chuan-Jun, Gu Li-Ping, Su Yang, Zhu Shao-Ping. (2014) Selective hydrogenolysis of glycerol to 1,2-propanediol over MgO-nested Raney Cu. Reaction Kinetics Mechanisms and Catalysis, 111 (2): (633-645). [PMID:] [10.1007/s11144-013-0670-2]

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Ethyl valerate - standard for GC,≥99.5%(GC), high purity , CAS No.539-82-2