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| Molecular Formula | C5H10O2 |
|---|---|
| Molecular Weight | 102.1317 |
| Melting Point | -20--18℃ |
| Boiling Point | 185.3°C at 760 mmHg |
| Flash Point | 80.5°C |
| Water Solubility | 40 g/L (20℃) |
| Vapor Pressure | 0.452mmHg at 25°C |

性状 无色液体,有令人不愉快的气味外观 无色或淡黄色液体。
主要用于制备正戊酸酯,有机合成基础原料,广泛应用于香料、医药、润滑剂、增塑剂等行业。
Valeric acid is identified by CAS 109-52-4, molecular formula C5H10O2 and molecular weight 102.07 g/mol. UNII GZK92PJM7B; ChEBI 17418; InChIKey NQPDZGIKBAWPEJ-UHFFFAOYSA-N. Boiling Point: 365 °F at 760 mmHg (NTP, 1992); Boiling Point: 186.1; Boiling Point: 186-187 °C.
| CAS Registry Number | 109-52-4 |
|---|---|
| PubChem CID | 7991 |
| Molecular formula | C5H10O2 |
| Molecular weight | 102.07 g/mol |
| IUPAC name | pentanoic acid |
| InChIKey | NQPDZGIKBAWPEJ-UHFFFAOYSA-N |
| UNII (FDA) | GZK92PJM7B |
| ChEBI ID | CHEBI:17418 |
| FEMA number | 3101 |
| JECFA number | 90 |
| Molecular Weight | 102.13 |
|---|---|
| XLogP3 | 1.4 |
| Hydrogen Bond Donor Count | 1 |
| Hydrogen Bond Acceptor Count | 2 |
| Rotatable Bond Count | 3 |
| Exact Mass | 102.068079557 |
| Monoisotopic Mass | 102.068079557 |
| Topological Polar Surface Area | 37.3 |
| Heavy Atom Count | 7 |
| Formal Charge | 0 |
| Boiling Point | 365 °F at 760 mmHg (NTP, 1992) |
|---|---|
| Boiling Point | 186.1 |
| Boiling Point | 186-187 °C |
| Boiling Point | 186 °C |
| Boiling Point | 186.4 °C @760 [mm Hg] |
| Melting Point | -30.1 °F (NTP, 1992) |
| Melting Point | -34 |
| Melting Point | -34.5 °C |
| Melting Point | -34 °C |
| Flash Point | 192 °F (NTP, 1992) |
| Regulatory & Food Contact | EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Cheese, Pungent No safety concern at current levels of intake when used as a flavouring agent |
|---|
| Reported hazard statements | H314, H412, H302 (24.1%), H318 (31.7%), H227, H311, H332 |
|---|
H314: Causes severe skin burns and eye damage [Danger Skin corrosion/irritation]
H412: Harmful to aquatic life with long lasting effects [Hazardous to the aquatic environment, long-term hazard]
Valeric acid; PENTANOIC ACID; 109-52-4; n-Valeric acid; n-Pentanoic acid; Valerianic acid; 1-Butanecarboxylic acid; Propylacetic acid; Butanecarboxylic acid; Kyselina valerova; n-Pentanoate; Valeric acid, normal; FEMA No. 3101; DTXSID7021655; GZK92PJM7B; NSC-406833
CAS 109-52-4; molecular formula C5H10O2; molecular weight 102.07 g/mol.
Valeric acid, PENTANOIC ACID, 109-52-4, n-Valeric acid, n-Pentanoic acid, Valerianic acid.
Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.
Hazard statements reported: H314, H412, H302, H318, H227.
Boiling Point: 365 °F at 760 mmHg (NTP, 1992); Boiling Point: 186.1; Boiling Point: 186-187 °C; Boiling Point: 186 °C.
Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.
主要用于制备正戊酸酯,有机合成基础原料,广泛应用于香料、医药、润滑剂、增塑剂等行业。
Store in a cool, dry, well-ventilated place away from heat, direct sunlight and incompatible materials. Keep container tightly closed. Use appropriate personal protective equipment and refer to the SDS for full safety guidance before handling.
Yes. A batch-specific COA and free or charged sample are available on request before bulk ordering.
Yes. We offer custom grade, particle size and purity adjustment based on your application and order volume.
MOQ depends on the product; small quantities are supported for R&D and trial runs.
Every batch is tested in-house and retains full traceability from raw material to finished goods.
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