This is a demo store. No orders will be fulfilled.

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

In stock
Item Number
E105293
Grouped product items
SKU Size
Availability
Price Qty
E105293-5ml
5ml
Available within 4-8 weeks(?)
Items will be manufactured post-order and can take 4-8 weeks. Thank you for your patience!
$25.90

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

Taxonomic Classification

Taxonomy Tree

Kingdom Organic compounds
Superclass Lipids and lipid-like molecules
Class Fatty Acyls
Subclass Fatty acid esters
Intermediate Tree Nodes Not available
Direct Parent Fatty acid esters
Alternative Parents Carboxylic acid esters  Monocarboxylic acids and derivatives  Organic oxides  Hydrocarbon derivatives  Carbonyl compounds  
Molecular Framework Aliphatic acyclic compounds
Substituents Fatty acid ester - Carboxylic acid ester - Monocarboxylic acid or derivatives - Carboxylic acid derivative - Organic oxygen compound - Organic oxide - Hydrocarbon derivative - Organooxygen compound - Carbonyl group - Aliphatic acyclic compound
Description This compound belongs to the class of organic compounds known as fatty acid esters. These are carboxylic ester derivatives of a fatty acid.
External Descriptors Not available

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
InChIKey ICMAFTSLXCXHRK-UHFFFAOYSA-N
Smiles CCCCC(=O)OCC
Isomeric SMILES CCCCC(=O)OCC
WGK Germany 3
UN Number 3272
Molecular Weight 130.18
Beilstein 1744680
Reaxy-Rn 1744680
Reaxys-RN_link_address https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1744680&ln=

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

Chemical and Physical Properties

Solubility Slightly soluble in water.
Refractive Index 1.399-1.401
Flash Point(°F) 93.2 °F
Flash Point(°C) 27℃
Boil Point(°C) 145.5°C
Melt Point(°C) -91.2°C
Molecular Weight 130.180 g/mol
XLogP3 1.900
Hydrogen Bond Donor Count 0
Hydrogen Bond Acceptor Count 2
Rotatable Bond Count 5
Exact Mass 130.099 Da
Monoisotopic Mass 130.099 Da
Topological Polar Surface Area 26.300 Ų
Heavy Atom Count 9
Formal Charge 0
Complexity 79.000
Isotope Atom Count 0
Defined Atom Stereocenter Count 0
Undefined Atom Stereocenter Count 0
Defined Bond Stereocenter Count 0
Undefined Bond Stereocenter Count 0
The total count of all stereochemical bonds 0
Covalently-Bonded Unit Count 1

Citations of This Product

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). 
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). 
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). 
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). 
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). 
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). 
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). 
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). 
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,  (1): (1-6). 
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). 
11. Baoqing Bai, Lanqi Zhang, Ying Zhang, Bin Feng, Tao Bo, Jinhua Zhang, Sanhong Fan, Yukun Yang.  (2025)  Comparative analysis of flavor characteristics of two rounds of Qingxiangxing Baijiu by GC×GC-TOFMS, HS-GC-IMS, GC-E-nose and E-tongue.  Food Bioscience,  63  (105789). 
12. Lin Yuan, Yunjie Li, Liuyan Zheng, Yifan Qin, Xin Zhang, Lijuan Ma, Huan Zhang, Liping Du.  (2025)  Impact of organic acids on aroma release in light-flavor Baijiu: A focus on key aroma-active compounds.  Food Bioscience,  65  (106071). 

Solution Calculators

Reviews

Customer Reviews

Shall we send you a message when we have discounts available?

Remind me later

Thank you! Please check your email inbox to confirm.

Oops! Notifications are disabled.