概述规格名称和识别符技术文档高级数据系统学分类三维结构作用机制质检证书（CoA,COO,BSE/TSE 和分析图谱) 化学和物理性质安全和危险性（GHS）此产品的引用文献技术文档和文章引用文献溶液计算器

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为什么选择此级别

提供 ≥98% 纯度，适用于对基线干扰要求严格的色谱和分析工作流程。

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储存与运输

2-8°C储存,避光,充氩。低温运输,DG运输。请查阅批次 COA 获取详细规格。

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质量文档

SDS、COA、产品数据表及规格说明书均可下载。可通过批号查询获取批次 COA。

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文献证明

在色谱分析、有机合成和交叉偶联反应领域已被 43 篇同行评审文献引用。

概述

异戊醛是一种短链醛，可通过异戊醇的氧化生成。
异戊醛是一种引诱剂，研究人员通过结合技术得到研究了它与真菌棕榈疫霉的游动孢子的相互作用。
应用
以异戊醛为标准品，采用顶空固相微萃取-气相色谱法，通过火焰离子化检测和多变量分析，评价橄榄油的质量。以 5～8 个碳原子为内标，测定了葡萄酒中的芳香羰基化合物。

Isovaleraldehyde is a short-chain aldehyde that can be produced by oxidizing isoamyl alcohol.
Isovaleraldehyde is an attractant and its interaction with zoospores of the fungus Phytophthora palmivora has been studied by binding techniques.

规格

别名

异缬草醛 | 3-甲基丁醛 | 神经干细胞 404119

英文别名

规格或纯度

≥98%

英文名称

iso-Valeraldehyde

应用

人造香料。有机合成。

储存条件

2-8°C储存,避光,充氩

运输条件

低温运输,DG运输

纯度

≥98%

名称和识别符

PubChem SID

508813462

EC号

209-691-5

分子类型

未知

IUPAC Name

3-methylbutanal

INCHI

1S/C5H10O/c1-5(2)3-4-6/h4-5H,3H2,1-2H3

InChi Key

YGHRJJRRZDOVPD-UHFFFAOYSA-N

Smiles

CC(C)CC=O

Isomeric SMILES

CC(C)CC=O

UN Number

1989

Packing Group

分子量

86.13

Beilstein号

773692

Reaxy-Rn

773692

Reaxys-RN link address

https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=773692&ln=

技术文档

📋 安全数据表 (SDS)

全面的危险、操作、储存及法规合规文件。

下载 SDS →

✅ 分析证书 (COA)

批次质量数据。输入批号以获取对应 COA。

查询 COA →

📊 产品数据表

产品规格和应用的快速参考摘要。

查看数据表 →

🔬 规格说明书

该级别的完整质量属性和验收标准。

查看规格说明 →

高级数据

系统学分类

分类树（Taxonomy Tree）

界（kingdom) 有机化合物
- 超类（Superclass) 有机氧化合物
  - 类（Class) 有机氧化合物
    - 亚类（Subclass）羰基化合物
      - 第5级 (level 5) 醛类
        第6级 (level 6) α-氢醛

界（kingdom)	有机化合物
超类（Superclass)	有机氧化合物
类（Class)	有机氧化合物
亚类（Subclass）	羰基化合物
中间层级节点（Intermediate Tree Nodes）	醛类
直接上位类(Direct Parent)	α-氢醛
其他上位类（Alternative Parents）	短链醛有机氧化物碳氢化合物衍生物
分子骨架（Molecular Framework)	脂肪族无环化合物
取代基（Substituents）	脂肪族非环化合物 - α-羟基醛 - 烃衍生物 - 有机氧化物 - 短链醛
描述（Description）	该化合物属于有机化合物类别中的α-氢醛。这类醛类具有通式HC(H)(R)C(=O)H，其中R为有机酰基。
外部描述符（External Descriptors）	a small molecule

三维结构

交互式化学结构模型

球棍
棍棒
线框模型
空间填充
显示氢气
动画

作用机制

作用机制	Action Type	target ID	Target Name	Target Type	Target Organism	Binding Site Name	参考文献

化学和物理性质

溶解性

微溶于水，溶于醇、醚。

密度

0.8

敏感性

对空气和光线敏感，对热敏感

折光率

1.387-1.389

闪点(℉)

32.9 °F

闪点(℃)

0.5 °C

沸点

90°C

熔点

-60°C

分子量

86.130 g/mol

XLogP3

1.000

氢键供体数Hydrogen Bond Donor Count

氢键受体数Hydrogen Bond Acceptor Count

可旋转键计数Rotatable Bond Count

精确质量Exact Mass

86.0732 Da

单同位素质量Monoisotopic Mass

86.0732 Da

拓扑极表面积Topological Polar Surface Area

17.100 Å²

重原子数Heavy Atom Count

形式电荷Formal Charge

复杂度Complexity

39.200

同位素原子数Isotope Atom Count

定义的原子立体中心计数Defined Atom Stereocenter Count

未定义的原子立体中心计数Undefined Atom Stereocenter Count

定义的键立体中心计数Defined Bond Stereocenter Count

未定义的键立体中心计数Undefined Bond Stereocenter Count

所有立体化学键的总数The total count of all stereochemical bonds

共价键合单元计数Covalently-Bonded Unit Count

安全和危险性（GHS）

一般危化品

象形图

GHS02, GHS07, GHS09

信号词

危险

危险声明

H225: 高度易燃的液体和蒸气

H313: 接触皮肤可能有害

H316: 引起轻微皮肤刺激

H317: 可能引起皮肤过敏反应

H319: 引起严重眼睛刺激

H335: 可能引起呼吸道刺激

H411: 对水生生物有毒并具有长期持续影响

预防措施声明

P210: 远离热源，热表面，火花，明火和其他点火源。 - 禁止抽烟。

P233: 保持容器密闭。

P240: 地面/粘结容器和接收设备

P241: 使用防爆的[电气/通风/照明/.../]设备。

P242: 仅使用无火花的工具。

P243: 采取防静电措施

P261: 避免吸入灰尘/烟雾/气体/雾/蒸汽/喷雾

P271: 仅在室外或通风良好的地方使用。

P272: 被污染的工作服不允许离开工作场所

P273: 避免释放到环境中。

P280: 戴防护手套/穿防护服/戴防护眼罩/戴防护面具。

P321: 特殊处理（请参阅此标签上的...）。

P391: 收集溢出物

P302+P352: 如皮肤沾染：用水充分清洗。

P303+P361+P353: 如皮肤（或头发）沾染：立即脱掉所有沾染的衣服。用水清洗皮肤/淋浴。

P304+P340: 如误吸入：将人转移到空气新鲜处，保持呼吸舒适体位。

P305+P351+P338: 如进入眼睛：用水小心冲洗几分钟。如戴隐形眼镜并可方便地取出，取出隐形眼镜。继续冲洗。

P333+P313: 如发生皮肤刺激或皮疹：求医/就诊。

P362+P364: 脱掉沾污的衣服，清洗后方可重新使用。

P370+P378: 火灾时：使用干砂、干粉或抗醇泡沫灭火。

P405: 密闭存放

P403+P233: 存放在通风良好的地方。保持容器密闭。

P403+P235: 存放在通风良好的地方。保持低温。

P501: 将内容物/容器处理到。。。

P264+P265: 处理后彻底洗手[和…]。不要触摸眼睛。

P337+P317: 如果眼睛刺激持续：寻求医疗帮助。

P319: 如果你感到不适，请寻求医疗帮助。

WGK Germany

RTECS

ES3450000

Class

Merck Index

5229

个人防护装备

Eyeshields,Faceshields,full-face respirator (US),Gloves,multi-purpose combination respirator cartridge (US),type ABEK (EN14387) respirator filter

质检证书（CoA,COO,BSE/TSE 和分析图谱)

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

输入批号以搜索分析图谱:

通过匹配包装上的批号来查找并下载产品的 COA，每批产品都进行了严格的验证，您可放心使用！

找到32个结果

批号(Lot Number)	证书类型	货号
H2222269	分析证书	I103729
C2418033	分析证书	I103729
H2522733	分析证书	I103729
H2607075	分析证书	I103729
H2522736	分析证书	I103729
H2522735	分析证书	I103729
H2522734	分析证书	I103729
D2314712	分析证书	I103729
C2528440	分析证书	I103729
D2608008	分析证书	I103729
H2519100	分析证书	I103729
C2528460	分析证书	I103729
C2528443	分析证书	I103729
C2528442	分析证书	I103729
C2528441	分析证书	I103729
L2212070	分析证书	I103729
F2414101	分析证书	I103729
F2414190	分析证书	I103729
F2414186	分析证书	I103729
F2414099	分析证书	I103729
D2425368	分析证书	I103729
H2304196	分析证书	I103729
D23141019	分析证书	I103729
D2101006	分析证书	I103729
D2101005	分析证书	I103729
D2101004	分析证书	I103729
D2101003	分析证书	I103729
D2101002	分析证书	I103729
L2212056	分析证书	I103729
L2212058	分析证书	I103729
L2212239	分析证书	I103729
I2016130	分析证书	I103729

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技术文档和文章

双噁唑烷潜固化剂：让水分从起泡风险变成湿固化触发因素

目录：技术文章

探索主题:

固化剂聚氨酯

Bis-Oxazolidine Latent Curing Agents: Turning Moisture from a Foaming Risk into a Trigger for Moisture Curing

目录：技术文章

探索主题:

Curing Agents Polyurethane

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引用文献

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3. Hua Liu, Xingguang Chen, Jian Lu, Dianhui Wu. (2023) Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, [PMID:37574531] [10.1002/jsfa.12924]
4. Liu Ying, Liu Xin, Gao Ying, Dong Shijian, Xiang Xiaole, Ma Lulu, Li Shugang. (2023) Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 249 (7): (1749-1759). [10.1007/s00217-023-04249-2]
5. Fangxue Chen, Lingwei Shen, Xujia Shi, Yi Deng, Yu Qiao, Wenjin Wu, Guangquan Xiong, Lan Wang, Xin Li, Anzi Ding, Liu Shi. (2022) Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics. LWT-FOOD SCIENCE AND TECHNOLOGY, [10.1016/j.lwt.2022.114240]
6. Xiaoqing Ye, Yan Liu, Changbo Peng, Xi Guan, Yi Liu, Zhenming Che, Hongbin Lin, Xu Min, Qi Zhu, Wenwu Ding. (2022) Contribution of microbial communities to flavors of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields. LWT-FOOD SCIENCE AND TECHNOLOGY, [10.1016/j.lwt.2022.114188]
7. Jingyao Li, Mengli Zhang, Xiaojuan Feng, Tingting Ding, Yue Zhao, Chengguo Sun, Shengli Zhou, Jing He, Chunling Wang. (2022) Characterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China. LWT-FOOD SCIENCE AND TECHNOLOGY, [10.1016/j.lwt.2022.113993]
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10. Yixiang Li, Yajun Bai, Tai-Ping Fan, Xiaohui Zheng, Yujie Cai. (2021) Characterization of a putative tropinone reductase from Tarenaya hassleriana with a broad substrate specificity. BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY, 69 (6): (2530-2539). [PMID:34902878] [10.1002/bab.2302]
11. Huan Liu, Teng Hui, Fei Fang, Qianli Ma, Shaobo Li, Dequan Zhang, Zhenyu Wang. (2021) Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments. Foods, 10 (10): (2387). [PMID:34681435] [10.3390/foods10102387]
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13. Ji Luo, Mustapha Muhammad Nasiru, Wenjing Yan, Hong Zhuang, Guanghong Zhou, Jianhao Zhang. (2019) Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon. LWT-FOOD SCIENCE AND TECHNOLOGY, [10.1016/j.lwt.2019.108606]
14. Zhenghong Hu, Pu Jia, Yajun Bai, Tai-ping Fan, Xiaohui Zheng, Yujie Cai. (2019) Characterisation of five alcohol dehydrogenases from Lactobacillus reuteri DSM20016. PROCESS BIOCHEMISTRY, [10.1016/j.procbio.2019.08.010]
15. Fengchuan Yu, Yajun Bai, Tai-ping Fan, Xiaohui Zheng, Yujie Cai. (2019) Alcohol dehydrogenases from Proteus mirabilis contribute to alcoholic flavor. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 99 (8): (4123-4128). [PMID:30761541] [10.1002/jsfa.9642]
16. Ning Xu, Yaqi Liu, Yong Hu, Mengzhou Zhou, Chao Wang, Dongsheng Li. (2016) Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce. JOURNAL OF FOOD SCIENCE, 81 (8): (C1883). [PMID:27464006] [10.1111/1750-3841.13396]
17. Yishun Yao, Meigui Huang, Xiaomin Wang, Jingyang Yu, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2024) Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources. FOOD CHEMISTRY, [PMID:38981383] [10.1016/j.foodchem.2024.140335]
18. Yingying Zhang, Yuan Wang, Huan Liu, Dasheng Xu, Dengyong Liu. (2025) Development of a fiber derivatization method for the analysis of 18 carbonyl compounds in roasted lamb using HS-SPME/GC-TQ/MS. FOOD CHEMISTRY, [PMID:40138836] [10.1016/j.foodchem.2025.143881]
19. Xiaomin Wang, Meigui Huang, Yishun Yao, Jingyang Yu, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2024) Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking. FOOD RESEARCH INTERNATIONAL, [PMID:38823846] [10.1016/j.foodres.2024.114506]
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23. Jingyao Li, Chengguo Sun, Mengli Zhang, Jing He, Zhanyu Shen, Lihua Geng, Liufeng Yuan, Shuo Wang, Chunling Wang. (2024) Study on the factors affecting the sauce-flavor compounds of soybean paste in fermentation. Food Bioscience, [10.1016/j.fbio.2024.103872]
24. Yue Liu, Dianlong Ge, Jijuan Zhou, Yajing Chu, Xiangxue Zheng, Li Ke, Pan Li, Yan Lu, Xue Zou, Lei Xia, Yawei Liu, Chaoqun Huang, Chengyin Shen, Yannan Chu. (2023) HS–SPME–GC–MS Untargeted Analysis of Normal Rat Organs Ex Vivo: Differential VOC Discrimination and Fingerprint VOC Identification. ANALYTICAL CHEMISTRY, [PMID:37392185] [10.1021/acs.analchem.3c01546]
25. Liang Dong, Yingmin Hou, Feng Li, Yongzhe Piao, Xiao Zhang, Xiaoyu Zhang, Cheng Li, Changxin Zhao. (2014) Characterization of volatile aroma compounds in different brewing barley cultivars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 95 (5): (915-921). [PMID:24862930] [10.1002/jsfa.6759]
26. Naidong Li, Chunxia Song, Shaoyun Shan, Hongfei Gao, Najla AlMasoud, Changfu Zhuang, Taghrid S. Alomar, Zeinhom M. El-Bahy, Hassan Algadi, Juanna Ren, Zhanhu Guo, Juan Xu. (2025) Synthesis and performance of novel liquid aviation fuels from biomass-derived β-pinene and various aldehydes. RENEWABLE ENERGY, [10.1016/j.renene.2025.124245]
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