Molecular structure of Ethyl 4-methylvalerate, CAS Number: 25415-67-2
Ethyl 4-methylvalerate (CAS 25415-67-2)
Alternate Names:
Ethyl isocaproate
Application:
Ethyl 4-methylvalerate is a volatile ester compound with a fruity fragrance
CAS Number:
25415-67-2
Purity:
≥97%
Molecular Weight:
144.21
Molecular Formula:
C8H16O2
Supplemental Information:
This is classified as a Dangerous Good for transport and may be subject to additional shipping charges.
For Research Use Only. Not Intended for Diagnostic or Therapeutic Use.
* Refer to Certificate of Analysis for lot specific data.
QUICK LINKS
Ordering Information
Description
Technical Information
Safety Information
SDS & Certificate of Analysis
Ethyl 4-methylvalerate, also known as Ethyl 4-methylpentanoate, is an ester described to have a strong pleasant smell that has been identified in wine and Bavarian pilsner beer. Like other similar alkyl esters, Ethyl 4-methylvalerate is a volatile compound with a fruity smell, and is described to contribute to the powerful fruity and exotic aroma of Capsicum chinense chili pepper which was used as a control in the study of the pungent compounds responsible for the heat and aroma of the Ajies and rocotos Andean chili peppers.
Ethyl 4-methylvalerate (CAS 25415-67-2) References
- Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer. | Fritsch, HT. and Schieberle, P. 2005. J Agric Food Chem. 53: 7544-51. PMID: 16159184
- Identification of three novel compounds in wine by means of a laboratory-constructed multidimensional gas chromatographic system. | Campo, E., et al. 2006. J Chromatogr A. 1122: 202-8. PMID: 16696989
- Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers. | Kollmannsberger, H., et al. 2011. J Sci Food Agric. 91: 1598-611. PMID: 21445890
- Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging. | Pérez, D., et al. 2022. Food Microbiol. 104: 103981. PMID: 35287810
- Microbial community succession and its correlation with the dynamics of flavor compound profiles in naturally fermented stinky sufu. | Hu, X., et al. 2023. Food Chem. 427: 136742. PMID: 37393638
- Identification of aroma compounds in Zhuhoujiang, a fermented soybean paste in Guangdong China | Yulin Lu a 1, Yifei Wang a 1, Guozhong Zhao a b, Yunping Yao a. 2021. LWT. 142.
- The diverse effects of yeast on the aroma of non-sulfite added white wines throughout aging | M. Denat a, I. Ontañón a, A. Querol b, V. Ferreira a. 2022. LWT. 158.
Ordering Information
| Product Name | Catalog # | UNIT | Price | Qty | FAVORITES | |
Ethyl 4-methylvalerate, 25 ml | sc-235005 | 25 ml | $137.00 |