FlavScents AInsights Entry for Valeraldehyde (CAS: 110-62-3)

1. Identity & Chemical Information

Valeraldehyde, also known as pentanal, is a single chemical compound with the IUPAC name pentanal. It is identified by the CAS number 110-62-3 and has a FEMA number of 3090. The molecular formula for valeraldehyde is C5H10O, and it has a molecular weight of 86.13 g/mol. Valeraldehyde is an aliphatic aldehyde, characterized by its functional aldehyde group, which contributes to its distinctive odor profile. The structure-odor relevance is significant as the aldehyde group is known for imparting a pungent, penetrating aroma often associated with fatty or waxy notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Valeraldehyde is known for its strong, pungent odor with descriptors such as fatty, green, and slightly fruity. It is often described as having a penetrating, aldehydic character with moderate intensity and diffusion. The compound is typically used as an impact note in formulations, providing a fresh, green nuance that can enhance the realism of fruit and vegetable flavors. The odor threshold of valeraldehyde is relatively low, making it effective even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Valeraldehyde occurs naturally in various fruits and essential oils. It can be formed through the oxidation of pentanol or by the hydroformylation of butene. In the context of natural flavors, valeraldehyde is often derived from natural sources to meet "natural flavor" designations. Its presence in nature and ability to be synthesized from natural precursors make it a versatile component in both natural and synthetic flavor formulations.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Valeraldehyde is utilized across multiple flavor categories, including fruit, nut, and dairy flavors. It serves as a functional impact note, providing freshness and enhancing the authenticity of flavor profiles. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with industry-typical levels often around 1 ppm. Valeraldehyde is relatively stable under normal conditions but can be prone to oxidation, which may alter its sensory characteristics.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, valeraldehyde is used in various fragrance families, including green, citrus, and floral compositions. It acts as a modifier or impact note, contributing freshness and a natural green character. Typical concentration ranges in fragrance formulations are from trace amounts up to 0.5%, depending on the desired effect. Valeraldehyde is volatile and typically contributes to the top notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, valeraldehyde is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have specific guidelines for its use, while ASEAN countries generally align with international standards. In Latin America, regulations vary, with Brazil and MERCOSUR countries having their own frameworks. Explicit approvals and harmonized assumptions are common, though some country-specific variability exists.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, valeraldehyde is considered safe within the established ADI and MSDI limits, with a favorable margin of safety. Dermal exposure in fragrance use is generally low risk, though IFRA guidelines should be consulted to avoid irritation or sensitization. Inhalation exposure is minimal under typical use conditions, but occupational safety measures should be in place to mitigate risks in manufacturing settings. The risk profiles for food and fragrance applications are generally consistent, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Valeraldehyde is valued for its ability to impart a fresh, green note that enhances the realism of both flavors and fragrances. It synergizes well with other aldehydes and green notes, but care must be taken to avoid overpowering the formulation. Common pitfalls include overuse, leading to an undesirable pungency, or underuse, resulting in a lack of impact. It is frequently used in conjunction with other aldehydes to create balanced, complex profiles.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on valeraldehyde is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, though some undocumented practices may exist. Known data gaps are minimal, and regulatory ambiguities are rare, ensuring high confidence in the available information.

Citation hooks: FlavScents

QA Check

• All required sections 1-9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-03-06 08:44:20 GMT (p2)