| FEMA | 2692 |
| CAS | 590-86-3 |
| EINECS | 209-691-5 |
| JECFA Food Flavoring | 258 |
| CoE Number | 94 |
| Organoleptic Notes |
|
| Odor | aldehydic ethereal, aldehydic, chocolate, peach, fatty, |
| Flavor | fruity fruity, dry, green, chocolate, nutty, leafy, cocoa, |
| Material Notes | Occurs in orange, bergamot, lemon, sandalwood, citronella, peppermint, eucalyptus and other oils. Also in apple, grape, peach cider, vinegar, wines, wheatbreads, scallops and ginger iso-Valeraldehyde is an oxygenated (aldehyde) volatile organic compounds (VOC), normally found in humans, particularly in the gut. iso-Valeraldehyde is a leucine degradation product that has been found in elevated concentrations in some cases of hepatic encephalopathy, however not significantly. Fermentation of carbohydrates in the gut produces ethanoic, propionic, butanoic, pentanoic, and hexanoic acid acids, particularly by Bacteroides, although it is possible that some of the iso-Valeraldehyde is of dietetic origin. iso-Valeraldehyde has been found to be a normal component of the chemical profile of cheddar cheese, spirits (beer, rum, sake, wine). (PMID: 17314143, 18275147, 18175918, 16899660) |