FlavScents AInsights Entry: Valeric Acid (CAS: 109-52-4)

1. Identity & Chemical Information

• Common Name(s): Valeric Acid, Pentanoic Acid
• IUPAC Name: Pentanoic Acid
• CAS Number: 109-52-4
• FEMA Number: 3091
• Other Identifiers: FL No. 08.005
• Molecular Formula: C5H10O2
• Molecular Weight: 102.13 g/mol

Valeric acid is a straight-chain saturated fatty acid with a carboxylic acid functional group. Its structure contributes to its characteristic odor, which is often described as pungent and reminiscent of aged cheese or sweat. This odor profile is primarily due to the presence of the carboxyl group, which is known to impart sour and rancid notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Valeric acid is known for its strong, penetrating odor, often described as sour, sweaty, and cheesy. It has a high intensity and can be quite diffusive, making it a potent impact note in formulations. The taste threshold of valeric acid is relatively low, contributing to its effectiveness in small quantities. It is typically used as a background realism note or as a modifier to enhance the authenticity of certain flavor profiles, particularly in cheese and dairy applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Valeric acid occurs naturally in various plant and animal sources. It is found in the essential oils of some plants and is a byproduct of the fermentation process in certain cheeses. The formation of valeric acid can occur through the enzymatic degradation of amino acids or through microbial fermentation processes. Its presence in natural products allows it to be designated as a "natural flavor" under certain regulatory frameworks.

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

4. Use in Flavors

Valeric acid is used in flavor formulations primarily within the dairy and cheese categories. It serves as an impact note that enhances the authenticity of cheese flavors. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and application. It is stable under normal processing conditions but can degrade under extreme heat or acidic conditions, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, valeric acid is used in trace amounts to add realism and complexity to compositions. It is often found in fragrance families such as fougère and chypre, where it acts as a modifier or impact note. Typical concentration ranges are very low, often below 0.1%, due to its strong odor. Valeric acid contributes primarily to the top and middle notes of a fragrance due to its volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Valeric acid is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL number 08.005.
• United Kingdom: Post-Brexit, the regulatory status aligns with the EU.
• Asia: In Japan and China, valeric acid is permitted for use in flavors, subject to local regulations.
• Latin America: Generally accepted in MERCOSUR countries, but specific regulations may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, valeric acid has a low acute toxicity and is considered safe at the levels typically used in food products. The ADI (Acceptable Daily Intake) is not specifically established, but it is used within safe limits as per FEMA GRAS guidelines. Dermal exposure in fragrance applications may cause irritation or sensitization in sensitive individuals, and it is subject to IFRA standards. Inhalation exposure is generally low risk due to its limited volatility in typical use concentrations.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Valeric acid is valued for its ability to impart authenticity and complexity to both flavors and fragrances. It synergizes well with other fatty acids and esters, enhancing creamy and cheesy notes. Formulators should be cautious of its strong odor, which can easily overpower a composition if used excessively. It is often under-used in non-dairy applications where it could provide unique character.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on valeric acid is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific use levels may vary based on proprietary formulations. Some data gaps exist in the precise quantification of sensory thresholds, which are often estimated based on industry experience.

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 2026-03-16 12:33:55 GMT (p2)