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 CAS number 110-62-3. Its IUPAC name is Pentanal. The molecular formula for valeraldehyde is C5H10O, and it has a molecular weight of 86.13 g/mol. Valeraldehyde is characterized by an aldehyde functional group, which is crucial for its odor profile. This functional group contributes to its distinctive pungent, fruity, and slightly nutty aroma, making it relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Valeraldehyde is known for its strong, penetrating odor that is often described as fruity, green, and nutty. It has a high intensity and is typically used as an impact note in formulations. The odor threshold for valeraldehyde is relatively low, allowing it to be perceived at minimal concentrations. Its sensory role is often as a top note, providing freshness and a fruity character to both flavors and fragrances.

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 amyl alcohol and is also a byproduct of the Maillard reaction, which occurs during the cooking of foods. Its presence in natural sources allows it to be designated as a "natural flavor" or "natural fragrance" under certain regulatory frameworks, depending on its method of extraction and processing.

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

4. Use in Flavors

Valeraldehyde is used in a variety of flavor categories, including fruit, nut, and dairy flavors. It serves as a key impact note, providing a fresh, fruity character that enhances the overall profile of the flavor system. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with variations depending on the specific application and desired intensity. 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 the fragrance industry, valeraldehyde is utilized in various fragrance families, including floral, fruity, and green compositions. It acts as a modifier and impact note, contributing freshness and a natural character to the fragrance. Typical concentration ranges in fragrance formulations are from trace amounts up to 1%, depending on the desired effect. Valeraldehyde is a volatile compound, primarily contributing to the top notes of a fragrance.

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, regulations vary, with Japan and China having specific guidelines for its use. In Latin America, countries like Brazil and those in MERCOSUR have their own regulatory frameworks, often aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, valeraldehyde is considered safe at typical use levels in food, with an established margin of safety. Dermal exposure in fragrance applications is generally low risk, but it may cause irritation or sensitization in sensitive individuals. IFRA provides guidelines for its safe use in fragrances. Inhalation exposure is primarily a concern in occupational settings, where proper ventilation and protective measures are recommended to minimize risk.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Valeraldehyde is valued for its ability to impart a fresh, fruity character to both flavors and fragrances. It synergizes well with other aldehydes and fruity esters, enhancing the overall profile. Formulators should be cautious of its volatility and potential for oxidation, which can lead to off-notes. It is often under-used in complex formulations where its impact could be beneficial.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on valeraldehyde is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some variability exists in use levels and applications. Known data gaps are minimal, primarily related to specific regional regulatory nuances.

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 2026-06-05 18:14:55 GMT (p2)