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 carboxylic acid group, which is known for imparting strong, often unpleasant odors.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Valeric acid is known for its strong, penetrating odor, often described as resembling aged cheese, sweat, or rancid butter. It has a sharp, sour taste that can be quite intense even at low concentrations. The odor threshold for valeric acid is relatively low, making it a potent impact note in formulations. It is typically used to add depth and realism to savory flavors, where its pungency can enhance the authenticity of cheese or fermented profiles.

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 certain plants and is also a byproduct of the fermentation process in some cheeses. The formation of valeric acid can occur through the enzymatic degradation of amino acids or through microbial fermentation. Its presence in natural products often qualifies it for use in "natural flavor" designations, depending on the source and extraction method.

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

4. Use in Flavors

Valeric acid is primarily used in savory flavor applications, such as cheese, butter, and fermented products. It acts as an impact note, providing authenticity and depth to these flavors. Typical use levels in food range from 0.1 to 5 ppm, depending on the desired intensity and the specific application. It is relatively stable under normal processing conditions but can degrade under high heat or extreme pH, which may affect its sensory profile.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, valeric acid is used sparingly due to its strong odor. It can be found in trace amounts in certain fragrance families, such as fougère and chypre, where it adds a naturalistic, animalic note. Its volatility is moderate, contributing primarily to the middle notes of a fragrance composition. Typical concentrations are very low, often less than 0.1%, to avoid overpowering the blend.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Valeric acid is approved for use as a flavoring agent under FEMA GRAS status.
• European Union: It is listed under Regulation (EC) No 1334/2008 with FL number 08.005.
• United Kingdom: Post-Brexit regulations align with EU standards for flavor use.
• Asia: In Japan and China, valeric acid is permitted for use in flavors, subject to local regulations.
• Latin America: Countries like Brazil and those in MERCOSUR follow similar guidelines to the US and EU, with specific local approvals.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Valeric acid is generally recognized as safe for use in food flavors at low concentrations. The acceptable daily intake (ADI) is not specifically established, but typical use levels are well below any safety thresholds. For dermal exposure in fragrances, it may cause irritation or sensitization in sensitive individuals, and its use is guided by IFRA standards. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed with appropriate ventilation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Valeric acid is valued for its ability to impart authenticity to savory flavors, particularly in cheese and fermented profiles. It synergizes well with other fatty acids and sulfur compounds to enhance complexity. Formulators should be cautious of its strong odor, which can easily dominate a blend if overused. It is often underutilized in fragrance applications due to its pungency, but when used judiciously, it can add a unique animalic note.

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 in fragrances may vary due to its strong odor. Some data gaps exist in the precise quantification of its sensory thresholds, but these do not significantly impact its practical applications.

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 2026-05-26 15:42:48 GMT (p2)