Record Information
Version1.0
Creation date2010-04-08 22:05:42 UTC
Update date2020-09-17 15:42:14 UTC
Primary IDFDB003228
Secondary Accession NumbersNot Available
Chemical Information
FooDB NamePentanal
DescriptionPentanal, also known as amyl aldehyde or N-valeraldehyde, belongs to the class of organic compounds known as alpha-hydrogen aldehydes. These are aldehydes with the general formula HC(H)(R) C(=O) H, where R is any organic group. Pentanal is considered to be a fatty aldehyde lipid molecule. These are compounds containing more than one aldehyde group. Pentanal is a very hydrophobic molecule, practically insoluble in water, and relatively neutral. It is found in a number of plant-based foods including olive oil and several essential oils. It is also present in Bantu beer, plum brandy, cardamom, coriander leaf, rice, Bourbon vanilla, clary sage, cooked shrimps, scallops, apple, banana, sweet cherry, blackcurrant, black walnuts, carrots and in a lower concentration in corns, tortilla, and safflowers. Pentanal has also been detected, but not quantified in, evergreen blackberries, soybeans, and green beans. This could make pentanal a potential biomarker for the consumption of these foods.. Pentanal is an almond, berry, and bready tasting compound and is widely used in flavorings. Its aroma is described as fermented, bready, fruity, nutty, berry. Industrially, pentanal is used in resin production and as a rubber polymerization accelerator. Pentanal is produced in human tissues and cells through lipid peroxidation. Pentanal potentially inhibits tubulin polymerization. In particular, it has been shown that purified tubulin incubated with pentanal exhibits a tubulin-aldehyde interaction affecting its polymerization reaction and the colchicine-binding activity (PMID: 3608101).
CAS Number110-62-3
Structure
Thumb
Synonyms
SynonymSource
Amyl aldehydeChEBI
AmylaldehydeChEBI
N-PentanalChEBI
N-ValeraldehydeChEBI
Pentyl aldehydeChEBI
ValeralChEBI
Valeric aldehydeChEBI
Valeryl aldehydeChEBI
ValerylaldehydeChEBI
Valeric acid aldehydeMeSH
1-PentanalHMDB
Butyl formalHMDB
FEMA 3098HMDB
N-C4H9CHOHMDB
N-Valeraldehyde, 8ciHMDB
N-Valeric aldehydeHMDB
Pentan-1-alHMDB
Pentanal (valeraldehyde)HMDB
PNOHMDB
ValeraldehydeHMDB
Valerianic aldehydeHMDB
PentanalHMDB
PentylaldehydeHMDB
1-pentanalbiospider
n-C4H9CHObiospider
N-pentanalbiospider
N-valeraldehydebiospider
n-Valeraldehyde, 8CIdb_source
N-valeric aldehydebiospider
pentan-1-albiospider
Valeraldehyde [UN2058] [Flammable liquid]biospider
Predicted PropertiesNot Available
Chemical FormulaC5H10O
IUPAC name
InChI IdentifierInChI=1S/C5H10O/c1-2-3-4-5-6/h5H,2-4H2,1H3
InChI KeyHGBOYTHUEUWSSQ-UHFFFAOYSA-N
Isomeric SMILESCCCCC=O
Average Molecular Weight86.1323
Monoisotopic Molecular Weight86.073164942
Classification
Description Belongs to the class of organic compounds known as alpha-hydrogen aldehydes. These are aldehydes with the general formula HC(H)(R)C(=O)H, where R is an organyl group.
KingdomOrganic compounds
Super ClassOrganic oxygen compounds
ClassOrganooxygen compounds
Sub ClassCarbonyl compounds
Direct ParentAlpha-hydrogen aldehydes
Alternative Parents
Substituents
  • Alpha-hydrogen aldehyde
  • Organic oxide
  • Hydrocarbon derivative
  • Short-chain aldehyde
  • Aliphatic acyclic compound
Molecular FrameworkAliphatic acyclic compounds
External Descriptors
Ontology
Disposition

Route of exposure:

Source:

Biological location:

Role

Industrial application:

Physico-Chemical Properties - Experimental
Physico-Chemical Properties - Experimental
PropertyValueReference
Physical stateLiquid
Physical DescriptionNot Available
Mass CompositionC 69.72%; H 11.70%; O 18.58%DFC
Melting PointFp -92°DFC
Boiling PointBp 102.5-103°DFC
Experimental Water Solubility11.7 mg/mL at 25 oCYALKOWSKY,SH & DANNENFELSER,RM (1992)
Experimental logPNot Available
Experimental pKaNot Available
Isoelectric pointNot Available
ChargeNot Available
Optical RotationNot Available
Spectroscopic UV DataNot Available
Densityd204 0.81DFC
Refractive Indexn20D 1.3947DFC
Spectra
Spectra
EI-MS/GC-MSNot Available
MS/MSNot Available
NMRNot Available
ChemSpider ID7772
ChEMBL IDCHEMBL18602
KEGG Compound IDNot Available
Pubchem Compound ID8063
Pubchem Substance IDNot Available
ChEBI IDNot Available
Phenol-Explorer IDNot Available
DrugBank IDDB01919
HMDB IDHMDB31206
CRC / DFC (Dictionary of Food Compounds) IDCTS53-A:CTS53-A
EAFUS ID3817
Dr. Duke IDN-PENTANAL|PENTANAL|PENTAN-1-AL|N-VALERALDEHYDE|VALERALDEHYDE
BIGG IDNot Available
KNApSAcK IDNot Available
HET IDPTL
Food Biomarker OntologyNot Available
VMH IDNot Available
Flavornet ID110-62-3
GoodScent IDrw1009331
SuperScent IDNot Available
Wikipedia IDPentanal
Phenol-Explorer Metabolite IDNot Available
Duplicate IDSNot Available
Old DFC IDSNot Available
Associated Foods
FoodContent Range AverageReference
FoodReference
Biological Effects and Interactions
Health Effects / Bioactivities
DescriptorIDDefinitionReference
flavor48318 A substance, extract, or preparation for diffusing or imparting an agreeable or attractive smell.DUKE
EnzymesNot Available
PathwaysNot Available
MetabolismNot Available
BiosynthesisNot Available
Organoleptic Properties
Flavours
FlavorCitations
almond
  1. Arn, H, Acree TE. “Flavornet: A database of aroma compounds based on odor potency in natural products”. Developments in Food Science 40 (1998): 27. doi:10.1016/S0167-4501(98)80029-0
malt
  1. Arn, H, Acree TE. “Flavornet: A database of aroma compounds based on odor potency in natural products”. Developments in Food Science 40 (1998): 27. doi:10.1016/S0167-4501(98)80029-0
pungent
  1. Arn, H, Acree TE. “Flavornet: A database of aroma compounds based on odor potency in natural products”. Developments in Food Science 40 (1998): 27. doi:10.1016/S0167-4501(98)80029-0
fermented
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
bready
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
fruity
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
nutty
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
berry
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
Files
MSDSNot Available
References
Synthesis ReferenceNot Available
General ReferenceNot Available
Content Reference— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).