| Certification: | GMP |
|---|---|
| Grade Standard: | Medicine Grade |
| Type: | Chemical Reagent |
| State: | Liquid |
| Volatile: | Volatile |
| Mfcd: | 00009480 |
| Customization: |
|---|
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Audited Supplier Intermediates for Organic Synthesis Valerophenone CAS 1009-14-9
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Product Name:
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Valerophenone
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CAS NO:
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1009-14-9
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EINECS:
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213-767-3
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Molecular Formula:
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C11H14O
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Molecular Weight:
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162.23
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Melting Point:
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-9 °C
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Boiling point:
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244-245 °C (lit.)
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Density:
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0.975 g/mL at 20 °C (lit.)
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Appearance:
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colorless liquid
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Chemical Properties
Valerophenone is a colorless to Light yellow to Light orange clear liquid that is soluble in organic solvents.
Valerophenone is an aromatic ketone that is often used as a tool in the study of various photochemical processes. It is used as intermediates of liquid crystals. It is also an inhibitor of the enzyme carbonyl reductase.
ChEBI: Valerophenone is an aromatic ketone that consists of benzene substituted by a pentanoyl group. It has a role as a volatile oil component and a plant metabolite.
Valerophenone is a prochiral ketone which can undergo Norrish Type II reaction and hence can be used as a UV actinometer in photochemical experiments.
The Journal of Organic Chemistry, 42, p. 1194, 1977 DOI: 10.1021/jo00427a020
Tetrahedron Letters, 30, p. 1773, 1989 DOI: 10.1016/S0040-4039(00)99576-5
Valerophenone is prepared from benzene and valeryl chloride by friedel-crafts reaction or from methyl benzoate by the Grignard reaction.
1-Phenyl-1-pentanone, also known as butyl phenyl ketone or pentanophenone, belongs to the class of organic compounds known as alkyl-phenylketones. These are aromatic compounds containing a ketone substituted by one alkyl group, and a phenyl group. 1-Phenyl-1-pentanone is a balsam and valerian tasting compound. 1-Phenyl-1-pentanone has been detected, but not quantified in, a few different foods, such as celery stalks (Apium graveolens var. dulce), green vegetables, and wild celeries (Apium graveolens). This could make 1-phenyl-1-pentanone a potential biomarker for the consumption of these foods.
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