pentanoic acid


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pentanoic acid

(ˌpɛntəˈnəʊɪk)
n
(Elements & Compounds) a colourless liquid carboxylic acid with an unpleasant odour, used in making perfumes, flavourings, and pharmaceuticals. Formula: CH3(CH2)3COOH. Also called: valeric acid
[from pentane]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.pentanoic acid - a clear liquid carboxylic acid used in perfumes and drugs
carboxylic acid - an organic acid characterized by one or more carboxyl groups
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
3-Methyl Valeric Acid is also known as 3-methyl pentanoic acid which is colorless oily liquid and it will be handled carefully owing to its highly corrosive nature.
GC-MS analysis of the ethyl acetate extract of Streptomycetes cavourensis SKCMM1 fermented broth Classification Compound % Aniline Compound 2,4-Dimethoxy-tri phenylamine 0.52 Fatty acid Pentanoic acid 1.76 2,4,6-Octatrienoic acid 2.74 Hydroxy Compound 1,4-Dioxane-2,6-dimethanol 13.06 Caryophyllenyl alcohol 0.67 3-Cyclohexen-1-ol 0.67 Geosmin 2.48 Hydrocarbons 1,5-Bis pentane 0.47 Docosane 0.50 Cycloheptanone 1.12 Benzene 2.12 Cycloalkane compound Cyclohexane 7.58 Cyclopropane 1.11 Aromatic compound 1,3-Bisbenzo thio phene 8.66 Carboxamide Cyclopropane carboxamide 0.8 Unknown compounds 55.74
To the best of our knowledge, it is interesting to state that extensive studies of 2, 5-diamino-2-(difluoromethyl) pentanoic acid hydrochloride hydrate metal complexes have not been reported to date.
A 5-day fermentation period of the Forastero cacao yielded predominant amounts of floral and sweet aroma volatiles such as epoxylinalool, pentanoic acid, benzeneacetaldehyde, and benzaldehyde but compounds with potential undesirable rancid, fatty, fishy, cheesy, and acid aroma including butanoic acid, hexanoic acid, pyridine, heptanoic acid, and peracetic acid as well as 1-phenylpent-4-en-2-ol with no aroma record were also among the main compounds found in fermented samples of this cultivar (Figure 1).
F19 (5'-OH-MN-18) was further oxidized to F18 (MN-18 pentanoic acid).