W319104
2-甲基己酸
≥99%, FG
别名:
2-甲己酸
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关于此项目
线性分子式:
CH3(CH2)3CH(CH3)COOH
化学文摘社编号:
分子量:
130.18
FEMA Number:
3191
Council of Europe no.:
582
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
8.035
EC Number:
224-883-9
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1721227
Organoleptic:
fatty; lard; oily; acidic
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
biological source
synthetic
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines, meets purity specifications of JECFA
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002
assay
≥99%
refractive index
n20/D 1.422 (lit.)
bp
209-210 °C (lit.)
density
0.918 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
organoleptic
fatty; lard; oily; acidic
SMILES string
CCCCC(C)C(O)=O
InChI
1S/C7H14O2/c1-3-4-5-6(2)7(8)9/h6H,3-5H2,1-2H3,(H,8,9)
InChI key
CVKMFSAVYPAZTQ-UHFFFAOYSA-N
General description
2-methylhexanoic acid has been identified as one of the volatile flavor compounds in the peel and pulp of doum fruit.
Application
- Update to RIFM fragrance ingredient safety assessment, 2-methylhexanoic acid, CAS registry number 4536-23-6.: This study updates the safety assessment of 2-methylhexanoic acid used in fragrance applications (Api et al., 2024).
- Sustainable Biocatalytic Procedure for Obtaining New Branched Acid Esters.: This paper presents a novel biocatalytic method for synthesizing branched acid esters, utilizing 2-methylhexanoic acid as a precursor (Montiel et al., 2021).
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signalword
Danger
hcodes
Hazard Classifications
Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1B
存储类别
3 - Flammable liquids
wgk
WGK 2
flash_point_f
134.6 °F - closed cup
flash_point_c
57 °C - closed cup
ppe
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Volatile Flavor Compounds of Peel and Pulp from Doum (Hyphaene thebaica L.) Fruit.
Aboshora W, et al.
American Journal of Food Science and Nutrition Research, 4(5), 165-169 (2017)
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W319104-1KG-K | 04061838011640 |
| W319104-100G-K | 04061838093660 |
| W319104-SAMPLE-K | 04061837528057 |