W357405
4-甲基壬酸
≥97%, FG
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关于此项目
线性分子式:
CH3(CH2)4CH(CH3)CH2CH2CO2H
化学文摘社编号:
分子量:
172.26
FEMA Number:
3574
Council of Europe no.:
11925
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
8.062
EC Number:
256-180-8
NACRES:
NA.21
MDL number:
Organoleptic:
meaty
Grade:
FG
Halal
Kosher
Halal
Kosher
Biological source:
synthetic
Food allergen:
no known allergens
产品名称
4-甲基壬酸, ≥97%, FG
SMILES string
CCCCCC(C)CCC(O)=O
InChI
1S/C10H20O2/c1-3-4-5-6-9(2)7-8-10(11)12/h9H,3-8H2,1-2H3,(H,11,12)
InChI key
WQTZCQIRCYSUBQ-UHFFFAOYSA-N
biological source
synthetic
grade
FG
Halal
Kosher
reg. compliance
EU Regulation 1334/2008 & 872/2012
assay
≥97%
refractive index
n20/D 1.4355 (lit.)
bp
292-293 °C (lit.)
density
0.871 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
meaty
signalword
Danger
hcodes
Hazard Classifications
Skin Corr. 1B - Skin Sens. 1
存储类别
8A - Combustible corrosive hazardous materials
wgk
WGK 2
flash_point_f
235.4 °F - closed cup
flash_point_c
113 °C - closed cup
ppe
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
Rebecca Hollenbach et al.
Molecules (Basel, Switzerland), 25(17) (2020-08-23)
Glycolipids are a class of biodegradable surfactants less harmful to the environment than petrochemically derived surfactants. Here we discuss interfacial properties, foam stability, characterized in terms of transient foam height, gas volume fraction and bubble diameter as well as texture
Hardy Z Castada et al.
Rapid communications in mass spectrometry : RCM, 31(19), 1641-1650 (2017-07-29)
4-Methyloctanoic acid, 4-ethyloctanoic acid, 4-methylnonanoic acid, and 3-methylindole are primary contributors to the distinctive aroma and flavor of lamb meat. The reactions of H The chemical ionization of pure standards of 4-ethyloctanoic acid, 4-methyloctanoic acid, 4-ethylnonanoic acid, and 3-methylindole was
Dorothee Eibler et al.
Journal of chromatography. A, 1505, 87-95 (2017-05-24)
Short chain 4-alkyl-branched fatty acids are character impact compounds of the flavor of sheep and goat milk and meat. Due to their methyl or ethyl branches these volatile fatty acids are chiral, and both enantiomers are characterized by different aroma
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