W357502
(±)-4-甲基辛酸
≥98%, FG
别名:
4-methyl caprylic acid, Iso nonanoic acid
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关于此项目
线性分子式:
CH3(CH2)3CH(CH3)CH2CH2CO2H
化学文摘社编号:
分子量:
158.24
FEMA Number:
3575
Council of Europe no.:
11926
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
8.063
EC Number:
259-404-2
NACRES:
NA.21
MDL number:
Organoleptic:
creamy; dairy; fatty; milk; waxy
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
biological source
synthetic
grade
FG, Halal, Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002
assay
≥98%
refractive index
n20/D 1.433 (lit.)
bp
149 °C/22 mmHg (lit.)
density
0.91 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
creamy; dairy; fatty; milk; waxy
SMILES string
CCCCC(C)CCC(O)=O
InChI
1S/C9H18O2/c1-3-4-5-8(2)6-7-9(10)11/h8H,3-7H2,1-2H3,(H,10,11)
InChI key
LEGGANXCVQPIAI-UHFFFAOYSA-N
General description
4-Methyloctanoic acid is a branched fatty acid commonly used in the flavor and fragrance industries. This compound gives sweaty and goaty flavors to the mutton meat and goat′s milk cheese, respectively.
Application
- Medium-Chain Fatty Acids Rescue Motor Function and Neuromuscular Junction Degeneration in a Drosophila Model of Amyotrophic Lateral Sclerosis.: This research explores the therapeutic potential of medium-chain fatty acids, including 4-methyloctanoic acid, in rescuing motor function and preventing neuromuscular degeneration in a fruit fly model of ALS (Dunn et al., 2023).
- Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.).: The study identifies 4-methyloctanoic acid among other compounds responsible for the characteristic flavor of cooked mutton, demonstrating its impact on food flavor profiles (Wu et al., 2023).
- Effects of Allium mongolicum Regel ethanol extract on three flavor-related rumen branched-chain fatty acids, rumen fermentation and rumen bacteria in lambs.: This paper investigates the effects of Allium mongolicum extract on rumen fermentation and bacteria in lambs, highlighting the role of 4-methyloctanoic acid in flavor formation (Zhao et al., 2022).
- Identification and Inhibition of the Key Off-Odorants in Duck Broth by Means of the Sensomics Approach and Binary Odor Mixture.: This research identifies 4-methyloctanoic acid as a key off-odorant in duck broth and explores methods to inhibit its formation to improve food quality (Pu et al., 2022).
Biochem/physiol Actions
1.0% PG 时的气味
10ppm 时的味道
Other Notes
天然存在：熟羊肉和羔羊肉。
signalword
Danger
hcodes
Hazard Classifications
Eye Dam. 1 - Skin Corr. 1B
存储类别
8A - Combustible corrosive hazardous materials
wgk
WGK 1
flash_point_f
235.4 °F - closed cup
flash_point_c
113 °C - closed cup
ppe
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
The effect of ethanol on the kinetics of lipase-mediated enantioselective esterification of 4-methyloctanoic acid and the hydrolysis of its ethyl ester
Heinsman NWJT, et al.
Biotechnology and Bioengineering, 76(3), 193-199 (2001)
Study of light-induced volatile compounds in goat's milk cheese
Kim G-Y, et al.
Journal of Agricultural and Food Chemistry, 51(5), 1405-1409 (2003)
A novel method for determination and quantification of 4-methyloctanoic and 4-methylnonanoic acids in mutton by hollow fiber supported liquid membrane extraction coupled with gas chromatography
Chen H, et al.
Meat Science, 92(4), 715-720 (2012)
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W357502-SAMPLE-K | 04061838183019 |
| W357502-25G-K | 04061838193711 |
| W357502-1KG-K | 04061838183002 |
| W357502-100G-K | 04061838193704 |