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W357502

Sigma-Aldrich

(±)-4-Methyloctanoic acid

≥98%, FG

Sinônimo(s):

4-methyl caprylic acid, Iso nonanoic acid

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About This Item

Fórmula linear:
CH3(CH2)3CH(CH3)CH2CH2CO2H
Número CAS:
54947-74-9
Peso molecular:
158.24
Número FEMA:
3575
Número CE:
259-404-2
Conselho da Europa nº:
11926
Número MDL:
MFCD00051938
Código UNSPSC:
12164502
ID de substância PubChem:
24901789
Número de Flavis:
8.063
NACRES:
NA.21

fonte biológica

synthetic

Nível de qualidade

400

grau

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

conformidade reg.

EU Regulation 1334/2008 & 178/2002

Ensaio

≥98%

índice de refração

n20/D 1.433 (lit.)

p.e.

149 °C/22 mmHg (lit.)

densidade

0.91 g/mL at 25 °C (lit.)

aplicação(ões)

flavors and fragrances

Documentação

see Safety & Documentation for available documents

alérgeno alimentar

no known allergens

Organoléptico

creamy; dairy; fatty; milk; waxy

cadeia de caracteres SMILES

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)

chave InChI

LEGGANXCVQPIAI-UHFFFAOYSA-N

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Descrição geral

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.

Aplicação

  • 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).

Ações bioquímicas/fisiológicas

Odor at 1.0% PG
Taste at 10 ppm

Outras notas

Natural occurrence: Cooked mutton and lamb.

Pictogramas

Corrosion
GHS05

Palavra indicadora

Danger

Frases de perigo

H314

Classificações de perigo

Eye Dam. 1 - Skin Corr. 1B

Código de classe de armazenamento

8A - Combustible corrosive hazardous materials

Classe de risco de água (WGK)

WGK 1

Ponto de fulgor (°F)

235.4 °F - closed cup

Ponto de fulgor (°C)

113 °C - closed cup

Equipamento de proteção individual

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter

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Certificados de análise (COA)

Lot/Batch Number
SHBP0900
STBJ8205
STBJ5458
STBJ0980
STBH8284

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Sigma-Aldrich

538701

2-Ethylhexanoic acid

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)
Heidi Fleischer et al.
SLAS technology, 24(3), 330-341 (2019-01-09)
The monitoring of chemical reactions is an important task in chemical engineering, especially in quality control, pharmaceutical and biological processes, or industrial production. The development of new reactions such as catalyst-based procedures requires detailed knowledge about process steps and reaction
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)
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
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
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