W357502

(±)-4-Methyloctanoic acid

≥98%, FG

• Synonym(s): 4-methyl caprylic acid, Iso nonanoic acid
• Linear Formula: CH₃(CH₂)₃CH(CH₃)CH₂CH₂CO₂H
• CAS Number: 54947-74-9
• Molecular Weight: 158.24
• FEMA Number: 3575
• EC Number: 259-404-2
• Council of Europe no.: 11926
• MDL number: MFCD00051938
• UNSPSC Code: 12164502
• PubChem Substance ID: 24901789
• Flavis number: 8.063
• NACRES: NA.21

Properties

• biological source: synthetic
• Quality Level: 400
• 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

Description

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

Odor at 1.0% PG

Taste at 10 ppm

Other Notes

Natural occurrence: Cooked mutton and lamb.

Safety Information

• Pictograms: GHS05
• Signal Word: Danger
• Hazard Statements: H314
• Precautionary Statements: P280 - P303 + P361 + P353 - P304 + P340 + P310 - P305 + P351 + P338 - P363 - P405
• Hazard Classifications: Eye Dam. 1 - Skin Corr. 1B
• Storage Class Code: 8A - Combustible, corrosive hazardous materials
• WGK: WGK 1
• Flash Point(F): 235.4 °F - closed cup
• Flash Point(C): 113 °C - closed cup
• Personal Protective Equipment: dust mask type N95 (US), Eyeshields, Gloves