W357502

(±)-4-Methyloctanoic acid

≥98%, FG

• Synonim(y): 4-methyl caprylic acid, Iso nonanoic acid
• Wzór liniowy: CH₃(CH₂)₃CH(CH₃)CH₂CH₂CO₂H
• Numer CAS: 54947-74-9
• Masa cząsteczkowa: 158.24
• Numer FEMA: 3575
• Numer WE: 259-404-2
• Nr Rady Europy: 11926
• Numer MDL: MFCD00051938
• Kod UNSPSC: 12164502
• Identyfikator substancji w PubChem: 24901789
• Numer Flavisa: 8.063
• NACRES: NA.21

Właściwości

• pochodzenie biologiczne: synthetic
• Poziom jakości: 400
• klasa czystości: FG; Halal; Kosher
• agency: meets purity specifications of JECFA
• zgodność regionalna: EU Regulation 1334/2008 & 178/2002
• Próba: ≥98%
• współczynnik refrakcji: n20/D 1.433 (lit.)
• tw: 149 °C/22 mmHg (lit.)
• gęstość: 0.91 g/mL at 25 °C (lit.)
• Zastosowanie: flavors and fragrances
• Dokumentacja: see Safety & Documentation for available documents
• alergen pokarmowy: no known allergens
• Organoleptyczne: creamy; dairy; fatty; milk; waxy
• ciąg 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)
• Klucz InChI: LEGGANXCVQPIAI-UHFFFAOYSA-N

Opis

Opis ogólny

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.

Zastosowanie

• 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).

Działania biochem./fizjol.

Odor at 1.0% PG

Taste at 10 ppm

Inne uwagi

Natural occurrence: Cooked mutton and lamb.

This page may contain text that has been machine translated.

Informacja o środkach bezpieczeństwa

• Piktogramy: GHS05
• Hasło ostrzegawcze: Danger
• Zwroty wskazujące rodzaj zagrożenia: H314
• Zwroty wskazujące środki ostrożności: P280 - P303 + P361 + P353 - P304 + P340 + P310 - P305 + P351 + P338 - P363 - P405
• Klasyfikacja zagrożeń: Eye Dam. 1 - Skin Corr. 1B
• Kod klasy składowania: 8A - Combustible corrosive hazardous materials
• Klasa zagrożenia wodnego (WGK): WGK 1
• Temperatura zapłonu (°F): 235.4 °F - closed cup
• Temperatura zapłonu (°C): 113 °C - closed cup
• Środki ochrony indywidualnej: Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter