W357502
(±)-4-Methyloctanoic acid
≥98%, FG
Synonym(s):
4-methyl caprylic acid, Iso nonanoic acid
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About This Item
Linear Formula:
CH3(CH2)3CH(CH3)CH2CH2CO2H
CAS Number:
Molecular Weight:
158.24
FEMA Number:
3575
EC Number:
Council of Europe no.:
11926
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
8.063
NACRES:
NA.21
Recommended Products
biological source
synthetic
Quality Level
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
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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.
Signal Word
Danger
Hazard Statements
Precautionary Statements
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
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The effect of ethanol on the kinetics of lipase-mediated enantioselective esterification of 4-methyloctanoic acid and the hydrolysis of its ethyl ester
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Biotechnology and Bioengineering, 76(3), 193-199 (2001)
Heidi Fleischer et al.
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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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