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W357502

Sigma-Aldrich

(±)-4-Methyloctanoic acid

≥98%, FG

Synonyme(s) :

4-methyl caprylic acid, Iso nonanoic acid

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About This Item

Formule linéaire :
CH3(CH2)3CH(CH3)CH2CH2CO2H
Numéro CAS:
54947-74-9
Poids moléculaire :
158.24
Numéro FEMA:
3575
Numéro CE :
259-404-2
Conseil de l'Europe Nº :
11926
Numéro MDL:
MFCD00051938
Code UNSPSC :
12164502
ID de substance PubChem :
24901789
Numéro Flavis :
8.063
Nomenclature NACRES :
NA.21

Source biologique

synthetic

Niveau de qualité

400

Qualité

FG
Halal
Kosher

Agence

meets purity specifications of JECFA

Conformité réglementaire

EU Regulation 1334/2008 & 178/2002

Pureté

≥98%

Indice de réfraction

n20/D 1.433 (lit.)

Point d'ébullition

149 °C/22 mmHg (lit.)

Densité

0.91 g/mL at 25 °C (lit.)

Application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

Allergène alimentaire

no known allergens

Propriétés organoleptiques

creamy; dairy; fatty; milk; waxy

Chaîne 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)

Clé InChI

LEGGANXCVQPIAI-UHFFFAOYSA-N

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Description générale

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).

Actions biochimiques/physiologiques

Odor at 1.0% PG
Taste at 10 ppm

Autres remarques

Natural occurrence: Cooked mutton and lamb.

Pictogrammes

Corrosion
GHS05

Mention d'avertissement

Danger

Mentions de danger

H314

Classification des risques

Eye Dam. 1 - Skin Corr. 1B

Code de la classe de stockage

8A - Combustible corrosive hazardous materials

Classe de danger pour l'eau (WGK)

WGK 1

Point d'éclair (°F)

235.4 °F - closed cup

Point d'éclair (°C)

113 °C - closed cup

Équipement de protection individuelle

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

Certificats d'analyse (COA)

Recherchez un Certificats d'analyse (COA) en saisissant le numéro de lot du produit. Les numéros de lot figurent sur l'étiquette du produit après les mots "Lot" ou "Batch".

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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
Heinsman NWJT, et al.
Biotechnology and Bioengineering, 76(3), 193-199 (2001)
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)
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)
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
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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