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Merck
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Documentos

W357405

Sigma-Aldrich

4-Methylnonanoic acid

≥97%, FG

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About This Item

Fórmula lineal:
CH3(CH2)4CH(CH3)CH2CH2CO2H
Número de CAS:
45019-28-1
Peso molecular:
172.26
FEMA Number:
3574
EC Number:
256-180-8
Council of Europe no.:
11925
MDL number:
MFCD00051789
UNSPSC Code:
12164502
PubChem Substance ID:
24901788
Flavis number:
8.062
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 872/2012

assay

≥97%

refractive index

n20/D 1.4355 (lit.)

bp

292-293 °C (lit.)

density

0.871 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

meaty

SMILES string

CCCCCC(C)CCC(O)=O

InChI

1S/C10H20O2/c1-3-4-5-6-9(2)7-8-10(11)12/h9H,3-8H2,1-2H3,(H,11,12)

InChI key

WQTZCQIRCYSUBQ-UHFFFAOYSA-N

pictograms

CorrosionExclamation mark
GHS05,GHS07

signalword

Danger

hcodes

H314,H317

Hazard Classifications

Skin Corr. 1B - Skin Sens. 1

Storage Class

8A - Combustible corrosive hazardous materials

wgk_germany

WGK 2

flash_point_f

235.4 °F - closed cup

flash_point_c

113 °C - closed cup

ppe

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

Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

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Rebecca Hollenbach et al.
Molecules (Basel, Switzerland), 25(17) (2020-08-23)
Glycolipids are a class of biodegradable surfactants less harmful to the environment than petrochemically derived surfactants. Here we discuss interfacial properties, foam stability, characterized in terms of transient foam height, gas volume fraction and bubble diameter as well as texture
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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