所有图片(1)
About This Item
线性分子式:
CH3(CH2)3CH(CH3)CH2CH2CO2H
CAS号:
分子量:
158.24
FEMA编号:
3575
EC 号:
欧洲委员会编号:
11926
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
8.063
NACRES:
NA.21
性状检查:
creamy; dairy; fatty; milk; waxy
等级:
FG
Halal
Kosher
Halal
Kosher
生物来源:
synthetic
Agency:
meets purity specifications of JECFA
食品过敏原:
no known allergens
推荐产品
生物来源
synthetic
质量水平
等级
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 178/2002
方案
≥98%
折射率
n20/D 1.433 (lit.)
沸点
149 °C/22 mmHg (lit.)
密度
0.91 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
creamy; dairy; fatty; milk; waxy
SMILES字符串
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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一般描述
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.
应用
- 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).
生化/生理作用
1.0% PG 时的气味
10ppm 时的味道
其他说明
天然存在：熟羊肉和羔羊肉。
警示用语：
Danger
危险声明
危险分类
Eye Dam. 1 - Skin Corr. 1B
储存分类代码
8A - Combustible corrosive hazardous materials
WGK
WGK 1
闪点(°F)
235.4 °F - closed cup
闪点(°C)
113 °C - closed cup
个人防护装备
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
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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