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| | 4-Methyloctanoic acid Basic information |
| | 4-Methyloctanoic acid Chemical Properties |
| Melting point | -29.5°C (estimate) | | Boiling point | 149 °C22 mm Hg(lit.) | | density | 0.91 g/mL at 25 °C(lit.) | | FEMA | 3575 | 4-METHYLOCTANOIC ACID | | refractive index | n20/D 1.433(lit.) | | Fp | >230 °F | | storage temp. | Sealed in dry,Room Temperature | | solubility | Chloroform (Slightly), DMSO (Sparingly), Ethyl Acetate (Slightly) | | form | clear liquid | | pka | 4.78±0.10(Predicted) | | color | Colorless to Light yellow to Light orange | | Odor | at 10.00 % in propylene glycol. fatty waxy musty plastic dairy creamy milk | | Odor Type | fatty | | JECFA Number | 271 | | BRN | 1755426 | | InChIKey | LEGGANXCVQPIAI-UHFFFAOYSA-N | | LogP | 3.25 | | CAS DataBase Reference | 54947-74-9(CAS DataBase Reference) | | NIST Chemistry Reference | 4-Methyloctanoic acid(54947-74-9) | | EPA Substance Registry System | 4-Methyloctanoic acid (54947-74-9) |
| | 4-Methyloctanoic acid Usage And Synthesis |
| Description | 4-Methyloctanoic acid, also known as Hircinoic Acid, presents as a colorless to pale-yellow oil. It is slightly soluble in chloroform, DMSO and ethyl acetate. Store in a tightly closed container in a dry and well-ventilated place. Containers which are opened must be carefully resealed and kept upright to prevent leakage. This substance is stable under recommended storage conditions. 4-Methyloctanoic Acid is incompatible with strong oxidizing agents as well as strong bases. This chemical causes severe skin burns and eye damage. | | Chemical Properties | 4-Methyloctanoic acid has a fatty, musty, plastic odor. This compound is also reported to have a goat, costus, mutton
odor | | Physical properties | 4-Methyloctanoic acid is one of the acids mainly responsible for the so-called "soo" odour of mutton. The analogue 4-Ethyloctanoic acid (found in Virginia tobacco and Costus root oil) also has a related goaty odor; this analog has the lowest threshold of all the fatty acids at 1.8 ppb. 4-Methyloctanoic acid is used in flavours for cheese, meat, tobacco and (possibly) fish. Normal use levels in finished consumer product: up to 3 ppm. | | Occurrence | Reported found in cooked mutton fat, raw and cooked mutton, lamb, and blue, cheddar, parmesan, provolone
and romano cheeses | | Uses | Hircinoic Acid, can be used as flavors and fragrance additive. It is also a building block use din sythesis of various chemical compounds such as, rac-Mono-(4-methyloctanyl)-phthalate (M566530). | | Definition | ChEBI: 4-methyl-octanoic acid is a medium-chain fatty acid. | | Aroma threshold values | Aroma characteristics at 1.0% in PG: waxy, fatty, meaty, reheated beef-like with a slightly lactonic cheesy
nuance | | Taste threshold values | Taste characteristics at 10 ppm: fatty, waxy, creamy and lactonic with a satiating fatty mouthfeel and metallic nuances. | | 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. | | Biochem/physiol Actions | Taste at 10 ppm |
| | 4-Methyloctanoic acid Preparation Products And Raw materials |
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