(±)-4-Methyloctanoic acid

ALDRICH/W357502 - ≥98%, FG

Synonym: 4-methyl caprylic acid; Iso nonanoic acid

CAS Number: 54947-74-9
Empirical Formula (Hill Notation): C₉H₁₈O₂
Molecular Weight: 158.24
EC Number: 259-404-2
MDL Number: MFCD00051938
Linear Formula: CH₃(CH₂)₃CH(CH₃)CH₂CH₂CO₂H
Product Type: Chemical

Catalog Number	PKG Qty.	Price


45-W357502-25G-K	25 g	$153.00 1/EA	Add To Favorites
45-W357502-100G-K	100 g	$542.00 1/EA	Add To Favorites
45-W357502-1KG-K	1 kg	$3240.00 1/EA	Add To Favorites
45-W357502-SAMPLE-K		$54.60 1/EA	Add To Favorites

Properties
Descriptions
Safety Info.
Basic Data

agency	meets purity specifications of JECFA
application(s)	flavors and fragrances
assay	≥98%
biological source	synthetic
bp	149 °C/22 mmHg (lit.)
density	0.91 g/mL at 25 °C (lit.)
documentation	see Safety & Documentation for available documents
food allergen	no known allergens
grade	FG
	Halal
	Kosher
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
organoleptic	creamy; dairy; fatty; milk; waxy
Quality Level	400
refractive index	n20/D 1.433 (lit.)
reg. compliance	EU Regulation 1334/2008 & 178/2002
SMILES string	CCCCC(C)CCC(O)=O

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
Biochem/physiol Actions:	Taste at 10 ppm
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.
Other Notes:	Natural occurrence: Cooked mutton and lamb.

Symbol	GHS05
Signal word	Danger
Hazard statements	H314
Precautionary statements	P280 - P301 + P330 + P331 - P303 + P361 + P353 - P304 + P340 + P310 - P305 + P351 + P338 - P363
Hazard Codes	C
Risk Statements	34
Safety Statements	26-36/37/39-45
RIDADR	UN 3265 8 / PGIII
WGK Germany	WGK 1
Flash Point(F)	235.4 °F - closed cup
Flash Point(C)	113 °C - closed cup

Purity	≥98%
bp	149 °C/22 mmHg (lit.)
Density	0.91 g/mL at 25 °C (lit.)
Refractive Index	n20/D 1.433 (lit.)
FEMA Number	3575
UNSPSC	12164502

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