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(±)-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 Quantity
45-W357502-SAMPLE-K 1 each
 $57.70
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45-W357502-25G-K 25 g
 $163.00
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45-W357502-100G-K 100 g
 $576.00
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45-W357502-1KG-K 1 kg
 $3320.00
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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 300 
  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.
    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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