What is the 4-Methyloctanoic acid?

4-Methyloctanoic acid is COA, while it's Molecular Formula is C9H18O2. COA Used in Flavor Industry: 4-Methyloctanoic acid is used as a flavoring agent for various food products, particularly cheese, meat, and tobacco, due to its characteristic fatty, waxy, creamy, and lactonic taste with a satiating fatty mouthfeel and metallic nuances. It is also used in flavors for fish. Used in Fragrance Industry: 4-Methyloctanoic acid is used as a fragrance ingredient in the perfumery industry, where it contributes to the waxy, fatty, meaty, and slightly lactonic cheesy aroma. Used in Cheese Flavoring: 4-Methyloctanoic acid is used as a flavoring agent in cheese, providing a sweaty and goaty flavor to goat's milk cheese. Used in Meat Flavoring: 4-Methyloctanoic acid is used as a flavoring agent in the meat industry, particularly for mutton, to enhance its characteristic sweaty and goaty flavor. Used in Tobacco Flavoring: 4-Methyloctanoic acid is used as a flavoring agent in the tobacco industry, where it contributes to the overall flavor profile of the product. Normal use levels in finished consumer products for 4-Methyloctanoic acid are up to 3 ppm. It is reported to be found in cooked mutton fat, raw and cooked mutton, lamb, and various types of cheese, such as blue, cheddar, parmesan, provolone, and romano.

What is the CAS number for 4-Methyloctanoic acid?

The CAS number of 4-Methyloctanoic acid is 54947-74-9.

What is 4-Methyloctanoic acid (54947-74-9) used for?

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.InChI:InChI=1/C9H18O2/c1-3-4-5-8(2)6-7-9(10)11/h8H,3-7H2,1-2H3,(H,10,11)/p-1/t8-/m0/s1

What is the 4-Methyloctanoic acid?

4-Methyloctanoic acid is COA, while it's Molecular Formula is C9H18O2. COA Used in Flavor Industry: 4-Methyloctanoic acid is used as a flavoring agent for various food products, particularly cheese, meat, and tobacco, due to its characteristic fatty, waxy, creamy, and lactonic taste with a satiating fatty mouthfeel and metallic nuances. It is also used in flavors for fish. Used in Fragrance Industry: 4-Methyloctanoic acid is used as a fragrance ingredient in the perfumery industry, where it contributes to the waxy, fatty, meaty, and slightly lactonic cheesy aroma. Used in Cheese Flavoring: 4-Methyloctanoic acid is used as a flavoring agent in cheese, providing a sweaty and goaty flavor to goat's milk cheese. Used in Meat Flavoring: 4-Methyloctanoic acid is used as a flavoring agent in the meat industry, particularly for mutton, to enhance its characteristic sweaty and goaty flavor. Used in Tobacco Flavoring: 4-Methyloctanoic acid is used as a flavoring agent in the tobacco industry, where it contributes to the overall flavor profile of the product. Normal use levels in finished consumer products for 4-Methyloctanoic acid are up to 3 ppm. It is reported to be found in cooked mutton fat, raw and cooked mutton, lamb, and various types of cheese, such as blue, cheddar, parmesan, provolone, and romano.

What is the CAS number for 4-Methyloctanoic acid?

The CAS number of 4-Methyloctanoic acid is 54947-74-9.

What is 4-Methyloctanoic acid (54947-74-9) used for?

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.InChI:InChI=1/C9H18O2/c1-3-4-5-8(2)6-7-9(10)11/h8H,3-7H2,1-2H3,(H,10,11)/p-1/t8-/m0/s1

Detailed introduction

Reputable manufacturer supply 4-methyloctanoic acid 54947-74-9 in stock with high standard

Molecular Formula:C9H18O2
Molecular Weight:158.241
Appearance/Colour:COA
Vapor Pressure:0.0057mmHg at 25°C
Melting Point:-29.5°C (estimate)
Refractive Index:n20/D 1.433(lit.)
Boiling Point:253.4 °C at 760 mmHg
PKA:4.78±0.10(Predicted)
Flash Point:129.7 °C
PSA：37.30000
Density:0.919 g/cm³
LogP:2.67750

4-Methyloctanoic acid(Cas 54947-74-9) Usage

Biochem/physiol Actions	Taste at 10 ppm
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.
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. 4-Methyloctanoic acid gives sweaty and goaty flavors to the mutton meat and goat′s milk cheese, respectively.

InChI:InChI=1/C9H18O2/c1-3-4-5-8(2)6-7-9(10)11/h8H,3-7H2,1-2H3,(H,10,11)/p-1/t8-/m0/s1

54947-74-9 Relevant articles

One-Step Synthesis of Racemic 4-Methyloctanoic Acid, a Component of the Aggregation Pheromone of Oryctes rhinoceros

Sultanov,Ismagilov,Dzhemilev

, p. 1122 - 1123 (2013)

Pheromone synthesis. Part 258. Synthesis of the enantiomers of the beetle pheromones ethyl 4-methylheptanoate, 4-methyloctanoic acid and 4-methyl-1-nonanol, and HPLC analysis of their derivatives to determine their enantiomeric purities

Mori, Kenji,Akasaka, Kazuaki

, p. 182 - 187 (2018/10/16)

The enantiomers of citronellal have been...

New synthesis of vanillin by degradation of lignin in presence of functional basic ionic liquid

Yi, Fengping,Jiang, Xiaoyan,Niu, Jihua,Zhang, Lirong,Wang, Zhen

, p. 885 - 888 (2015/02/05)

The degradation of lignin catalyzed by f...

Method for Producing Isononanoic Acid Esters, Starting from 2-Ethyl Hexanol

-

Paragraph 0081-0087, (2015/06/17)

A Process for preparing carboxylic ester...

Method for Producing Isononanoic Acids from 2-Ethyl Hexanol

-

Paragraph 0062-0071, (2015/07/15)

Process for preparing isononanoic acid p...

54947-74-9 Process route

lignin: 9005-53-2
lignin

: 871-71-6
N-butylformamide

: 54947-74-9
rac-4-methyloctanoic acid

: 2785-87-7
2-methoxy-4-n-propylphenol

: 121-34-6
3-methoxy-4-hydroxybenzoic acid

: 306-08-1
Homovanillic acid

: 121-33-5,8014-42-4
vanillin

: 90-05-1
2-methoxy-phenol

: 134-96-3
syringic aldehyde

Conditions

Conditions	Yield
With iron(III) chloride; In water; at 130 ℃; for 2h; Ionic liquid;

: 104-76-7
2-Ethylhexyl alcohol

: 201230-82-2
carbon monoxide

: 15313-67-4
2,5-dimethylheptanoic acid

: 504-99-4
methyl ethyl caproic acid

: 14272-47-0,42330-40-5,57403-75-5
3-ethylheptanoic acid

: 3274-29-1
2-ethylheptanoic acid

: 67061-25-0
acide 2,3-dimethylheptanoique

: 54947-74-9
rac-4-methyloctanoic acid

: 1192592-61-2
2-ethyl-4-methylhexanoic acid

Conditions

Conditions	Yield
2-Ethylhexyl alcohol; at 350 ℃; for 1h; Inert atmosphere; Gas phase; carbon monoxide; With hydrogen; at 140 ℃; for 2h; under 142514 Torr; With oxygen; potassium hydroxide; In water; at 50 ℃; for 6h; under 760.051 Torr;	9.3 %Chromat. 25.7 %Chromat. 8.4 %Chromat. 20.9 %Chromat. 12.3 %Chromat.
2-Ethylhexyl alcohol; at 350 ℃; Inert atmosphere; carbon monoxide; With hydrogen; rhodium (III) 2-ethylhexanoate; at 140 ℃; for 2h; under 142514 Torr; pH=10; With oxygen; potassium hydroxide; at 50 ℃; for 6h;

54947-74-9 Upstream products

171627-79-5
(4R)-Methyloctanol
124-38-9
carbon dioxide
64-17-5
ethanol
7540-51-4
(S)-3,7-dimethyl-6-octen-1-ol

54947-74-9 Downstream products

16177-10-9
(R)-4-methyloctanoic acid ethyl ester
313653-37-1
(4R,5S)-4-methyl-3-((R)-4-methyl-octanoyl)-5-phenyl-oxazolidin-2-one
313653-38-2
(3S,5R)-5-Methyl-3-((4R,5S)-4-methyl-2-oxo-5-phenyl-oxazolidine-3-carbonyl)-nonanoic Acid Tert-butyl Ester
56196-53-3
(+/-)-Ethyl 4-methyloctanoate