W380008
4-Ethyloctanoic acid
≥98%, FG
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About This Item
Linear Formula:
CH3(CH2)3CH(C2H5)(CH2)2CO2H
CAS Number:
Molecular Weight:
172.26
FEMA Number:
3800
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
8.079
EC Number:
240-560-5
NACRES:
NA.21
MDL number:
Organoleptic:
meaty
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens
biological source
synthetic
grade
FG, Halal, Kosher
reg. compliance
EU Regulation 1334/2008 & 178/2002
assay
≥98%
refractive index
n20/D 1.439 (lit.)
bp
163 °C (lit.)
density
0.904 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
meaty
SMILES string
CCCCC(CC)CCC(O)=O
InChI
1S/C10H20O2/c1-3-5-6-9(4-2)7-8-10(11)12/h9H,3-8H2,1-2H3,(H,11,12)
InChI key
PWKJMPFEQOHBAC-UHFFFAOYSA-N
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
Storage Class
10 - Combustible liquids
wgk
WGK 3
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
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Related Content
Eri Iwata et al.
The Journal of veterinary medical science, 65(9), 1019-1021 (2003-10-09)
A major constituent of the characteristic "goaty odor" 4-ethyl octanoic acid (4EOA) was previously shown to have no primer pheromone activity. This was also confirmed by our own bioassay system utilizing the recording technique of neural activity of the hypothalamic
Yuping Liu et al.
Molecules (Basel, Switzerland), 15(8), 5104-5111 (2010-08-18)
Five sulfur-containing flavor compounds were synthesized for the first time by the reaction of 4-ethyloctanoyl chloride with sulfur-containing alcohols or mercaptans. The synthesized compounds are 3-(methylthio)propyl 4-ethyloctanoate, 2-methyl-3-tetrahydro-furanthiol 4-ethyloctanoate, 4-methyl-5-thiazoleethanol 4-ethyloctanoate, 2-furan-methanethiol 4-ethyloctanoate and 2-methyl-3-furanthiol 4-ethyloctanoate. These five synthetic sulfur-containing
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