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4-Ethyloctanoic acid

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4-Ethyloctanoic acid Basic information

Product Name:
4-Ethyloctanoic acid
Synonyms:
  • FEMA 3800
  • 4-ETHYLOCTANOIC ACID
  • 4-Ethyl ocatanoic acid
  • 4-ethyl-octanoicaci
  • Octanoicacid,4-ethyl-
  • 4-Ethylcaprylicacid
  • 4-Ethyl ocanoic acid
  • (4S)-4-ethyloctanoate
CAS:
16493-80-4
MF:
C10H20O2
MW:
172.26
EINECS:
240-560-5
Product Categories:
  • Alphabetical Listings
  • E-F
  • acid Flavor
  • Flavors and Fragrances
Mol File:
16493-80-4.mol
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4-Ethyloctanoic acid Chemical Properties

Boiling point:
163 °C (lit.)
Density 
0.904 g/mL at 25 °C (lit.)
refractive index 
1.439
FEMA 
3800 | 4-ETHYLOCTANOIC ACID
Flash point:
212°F
storage temp. 
Sealed in dry,Room Temperature
pka
4.79±0.10(Predicted)
form 
Liquid
color 
Colorless to light yellow
Odor
at 1.00 % in propylene glycol. goaty lamb/mutton fatty
Odor Type
fatty
Water Solubility 
Slightly soluble in water(0.13 mg/mL). Soluble in hexane
JECFA Number
1218
LogP
3.78
CAS DataBase Reference
16493-80-4(CAS DataBase Reference)
EPA Substance Registry System
4-Ethyloctanoic acid (16493-80-4)
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Safety Information

Hazard Codes 
Xi
Risk Statements 
36/37/38
Safety Statements 
26-36
WGK Germany 
3
TSCA 
Yes

MSDS

  • Language:English Provider:ALFA
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4-Ethyloctanoic acid Usage And Synthesis

Occurrence

Reported present in boiled and cooked mutton, ewe fat, heated lamb and mutton fat, lamb fat, raw lamb and goat and sheep cheese.

Characteristics

4‐Methyloctanoic acid (4‐MOA), 4‐ethyloctanoic acid (4‐EOA), and 4‐methylnonanoic acid (4‐MNA) are saturated 4‐alkyl branched‐chain fatty acids (BCFA) that significantly contribute to the characteristic muttony or goaty flavour in sheep and goat meat. Subcutaneous adipose sheep tissue of three different breeds contained 23–88 μg/g 4-methyloctanoic acid, 13–26 μg/g 4-ethyloctanoic acid and ~2.9–18 μg/g 4-methylnonanoic acid[1].

Uses

Five sulfur-containing flavor compounds were synthesized by the reaction of 4-ethyloctanoyl chloride with sulfur-containing alcohols or mercaptans. 4-ethyloctanoic acid is identified from flue-cured Virginia tobacco. Mainly used as daily flavor,food flavor,industrial flavor, nutrient, stabilizers, surfactants and emulsifiers.

Definition

ChEBI: 4-Ethyloctanoic acid is a medium-chain fatty acid.

Aroma threshold values

Detection: 1.8 ppb

References

[1] Stefanie Kaffarnik, Walter Vetter, Siegfried Preu? . “Direct determination of flavor relevant and further branched-chain fatty acids from sheep subcutaneous adipose tissue by gas chromatography with mass spectrometry.” Journal of Chromatography A 1350 (2014): Pages 92-101.

4-Ethyloctanoic acidSupplier

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