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)

Safety Information

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26-36

WGK Germany 

3

TSCA 

Yes

MSDS

• Language:English Provider:ALFA

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.

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