EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

4-methyl nonanoic acid
4-methylnonanoic acid

Supplier Sponsors

Name:4-methylnonanoic acid
CAS Number: 45019-28-1Picture of molecule3D/inchi
Other:124842-68-8
ECHA EINECS - REACH Pre-Reg:256-180-8
FDA UNII:5BKU622F1K
Nikkaji Web:J319.941J
MDL:MFCD00051789
CoE Number:11925
XlogP3-AA:3.60 (est)
Molecular Weight:172.26780000
Formula:C10 H20 O2
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:(R)-4-methyl nonanoic acid
 (S)-4-methyl nonanoic acid
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:274 4-methylnonanoic acid
FLAVIS Number:08.062 (Old)
DG SANTE Food Flavourings:08.062 4-methylnonanoic acid
FEMA Number:3574 4-methylnonanoic acid
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 4-METHYLNONANOIC ACID
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.90200 to 0.90900 @ 20.00 °C.
Pounds per Gallon - (est).: 7.514 to 7.573
Refractive Index:1.43500 to 1.44000 @ 20.00 °C.
Boiling Point: 292.00 to 293.00 °C. @ 760.00 mm Hg
Boiling Point: 125.00 to 127.00 °C. @ 2.50 mm Hg
Vapor Pressure:0.002000 mm/Hg @ 25.00 °C. (est)
Vapor Density:5.9 ( Air = 1 )
Flash Point:> 230.00 °F. TCC ( > 110.00 °C. )
logP (o/w): 3.598 (est)
Soluble in:
 alcohol
 water, 64.05 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: meaty
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
meaty pork lamb chicken
Odor Description:at 1.00 % in propylene glycol. meaty pork lamb chicken
Flavor Type: fatty
fatty goaty
Taste Description: fatty goaty
Odor and/or flavor descriptions from others (if found).
Frutarom
4-METHYLNONANOIC ACID
Odor Description:Chicken, Fatty, Pork
Suggested Uses: Cheese, Chicken, Dairy Products, Meat, Pork
R C Treatt & Co Ltd
4-Methylnonanoic acid Halal, Kosher
Odor Description:Fatty, musty, sweaty sour "goaty" notes
Taste Description:fatty
4-Methylnonanoic acid (and 4-methyloctanoic acid [FEMA# 3575]) are major contributors to the so-called "soo" odour (a Chinese term) of mutton, which is an unpleasant fatty-goaty type note. Used in cooked lamb/mutton flavours for bakery and snack foods at 10ppm, meat and dairy products at 5ppm, and in soups and gravies at 2.5ppm.Normal use levels in finished consumer product: up to 10 ppm.
 
Cosmetic Information:
None found
 
Suppliers:
Aromiens International
4-Methyl Nonanoic Acid Natural
Beijing Lys Chemicals
4-Methyl nonanoic acid
BOC Sciences
For experimental / research use only.
4-Methylnonanoic Acid
Charkit Chemical
METHYLNONANOIC ACID, 4- M1875 FEMA 3574
Endeavour Specialty Chemicals
4-Methylnonanoic acid 98% F&F
Speciality Chemical Product Groups
Frutarom
4-METHYLNONANOIC ACID
Odor: Chicken, Fatty, Pork
Use: Suggested Uses: Cheese, Chicken, Dairy Products, Meat, Pork
Jinan Enlighten Chemical Technology(Wutong Aroma )
4-Methyl nonanoic acid, Kosherk
Penta International
4-METHYLNONANOIC ACID, Kosher
R C Treatt & Co Ltd
4-Methylnonanoic acid
Halal, Kosher
Odor: Fatty, musty, sweaty sour "goaty" notes
Flavor: fatty
4-Methylnonanoic acid (and 4-methyloctanoic acid [FEMA# 3575]) are major contributors to the so-called "soo" odour (a Chinese term) of mutton, which is an unpleasant fatty-goaty type note. Used in cooked lamb/mutton flavours for bakery and snack foods at 10ppm, meat and dairy products at 5ppm, and in soups and gravies at 2.5ppm.Normal use levels in finished consumer product: up to 10 ppm.
Robinson Brothers
4-Methylnonanoic acid F&F
https://www.robinsonbrothers.uk/chemistry-competences
Sigma-Aldrich
4-Methylnonanoic acid, ≥97%, FG
Odor: meaty
Certified Food Grade Products
Synerzine
4-Methyl Nonanoic Acid
Taytonn
4-Methylnonanoic Acid
Odor: Fatty, Meaty
TCI AMERICA
For experimental / research use only.
4-Methylnonanoic Acid >97.0%(GC)(T)
Tengzhou Xiang Yuan Aroma Chemicals
4-Methyl Nonanoic Acid
WholeChem
4-Methyl nonanoic acid
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
C - Corrosive.
R 34 - Causes burns.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
R 43 - May cause sensitisation by skin contact.
R 52/53 - Harmful to qauatic organisms, may cause long-term adverse effects in the aquatic environment.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
S 45 - In case of accident or if you feel unwell seek medical advice immediately.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
 
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 11
 average usual ppmaverage maximum ppm
baked goods: -10.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -2.50000
hard candy: --
imitation dairy: -5.00000
instant coffee / tea: --
jams / jellies: --
meat products: -5.00000
milk products: -5.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: -10.00000
soft candy: --
soups: -2.50000
sugar substitutes: --
sweet sauces: --
 
Safety References:
EPI System: View
EPA Substance Registry Services (TSCA):45019-28-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :62003
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3265
WGK Germany:2
4-methylnonanoic acid
Chemidplus:0045019281
 
References:
Leffingwell:Chirality or Article
 4-methylnonanoic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:45019-28-1
Pubchem (cid):62003
Pubchem (sid):135019967
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
HMDB (The Human Metabolome Database):HMDB34849
FooDB:FDB013415
Export Tariff Code:2915.90.1800
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
alliaceous
dimethyl trisulfide
FL/FR
coffee
coffee difuran
FL/FR
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
fatty
hexanoic acid
FL/FR
meaty
meaty dithiane
FL/FR
sulfuryl acetate
FL/FR
nutty
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
methyl pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
spicy
cumin oil replacer
FR
cumin seed oil
FL/FR
sulfurous
benzothiazole
FL/FR
ethyl 3-mercaptopropionate
FL/FR
2-
mercaptopropionic acid
FL/FR
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
For Flavor
No flavor group found for these
4-
acetyl-2-methyl pyrimidine
FL
gamma-
aminobutyric acid
FL
amyl mercaptan
FL
benzyl methyl sulfide
FL
1,2-
butane dithiol
FL
2-(2-
butyl)-4,5-dimethyl-3-thiazoline
FL
cyclopropyl (E,Z)-2,6-nonadienamide
FL
2,5-
diethyl thiazole
FL
dimethyl tetrasulfide
FL
2,6-
dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone
FL
bis(2,5-
dimethyl-3-furyl) disulfide
FL
(Z+E)-2,5-
dimethyl-3-tetrahydrofuran thiol
FL
(Z+E)-2,5-
dimethyl-3-thioacetoxytetrahydrofuran
FL
2,5-
dimethyl-3-thiofuroyl furan
FL
ethyl (E,Z)-2,6-nonadienamide
FL
S-
ethyl 2-acetyl aminoethane thioate
FL
ethyl 3-mercaptopropionate
FL/FR
ethyl 4-(acetyl thio) butyrate
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-butyl) thiazoline
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
methyl dihydrofuran thiol
FL
2-
methyl thiazolidine
FL
2-(
methyl thio) ethanol
FL
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-furyl tetrasulfide
FL
3-((2-
methyl-3-furyl)thio)-4-heptanone
FL
4-((2-
methyl-3-furyl)thio)-5-nonanone
FL
1,9-
nonane dithiol
FL
peanut dithiazine
FL
1-
phenethyl mercaptan
FL
1,3-
propane dithiol
FL
propyl 2-methyl-3-furyl disulfide
FL
iso
propyl disulfide
FL
3-
thienyl mercaptan
FL
N-(2-(3,4-
dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide
FL
3,7-
dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide
FL
4-
mercapto-2-pentanone 1% in acetoin
FL
2-
methyl-1-methyl thio-2-butene
FL
pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine
FL
1-(2-
thienyl) butanone
FL
alliaceous
alliaceous
1,3-
butane dithiol
FL
dimethyl trisulfide
FL/FR
3-
tetrahydrothiophenone
FL
burnt
bacon dithiazine
FL
1,6-
hexane dithiol
FL
cheesy
hexanoic acid
FL/FR
chemical
2,5-
dimethyl furan
FL
cocoa
butyraldehyde
FL
coffee
coffee difuran
FL/FR
earthy
difurfuryl sulfide
FL
1,8-
octane dithiol
FL
eggy
iso
propyl mercaptan
FL
fatty
(E,E)-2,4-
decadienal
FL
green
4-
penten-1-yl acetate
FL
meaty
4-
allyl-2,6-dimethoxyphenol
FL
benzothiazole
FL/FR
2,6-
dimethyl thiophenol
FL
2,5-
dimethyl-3-furan thiol
FL
1,1-
ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%
FL
4-
furfuryl thio-2-pentanone
FL
meaty dithiane
FL/FR
(R,S)-2-
mercapto-3-butanol
FL
2-
mercaptomethyl pyrazine
FL
2-
mercaptopropionic acid
FL/FR
2-
methyl 3-(methyl thio) furan
FL
12-
methyl tridecanal
FL
bis(2-
methyl-3-furyl) disulfide
FL
S-(2-
methyl-3-furyl) ethane thioate
FL
2-
methyl-3-tetrahydrofuran thiol
FL
propyl 2-mercaptopropionate
FL
pyrazinyl ethane thiol
FL
2-
pyridinyl methane thiol
FL
sulfuryl acetate
FL/FR
thialdine
FL
ortho-
thiocresol
FL
ortho-
thioguaiacol
FL
metallic
2,5-
dihydroxy-1,4-dithiane
FL
musty
2-
ethoxythiazole
FL
nutty
3,5-
diethyl-2-methyl pyrazine
FL
2,5-
diethyl-3-methyl pyrazine
FL
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
methyl pyrazine
FL/FR
onion
furfuryl isopropyl sulfide
FL
methionol
FL
popcorn
2-
propionyl-2-thiazoline
FL
radish
3-(
methyl thio) propyl mercaptoacetate
FL
roasted
hexyl mercaptan
FL
savory
N-(2,4-
dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide
FL
N-(
heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide
FL
N1-(2-
methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide
FL
N1-(2-
methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide
FL
spicy
cumin seed oil
FL/FR
sulfurous
2,3-
butane dithiol
FL
S-
ethyl thioacetate
FL
methyl 2-methyl-3-furyl disulfide
FL
3-
methyl-2-butane thiol
FL
roasted butanol
FL
vegetable
tyramine
FL
 
Potential Uses:
FLbakery
FLcheese
 cheese ghee cheese
FLdairy
 gravy
FLlamb
FLmeat
 soup
 
Occurrence (nature, food, other):note
 lamb
Search PMC Picture
 
Synonyms:
isodecanoic acid
4-methyl nonan-1-oic acid
4-methyl pelargonic acid
4-methylnonan-1-oic acid
4-methylnonanoic acid
4-methylnonanoicacid
4-methylpelargonic acid
 nonanoic acid, 4-methyl-
 

Articles:

PubMed:Profile of volatile organic compounds in exhaled breath changes as a result of gluten-free diet.
PubMed:A novel method for determination and quantification of 4-methyloctanoic and 4-methylnonanoic acids in mutton by hollow fiber supported liquid membrane extraction coupled with gas chromatography.
PubMed:Fat-borne volatiles and sheepmeat odour.
PubMed:Physicochemical and sensory characteristics of fermented sheepmeat sausage.
PubMed:Direct determination of flavor relevant and further branched-chain fatty acids from sheep subcutaneous adipose tissue by gas chromatography with mass spectrometry.
PubMed:A novel method for determination and quantification of 4-methyloctanoic and 4-methylnonanoic acids in mutton by hollow fiber supported liquid membrane extraction coupled with gas chromatography.
 
Notes:
Used as a food additive [EAFUS]
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy