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

4-ethyl octanoic acid
4-ethyloctanoic acid

Supplier Sponsors

CAS Number: 16493-80-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:240-560-5
FDA UNII:F9ESD8LYSQ
Nikkaji Web:J318.218E
MDL:MFCD00506494
CoE Number:8079
XlogP3-AA:3.60 (est)
Molecular Weight:172.26780000
Formula:C10 H20 O2
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
CASrn does not specify stereoisomers. Racemate (EFFA, 2010).
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:1218 4-ethyloctanoic acid
FLAVIS Number:08.079 (Old)
DG SANTE Food Flavourings:08.079 4-ethyloctanoic acid
FEMA Number:3800 4-ethyloctanoic acid
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):16493-80-4 ; 4-ETHYLOCTANOIC ACID
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.89800 to 0.90800 @ 25.00 °C.
Pounds per Gallon - (est).: 7.472 to 7.555
Refractive Index:1.43000 to 1.43900 @ 20.00 °C.
Boiling Point: 110.00 °C. @ 1.00 mm Hg
Boiling Point: 163.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.002000 mmHg @ 25.00 °C. (est)
Flash Point: 212.00 °F. TCC ( 100.00 °C. )
logP (o/w): 3.598 (est)
Soluble in:
 alcohol
 water, slightly
 water, 64.05 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: fatty
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
goaty lamb mutton fatty
Odor Description:at 1.00 % in propylene glycol. goaty lamb/mutton fatty
Flavor Type: fatty
goaty
Taste Description: goaty
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Apple Flavor & Fragrance
4-Ethyl octanoic acid
Beijing Lys Chemicals
4-Ethyl octanoic acid
BOC Sciences
For experimental / research use only.
4-Ethyloctanoic Acid
DeLong Chemicals America
4-Ethyloctanoic acid, Kosher
Endeavour Specialty Chemicals
4-Ethyloctanoic acid 98% F&F
Speciality Chemical Product Groups
M&U International
4-Ethyl Octanoic Acid, Kosher
Penta International
4-ETHYLOCTANOIC ACID
R C Treatt & Co Ltd
4-Ethyloctanoic acid
Halal, Kosher
Odor: Powerful goaty, lamb/mutton fat note
Flavor: goaty
has a powerful goaty odour and has the lowest odour threshold of all the fatty acids at 1.8 ppb. Potential uses include meat, fat, mutton, and tobacco flavors. Also, used in butter flavours.
Robinson Brothers
4-Ethyloctanoic acid F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
4-Ethyloctanoic Acid
Shanghai Vigen Fine Chemical
4-Ethyl Octanoic Acid
Sigma-Aldrich
4-Ethyloctanoic acid, ≥98%, FG
Certified Food Grade Products
Synerzine
4-Ethyl Octanoic Acid
Tengzhou Jitian Aroma Chemiclal
4-Ethyl caprylic acid
Tianjin Danjun International
4-Ethyl octanoic acid
WholeChem
4-Ethyl octanoic acid
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
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 - Wear suitable protective clothing.
 
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
Recommendation for 4-ethyl octanoic acid usage levels up to:
  0.5000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.73 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 4.00 (μg/capita/day)
Structure Class: I
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: 17
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: 1.0000010.00000
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 0.200002.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 1.0000010.00000
milk products: 0.100001.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: 0.100001.00000
soft candy: --
soups: 0.100001.00000
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 72 (FGE.72): Consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids, and related esters evaluated by the JECFA (61st meeting) structurally related to branched- and straight-chain unsaturated carboxylic acids. Esters of these and straight-chain aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 (2010)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 72, Revision 1 (FGE.72Rev1): Consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids, and related esters evaluated by the JECFA (61st meeting) structurally related to branched- and straight-chain unsaturated carboxylic acids, esters of these and straight-chain aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):16493-80-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61840
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
4-ethyloctanoic acid
Chemidplus:0016493804
 
References:
Leffingwell:Chirality or Article
 4-ethyloctanoic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:16493-80-4
Pubchem (cid):61840
Pubchem (sid):135017190
 
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 Substances Added to Food (formerly EAFUS):View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB36136
FooDB:FDB014985
Export Tariff Code:2915.90.7000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
balsamic
cinnamyl formate
FL/FR
fatty
hexanoic acid
FL/FR
4-
methyl octanoic acid
FL/FR
fermented
methyl decanoate
FL/FR
floral
citronellyl butyrate
FL/FR
citronellyl hexanoate
FL/FR
citronellyl propionate
FL/FR
(E)-
citronellyl tiglate
FL/FR
dihydrojasmone
FL/FR
alpha-iso
methyl ionone (90% min.)
FL/FR
methyl ionyl acetate
FL/FR
3-
nonanon-1-yl acetate
FL/FR
orris rhizome concrete butter (iris pallida)
FL/FR
1-
phenyl propyl butyrate
FL/FR
2-
phenyl propyl isobutyrate
FL/FR
4-
phenyl-3-buten-2-ol
FL/FR
iso
propyl benzoate
FL/FR
rose undecene
FR
terpinyl valerate
FL/FR
tetrahydroionyl acetate
FR
fruity
benzaldehyde / methyl anthranilate schiff's base
FR
iso
butyl anthranilate
FL/FR
iso
butyl furyl propionate
FL/FR
citronellyl isobutyrate
FL/FR
(E)-beta-
damascone
FL/FR
beta-
damascone
FL/FR
(Z)-beta-
damascone
FL/FR
ethyl levulinate
FL/FR
heptyl isobutyrate
FL/FR
methyl (Z)-3-hexenoate
FL/FR
methyl isobutyrate
FL/FR
(E)-7-
methyl-3-octen-2-one
FL/FR
4-(para-
tolyl)-2-butanone
FL/FR
tropical ionone
FL/FR
green
(Z)-3-
hexen-1-yl isovalerate
FL/FR
herbal
chamomile isobutyrate
FR
chamomile propionate
FR
meaty
4-
methyl nonanoic acid
FL/FR
powdery
alpha-
methyl ionone
FL/FR
spicy
para-
anisyl formate
FL/FR
woody
2-
decalinyl acetate
FR
For Flavor
No flavor group found for these
1-
acetyl cyclohexyl acetate
FL
2-
butyl thiophene
FL
S-(2,5-
dimethyl-3-furyl) ethane thioate
FL
1,9-
nonane dithiol
FL
1-
phenyl propyl butyrate
FL/FR
2-
phenyl propyl isobutyrate
FL/FR
iso
propyl benzoate
FL/FR
iso
butyl furyl propionate
FL/FR
beta-
damascone
FL/FR
berry
berry
heptyl isobutyrate
FL/FR
burnt
ethyl 2-furoate
FL
cheesy
hexanoic acid
FL/FR
ethereal
methyl isobutyrate
FL/FR
fatty
methyl decanoate
FL/FR
4-
methyl nonanoic acid
FL/FR
4-
methyl octanoic acid
FL/FR
(E)-7-
methyl-3-octen-2-one
FL/FR
floral
citronellyl hexanoate
FL/FR
citronellyl propionate
FL/FR
dihydrojasmone
FL/FR
alpha-iso
methyl ionone (90% min.)
FL/FR
orris rhizome concrete butter (iris pallida)
FL/FR
tropical ionone
FL/FR
fruity
iso
butyl anthranilate
FL/FR
citronellyl butyrate
FL/FR
citronellyl isobutyrate
FL/FR
(Z)-beta-
damascone
FL/FR
(E)-beta-
damascone
FL/FR
ethyl levulinate
FL/FR
methyl (Z)-3-hexenoate
FL/FR
methyl 4-phenyl butyrate
FL
alpha-
methyl ionone
FL/FR
3-
nonanon-1-yl acetate
FL/FR
2-
phenyl-4-pentenal
FL
terpinyl valerate
FL/FR
4-(para-
tolyl)-2-butanone
FL/FR
green
(E)-
citronellyl tiglate
FL/FR
(Z)-3-
hexen-1-yl isovalerate
FL/FR
spicy
para-
anisyl formate
FL/FR
cinnamyl formate
FL/FR
waxy
4-
phenyl-3-buten-2-ol
FL/FR
woody
methyl ionyl acetate
FL/FR
 
Potential Uses:
FLbutter
FLcheese
FRcostus
FLfat
FRfloral
FRfruit
FLlamb
FLmeat
FRtobacco
 
Occurrence (nature, food, other):note
 cheese goat cheese
Search PMC Picture
 costus root
Search Trop Picture
 lamb heated lamb
Search PMC Picture
 mutton
Search PMC Picture
 tobacco virginia tobacco
Search Picture
 
Synonyms:
4-ethyl caprylic acid
4-ethylcaprylic acid
4-ethyloctanoic acid
4-ethyloctanoicacid
 octanoic acid, 4-ethyl-
 
 
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