| Identification | More | [Name]
4-Ethyloctanoic acid | [CAS]
16493-80-4 | [Synonyms]
4-ETHYLOCTANOIC ACID
FEMA 3800
4-ethyl-octanoicaci
Octanoicacid,4-ethyl-
4-Ethylcaprylicacid | [EINECS(EC#)]
240-560-5 | [Molecular Formula]
C10H20O2 | [MDL Number]
MFCD00506494 | [Molecular Weight]
172.26 | [MOL File]
16493-80-4.mol |
| Chemical Properties | Back Directory | [Boiling point ]
163 °C (lit.) | [density ]
0.904 | [FEMA ]
3800 | [refractive index ]
1.439 | [Fp ]
212°F | [storage temp. ]
Sealed in dry,Room Temperature | [form ]
Liquid | [pka]
4.79±0.10(Predicted) | [color ]
Colorless to light yellow | [Odor]
at 1.00 % in propylene glycol. goaty lamb/mutton fatty | [biological source]
synthetic | [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]
16493-80-4(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36:Wear suitable protective clothing . | [WGK Germany ]
3 | [TSCA ]
Yes |
| Hazard Information | Back Directory | [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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