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4-methyl nonanoic acid

Chemical Structure

General Material Information

Preferred name 4-methyl nonanoic acid
Trivial Name 4-Methylnonanoic acid
Short Description 4-methylnonanoic acid
Formula C10 H20 O2
CAS Number 45019-28-1
Deleted CAS Number 124842-68-8
FEMA Number 3574
Flavis Number 8.062
ECHA Number 256-180-8
FDA UNII 5BKU622F1K
Nikkaji Number J319.941J
MDL MFCD00051789
COE Number 11925
xLogP3-AA 3.60 (est)
NMR Predictor External link
JECFA Food Flavoring 274 4-methylnonanoic acid
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 45019-28-1 ; 4-METHYLNONANOIC ACID
Synonyms
  • iso decanoic 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-
  • 4-Methylnonanoic acid

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Other Information

(IUPAC):Atomic Weights of the Elements 2011 (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
HMDB (The Human Metabolome Database):HMDB34849
FooDB:FDB013415
Export Tariff Code:2915.90.1800
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 172.26780700684
Specific gravity @ 20 °C
Pounds per Gallon 7.514 to 7.573
Refractive Index 1.435 to 1.44 @ 20 °C
Boiling Point 292 to 293°C @ 760 mm Hg
Boiling Point 125 to 127°C @ 2.5 mm Hg
Vapor Pressure 0.002 mmHg @ 25 °C
Vapor Density 5.9
Flash Point TCC Value 110 °C TCC
logP (o/w) 3.598 est
Solubility
alcohol Yes
water, 64.05 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Meaty
meaty, pork, lamb, chicken
General comment At 1.00 % in propylene glycol. meaty pork lamb chicken
Flavor Type: Fatty
fatty, goaty
General comment Fatty goaty
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. Fatty

Occurrences

Potential Uses

Applications
Flavoring purposes Bakery, Cheese, Dairy, Lamb, Meat, Soup
Other purposes Gravy

Safety Information

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
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
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
Click here to view publication 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
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
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