| 4-Ethyloctanoic acid Basic information |
| Product Name: | 4-Ethyloctanoic acid |
| Synonyms: | FEMA 3800;4-ETHYLOCTANOIC ACID;4-Ethyl ocatanoic acid;4-ethyl-octanoicaci;Octanoicacid,4-ethyl-;4-Ethylcaprylicacid;4-Ethyl ocanoic acid;(4S)-4-ethyloctanoate |
| CAS: | 16493-80-4 |
| MF: | C10H20O2 |
| MW: | 172.26 |
| EINECS: | 240-560-5 |
| Product Categories: | Alphabetical Listings;E-F;acid Flavor;Flavors and Fragrances |
| Mol File: | 16493-80-4.mol |
| 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 |
| Fp | 212°F |
| storage temp. | Sealed in dry,Room Temperature |
| pka | 4.79±0.10(Predicted) |
| Water Solubility | Slightly soluble in water(0.13 mg/mL). Soluble in hexane |
| JECFA Number | 1218 |
| 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 Information |
| Provider | Language |
|---|---|
| ALFA | English |
| 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. |
| 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. |
| Aroma threshold values | Detection: 1.8 ppb |
| 4-Ethyloctanoic acid Preparation Products And Raw materials |
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