| 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 | [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. | [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 |
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