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Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to pale yellow clear liquid (est) |
| Assay: | 97.00 to 100.00 %
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.90200 to 0.90900 @ 20.00 °C.
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| Pounds per Gallon - (est).: | 7.514 to 7.573
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| Refractive Index: | 1.43500 to 1.44000 @ 20.00 °C.
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| Boiling Point: | 292.00 to 293.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 125.00 to 127.00 °C. @ 2.50 mm Hg
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| Vapor Pressure: | 0.002000 mmHg @ 25.00 °C. (est) |
| Vapor Density: | 5.9 ( Air = 1 ) |
| Flash Point: | > 230.00 °F. TCC ( > 110.00 °C. )
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| logP (o/w): | 3.598 (est) |
| Soluble in: |
| | alcohol | | | water, 64.05 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| |
| Odor Type: meaty |
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| | meaty pork lamb chicken |
Odor Description: at 1.00 % in propylene glycol. | meaty pork lamb chicken |
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| Flavor Type: fatty |
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| | fatty goaty |
Taste Description:
| fatty goaty |
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| Odor and/or flavor descriptions from others (if found). |
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| R C Treatt & Co Ltd |
| 4-Methylnonanoic acid Halal, Kosher |
| Odor Description: | Fatty, musty, sweaty sour "goaty" notes |
| Taste Description: | fatty 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. |
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Cosmetic Information:
Suppliers:
| Aromiens International |
| 4-Methyl Nonanoic Acid Natural
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| Beijing Lys Chemicals |
| 4-Methyl nonanoic acid
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| BOC Sciences |
| For experimental / research use only. |
| 4-Methylnonanoic Acid
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| Charkit Chemical |
| METHYLNONANOIC ACID, 4- M1875 FEMA 3574
|
| Endeavour Specialty Chemicals |
| 4-Methylnonanoic acid 98% F&F
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| Speciality Chemical Product Groups |
| Frutarom |
| 4-METHYLNONANOIC ACID
KOSHER Flavor: Meaty, Fatty, Pork, Chicken |
| CBD Offering |
| IFF |
| 4-METHYLNONANOIC ACID
KOSHER Flavor: Meaty, Fatty, Pork, Chicken |
| Jinan Enlighten Chemical Technology(Wutong Aroma ) |
| 4-Methyl nonanoic acid, Kosherk
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| Penta International |
| 4-METHYLNONANOIC ACID
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| R C Treatt & Co Ltd |
| 4-Methylnonanoic acid
Halal, Kosher Odor: Fatty, musty, sweaty sour "goaty" notes Flavor: fatty 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. |
| Robinson Brothers |
| 4-Methylnonanoic acid F&F
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| https://www.robinsonbrothers.uk/chemistry-competences |
| Sigma-Aldrich |
| 4-Methylnonanoic acid, ≥97%, FG
Odor: meaty |
| Certified Food Grade Products |
| Synerzine |
| 4-Methyl Nonanoic Acid
|
| Taytonn ASCC |
| 4-Methylnonanoic Acid
Odor: Fatty, Meaty |
| TCI AMERICA |
| For experimental / research use only. |
| 4-Methylnonanoic Acid >97.0%(GC)(T)
|
| Tengzhou Xiang Yuan Aroma Chemicals |
| 4-Methyl Nonanoic Acid
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| Tianjin Danjun International |
| 4-Methyl nonanoic acid
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| WholeChem |
| 4-Methyl nonanoic acid
|
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.
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
|
Not determined
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| Dermal Toxicity: |
|
Not determined
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| Inhalation Toxicity: |
|
Not determined
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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 ppm | average 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:
References:
Other Information:
Potential Blenders and core components note
| |
| For Odor |
| alliaceous |
| | dimethyl trisulfide | FL/FR |
| coffee |
| | coffee difuran | FL/FR |
| 2- | methyl-3-,5 or 6-(furfuryl thio) pyrazine | FL/FR |
| | hexanoic acid | FL/FR |
| | meaty dithiane | FL/FR |
| | sulfuryl acetate | FL/FR |
| 4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
| 2- | methyl pyrazine | FL/FR |
| 2- | methyl-3-(methyl thio) pyrazine | FL/FR |
| spicy |
| | cumin oil replacer | FR |
| | cumin seed oil | FL/FR |
| | benzothiazole | FL/FR |
| | ethyl 3-mercaptopropionate | FL/FR |
| 2- | mercaptopropionic acid | FL/FR |
| 4- | methyl 4-mercaptopentan-2-one 1% solution | FL/FR |
| 1- | phenethyl mercaptan | FL/FR |
| |
| For Flavor |
| |
| No flavor group found for these |
| 4- | acetyl-2-methyl pyrimidine | FL |
| gamma- | aminobutyric acid | FL |
| | amyl mercaptan | FL |
| | benzyl methyl sulfide | FL |
| 1,2- | butane dithiol | FL |
| 2-(2- | butyl)-4,5-dimethyl-3-thiazoline | FL |
| | cyclopropyl (E,Z)-2,6-nonadienamide | FL |
| 2,5- | diethyl thiazole | FL |
| | dimethyl tetrasulfide | FL |
| 2,6- | dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone | FL |
| bis(2,5- | dimethyl-3-furyl) disulfide | FL |
| (Z+E)-2,5- | dimethyl-3-tetrahydrofuran thiol | FL |
| (Z+E)-2,5- | dimethyl-3-thioacetoxytetrahydrofuran | FL |
| 2,5- | dimethyl-3-thiofuroyl furan | FL |
| | ethyl (E,Z)-2,6-nonadienamide | FL |
| S- | ethyl 2-acetyl aminoethane thioate | FL |
| | ethyl 3-mercaptopropionate | FL/FR |
| | ethyl 4-(acetyl thio) butyrate | FL |
| (Z+E)-5- | ethyl-4-methyl-2-(2-butyl) thiazoline | FL |
| (Z+E)-5- | ethyl-4-methyl-2-(2-methyl propyl) thiazoline | FL |
| 4- | methyl 4-mercaptopentan-2-one 1% solution | FL/FR |
| | methyl dihydrofuran thiol | FL |
| 2- | methyl thiazolidine | FL |
| 2-( | methyl thio) ethanol | FL |
| 2- | methyl-3-,5 or 6-(furfuryl thio) pyrazine | FL/FR |
| 2- | methyl-3-(methyl thio) pyrazine | FL/FR |
| 2- | methyl-3-furyl tetrasulfide | FL |
| 3-((2- | methyl-3-furyl)thio)-4-heptanone | FL |
| 4-((2- | methyl-3-furyl)thio)-5-nonanone | FL |
| 1,9- | nonane dithiol | FL |
| | peanut dithiazine | FL |
| 1- | phenethyl mercaptan | FL/FR |
| 1,3- | propane dithiol | FL |
| iso | propyl disulfide | FL |
| 3- | thienyl mercaptan | FL |
|
| N-(2-(3,4- | dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide | FL |
| 3,7- | dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide | FL |
| 4- | mercapto-2-pentanone 1% in acetoin | FL |
| 2- | methyl-1-methyl thio-2-butene | FL |
| | pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine | FL |
| 1-(2- | thienyl) butanone | FL |
| alliaceous |
| 1,3- | butane dithiol | FL |
| | dimethyl trisulfide | FL/FR |
| 3- | tetrahydrothiophenone | FL |
| burnt |
| | bacon dithiazine | FL |
| 1,6- | hexane dithiol | FL |
| cheesy |
| | hexanoic acid | FL/FR |
| chemical |
| 2,5- | dimethyl furan | FL |
| cocoa |
| | butyraldehyde | FL |
| coffee |
| | coffee difuran | FL/FR |
| earthy |
| | difurfuryl sulfide | FL |
| 1,8- | octane dithiol | FL |
| eggy |
| iso | propyl mercaptan | FL |
| fatty |
| (E,E)-2,4- | decadienal | FL |
| green |
| 4- | penten-1-yl acetate | FL |
| meaty |
| 4- | allyl-2,6-dimethoxyphenol | FL |
| | benzothiazole | FL/FR |
| 2,6- | dimethyl thiophenol | FL |
| 2,5- | dimethyl-3-furan thiol | FL |
| 1,1- | ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4% | FL |
| 4- | furfuryl thio-2-pentanone | FL |
| | meaty dithiane | FL/FR |
| (R,S)-2- | mercapto-3-butanol | FL |
| 2- | mercaptomethyl pyrazine | FL |
| 2- | mercaptopropionic acid | FL/FR |
| 2- | methyl 3-(methyl thio) furan | FL |
| 12- | methyl tridecanal | FL |
| bis(2- | methyl-3-furyl) disulfide | FL |
| S-(2- | methyl-3-furyl) ethane thioate | FL |
| 2- | methyl-3-tetrahydrofuran thiol | FL |
| | propyl 2-mercaptopropionate | FL |
| | propyl 2-methyl-3-furyl disulfide | FL |
| | pyrazinyl ethane thiol | FL |
| 2- | pyridinyl methane thiol | FL |
| | sulfuryl acetate | FL/FR |
| | thialdine | FL |
| ortho- | thiocresol | FL |
| ortho- | thioguaiacol | FL |
| metallic |
| 2,5- | dihydroxy-1,4-dithiane | FL |
| musty |
| 2- | ethoxythiazole | FL |
| nutty |
| 3,5- | diethyl-2-methyl pyrazine | FL |
| 2,5- | diethyl-3-methyl pyrazine | FL |
| 4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
| 2- | methyl pyrazine | FL/FR |
| onion |
| | furfuryl isopropyl sulfide | FL |
| | methionol | FL |
| popcorn |
| 2- | propionyl-2-thiazoline | FL |
| radish |
| 3-( | methyl thio) propyl mercaptoacetate | FL |
| roasted |
| | hexyl mercaptan | FL |
| savory |
| N-(2,4- | dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide | FL |
| N-( | heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide | FL |
| N1-(2- | methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide | FL |
| N1-(2- | methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide | FL |
| spicy |
| | cumin seed oil | FL/FR |
| sulfurous |
| 2,3- | butane dithiol | FL |
| S- | ethyl thioacetate | FL |
| | methyl 2-methyl-3-furyl disulfide | FL |
| 3- | methyl-2-butane thiol | FL |
| | roasted butanol | FL |
| vegetable |
| | tyramine | FL |
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Potential Uses:
Occurrence (nature, food, other): note
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- |
Articles:
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