Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless clear oily liquid (est) |
Assay: | 99.00 to 100.00 %
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 0.90800 to 0.91500 @ 25.00 °C.
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Pounds per Gallon - (est).: | 7.555 to 7.614
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Specific Gravity: | 0.91400 to 0.91800 @ 20.00 °C.
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Pounds per Gallon - est.: | 7.614 to 7.648
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Refractive Index: | 1.41600 to 1.42300 @ 20.00 °C.
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Boiling Point: | 209.00 to 210.00 °C. @ 760.00 mm Hg
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Boiling Point: | 105.00 °C. @ 5.00 mm Hg
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Vapor Pressure: | 0.058000 mmHg @ 25.00 °C. (est) |
Vapor Density: | >1 ( Air = 1 ) |
Flash Point: | 215.00 °F. TCC ( 101.67 °C. )
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logP (o/w): | 2.070 (est) |
Soluble in: |
| alcohol | | ether | | water | | water, 1776 mg/L @ 25 °C (est) |
Organoleptic Properties:
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Odor Type: cheesy |
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Odor Strength: | medium , recommend smelling in a 10.00 % solution or less |
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Substantivity: | > 24 hour(s) at 100.00 % |
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| fruity cheesy oily fatty lard |
Odor Description: at 10.00 % in dipropylene glycol. | fruity cheese oily fatty lard |
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| acidic oily fatty lard chicken chicken fat fatty roasted savory |
Odor Description:
| Acidic, oily, fatty, lard and chicken fat with roasted and roasted savory nuances Mosciano, Gerard P&F 19, No. 4, 45, (1994) |
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Flavor Type: oily |
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| oily creamy dairy fatty |
Taste Description: at 40.00 ppm. | Oily, creamy, dairy and fatty Mosciano, Gerard P&F 19, No. 4, 45, (1994) |
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Odor and/or flavor descriptions from others (if found). |
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Bedoukian Research |
2-METHYL HEXANOIC ACID ≥99.0%, Kosher |
Odor Description: | pleasant, cheese-like Used sparingly in fragrances for sour cheesy note. |
Taste Description: | Acidic, cheese, milk All types of dairy flavors, especially cheese and milk. |
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R C Treatt & Co Ltd |
2-Methylhexanoic acid Halal, Kosher |
Odor Description: | fruity and cheese-like |
Taste Description: | Oily, creamy, dairy and fatty Used in cheesy flavours for bakery and soft confection at 5ppm, and non-alcoholic beverages at 1ppm. |
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Firmenich |
2-METHYLHEXANOIC ACID min. 98%, Kosher, Halal for flavor |
Taste Description: | Very interesting combination of cheesy, creamy and fruity notes 2-METHYLHEXANOIC ACID has a unique profile with a great combination of cheese and fruit characteristics which work perfectly in either savory or sweet applications. |
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Cosmetic Information:
Suppliers:
Apple Flavor & Fragrance |
2-Methyl hexanoic acid
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Bedoukian Research |
2-METHYL HEXANOIC ACID
≥99.0%, Kosher Odor: pleasant, cheese-like Use: Used sparingly in fragrances for sour cheesy note. Flavor: Acidic, cheese, milk All types of dairy flavors, especially cheese and milk. |
Beijing Lys Chemicals |
2-Methyl hexanoic acid
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BOC Sciences |
For experimental / research use only. |
2-METHYL HEXANOIC ACID 99.0%
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CJ Latta & Associates |
2-METHYL HEXANOIC ACID
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Endeavour Specialty Chemicals |
2-Methylhexanoic acid 97% F&F
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Speciality Chemical Product Groups |
Ernesto Ventós |
2-METHYLHEXANOIC ACID FIRMENICH 963264
Odor: CHEESY, CREAMY, FRUITY |
Firmenich |
2-METHYLHEXANOIC ACID min. 98%, Kosher, Halal
for flavor Flavor: Very interesting combination of cheesy, creamy and fruity notes 2-METHYLHEXANOIC ACID has a unique profile with a great combination of cheese and fruit characteristics which work perfectly in either savory or sweet applications. |
Lluch Essence |
2-METHYL HEXANOIC ACID
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M&U International |
2-METHYLHEXANOIC ACID, Kosher
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Nagar Haveli Perfumes & Aromatics |
2-Methyl Hexanoic Acid
Odor: Acidic, oily, fatty, lard and chicken fat with roasted and roasted savory nuances |
Penta International |
2-METHYLHEXANOIC ACID
|
R C Treatt & Co Ltd |
2-Methylhexanoic acid
Halal, Kosher Odor: fruity and cheese-like Flavor: Oily, creamy, dairy and fatty Used in cheesy flavours for bakery and soft confection at 5ppm, and non-alcoholic beverages at 1ppm. |
Robinson Brothers |
2-Methylhexanoic acid F&F
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https://www.robinsonbrothers.uk/chemistry-competences |
Shanghai Vigen Fine Chemical |
2-Methyl Hexanoic Acid
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Sigma-Aldrich |
2-Methylhexanoic acid, ≥99%, FG
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Certified Food Grade Products |
SRS Aromatics |
2-METHYL CAPROIC ACID
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Synerzine |
2-Methyl Hexanoic Acid
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Synerzine |
2-METHYL HEXANOIC ACID
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TCI AMERICA |
For experimental / research use only. |
2-Methylhexanoic Acid >98.0%(GC)(T)
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Tianjin Danjun International |
2-Methyl hexanoic acid
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United International |
2-Methylhexanoic acid
|
WholeChem |
2-Methyl hexanoic acid
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Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | C - Corrosive. |
R 34 - Causes burns. S 02 - Keep out of the reach of children. 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 |
Recommendation for 2-methyl hexanoic acid usage levels up to: | | 0.0500 % in the fragrance concentrate.
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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: 4 |
Click here to view publication 4 |
| average usual ppm | average maximum ppm |
baked goods: | - | 2.00000 |
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: | - | 2.00000 |
granulated sugar: | - | - |
gravies: | - | - |
hard candy: | - | 3.00000 |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | - | - |
milk products: | - | - |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | - | - |
soups: | - | - |
sugar substitutes: | - | - |
sweet sauces: | - | - |
Safety References:
References:
Other Information:
Potential Blenders and core components note
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For Odor |
No odor group found for these |
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iso | valeraldehyde diethyl acetal | FL/FR |
acidic |
iso | butyric acid | FL/FR |
| cyclohexyl acetic acid | FL/FR |
2- | methyl butyric acid | FL/FR |
aldehydic |
| acetyl nonyryl | FL/FR |
buttery |
| acetoin | FL/FR |
| acetyl butyryl | FL/FR |
| acetyl propionyl | FL/FR |
| butyl butyryl lactate | FL/FR |
2,3- | heptane dione | FL/FR |
caramellic |
| levulinic acid | FL/FR |
cheesy |
| butyric acid | FL/FR |
S-( | methyl thio) butyrate | FL/FR |
2- | methyl valeric acid | FL/FR |
2- | methyl-2-hexenoic acid | FR |
iso | valeric acid | FL/FR |
coffee |
| coffee difuran | FL/FR |
| furfuryl mercaptan | FL/FR |
coumarinic |
epsilon- | decalactone | FL/FR |
gamma- | butyrolactone | FL/FR |
earthy |
3- | octanol | FL/FR |
ethereal |
| decyl propionate | FL/FR |
fatty |
| allyl cyclohexyl hexanoate | FL/FR |
| butter esters | FL/FR |
iso | butyl undecylenate | FL/FR |
| coconut absolute | FL/FR |
(Z)- | dairy lactone | FL/FR |
(Z)- | ethyl oleate | FL/FR |
1- | ethyl propyl 2-butenoate | |
| hexanoic acid | FL/FR |
| octanoic acid | FL/FR |
(Z)-3- | octen-1-ol | FL/FR |
| perilla seed oil | FL/FR |
| sorbitan oleate | CS |
(E,Z,Z)-2,4,7- | tridecatrienal | FL/FR |
floral |
6,8- | dimethyl-2-nonanol | FR |
| octanal / methyl anthranilate schiff's base | FR |
2- | pentadecanone | FL/FR |
fruity |
| butyl 2-decenoate | FL/FR |
| cyclohexyl carboxylic acid | FL/FR |
| dodecyl isobutyrate | FL/FR |
| filbert hexenone | FL/FR |
(R)-(-)-2- | heptanol | FL/FR |
4- | heptanone | FL/FR |
(E)-2- | hepten-1-yl acetate | FL/FR |
| methyl 4-methyl valerate | FL/FR |
2- | methyl butyl isovalerate | FL/FR |
| octyl heptanoate | FL/FR |
| prenyl hexanoate | FL/FR |
| sorbyl butyrate | FL/FR |
gamma- | undecalactone (aldehyde C-14 (so-called)) | FL/FR |
green |
iso | butyl benzyl carbinol | FL/FR |
| butyl lactate | FL/FR |
3- | heptanone | FL/FR |
(Z)-3- | hepten-1-ol | FL/FR |
(Z)-4- | hepten-1-ol | FL/FR |
(Z)-4- | heptenal | FL/FR |
(Z)-4- | heptenal diethyl acetal | FL/FR |
(E)-2- | hexenal | FL/FR |
| hexyl tiglate | FL/FR |
| neryl butyrate | FL/FR |
herbal |
| benzyl octanoate | FL/FR |
meaty |
| meaty dithiane | FL/FR |
4- | methyl nonanoic acid | FL/FR |
mushroom |
(S)-(+)-2- | heptanol | FL/FR |
(S)-(+)-2- | octanol | |
| nutty quinoxaline | FL/FR |
oily |
| amyl laurate | FL/FR |
| butter acids | FL/FR |
| glyceryl tripropanoate | |
| petal pyranone | FL/FR |
sulfurous |
| fish thiol | FL/FR |
tropical |
delta- | dodecalactone | FL/FR |
waxy |
| butyl laurate | FL/FR |
9- | decenoic acid | FL/FR |
5(6)- | decenoic acid | FL/FR |
| ethyl laurate | FL/FR |
2- | methyl heptanoic acid | FL/FR |
| nonanoic acid | FL/FR |
2- | nonanol | FL/FR |
delta- | tetradecalactone | FL/FR |
| undecanoic acid | FL/FR |
woody |
| nopyl aldehyde | FR |
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For Flavor |
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No flavor group found for these |
| allyl cyclohexyl hexanoate | FL/FR |
| amyl laurate | FL/FR |
| benzyl methyl sulfide | FL |
| benzyl octanoate | FL/FR |
iso | butyl amine | FL |
iso | butyl undecylenate | FL/FR |
| decyl propionate | FL/FR |
| dodecyl isobutyrate | FL/FR |
| ethyl cyclohexyl carboxylate | FL |
1- | ethyl propyl 2-butenoate | |
(E,E)-2,4- | heptadien-1-ol | FL |
2,4- | heptadien-1-ol | FL |
(R)-(-)-2- | heptanol | FL/FR |
(S)-(+)-2- | heptanol | FL/FR |
(Z)-3- | hepten-1-ol | FL/FR |
(E)-2- | hepten-1-yl acetate | FL/FR |
(Z)-3- | hexenoic acid | FL |
5- | methyl hexanoic acid | FL |
4- | methyl valeric acid | FL |
3- | methyl-2-cyclopenten-1-one | FL |
(S)-(+)-2- | octanol | |
| octyl heptanoate | FL/FR |
| perilla seed oil | FL/FR |
| prenyl hexanoate | FL/FR |
iso | valeraldehyde diethyl acetal | FL/FR |
| valeraldehyde diethyl acetal | FL |
acidic |
iso | butyric acid | FL/FR |
(E)-2- | hexenoic acid | FL |
| levulinic acid | FL/FR |
aldehydic |
| acetyl nonyryl | FL/FR |
amber |
iso | butyl benzyl carbinol | FL/FR |
bitter |
| glyceryl tributyrate | FL |
(E,Z,Z)-2,4,7- | tridecatrienal | FL/FR |
buttery |
2,3- | heptane dione | FL/FR |
2- | methyl valeric acid | FL/FR |
(E)-2- | pentenoic acid | FL |
caramellic |
| creme brulee flavor | FL |
| pyruvaldehyde | FL |
cheesy |
| hexanoic acid | FL/FR |
iso | valeric acid | FL/FR |
coffee |
| coffee difuran | FL/FR |
| furfuryl mercaptan | FL/FR |
corn chip |
2- | acetyl-2-thiazoline | FL |
creamy |
| acetoin | FL/FR |
| acetoin butyrate | FL |
| acetyl butyryl | FL/FR |
| butter esters | FL/FR |
| butyl butyryl lactate | FL/FR |
| custard flavor | FL |
5(6)- | decenoic acid | FL/FR |
delta- | dodecalactone | FL/FR |
2- | methyl-4-pentenoic acid | FL |
| triacetin | FL |
gamma- | undecalactone (aldehyde C-14 (so-called)) | FL/FR |
dairy |
4- | pentenoic acid | FL |
eggy |
iso | propyl mercaptan | FL |
fatty |
| butter acids | FL/FR |
| coconut absolute | FL/FR |
(Z)- | dairy lactone | FL/FR |
| diacetyl trimer | FL |
| dimethyl sulfoxide | FL |
(Z)- | ethyl oleate | FL/FR |
4- | methyl nonanoic acid | FL/FR |
| nonanoic acid | FL/FR |
2,4- | octadien-1-ol | FL |
(Z)-3- | octen-1-ol | FL/FR |
(E)-2- | octenoic acid | FL |
2- | pentadecanone | FL/FR |
fermented |
| methyl thio isovalerate | FL |
fruity |
| blueberry cheesecake flavor | FL |
| butyl 2-decenoate | FL/FR |
| cyclohexyl carboxylic acid | FL/FR |
| filbert hexenone | FL/FR |
4- | heptanone | FL/FR |
| methyl 4-methyl valerate | FL/FR |
2- | methyl butyl isovalerate | FL/FR |
2- | methyl butyric acid | FL/FR |
| sorbyl butyrate | FL/FR |
green |
| butyl lactate | FL/FR |
(Z)-4- | hepten-1-ol | FL/FR |
(E)-2- | heptenal | FL |
(Z)-4- | heptenal | FL/FR |
(Z)-4- | heptenal diethyl acetal | FL/FR |
(E)-2- | hexenal | FL/FR |
| hexyl tiglate | FL/FR |
3-(5- | methyl-2-furyl) butanal | FL |
| neryl butyrate | FL/FR |
2,4- | octadienal | FL |
ketonic |
3- | heptanone | FL/FR |
meaty |
| meaty dithiane | FL/FR |
2- | methyl 3-(methyl thio) furan | FL |
2- | methyl-3-tetrahydrofuran thiol | FL |
milky |
gamma- | butyrolactone | FL/FR |
musty |
S-( | methyl thio) butyrate | FL/FR |
3- | octanol | FL/FR |
nutty |
| arachis hypogaea fruit extract | FL |
| nutty quinoxaline | FL/FR |
oily |
| glyceryl tripropanoate | |
| petal pyranone | FL/FR |
soapy |
| octanoic acid | FL/FR |
sour |
| butyric acid | FL/FR |
2,4- | dimethyl-2-pentenoic acid | FL |
3- | methyl valeric acid | FL |
sulfurous |
| fish thiol | FL/FR |
| methyl 4-(methyl thio) butyrate | FL |
sweet |
| cyclohexyl acetic acid | FL/FR |
toasted |
| acetyl propionyl | FL/FR |
vanilla |
vanilla | ice cream flavor | FL |
waxy |
| butyl laurate | FL/FR |
epsilon- | decalactone | FL/FR |
9- | decenoic acid | FL/FR |
| ethyl laurate | FL/FR |
2- | methyl heptanoic acid | FL/FR |
2- | nonanol | FL/FR |
delta- | tetradecalactone | FL/FR |
| undecanoic acid | FL/FR |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
2- | butylpropionic acid | 2- | hexane carboxylic acid | 2- | hexanecarboxylic acid | | hexanoic acid, 2-methyl- | 2- | methyl caproic acid | alpha- | methyl caproic acid | 2- | methylcaproic acid | a- | methylcaproic acid | 2- | methylhexanoic acid | 2- | methylhexanoicacid |
Articles:
PubMed: | Evaluation of an alternative in vitro test battery for detecting reproductive toxicants in a grouping context. |
PubMed: | Cyclic depsipeptides, grassypeptolides D and E and Ibu-epidemethoxylyngbyastatin 3, from a Red Sea Leptolyngbya cyanobacterium. |
PubMed: | Binding of α,α-disubstituted amino acids to arginase suggests new avenues for inhibitor design. |
PubMed: | Carriebowmide, a new cyclodepsipeptide from the marine cyanobacterium Lyngbya polychroa. |
PubMed: | Natural organic compounds as alternative to methyl bromide for nematodes control. |
PubMed: | Normal-phase chiral liquid chromatography-mass spectrometry of non-UV-active compounds: applications for pharmaceutically relevant racemates. |
PubMed: | Separation and conductimetric detection of C1-C7 aliphatic monocarboxylic acids and C1-C7 aliphatic monoamines on unfunctionized polymethacrylate resin columns. |
PubMed: | Application of polymethacrylate resin as stationary phase in liquid chromatography with UV detection for C1-C7 aliphatic monocarboxylic acids and C1-C7 aliphatic monoamines. |
PubMed: | Isolation and structure determination of lyngbyastatin 3, a lyngbyastatin 1 homologue from the marine cyanobacterium Lyngbya majuscula. Determination of the configuration of the 4-amino-2,2-dimethyl-3-oxopentanoic acid unit in majusculamide C, dolastatin 12, lyngbyastatin 1, and lyngbyastatin 3 from cyanobacteria. |
PubMed: | Synthesis of (R)-2-methyl-4-deoxy and (R)-2-methyl-4,5-dideoxy analogues of 6-phosphogluconate as potential inhibitors of 6-phosphogluconate dehydrogenase. |
PubMed: | Ulongamides A-F, new beta-amino acid-containing cyclodepsipeptides from Palauan collections of the marine cyanobacterium Lyngbya sp. |
PubMed: | Kulokekahilide-1, a cytotoxic depsipeptide from the cephalaspidean mollusk Philinopsis speciosa. |
PubMed: | Mechanisms of microenvironmental pH regulation in the cuticle of Ascaris suum. |
PubMed: | The structure of manumycin. III. Absolute configuration and conformational studies. |
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