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.
|
Pounds per Gallon - (est).: | 7.514 to 7.573
|
Refractive Index: | 1.43500 to 1.44000 @ 20.00 °C.
|
Boiling Point: | 292.00 to 293.00 °C. @ 760.00 mm Hg
|
Boiling Point: | 125.00 to 127.00 °C. @ 2.50 mm Hg
|
Vapor Pressure: | 0.002000 mmHg @ 25.00 °C. (est) |
Vapor Density: | 5.9 ( Air = 1 ) |
Flash Point: | > 230.00 °F. TCC ( > 110.00 °C. )
|
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 |
|
| meaty pork lamb chicken |
Odor Description: at 1.00 % in propylene glycol. | meaty pork lamb chicken |
|
|
Flavor Type: fatty |
|
| fatty goaty |
Taste Description:
| fatty goaty |
|
Odor and/or flavor descriptions from others (if found). |
|
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. |
|
|
Cosmetic Information:
Suppliers:
Aromiens International |
4-Methyl Nonanoic Acid Natural
|
Beijing Lys Chemicals |
4-Methyl nonanoic acid
|
BOC Sciences |
For experimental / research use only. |
4-Methylnonanoic Acid
|
Charkit Chemical |
METHYLNONANOIC ACID, 4- M1875 FEMA 3574
|
Endeavour Specialty Chemicals |
4-Methylnonanoic acid 98% F&F
|
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
|
Penta International |
4-METHYLNONANOIC ACID
|
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
|
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
|
Tianjin Danjun International |
4-Methyl nonanoic acid
|
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.
|
|
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 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 |
|
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:
|