2-methyl hexanoic acid

Full Material List
2-methylhexanoic acid

Identifiers

FEMA 3191
CAS 4536-23-6
EINECS 224-883-9
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
JECFA Food Flavoring 265
JECFA Food Additive N/A
DG SANTE Food Flavourings 08.035 2-methylhexanoic acid
DG SANTE Food Contact Materials N/A
FDA UNII LUK37N0QM8
CoE Number 582
XlogP3-AA 2.30 (est)
Molecular Weight 130.18698
Molecular Formula C7 H14 O2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: cheesy Odor Strength:medium ,recommend smelling in a 10.00 % solution or less
  • Substantivity: > 24 hour(s) at 100.00 %
  • fruity cheesy oily fatty lard
  • Odor Description:at 10.00 % in dipropylene glycol. fruity cheese oily fatty lard
  • acidic oily fatty lard chicken chicken fat fatty roasted savory
  • Odor Description:Acidic, oily, fatty, lard and chicken fat with roasted and roasted savory nuancesMosciano, Gerard P&F 19, No. 4, 45, (1994)
Odor cheesy
fruity, cheesy, oily, fatty, lard, acidic, chicken, fat, roasted, savory
Flavor oily
oily, creamy, dairy, fatty,

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Properties

Food Chemicals Codex Listed No
Appearance colorless clear oily liquid (est)
Assay 99.00 to 100.00
Specific Gravity 0.90800 to 0.91500 @ 25.00 °C.
Lbs/Gal (est) 7.555 to 7.614
Refractive Index 1.41600 to 1.42300 @ 20.00 °C.
Melting Point N/A
Boiling Point 209.00 to 210.00 °C. @ 760.00 mm Hg
Flash Point 215.00 °F. TCC ( 101.67 °C. )
Acid Value N/A
Vapor Pressure 0.058000 mmHg @ 25.00 °C. (est)
Vapor Density >1 ( Air = 1 )
logP (o/w) 2.070 (est)
Soluble In
  • alcohol
  • ether
  • water
  • water, 1776 mg/L @ 25 °C (est)
Occurrence
  • apple fruit
  • cheese parmesan cheese
  • cognac
  • lamb
  • lamb cooked lamb
  • potato baked potato
  • strawberry wild strawberry fruit
  • tea black tea
  • wine