4-Methyloctanoic acid - 10mM in DMSO , CAS No.54947-74-9

CAS: 54947-74-9 Cat. No.: M424685 Peso molecular: 158.24 Beilstein Registry Number: 2(4)1029 Número EC: 259-404-2

GRADE & PURITY 10mM in DMSO

Synonyms

4-methyl octanoic acid | FEMA 3575 | FEMA No. 3575 | HIRCINOIC ACID | Z1203162093 | 5545264N9R | AKOS006221865 | AS-15966 | 4-Methylcaprylic acid | CHEBI:179879 | rac-4-Methyloctanoic acid | W-105595 | 4-METHYLOCTANOIC ACID, (+/-)- | 4-Methyloctanoicacid

Storage

Store at -80°C

Shipped In

Dry ice packs + Cold packs

Specifications

Sinónimos

4-methyl octanoic acid | FEMA 3575 | FEMA No. 3575 | HIRCINOIC ACID | Z1203162093 | 5545264N9R | AKOS006221865 | AS-15966 | 4-Methylcaprylic acid | CHEBI:179879 | rac-4-Methyloctanoic acid | W-105595 | 4-METHYLOCTANOIC ACID, (+/-)- | 4-Methyloctanoicacid

Especificaciones y pureza

10mM in DMSO

Condiciones de almacenamiento de almacenamiento

Store at -80°C

Enviado en

Dry ice packs + Cold packs

Este producto requiere envío en cadena de frío. Los servicios terrestres y otros servicios económicos no están disponibles.

Nombres e identificadores

• Sonrisas canónicas: CCCCC(C)CCC(=O)O
• IUPAC Name: 4-methyloctanoic acid
• InChIKey: LEGGANXCVQPIAI-UHFFFAOYSA-N
• INCHI: 1S/C9H18O2/c1-3-4-5-8(2)6-7-9(10)11/h8H,3-7H2,1-2H3,(H,10,11)
• Isómeros SMILES: CCCCC(C)CCC(=O)O
• WGK Alemania: 1
• Número ONU: 3265
• Peso molecular: 158.24
• Beilstein: 2(4)1029
• Reaxy-Rn: 1755426
• Reaxys-RN_link_address: https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1755426&ln=

Taxonomic Classification

Taxonomy Tree

• Kingdom Organic compounds
  • Superclass Lipids and lipid-like molecules
    • Clase Fatty Acyls
      • Subclass Fatty acids and conjugates

• Kingdom: Organic compounds
• Superclass: Lipids and lipid-like molecules
• Clase: Fatty Acyls
• Subclass: Fatty acids and conjugates
• Intermediate Tree Nodes: Not available
• Direct Parent: Medium-chain fatty acids
• Alternative Parents: Methyl-branched fatty acids Monocarboxylic acids and derivatives Carboxylic acids Organic oxides Hydrocarbon derivatives Carbonyl compounds
• Molecular Framework: Aliphatic acyclic compounds
• Substituents: Medium-chain fatty acid - Methyl-branched fatty acid - Branched fatty acid - Monocarboxylic acid or derivatives - Carboxylic acid - Carboxylic acid derivative - Organic oxygen compound - Organic oxide - Hydrocarbon derivative - Organooxygen compound - Carbonyl group - Aliphatic acyclic compound
• Descripción: This compound belongs to the class of organic compounds known as medium-chain fatty acids. These are fatty acids with an aliphatic tail that contains between 4 and 12 carbon atoms.
• External Descriptors: Branched fatty acids

Data sources

1. Djoumbou Feunang Y, Eisner R, Knox C, Chepelev L, Hastings J, Owen G, Fahy E, Steinbeck C, Subramanian S, Bolton E, Greiner R, and Wishart DS. ClassyFire: Automated Chemical Classification With A Comprehensive, Computable Taxonomy. Journal of Cheminformatics, 2016, 8:61.

DOI: 10.1186/s13321-016-0174-y

Propiedades químicas y físicas

• Índice de refracción: 1.433
• Punto de inflamación (°F): 113 °C
• Punto de inflamación (°C): 113°C
• Punto de ebullición (°C): 149°C
• Peso molecular: 158.240 g/mol
• XLogP3: 3.000
• Hydrogen Bond Donor Count: 1
• Hydrogen Bond Acceptor Count: 2
• Rotatable Bond Count: 6
• Exact Mass: 158.131 Da
• Monoisotopic Mass: 158.131 Da
• Topological Polar Surface Area: 37.300 Ų
• Heavy Atom Count: 11
• Formal Charge: 0
• Complexity: 110.000
• Isotope Atom Count: 0
• Defined Atom Stereocenter Count: 0
• Undefined Atom Stereocenter Count: 1
• Defined Bond Stereocenter Count: 0
• Undefined Bond Stereocenter Count: 0
• The total count of all stereochemical bonds: 0
• Covalently-Bonded Unit Count: 1

Referencias

1. Zhichao Zhang, Xiaoqi Wang, Li Wang, Renan Wu, Yan Jin, Ziyuan Duan.  (2025)  Identification and comparison of mutton flavor related branched-chain fatty acids among 4 Chinese indigenous sheep.  JOURNAL OF FOOD COMPOSITION AND ANALYSIS,      [PMID:] [10.1016/j.jfca.2025.107918]

2. Che Shen, Wenxi Qi, Yi Zhang, Ran Wang, Qi Jin, Kezhou Cai, Bo Wang, Dengyong Liu.  (2025)  Decoding aroma perception of grilled lamb skewers: an EEG-MambaFusionNet framework integrating TDS and GC-IMS.  FOOD CHEMISTRY,      [PMID:41443075] [10.1016/j.foodchem.2025.147676]

3. Xian Chen, Guangsen Fan, Wanying He, Peng Wang, Jingzhang Geng, Chunmei Gou, Ping Zhan, Honglei Tian.  (2026)  Thyme polyphenols modulate myofibrillar protein-odorant interactions: Molecular mechanistic insights into mutton off-flavor release.  FOOD CHEMISTRY,      [PMID:41570682] [10.1016/j.foodchem.2026.148048]