| Identification | More | [Name]
2-Methylhexanoic acid | [CAS]
4536-23-6 | [Synonyms]
2-METHYLCAPROIC ACID
2-METHYLHEXANOIC ACID
CARBOXYLIC ACID C7
FEMA 3191
FEMA NUMBER 3191
2-Hexanecarboxylic acid
2-hexanecarboxylicacid
2-methyl-hexanoicaci
2-Methylhexansαure
alpha-Methylcaproic acid
alpha-methylcaproicacid
Caproicacid,2-methyl(DL)
Hexanoicacid,2-methyl-
Hexanoicacid,2-methyl-,(±)-
α-Methylcaproicacid
2-METHYLHEXANOIC ACID 99+%
2-Methylhexanoic acid, tech., 90+%
2-Methylhexanoicacid,98%
a-Methylcaproic acid | [EINECS(EC#)]
224-883-9 | [Molecular Formula]
C7H14O2 | [MDL Number]
MFCD00002674 | [Molecular Weight]
130.18 | [MOL File]
4536-23-6.mol |
| Chemical Properties | Back Directory | [Appearance]
clear colorless to slightly yellow liquid | [Melting point ]
-55.77°C (estimate) | [Boiling point ]
209-210 °C (lit.) | [density ]
0.918 g/mL at 25 °C(lit.)
| [vapor pressure ]
0.0576 mmHg ( 25 °C)(lit.) | [FEMA ]
3191 | [refractive index ]
n20/D 1.422(lit.)
| [Fp ]
222 °F
| [storage temp. ]
Store at 2-8°C | [solubility ]
Aqueous Base (Slightly), Chloroform (Soluble), Methanol (Slightly) | [Water Solubility ]
Soluble in water | [form ]
clear liquid | [pka]
4.82±0.21(Predicted) | [color ]
Colorless to Light yellow | [Specific Gravity]
0.916 | [Odor]
at 10.00 % in dipropylene glycol. fruity cheese oily fatty lard | [biological source]
synthetic | [Odor Type]
cheesy | [JECFA Number]
265 | [BRN ]
1721227 | [LogP]
2.19 | [CAS DataBase Reference]
4536-23-6(CAS DataBase Reference) | [NIST Chemistry Reference]
Hexanoic acid, 2-methyl-(4536-23-6) | [EPA Substance Registry System]
4536-23-6(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
C | [Risk Statements ]
R34:Causes burns. | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36/37/39:Wear suitable protective clothing, gloves and eye/face protection .
S45:In case of accident or if you feel unwell, seek medical advice immediately (show label where possible) . | [RIDADR ]
UN 3265 8/PG 2
| [WGK Germany ]
2
| [RTECS ]
MO8400600
| [TSCA ]
Yes | [HazardClass ]
8 | [PackingGroup ]
III | [HS Code ]
29159080 |
| Hazard Information | Back Directory | [Hazard]
A reproductive hazard. | [Description]
Synthesis: By catalytic hydrogenation of hexadien-2-carboxylic
acid. | [Chemical Properties]
2-Methylhexanoic acid has a fruity odor. | [Chemical Properties]
clear colorless to slightly yellow liquid | [Occurrence]
Reported found in baked potato, grape brandy and Virginia tobacco, parmesan cheese, raw and cooked mutton,
roasted lamb, cognac and black tea. | [Definition]
ChEBI: 2-methylhexanoic acid is a medium-chain fatty acid. | [Preparation]
By catalytic hydrogenation of hexadien-2-carboxylic acid. | [Aroma threshold values]
Detection: 920 ppb to 2.7 ppm. Aroma characteristics at 1.0%: acidic sour, dairy fatty with cooked lardlike nuances | [Taste threshold values]
Taste characteristics at 40 ppm: dairy, creamy fatty with an oily mouthfeel and waxy nuance. | [General Description]
2-methylhexanoic acid has been identified as one of the volatile flavor compounds in the peel and pulp of doum fruit. | [storage]
Store at 2-8°C |
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