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Product Name: |
Natural 4-Methylvaleric acid |
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CAS: |
646-07-1 |
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MF: |
C6H12O2 |
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MW: |
116.16 |
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EINECS: |
211-464-0 |
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Product Categories: |
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Mol File: |
646-07-1.mol |
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Melting point |
-35 °C |
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Boiling point |
199-201 °C(lit.) |
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density |
0.923 g/mL at 25 °C(lit.) |
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FEMA |
3463 | 4-METHYLPENTANOIC ACID |
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refractive index |
n20/D 1.414(lit.) |
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Fp |
207 °F |
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storage temp. |
Store below +30°C. |
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form |
Liquid |
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pka |
4.84(at 18℃) |
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Specific Gravity |
0.923 |
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color |
Clear colorless to slightly yellow |
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Odor Threshold |
0.0004ppm |
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Water Solubility |
INSOLUBLE |
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JECFA Number |
264 |
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BRN |
1741912 |
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Stability: |
Stable. Incompatible with strong bases, strong oxidizing agents. |
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InChIKey |
FGKJLKRYENPLQH-UHFFFAOYSA-N |
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CAS DataBase Reference |
646-07-1(CAS DataBase Reference) |
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NIST Chemistry Reference |
Pentanoic acid, 4-methyl-(646-07-1) |
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EPA Substance Registry System |
Pentanoic acid, 4-methyl- (646-07-1) |
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Hazard Codes |
Xn,C |
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Risk Statements |
21-38-34 |
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Safety Statements |
36/37-45-36/37/39-25 |
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RIDADR |
UN 2810 6.1/PG 3 |
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WGK Germany |
3 |
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RTECS |
NR2975000 |
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F |
13 |
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TSCA |
T |
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HazardClass |
8 |
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PackingGroup |
III |
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HS Code |
29159080 |
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Description |
Natural 4-Methylvaleric acid has an unpleasant sour and penetrating odor. |
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Chemical Properties |
slightly brown liquid |
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Occurrence |
Reported found in apple, roasted barley, beef, prefermented bread, Camembert cheese, Emmenthal cheese, roasted cocoa beans, dry cured ham, hops, roasted pecans, rum, soybeans, black tea, wine, guava, papaya, strawberry fruit and jam, baked potato, bell pepper, tomato, many cheeses, fish, beef, mutton, hop oil, mushrooms, mango, rice, sake, malt, wort, dried bonito and mussels |
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Uses |
Intermediate for plasticizers, pharmaceuticalsand perfumes. |
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Aroma threshold values |
Detection: 810 ppb. |
