Grundinformationen
- Standard-SMILES
CC(C)CCCC(=O)O- InChIKey
MHPUGCYGQWGLJL-UHFFFAOYSA-N- Summenformel
- C7H14O2
- Durchschnittliche Molmasse
- 130,18 g/mol
- Monoisotopische Masse
- 130,09937969
Überblick
5-methyl-hexanoic acid is a medium-chain fatty acid.
Namen und Bezeichner
- Bevorzugter Name
- 5-Methylhexanoic acid
- IUPAC
- 5-methylhexanoic acid
- Englischer Name
- 5-Methylhexanoic acid
- Summenformel
- C7H14O2
- Molmasse
- 130.18
Namen und Synonyme
Weitere Namen anzeigen
Datenbank-Bezeichner
- CAS
1330-19-4、628-46-6- PubChem CID
- 12344
- DTXSID
DTXSID8044252- ChEMBL
CHEMBL3182412- ChEBI
CHEBI:179997- UNII
- N1AK4X34C2
- EC Number
- 215-534-1、613-089-1
- Nikkaji
- J95.660K
Eigenschaften
Berechnete Struktureigenschaften
- XLogP
- 2,2
- Polarare Oberfläche (TPSA)
- 37,3 Ų
- H-Brücken-Donoren
- 1
- H-Brücken-Akzeptoren
- 2
- Frei drehbare Bindungen
- 4
- Schwere Atome
- 9
- Formalladung
- 0
- Komplexität
- 86,9
Experimentelle und physikochemische Eigenschaften
Solubility
soluble in water; miscible with fat
(in ethanol)
Physical Description
Liquid
liquid with a cheese fermented odour
Physikochemische Eigenschaften
- Schmelzpunkt
- -55.77 °C · -55.77°C (estimate)
- Siedepunkt
- 216 °C · 216°C
- Dichte
- 0 · 0,91 g/cm3
- FEMA
- 3572 · 3572 | 5-METHYLHEXANOIC ACID
- Brechungsindex
- 1.422 · 1.4220
- Flammpunkt
- 100 °C · >100°C
- Aggregatzustand
- liquid
- pka
- 4.78 · 4.78±0.10(Predicted)
- Geruch (Odor)
- 10 % · at 10.00 % in propylene glycol. fatty cheese oily fruity
- Geruchsart
- fatty
- Wasserlöslichkeit
- Slightly soluble in water.
- JECFA Number
- 266 · 266
- InChI
- 1S/C7H14O2/c1-6(2)4-3-5-7(8)9/h6H,3-5H2,1-2H3,(H,8,9)
- InChIKey
- MHPUGCYGQWGLJL-UHFFFAOYSA-N
- SMILES
- CC(C)CCCC(O)=O
- LogP
- 2.19 · 2.19
- CAS Datenbank
- 628 · 628-46-6(CAS DataBase Reference)
- EPA chemische Informationen
- 5 · Hexanoic acid, 5-methyl- (628-46-6)
Sicherheit und Regulatorisches
GHS-Klassifizierung
GHS Classification
This chemical does not meet GHS hazard criteria for 2.1% (1 of 48) of reports.
Danger
H314 (12.5%): Causes severe skin burns and eye damage [Danger Skin corrosion/irritation]
P260, P264, P264+P265, P280, P301+P330+P331, P302+P361+P354, P304+P340, P305+P354+P338, P316, P317, P321, P363, P405, and P501 (click each P-code to see the statement)
Aggregated GHS information provided per 48 reports by companies from 5 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.
Gefahrenhinweise
Regulatory Information
Chemical: Hexanoic acid, 5-methyl-
Chemical: Isoheptanoic acid
PMN - indicates a commenced PMN (Pre-Manufacture Notices) substance.
Isoheptanoic acid: Does not have an individual approval but may be used under an appropriate group standard
Hexanoic acid, 5-methyl-: Does not have an individual approval but may be used under an appropriate group standard
Sicherheitsdaten
- wgk
- WGK 3
- tsca
- TSCA listed
- ridadr
- 3265
- hs_code
- 2915907098
- RTECS-Nr.
- MO8400900
- risk_code
- 34-41
- hazard_code
- Xi
- safety_code
- 26-36/37/39
- hazard_class
- 8
- packing_group
- II
- Speicherklasse
- 10 - Combustible liquids
- Hazard Classifications
- Eye Dam. 1
Chemie und Industrie
Pharmakologische Informationen
Verwendung und Herstellung
Use Classification
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavoring Agents -> JECFA Flavorings Index
Anwendungen
Beschreibung5-Methylhexanoic acid has a fermented cheese odor.
OccurrenceReported found in heated pork, strawberry, tea, mango and babaco fruit (Carica pentagona Heilborn)
VerwendenIon-exclusion chromatographic separations of C1-C6 aliphatic carboxylic acids on a sulfonated styrene-divinylbenzene co-polymer resin column, high sensitive conductimetric detection is achieved with 5-methylhexanoic acid as eluent.
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