2-Methylhexanoic Acid

HCID 20653CAS 104490-70-2

Basic information

Standard SMILES
CCCCC(C)C(=O)O
InChIKey
CVKMFSAVYPAZTQ-UHFFFAOYSA-N
Molecular formula
C7H14O2
Average molar mass
130.18 g/mol
Monoisotopic mass
130.09937969

Overview

2-methylhexanoic acid is a medium-chain fatty acid.

Names & identifiers

Preferred name
2-Methylhexanoic Acid
IUPAC
2-methylhexanoic acid
English name
2-methylhexanoic acid
Molecular formula
C7H14O2
Molecular weight
130.18

Names & synonyms

2-METHYLHEXANOIC ACID4536-23-62-Methylcaproic acidHexanoic acid, 2-methyl-2-Hexanecarboxylic acidalpha-Methylcaproic acid2-methyl-hexanoic acidFEMA No. 3191.alpha.-Methylcaproic acidDTXSID9044241EINECS 224-883-9LUK37N0QM8
Show more names
FEMA 3191sodium 2-methylhexanoateFEMA NUMBER 3191CARBOXYLIC ACID C72-Methylhexansαureα-Methylcaproicacid2-methyl-hexanoicacia-Methylcaproic acid
BRN 1721227DTXCID7024241CVKMFSAVYPAZTQ-UHFFFAOYSA-2-METHYLHEXANOIC ACID [FHFI]RefChem:476064224-883-9InChI=1/C7H14O2/c1-3-4-5-6(2)7(8)9/h6H,3-5H2,1-2H3,(H,8,9)2-Methylhexanoicacid

Database identifiers

CAS
104490-70-2、4536-23-6
PubChem CID
20653
DTXSID
DTXSID9044241
ChEMBL
CHEMBL1789229
ChEBI
CHEBI:138489
UNII
LUK37N0QM8
EC Number
224-883-9
Nikkaji
J108.732K

Properties

Computed structural properties

XLogP
2.3
Topological polar surface area
37.3 Ų
Hydrogen bond donors
1
Hydrogen bond acceptors
2
Rotatable bonds
4
Heavy atoms
9

Experimental & physicochemical properties

LipidsFatty Acyls [FA] -> Fatty Acids and Conjugates [FA01] -> Branched fatty acids [FA0102]
FragrancesFragrance Ingredient (2-Methylhexanoic acid) -> IFRA transparency List
Food AdditivesFLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food
Density0.914-0.918 (20 °C/20 °C)
Flavoring AgentsEU Flavoring substances
Solubility · 2 items

miscible with alcohol, ether and water

(in ethanol)

Physicochemical properties

Melting point
-55.77 °C · -55.77°C (estimate)
Boiling point
209 · 209-210 °C (lit.)
Density
0.918 g/mL · 0.918 g/mL at 25 °C (lit.)
vapor pressure
0.0576 mmHg · 0.0576 mmHg ( 25 °C)(lit.)
refractive index
20 · n20/D 1.422(lit.)
FEMA
3191 · 3191 | 2-METHYLHEXANOIC ACID

Safety & regulation

GHS classification

GHS Classification · 5 items

This chemical does not meet GHS hazard criteria for 0.3% (5 of 1924) of reports.

Danger

H315 (91%): Causes skin irritation [Warning Skin corrosion/irritation]

P264, P264+P265, P280, P302+P352, P305+P351+P338, P305+P354+P338, P317, P321, P332+P317, P337+P317, and P362+P364 (click each P-code to see the statement)

Aggregated GHS information provided per 1924 reports by companies from 10 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.

Hazard information

Regulatory Information · 2 items

Chemical: Hexanoic acid, 2-methyl-

2-Methylhexanoic acid: Does not have an individual approval but may be used under an appropriate group standard

Hazard Classes and CategoriesSkin Irrit. 2 (91%)

Safety data

PPE
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
wgk
2
tsca
TSCA listed
rtecs
MO8400600
ridadr
UN 3265 8/PG 2
hs_code
29159080

Chemistry & industry

Pharmacology

Cellular LocationsCytoplasm

Uses & manufacturing

Use Classification · 4 items

Fragrance Ingredients

Flavoring Agents -> JECFA Flavorings Index

Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes

Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes

General Manufacturing InformationHexanoic acid, 2-methyl-: ACTIVE
Applications · 3 items

Description2-methylhexanoic acid is a medium-chain fatty acid with an aliphatic tail that contains between 4 and 12 carbon atoms. It naturally occurs in Bothriochloa bladhii. 2-methylhexanoic acid has a unique profile with a great combination of cheese and fruit characteristics which work perfectly in either savory or sweet applications.

OccurrenceReported found in baked potato, grape brandy and Virginia tobacco, parmesan cheese, raw and cooked mutton, roasted lamb, cognac and black tea.

General Description2-methylhexanoic acid has been identified as one of the volatile flavor compounds in the peel and pulp of doum fruit.

Preparation methods

PreparationBy catalytic hydrogenation of hexadien-2-carboxylic acid.

Suppliers50 total

国药集团化学试剂有限公司86-21-63210123 · [email protected]
梯希爱(上海)化成工业发展有限公司021-67121386 · [email protected]
湖北永阔科技有限公司027-59223108 15972152991 · [email protected]
Shandong chuangyingchemical Co., Ltd.18853181302 · [email protected]
湖北万得化工有限公司15377098680 15377098680 · [email protected]

Additional notes

DefinitionChEBI: 2-methylhexanoic acid is a medium-chain fatty acid.

Related reactions

17 records

Linked notes

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