4-Ethyloctansure Chemische Eigenschaften,Einsatz,Produktion Methoden
R-Sätze Betriebsanweisung:
R36/37/38:Reizt die Augen, die Atmungsorgane und die Haut.
S-Sätze Betriebsanweisung:
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
S36:DE: Bei der Arbeit geeignete Schutzkleidung tragen.
Occurrence
Reported present in boiled and cooked mutton, ewe fat, heated lamb and mutton fat, lamb fat, raw lamb and
goat and sheep cheese.
Charakteristisch
4‐Methyloctanoic acid (4‐MOA), 4‐ethyloctanoic acid (4‐EOA), and 4‐methylnonanoic acid (4‐MNA) are saturated 4‐alkyl branched‐chain fatty acids (BCFA) that significantly contribute to the characteristic muttony or goaty flavour in sheep and goat meat. Subcutaneous adipose sheep tissue of three different breeds contained 23–88 μg/g 4-methyloctanoic acid, 13–26 μg/g 4-ethyloctanoic acid and ～2.9–18 μg/g 4-methylnonanoic acid[1].
Verwenden
Five sulfur-containing flavor compounds were synthesized by the reaction of 4-ethyloctanoyl chloride with sulfur-containing alcohols or mercaptans. 4-ethyloctanoic acid is identified from flue-cured Virginia tobacco. Mainly used as daily flavor,food flavor,industrial flavor, nutrient, stabilizers, surfactants and emulsifiers.
Aroma threshold values
Detection: 1.8 ppb
4-Ethyloctansure Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
