5-甲基己酸

Name: 5-甲基己酸
Brand: 济南圣和化工有限公司

CAS 628-46-6C7H14O2MW 130.18

济南圣和化工主营供应 5-甲基己酸（CAS 628-46-6），归类于有机化学品，分子式 C7H14O2，分子量 130.18。我们面向国内化工贸易与生产企业提供稳定的现货供应，报价响应快，支持对公转账并可开具增值税发票。

产品概览

CAS号	628-46-6
分子式	C7H14O2
分子量	130.18
熔点	< -25 °C
沸点	216 °C
LogP	2.2
纯度	按批次COA提供(不公开发布)
包装	按订单/批次确认(不公开发布)
应用领域	有机化学品
类别	有机化学品

应用领域

有机化学品

该产品的下游应用集中在有机化学品。不同客户工艺差异较大，我们支持按需提供样品与小批量试用。

包装与储存

包装规格按订单/批次确认(不公开发布)

纯度规格按批次COA提供(不公开发布)

储存条件密封、阴凉干燥处保存

运输常规化工运输

样品可协商提供

交期现货/按订单安排

供货能力：5-甲基己酸备有现货，包装形式为按订单/批次确认(不公开发布)。我们支持对公转账并开具增值税发票，山东省内可安排快速配送，省外按物流时效发货，具体请联系 info@591daili.com。

质量与文件

每批产品随货提供 COA（分析证书）；可按需提供 MSDS/技术数据表及第三方检测报告。纯度与包装以批次 COA 及订单确认为准。

关于供应商

选择济南圣和化工有限公司的理由：产品信息透明（含 CAS、分子式、理化参数）、报价响应快（一个工作日内）、单证齐全（COA/MSS/质检资料按需提供）、支持批量与长期协议供货。如需 5-甲基己酸以外的配套原料，也欢迎一并列出需求清单。

常见问题

5-甲基己酸的 CAS 号是多少？

5-甲基己酸的 CAS 号为 628-46-6。

该产品的纯度和包装规格是什么？

常规纯度规格为按批次COA提供(不公开发布)，包装为按订单/批次确认(不公开发布)，随货提供 COA。

5-甲基己酸有什么用途？

主要应用于有机化学品。

如何购买或获取报价？

请发送邮件至 info@591daili.com 或通过 WhatsApp 联系，注明产品名称、CAS 号与需求数量，一个工作日内回复报价。供应商：济南圣和化工有限公司。

PubChem 公开数据

Description

5-methylhexanoic acid · CAS 628-46-6 · C7H14O2. UNII N1AK4X34C2. Boiling Point: 216 °C; Melting Point: < -25 °C; Density: 0.912 (24 °C).

Identification

CAS Registry Number	628-46-6
PubChem CID	12344
Molecular formula	C7H14O2
IUPAC name	5-methylhexanoic acid
UNII (FDA)	N1AK4X34C2
FEMA number	3572
JECFA number	266

Computed Descriptors

Molecular Weight	130.18
XLogP3	2.2
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	2
Rotatable Bond Count	4
Exact Mass	130.099379685
Monoisotopic Mass	130.099379685
Topological Polar Surface Area	37.3
Heavy Atom Count	9
Formal Charge	0

Physical & Chemical Properties

Boiling Point	216 °C
Melting Point	< -25 °C
Density	0.912 (24 °C)
Refractive Index	1.422

Physical description & handling notes

Liquid
liquid with a cheese fermented odour
soluble in water; miscible with fat
(in ethanol)
136.9 Å² [M-H]- [CCS Type: DT; Buffer gas: N2; Ionization: ESI-; Dataset: TOXCAST; Source Identifier: DTXSID8044252]

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Dairy No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary	2.1% (1 / 48)

GHS Hazard Classification

GHS notification summary	2.1% (1 / 48)
Reported hazard statements	H314 (12.5%), H318 (87.5%)

This chemical does not meet GHS hazard criteria for 2.1% (1 of 48) of reports.

H314 (12.5%): Causes severe skin burns and eye damage [Danger Skin corrosion/irritation]

Documented Uses

Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavoring Agents -> JECFA Flavorings Index
Hexanoic acid, 5-methyl-: ACTIVE

Synonyms

5-METHYLHEXANOIC ACID; 628-46-6; Isoenanthic acid; 5-Methylcaproic acid; Isoamylacetic acid; Hexanoic acid, 5-methyl-; 5-Methyl hexanoic acid; Isovenanthic acid; 5-methyl-hexanoic acid; 5-Methylhexylic acid; FEMA No. 3572; N1AK4X34C2; DTXSID8044252; NSC-1075; DTXCID6024252; RefChem:103197

Frequently Asked Questions

What are the CAS number and molecular formula of 5-methylhexanoic acid?

CAS 628-46-6; molecular formula C7H14O2; molecular weight — g/mol.

What other names is 5-methylhexanoic acid known by?

5-METHYLHEXANOIC ACID, 628-46-6, Isoenanthic acid, 5-Methylcaproic acid, Isoamylacetic acid, Hexanoic acid, 5-methyl-.

What is the regulatory status of 5-methylhexanoic acid?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is 5-methylhexanoic acid classified as hazardous?

2.1% of GHS notifications report no hazard classification (1 of 48).

What are the key physical properties of 5-methylhexanoic acid?

Boiling Point: 216 °C; Melting Point: < -25 °C; Density: 0.912 (24 °C); Refractive Index: 1.422.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.