5-methylhexanoic acid

Independent reference data for 5-methylhexanoic acid (CAS 628-46-6), compiled from public chemistry databases.

Registry identifiers across databases

Computed descriptors

Physicochemical values on record

Documented uses on record

Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional ClassesFlavoring Agents -> JECFA Flavorings Index

Synonyms and trade names

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

Regulatory listings held on file

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]

What the public record says

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

Physical description and handling notes

Source: PubChem / Wikidata; the batch COA governs where values differ.