Taw qhia
4-Methylvaleric Acid, kuj systematically hu ua4-Methylpentanoic Acid, yog ib ceg - saw carboxylic acid. Nws yog ib qho tshwm sim tshwm sim nyob rau hauv ntau yam khoom noj khoom haus, xws li cheese thiab lwm yam fermented mis nyuj, pab txhawb rau lawv cov yam ntxwv ntse, pungent, thiab hws tsw tsw. Cov kua ntshiab no ua lub tsev tsim muaj txiaj ntsig zoo hauv cov organic synthesis thiab cov khoom xyaw tseem ceeb thiab cov tshuaj tsw qab, qhov uas nws yog siv los tsim complex, savory, thiab cov khoom noj siv mis -zoo li sau ntawv hauv ob qho tib si cov neeg siv khoom thiab cov ntawv thov kev lag luam[1].
Biochemical & Physical Parameters
| Parameter | Specification |
|---|---|
| CAS Nr. | 646-07-1 |
| Cov Npe | 4-Methylvaleric Acid; 4-Methylpentanoic Acid |
| Molecular Formula | C₆H₁₂O₂ |
| Molecular Luj | 116.16 g / mol |
| Qhov tshwm sim | Colorless mus rau daj daj ntshiab kua |
| Kev ntsuam xyuas (GC) | Ntau dua lossis sib npaug li 98.0% |
| Ceev (ntawm 20 degree) | 0.92 g / ml |
| Boiling Point | ~195 - 200 degree |
| Refractive Index | ~1.42 |
| Solubility | me ntsis soluble hauv dej; miscible nrog cawv, roj, thiab feem ntau cov kuab tshuaj organic. |
Mechanism ntawm Action
Kev ua haujlwm ntawm 4-Methylvaleric Acid feem ntau yog muab los ntawm nws cov qauv tshuaj raws li cov saw luv luv, branched fatty acid:
Olfactory Receptor Interaction (Flavor & Fragrance)
Raws li ib qho tsw thiab tshuaj tsw qab molecule, nws lub hwj chim, cheesy, thiab hws aroma yog perceived thaum volatile molecules khi rau tej olfactory receptors nyob rau hauv lub qhov ntswg. Cov ceg ntoo tshwj xeeb - cov qauv saw haum haum rau hauv qhov chaw receptor ntxiv, ua rau lub cev tsis zoo uas lub hlwb txhais raws li nws tus yam ntxwv tsw. Nyob rau hauv high concentrations, tus ntxhiab tsw yog khaus thiab tsis kaj siab, tab sis thaum heev diluted thiab blended nrog lwm cov tebchaw, nws pab txhawb kev ntshaw savory, creamy, thiab fermented nuances rau complex tsw profiles.[2].
Metabolic Intermediate & Precursor
Hauv cov kab ke lom neeg, luv -chain fatty acids (SCFAs) zoo li 4-Methylvaleric Acid tuaj yeem nqus tau thiab metabolized. Nws tuaj yeem ua tus thawj coj hauv biosynthesis ntawm ntau cov molecules nyuaj lossis tawg rau lub zog ntawm - txoj hauv kev oxidation, txawm hais tias nws cov ceg ntoo tuaj yeem hloov qhov ua tau zoo ntawm cov txheej txheem no piv rau cov saw hlau ncaj.
Acidic Properties & Chemical Reactivity
Cov pab pawg carboxylic acid (-COOH) tso cai rau nws koom nrog cov kua qaub ib txwm- cov tshuaj tiv thaiv hauv paus thiab ua cov khoom pib rau kev sib txuas ntawm ntau yam derivatives, tshwj xeeb tshaj yog esters (ntawm esterification), uas yog siv dav hauv cov tshuaj tsw qab rau lawv cov tshuaj tsw qab thiab feem ntau fruity aromas.
Cov txiaj ntsig tseem ceeb & Cov khoom siv ua haujlwm
- Authentic Flavor Enhancement:Muab cov khoom noj mis nyuj, cheesy, thiab savory sau ntawv tseem ceeb rau kev tsim cov khoom qab zib tiag tiag hauv cov cheese ua tiav, khoom noj txom ncauj, thiab cov khoom noj siv mis.
- Versatile Fragrance Building Block:Siv los ua ib qho nruab nrab hauv kev sib txuas ntawm esters thiab lwm cov tebchaw uas ua rau cov txiv hmab txiv ntoo, creamy, thiab tropical nuances rau cov tshuaj tsw qab zoo thiab cov khoom tu tus kheej.
- High Purity rau Synthesis:Ua hauj lwm raws li ib tug txhim khu kev qha thiab ntshiab tshuaj intermediate nyob rau hauv tshuaj thiab tshwj xeeb tshuaj synthesis.
- Ntuj tshwm sim:Nws muaj nyob rau hauv cov khoom noj ntuj ua rau nws muaj txiaj ntsig zoo rau kev tsim "huv-label" thiab cov tshuaj tsw qab ntuj.
- Efficient Incorporation:Nws daim ntawv ua kua nyob rau hauv chav tsev kub tso cai rau kev tuav tau yooj yim thiab meej dosing nyob rau hauv ob qho tib si kuaj thiab industrial- teev daim ntawv thov.
Cov ntawv thov hauv Kev Lag Luam
4-Methylvaleric Acid kuayog siv nyob rau hauv ntau yam tseem ceeb sectors:
Khoom noj khoom haus & dej haus kev lag luam:
Flavour Creation:Ib qho tseem ceeb hauv cov khoom qab zib rau cheeses, butter, qab zib, thiab lwm yam khoom siv mis nyuj-raws li.
Khoom noj khoom haus Processed:Siv los txhim kho qhov tsw profile ntawm cov khoom noj txom ncauj, kua ntses, thiab npaj tau-- noj mov.
Fragrance & Flavor Manufacturing:
Synthesis ntawm Esters:Ib qho tseem ceeb raw khoom rau kev tsim esters xws li ethyl 4-methylvalerate, uas yog siv nyob rau hauv perfumes rau lawv qab zib, fruity, thiab kua zoo li scents.
Pharmaceutical Industry:
Chemical Intermediate:Ua hauj lwm raws li lub tsev thaiv nyob rau hauv lub synthesis ntawm ntau complex active tshuaj cov khoom xyaw (APIs) thiab lwm yam tshuaj zoo.
Tsiaj Noj Khoom Noj:
Pub Additive:Yuav siv tau los ua tus neeg sawv cev flavoring los txhim kho palatability ntawm tsiaj pub.
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Cov lus nug nquag nug (FAQ).
Q: Lub npe 4-Methylpentanoic Acid yog dab tsi?
A: Nws lub npe feem ntau yog 4-Methylvaleric Acid. "Valeric acid" yog ib lub npe nrov rau pentanoic acid, thiab "4-methyl-" prefix qhia txog txoj hauj lwm ntawm methyl ceg ntawm cov saw hlau.
Q: Kuv tuaj yeem nrhiav Daim Ntawv Qhia Txog Kev Nyab Xeeb (SDS) rau qhov khoom no?
A: Daim Ntawv Qhia Txog Kev Nyab Xeeb (SDS) muaj nyob rau ntawm koj qhov kev thov lossis cov chaw tsim khoom. Nws yog cov ntaub ntawv tseem ceeb uas muab cov ncauj lus qhia ntxaws txog kev tuav, kev phom sij, kev cia khoom, thiab kev ntsuas kub ceev.
Q: Puas yog 4-Methylvaleric Acid tshwm sim?
A: Yog, nws yog cov khoom siv ntuj tsim ntawm ntau yam khoom noj, tshwj xeeb tshaj yog nyob rau hauv ntau hom cheese, pab txhawb rau lawv cov aroma tag nrho.
Q: Dab tsi yog qhov tseem ceeb ntawm kev saib xyuas kev nyab xeeb thaum tuav cov kua qaub no?
A: Raws li carboxylic acid, nws tuaj yeem ua rau tawv nqaij thiab qhov muag khaus. Nws muaj zog heev, tsis kaj siab tsw ntawm high concentrations. Yuav tsum tuav hauv lub qhov dej - qhov cua los yog fume hood, thiab siv cov cuab yeej tiv thaiv tus kheej tsim nyog (PPE) xws li hnab looj tes thiab tsom iav. Xa mus rau SDS tshwj xeeb rau kev qhia txog kev nyab xeeb.
Tiv tauj peb
Xauv qhov tseeb savory tsw profiles thiab txhim khu koj lub peev xwm hluavtaws nrog peb siab -purity4-Methylvaleric Acid (CAS 646-07-1). Qhov zoo tshaj plaws rau kev tsim cov tsw qab tshaj plaws, tshuaj tsw qab synthesis, thiab kev siv tshuaj. Tiv tauj peb hnub no los thov ib qho qauv, daim ntawv qhia ntxaws ntxaws, thiab sib tham txog koj cov kev xav tau tshwj xeeb.
E-mail:ella.zhang@huilinbio-tech.com.
Cov ntaub ntawv
- Timothy P., et al. (2022). Cheese tsw. HauvEncyclopedia of Dairy Sciences (Tshooj 3). Academic Press.
- Brennand, CP, Ha, JK, & Lindsay, RC (1989). Aroma cov khoom thiab cov theem pib ntawm qee cov ceg ntoo - cov saw thiab lwm yam me me tsis muaj roj fatty acids tshwm sim hauv cov mis nyuj thiab nqaij lipids.Phau ntawv Journal of Sensory Studies.
Cim npe nrov: 4-methylvaleric acid kua, Tuam Tshoj, lwm tus neeg, manufacturers, hoobkas, lag luam wholesale, yuav, nqe, tej, ntshiab, ntuj, zoo, Tshuag, kev muag
