The complexity of meat flavors is often attributed to a symphony of volatile compounds, and among them, fatty acids play a critical role. 4-Methyloctanoic Acid (CAS 54947-74-9) is a particularly interesting compound, often linked to the characteristic 'so-called 'soo' odour of mutton. For flavorists aiming to create authentic and robust meat profiles, understanding and sourcing this ingredient is important. If you are looking to buy 4-Methyloctanoic Acid, this guide highlights its significance and procurement from reliable sources.

4-Methyloctanoic Acid, as identified in various scientific literature, contributes to the distinct fatty and savory notes found in certain meats, especially mutton. Its ability to impart these specific aroma characteristics makes it a valuable tool for flavor developers. The compound’s sensory profile is described as fatty, waxy, and sometimes dairy-like, which can be leveraged to build authentic meaty flavors. For formulators, consistency in purity and aroma intensity is key, which is why sourcing from a reputable manufacturer is essential.

When you are ready to purchase 4-Methyloctanoic Acid, consider the advantages of procuring from a well-established supplier based in China. Direct sourcing can lead to competitive pricing and ensures access to high-quality materials with documented purity levels, typically 96% minimum assay. This diligence is crucial for applications in the food industry where ingredient integrity is paramount. Working with a trusted partner guarantees that you receive a product that meets your exacting standards.

The careful use of 4-Methyloctanoic Acid can elevate the realism and appeal of processed meat products. Whether you are developing savory snacks, seasonings, or ready-to-eat meals, this ingredient can provide that authentic touch. If your business needs to buy 4-Methyloctanoic Acid, we encourage you to reach out to our team for a detailed quote and sample evaluation. Partnering with a capable manufacturer ensures your flavor creations are built on a foundation of quality.