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Record Information
Version2.0
Created at2022-03-17 21:08:47 UTC
Updated at2022-03-17 21:08:47 UTC
NP-MRD IDNP0049206
Secondary Accession NumbersNone
Natural Product Identification
Common Name3-Methylbutyl octanoate
Description3-Methylbutyl octanoate, also known as isoamyl caprylate or isopentyl octanoate, belongs to the class of organic compounds known as fatty acid esters. These are carboxylic ester derivatives of a fatty acid. A fatty acid ester obtained by the formal condensation of isoamylol with caprylic acid. 3-Methylbutyl octanoate is a very hydrophobic molecule, practically insoluble (in water), and relatively neutral. 3-Methylbutyl octanoate is a sweet, coconut, and fruity tasting compound. Outside of the human body, 3-Methylbutyl octanoate has been detected, but not quantified in, asian pears. 3-Methylbutyl octanoate is found in Bothriochloa bladhii. 3-Methylbutyl octanoate was first documented in 2014 (PMID: 25307564). This could make 3-methylbutyl octanoate a potential biomarker for the consumption of these foods.
Structure
Thumb
Synonyms
ValueSource
Isoamyl caprylateChEBI
Isoamyl octanoateChEBI
Isopentyl octanoateChEBI
Octanoic acid isopentyl esterChEBI
Isoamyl caprylic acidGenerator
Isoamyl octanoic acidGenerator
Isopentyl octanoic acidGenerator
Octanoate isopentyl esterGenerator
3-Methylbutyl octanoic acidGenerator
FEMA 2080HMDB
Iso-amyl N-octanoateHMDB
Isoamyl octylateHMDB
Isopentyl alcohol, octanoateHMDB
Isopentyl octylateHMDB
N-Caprylic acid isoamyl esterHMDB
Octanoic acid, 3-methylbutyl esterHMDB
Octanoic acid, isoamyl esterHMDB
Octanoic acid, isopentyl esterHMDB
Chemical FormulaC13H26O2
Average Mass214.3443 Da
Monoisotopic Mass214.19328 Da
IUPAC Name3-methylbutyl octanoate
Traditional Name3-methylbutyl octanoate
CAS Registry Number2035-99-6
SMILES
CCCCCCCC(=O)OCCC(C)C
InChI Identifier
InChI=1S/C13H26O2/c1-4-5-6-7-8-9-13(14)15-11-10-12(2)3/h12H,4-11H2,1-3H3
InChI KeyXKWSWANXMRXDES-UHFFFAOYSA-N
Experimental Spectra
Not Available
Predicted Spectra
Not Available
Chemical Shift Submissions
Not Available
Species
Species of Origin
Species NameSourceReference
Bothriochloa bladhiiLOTUS Database
Pyrus pyrifoliaFooDB
    • Gary R. Takeoka, Ron G. Buttery, and Robert A. Flath. Volatile Constituents of Asian Pear (Pyrus ...
Chemical Taxonomy
Description Belongs to the class of organic compounds known as fatty acid esters. These are carboxylic ester derivatives of a fatty acid.
KingdomOrganic compounds
Super ClassLipids and lipid-like molecules
ClassFatty Acyls
Sub ClassFatty acid esters
Direct ParentFatty acid esters
Alternative Parents
Substituents
  • Fatty acid ester
  • Carboxylic acid ester
  • Monocarboxylic acid or derivatives
  • Carboxylic acid derivative
  • Organic oxygen compound
  • Organic oxide
  • Hydrocarbon derivative
  • Organooxygen compound
  • Carbonyl group
  • Aliphatic acyclic compound
Molecular FrameworkAliphatic acyclic compounds
External Descriptors
Physical Properties
StateNot Available
Experimental Properties
PropertyValueReference
Melting PointNot AvailableNot Available
Boiling PointNot AvailableNot Available
Water SolubilityNot AvailableNot Available
LogPNot AvailableNot Available
Predicted Properties
PropertyValueSource
logP4.95ALOGPS
logP4.46ChemAxon
logS-4.6ALOGPS
pKa (Strongest Basic)-7ChemAxon
Physiological Charge0ChemAxon
Hydrogen Acceptor Count1ChemAxon
Hydrogen Donor Count0ChemAxon
Polar Surface Area26.3 ŲChemAxon
Rotatable Bond Count10ChemAxon
Refractivity63.47 m³·mol⁻¹ChemAxon
Polarizability27.56 ųChemAxon
Number of Rings0ChemAxon
BioavailabilityYesChemAxon
Rule of FiveYesChemAxon
Ghose FilterYesChemAxon
Veber's RuleYesChemAxon
MDDR-like RuleNoChemAxon
HMDB IDHMDB0038729
DrugBank IDNot Available
Phenol Explorer Compound IDNot Available
FoodDB IDFDB018138
KNApSAcK IDNot Available
Chemspider ID15423
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound16255
PDB IDNot Available
ChEBI ID87536
Good Scents IDNot Available
References
General References
  1. Arrieta-Garay Y, Blanco P, Lopez-Vazquez C, Rodriguez-Bencomo JJ, Perez-Correa JR, Lopez F, Orriols I: Effects of distillation system and yeast strain on the aroma profile of Albarino (Vitis vinifera L.) grape pomace spirits. J Agric Food Chem. 2014 Oct 29;62(43):10552-60. doi: 10.1021/jf502919n. Epub 2014 Oct 20. [PubMed:25307564 ]