Fragrance avoidance
Nothing to weigh for this context yet.
We have no published hazard signal for this ingredient, so we cannot say how it behaves in this context — that is missing evidence, not a clean result.
- industrial
3-Methylhexanoic acid
CAS 3780-58-3
Also registered as 1 other CAS number
22263-24-7
Concern score
Not assessed — no hazard data yet.
3-Methylhexanoic acid in plain language
Also known as 2-02-00-00298 (Beilstein Handbook Reference) · 3-METHYLCAPROIC acid · 3-METHYLHEXANOICACID · 3-METHYLHEXYLIC acid · 3-methyl-hexanoic acid · Hexanoic acid, 3-methyl-
Show all 8 names
UNII-E4GWJ09TGV · l-3-Methylhexanoic acid
Used in consumer products as a flavouring.
- Flavouring
- We haven't assessed a concern score for this ingredient yet.
Regulation
No restrictions found. 3-Methylhexanoic acid appears in these published regulatory listings.
- Found in consumer products
- Industrial
USEPAcommercial use observedEPA CPDat observed this chemical in 0 composition records across product categories including unclassified products. EPA CPDat classifies this chemical for functional uses including Flavouring and nutrient.
- EPA CPDat observed this chemical in 0 composition records across product categories including unclassified products. EPA CPDat classifies this chemical for functional uses including Flavouring and nutrient.Source →
USFDAlisted in openFDA substanceopenFDA substance registry classifies this ingredient as chemical.
- openFDA substance registry classifies this ingredient as chemical.Source →
Evidence & sources
No graded research studies for 3-Methylhexanoic acid yet. This record is compiled from the published data sources below — registries and regulatory listings, not study findings.
Where this comes from
Suitability
Context-specific fit derived from published classifications and the current ingredient evidence profile.
No signal in this context
Where it has been recorded
How often EPA CPDat has listed 3-Methylhexanoic acid in a product composition. These are source records, not Greenveil catalog products.
Named organisations
1
Typical roles
Flavouring