Hazard
A reproductive hazard.
Description
Synthesis: By catalytic hydrogenation of hexadien-2-carboxylic
acid.
Chemical Properties
2-Methylhexanoic acid has a fruity odor.
Chemical Properties
clear colorless to slightly yellow liquid
Occurrence
Reported found in baked potato, grape brandy and Virginia tobacco, parmesan cheese, raw and cooked mutton,
roasted lamb, cognac and black tea.
Definition
ChEBI: 2-methylhexanoic acid is a medium-chain fatty acid.
Preparation
By catalytic hydrogenation of hexadien-2-carboxylic acid.
Aroma threshold values
Detection: 920 ppb to 2.7 ppm. Aroma characteristics at 1.0%: acidic sour, dairy fatty with cooked lardlike nuances
Taste threshold values
Taste characteristics at 40 ppm: dairy, creamy fatty with an oily mouthfeel and waxy nuance.
General Description
2-methylhexanoic acid has been identified as one of the volatile flavor compounds in the peel and pulp of doum fruit.