Description
Methyl 2-methylbutyrate has a pungent, fruity odor with a sweet,
fruity, apple-like taste at low levels. May be prepared from a
mixture of esters including methyl 2-methylbutyrate; is obtained
from isobutene, CO, and methanol under pressure, or from butene,
CO, and an acid catalyst under pressure.
Chemical Properties
Methyl-2-methylbutyrate has a sweet, fruity, apple-like odor and an apple-like taste at low concentrations.
Occurrence
The levorotatory and the racemic forms are known. Reported found in fresh strawberry juice, apple, apricot, sour cherry, melon, pineapple, peas, baked potato, peppermint oil, spearmint oil, thymus, durian (Durio zibethinus), olive,
mushroom, starfruit, prickly pear, dill herb, cashew apple, cherimoya, loquat, mountain papaya, cape gooseberry and rooibus tea
(Aspalathus linearis). bilberry, strawberry, and cheeses
Uses
DL-2-Methylbutyric Acid Methyl Ester is a volatile compound found in pineapples.
Definition
ChEBI: Methyl (S)-2-Methylbutanoate is a fatty acid ester.
Preparation
A mixture of esters including methyl-2-methylbutyrate is obtained from isobutene, CO and methanol under pressure, or
from butene, CO and an acid catalyst under pressure.
Aroma threshold values
Detection: 0.92 to 4.4 ppb
Taste threshold values
Taste characteristics at 7.5 ppm: sweet, berry, pineapple, etherial, lifting, fruity, tutti-fruitti and ripe with a
fatty, green nuance
General Description
Methyl 2-methylbutyrate is an important odor-active constituent of pineapple, apple, cantaloupe, cucumber and strawberries.
