Description
2-methylhexanoic acid is a medium-chain fatty acid with an aliphatic tail that contains between 4 and 12 carbon atoms. It naturally occurs in Bothriochloa bladhii. 2-methylhexanoic acid has a unique profile with a great combination of cheese and fruit characteristics which work perfectly in either savory or sweet applications.
Chemical Properties
2-Methylhexanoic acid is a clear colorless to slightly yellow liquid with has a fruity odor.
Occurrence
Reported found in baked potato, grape brandy and Virginia tobacco, parmesan cheese, raw and cooked mutton,
roasted lamb, cognac and black tea.
Preparation
By catalytic hydrogenation of hexadien-2-carboxylic acid.
Definition
ChEBI: 2-methylhexanoic acid is a medium-chain fatty 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.
Hazard
A reproductive hazard.
