Application
2-Methylhexanoic acid, also known as 2-butylpropionic acid, butylmethylacetic acid, or hexane-2-carboxylic acid, is FEMA number 3191. It is a colorless, oily liquid at room temperature. Its optically active isomers are miscible with water, ether, ethanol, chloroform, and other solvents. It is naturally found in apples and strawberries. Aroma: Acidic, oily, fatty, lard, and chicken fat aroma, with hints of roasted, appetizing dishes. Taste: Dairy, creamy, and oily fatty aroma. Used in food processing flavorings such as lard, chicken fat, appetizing dishes, and dairy products. It can be produced by chlorinating sec-hexanol to form a Grignard reagent, then passing dry carbon dioxide gas into the Grignard reagent reaction solution, reacting, and finally hydrolyzing to obtain the product.
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.
