Description
5-Methylhexanoic acid has a fermented cheese odor.
Chemical Properties
5-Methylhexanoic acid has a fermented cheese odor.
Occurrence
Reported found in heated pork, strawberry, tea, mango and babaco fruit (Carica pentagona Heilborn)
Uses
Ion-exclusion chromatographic separations of C1-C6 aliphatic carboxylic acids on a sulfonated styrene-divinylbenzene co-polymer resin column, high sensitive conductimetric detection is achieved with 5-methylhexanoic acid as eluent.
Definition
ChEBI: 5-methyl-hexanoic acid is a medium-chain fatty acid.
Aroma threshold values
Detection: 4.6 to 27 ppm
Hazard
A reproductive hazard.