Description
2-methyl butyric acid has a pungent, acrid odor which is similar to Roquefort cheese with an acrid taste. At low dilutions, it has a pleasant fruity taste. It can be prepared either by decarboxylation of methyl ethyl malonic acid or by the oxidation of fermentation amyl alcohol (fusel oil). It is used as a flavor ingredient for butter, cream, cheese flavor deployment. It also provides acyl moiety for the preparation of the respective flavor esters.
References
[1] George A. Burdock, Encyclopedia of Food and Color Additives, Band 1, 1996
[2] T. Tachihara, H. Hashimoto, S. Ishizaki, T. Komai, A. Fujita, M. Ishikawa and T. Kitahara, Microbial resolution of 2-methylbutyric acid and its application to several chiral flavour compounds, Developments in Food Science, 2006, vol. 43, 97-100
Description
2-Methylbutyric acid has a pungent, acrid odor similar to Roquefort cheese with an acrid taste. At low dilutions, it has a pleasant
fruity taste. May be prepared by decarboxylation of methyl ethyl
malonic acid (with heat); also by oxidation of fermentation amyl
alcohol (fusel oil).
Chemical Properties
2-Methylbutyric acid has a pungent, acrid odor similar to Roquefort cheese with an acrid taste. At low dilutions, it has
a pleasant, fruity taste
Chemical Properties
clear colorless to pale yellowish liquid
Occurrence
Occurring as the d-, l-, and dl-isomers; the racemic form has been reported found in angelica root oil and coffee; the d-isomer in the ester form has been identified in lavender oil. Also reported found in apple, apricot, berries, grapes, papaya,
peach, guava, pineapple, potato, bell pepper, tomato, peppermint and spearmint oil, vinegar, wheat breads, cheeses, chicken, mutton,
pork, hop oil, beer, cognac, rum, whiskies, cider, cocoa, coffee, tea, peanuts, passion fruit, trassi, mango, plum, tamarind, rice, corn
oil, loquat, scallops, Chinese quince, maté, mammee apple and Roman chamomile oil, cranberry, grape brandy, oriental tobacco,
and strawberry
Uses
2-Methylbutyric acid was used in the synthesis of 2-methylbutyric anhydride, an acylating agent.
Uses
2-Methylbutyric acid, can be used as food additive for butter, cream, cheese flavor deployment. It is an important raw material and intermediate used in Organic Synthesis, Pharmaceuticals, Agrochemicals and Dyestuff. It is also used in the synthesis of 2-methylbutyric anhydride.
Preparation
By decarboxylation of methyl ethyl malonic acid (with heat); also by oxidation of fermentation amyl alcohol (fusel oil).
Definition
ChEBI: A methylbutyric acid comprising a butyric acid core carrying a 2-methyl substituent. Produced from amino acid leucine during nutrient starvation in bacteria.
Aroma threshold values
Detection: 10 to 60 ppb. Aroma characteristics at 1.0%: acidic sour, pungent, ripe fruit leather, lingonberry, dirty cheesy, fermented pineapple fruity with a woody nuance
Taste threshold values
Taste characteristics at 10 ppm: dirty, acidic sour, ripe fruity, with a dairy buttery and cheesy nuance
General Description
Enantioselective esterification of (+/-)-2-methylbutynic acid catalyzed by
Chromobacterium viscosum lipase immobilized in microemulsion-based organogels has been investigated.
Flammability and Explosibility
Not classified
Biochem/physiol Actions
Taste at 10 ppm
