Description
3-Methylpentanoic has a sour, herbaceous, slightly green odor.
This is synthesized from the diethylester of sec-butyl-malonic acid.
Chemical Properties
clear colorless to slightly yellow liquid
Occurrence
Reported found in the oil from tobacco leaves (d-form), baked potato, parmesan, provolone and romano cheese,
goat and sheep cheese, lamb fat, rum, cocoa, black tea and chempedak (Arthocarpus polyphema).
Uses
3-Methylvaleric acid (3-Methylpentanoic acid) was used in the synthesis of 3-methyl-1-pentanol.
Definition
ChEBI: 3-methylvaleric acid is a methyl-branched fatty acid that is pentanoic acid which carries a methyl group at position 3. It has a role as a plant metabolite, an animal metabolite, a fungal metabolite and a flavouring agent. It is a methyl-branched fatty acid, a short-chain fatty acid, a branched-chain saturated fatty acid and a monocarboxylic acid. It is a conjugate acid of a 3-methylvalerate.
Preparation
From the diethylester of sec-butyl-malonic acid.
Aroma threshold values
Detection: 46 to 280 ppb
Taste threshold values
Taste characteristics at 30 ppm: sour, cheesey, fresh with fruity notes
Synthesis Reference(s)
Journal of the American Chemical Society, 75, p. 6342, 1953
DOI: 10.1021/ja01120a539The Journal of Organic Chemistry, 65, p. 397, 2000
DOI: 10.1021/jo991218aOrganic Syntheses, Coll. Vol. 2, p. 416, 1943
