3-isobutylidenephthalide

Suggested for use in soup flavor blends, meat flavors, dressings, appetizers, etc., but has not found much enthusiasm. Other derivatives seem more versatile in use. Could be produced synthetically from Phthalic anhydride, Sodium iso-valeratc and iso-Valerie anhydride.

Celery-like taste, pleasant in dilutions below 0.1 ppm, but somewhat pungent-bitter at higher levels. Not nearly as "Lovage" like as the 3-n-Butylidenc phthalide (previous monograph), but more Celery -like.