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.
2-Methylhexanoic acid is a clear colorless to slightly yellow liquid with has a fruity odor.
Reported found in baked potato, grape brandy and Virginia tobacco, parmesan cheese, raw and cooked mutton,
roasted lamb, cognac and black tea.
By catalytic hydrogenation of hexadien-2-carboxylic acid.
ChEBI: 2-methylhexanoic acid is a medium-chain fatty acid.
Detection: 920 ppb to 2.7 ppm. Aroma characteristics at 1.0%: acidic sour, dairy fatty with cooked lardlike nuances
Taste characteristics at 40 ppm: dairy, creamy fatty with an oily mouthfeel and waxy nuance.
2-methylhexanoic acid has been identified as one of the volatile flavor compounds in the peel and pulp of doum fruit.
