2-methylhexanoic acid

2-Methylhexanoic acid, also known as 2-butylpropionic acid, butylmethylacetic acid, or hexane-2-carboxylic acid, is FEMA number 3191. It is a colorless, oily liquid at room temperature. Its optically active isomers are miscible with water, ether, ethanol, chloroform, and other solvents. It is naturally found in apples and strawberries. Aroma: Acidic, oily, fatty, lard, and chicken fat aroma, with hints of roasted, appetizing dishes. Taste: Dairy, creamy, and oily fatty aroma. Used in food processing flavorings such as lard, chicken fat, appetizing dishes, and dairy products. It can be produced by chlorinating sec-hexanol to form a Grignard reagent, then passing dry carbon dioxide gas into the Grignard reagent reaction solution, reacting, and finally hydrolyzing to obtain the product.

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.

A reproductive hazard.