2-Ethylbutyric acid

clear colorless to light yellow liquid

2-Ethylbutyric acid has a rancid, oily-fruity, acidulous odor

Reported found in guava fruit, wheaten bread and cheeses (Parmesan, blue, cheddar, provolone, Romano and goat), apple, banana, grape, melon, papaya, peach, pineapple and more.

Ester formation; intermediate for drugs, dyestuffs, chemicals; flavoring.

2-Ethylbutyric Acid is a flavoring agent that is a clear liquid, color- less, with a rancid odor. it is miscible in alcohol and ether, sparingly soluble in water, and is obtained by chemical synthesis.

2-Ethylbutyric acid is used as the internal standard for determining volatile fatty acids (VFAs) in wastewater from the constructed wetlands. It is used in the determination of both free and fatty acids in milk and milk products by HPLC method with direct derivatisation.

By catalytic oxidation of diethylacetaldehyde or by decarboxylation of diethylmalonic acid.

ChEBI: 2-Ethylbutanoic acid is a branched-chain fatty acid.

Detection: 15 to 600 ppb

Taste characteristics at 35 ppm: acidic, fruity, tropical with a creamy aftertaste.

Moderately toxic by ingestion and skin contact. An irritant to skin and mucous membranes. A severe eye irritant. See also ESTERS. Narcotic in high concentrations. Flammable liquid. To fight fire, use CO2, dry chemical, alcohol foam. When heated to decomposition it emits acrid smoke and fumes.