2-Methyl butyric acid

Description

2-Methylbutyric acid has a pungent, acrid odor similar to Roquefort cheese with an acrid taste. At low dilutions, it has a pleasant fruity taste. May be prepared by decarboxylation of methyl ethyl malonic acid (with heat); also by oxidation of fermentation amyl alcohol (fusel oil).

Chemical properties

clear colorless to pale yellowish liquid

Chemical properties

2-Methylbutyric acid has a pungent, acrid odor similar to Roquefort cheese with an acrid taste. At low dilutions, it has a pleasant, fruity taste. Slightly soluble in water, soluble in alcohol and oils. Also soluble in Propylene glycol and poorly soluble in Glycerin.

Occurrence

Occurring as the d-, l-, and dl-isomers; the racemic form has been reported found in angelica root oil and coffee; the d-isomer in the ester form has been identified in lavender oil. Also reported found in apple, apricot, berries, grapes, papaya, peach, guava, pineapple, potato, bell pepper, tomato, peppermint and spearmint oil, vinegar, wheat breads, cheeses, chicken, mutton, pork, hop oil, beer, cognac, rum, whiskies, cider, cocoa, coffee, tea, peanuts, passion fruit, trassi, mango, plum, tamarind, rice, corn oil, loquat, scallops, Chinese quince, maté, mammee apple and Roman chamomile oil, cranberry, grape brandy, oriental tobacco, and strawberry

The Uses of 2-Methyl butyric acid

Used in the synthesis of 2-methylbutyric anhydride

The Uses of 2-Methyl butyric acid

2-Methylbutyric acid, can be used as food additive for butter, cream, cheese flavor deployment. It is an important raw material and intermediate used in Organic Synthesis, Pharmaceuticals, Agrochemicals and Dyestuff. It is also used in the synthesis of 2-methylbutyric anhydride.

The Uses of 2-Methyl butyric acid

2-Methylbutyric acid was used in the synthesis of 2-methylbutyric anhydride, an acylating agent.

What are the applications of Application

2-Methylbutyric acid is used in the synthesis of 2-methylbutyric anhydride

Definition

ChEBI: A methylbutyric acid comprising a butyric acid core carrying a 2-methyl substituent. Produced from amino acid leucine during nutrient starvation in bacteria.

Preparation

By decarboxylation of methyl ethyl malonic acid (with heat); also by oxidation of fermentation amyl alcohol (fusel oil).

Aroma threshold values

Detection: 10 to 60 ppb. Aroma characteristics at 1.0%: acidic sour, pungent, ripe fruit leather, lingonberry, dirty cheesy, fermented pineapple fruity with a woody nuance

Taste threshold values

Taste characteristics at 10 ppm: dirty, acidic sour, ripe fruity, with a dairy buttery and cheesy nuance

General Description

Enantioselective esterification of (+/-)-2-methylbutynic acid catalyzed by Chromobacterium viscosum lipase immobilized in microemulsion-based organogels has been investigated.

Flammability and Explosibility

Not classified

Biochem/physiol Actions

Taste at 10 ppm