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W269514

Sigma-Aldrich

(±)-2-Methylbutyric acid

natural, ≥98%, FG

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Synonym(s):
Ethyl methyl acetic acid, Methylethyl acetic acid
Linear Formula:
CH3CH2CH(CH3)COOH
CAS Number:
Molecular Weight:
102.13
FEMA Number:
2695
Beilstein/REAXYS Number:
1720486
EC Number:
Council of Europe no.:
2002c
MDL number:
PubChem Substance ID:
Flavis number:
8.046
NACRES:
NA.21

grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515

assay

≥98%

refractive index

n20/D 1.405 (lit.)

bp

176-177 °C (lit.)

density

0.936 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

cheesy; fruity; acidic

SMILES string

CCC(C)C(O)=O

InChI

1S/C5H10O2/c1-3-4(2)5(6)7/h4H,3H2,1-2H3,(H,6,7)

InChI key

WLAMNBDJUVNPJU-UHFFFAOYSA-N

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This Item
W222119W242918W319104
(±)-2-Methylbutyric acid natural, ≥98%, FG

W269514

(±)-2-Methylbutyric acid

Butyric acid natural, ≥99%, FCC, FG

W222119

Butyric acid

2-Ethylbutyric acid ≥98%, FCC, FG

W242918

2-Ethylbutyric acid

2-Methylhexanoic acid ≥99%, FG

W319104

2-Methylhexanoic acid

organoleptic

cheesy; fruity; acidic

organoleptic

cheese; fruity; buttery

organoleptic

berry; fruity; acidic

organoleptic

fatty; lard; oily; acidic

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

fragrance allergen

no known allergens

fragrance allergen

no known allergens

fragrance allergen

no known allergens

fragrance allergen

no known allergens

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

assay

≥98%

assay

≥99%

assay

≥98%

assay

≥99%

General description

(±)-2-Methylbutyric acid is one of the volatile flavor compounds identified in kogyoku apple juice and Danish Blue cheese.
Natural occurrence: Apple, apricot, cider, cocoa, cranberry, grape, grape brandy, oriental tobacco, strawberry, vinegar, whiskey.

Biochem/physiol Actions

Taste at 10 ppm

pictograms

CorrosionExclamation mark

signalword

Danger

Hazard Classifications

Acute Tox. 4 Dermal - Acute Tox. 4 Oral - Eye Dam. 1 - Met. Corr. 1 - Skin Corr. 1B

Storage Class

8A - Combustible, corrosive hazardous materials

wgk_germany

WGK 1

flash_point_f

170.6 °F - closed cup

flash_point_c

77 °C - closed cup

ppe

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter


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Contributions of Cow, Sheep, and Goat Milks to Characterizing Branched-Chain Fatty Acid and Phenolic Flavors in Varietal Cheeses1.
Ha JK & Lindsay RC.
Journal of Dairy Science, 74(10), 3267-3274 (1991)
Volatile flavor components of Kogyoku apples.
Yajima I, et al.
Agricultural and Biological Chemistry, 48(4), 849-855 (1984)
Lam K Huynh et al.
The journal of physical chemistry. A, 112(51), 13470-13480 (2008-11-28)
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Applied and environmental microbiology, 72(6), 4264-4273 (2006-06-06)
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Tracey E Siebert et al.
Analytical and bioanalytical chemistry, 381(4), 937-947 (2005-01-22)
The aim of this study was to quantify, in a single analysis, 31 volatile fermentation-derived products that contribute to the aroma of red and white wine. We developed a multi-component method based on headspace solid-phase microextraction coupled with gas chromatography

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