W269514

Sigma-Aldrich

(±)-2-Methylbutyric acid

natural, ≥98%, FG

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
Pricing and availability is not currently available.

Quality Level

grade

FG
Halal
Kosher
natural

Agency/Method

follows IFRA guidelines

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.)

Documentation

see Safety & Documentation for available documents

Organoleptic

fruity; acidic; cheesy

food allergen

no known allergens

fragrance allergen

no known allergens

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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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.

Packaging

5 kg in composite drum
100 g in glass bottle
1 kg in glass bottle

Biochem/physiol Actions

Taste at 10 ppm

Other Notes

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Pictograms

CorrosionExclamation mark

Signal Word

Danger

Hazard Statements

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

Hazard Codes

C

Risk Statement

21/22-34

Safety Statement

26-36/37/39-45

RIDADR

UN 3265 8 / PGII

WGK Germany

WGK 1

Flash Point(F)

170.6 °F - closed cup

Flash Point(C)

77 °C - closed cup

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)
Balasubramanian Ganesan et al.
Applied and environmental microbiology, 72(6), 4264-4273 (2006-06-06)
Nutrient starvation and nonculturability in bacteria lead to changes in metabolism not found during the logarithmic phase. Substrates alternate to those used during growth are metabolized in these physiological states, yielding secondary metabolites. In firmicutes and actinobacteria, amino acid catabolic...
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...
Vineet K Singh et al.
Applied and environmental microbiology, 74(19), 5882-5890 (2008-08-12)
Staphylococcus aureus is a major community and nosocomial pathogen. Its ability to withstand multiple stress conditions and quickly develop resistance to antibiotics complicates the control of staphylococcal infections. Adaptation to lower temperatures is a key for the survival of bacterial...

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