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

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

Featured Industry

Flavors and Fragrances

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

Looking for similar products? Visit Product Comparison Guide

Related Categories

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

Download our Flavors and Fragrances Catalog to view our entire product line.

Subscribe to our Newsletter to keep up to date on our latest Flavors and Fragrances offerings.

Pictograms

CorrosionExclamation mark

Signal Word

Danger

Hazard Statements

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

RIDADR

UN 3265 8 / PGII

WGK Germany

WGK 1

Flash Point(F)

170.6 °F - closed cup

Flash Point(C)

77 °C - closed cup

Volatile flavor components of Kogyoku apples.
Yajima I, et al.
Agricultural and Biological Chemistry, 48(4), 849-855 (1984)
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)
Lam K Huynh et al.
The journal of physical chemistry. A, 112(51), 13470-13480 (2008-11-28)
An increased necessity for energy independence and heightened concern about the effects of rising carbon dioxide levels have intensified the search for renewable fuels that could reduce our current consumption of petrol and diesel. One such fuel is biodiesel, which...
Adam Matich et al.
Journal of agricultural and food chemistry, 55(7), 2727-2735 (2007-03-06)
The biosynthesis of volatile esters by Red Delicious apples was investigated by incubating fruit tissue with deuterated flavor precursors at various times after controlled atmosphere (CA) storage and measuring deuterium incorporation into branched-chain ester volatiles. 2-Methylbutyl acetate was the only...
Efstathios S Giotis et al.
Applied and environmental microbiology, 73(3), 997-1001 (2006-11-23)
In alkaline conditions, Listeria monocytogenes cells develop higher proportions of branched-chain fatty acids (FAs), including more anteiso forms. In acid conditions, the opposite occurs. Reduced growth of pH-sensitive mutants at adverse pH (5.0/9.0) was alleviated by the addition of 2-methylbutyrate...

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service

Social Media

LinkedIn icon
Twitter icon
Facebook Icon
Instagram Icon

MilliporeSigma

Research. Development. Production.

We are a leading supplier to the global Life Science industry with solutions and services for research, biotechnology development and production, and pharmaceutical drug therapy development and production.

© 2021 Merck KGaA, Darmstadt, Germany and/or its affiliates. All Rights Reserved.

Reproduction of any materials from the site is strictly forbidden without permission.