2-Methyl butyric acid CAS#116-53-0
Unique Flavor Profile: Pungent, acrid odor like Roquefort cheese, turns fruity at low dilutions.
Dual Synthesis Methods: Produced via decarboxylation or oxidation of fusel oil.
Versatile Flavor Ingredient: Used in butter, cream, and cheese flavoring.
Acyl Moiety Source: Precursor for flavor ester synthesis.
2-Methyl butyric acid (CAS#116-53-0)
2-Methyl butyric acid has a pungent, acrid odor reminiscent of Roquefort cheese, accompanied by an acrid taste. However, at low concentrations, it exhibits a pleasant fruity flavor. This compound can be synthesized through two methods: decarboxylation of methyl ethyl malonic acid (with heat) or oxidation of fermentation amyl alcohol (fusel oil). It serves as a key flavor ingredient in butter, cream, and cheese flavor formulations. Additionally, it acts as an acyl moiety provider for the preparation of corresponding flavor esters.
2-Methylbutyric acid shares a similar pungent, acrid odor and taste profile with Roquefort cheese, transitioning to a fruity flavor at low dilutions. It can be produced via decarboxylation of methyl ethyl malonic acid or oxidation of fermentation amyl alcohol (fusel oil).
2-Methyl butyric acid Chemical Properties
Melting point | -70 °C |
Boiling point | 176-177 °C (lit.) |
density | 0.936 g/mL at 25 °C (lit.) |
vapor pressure | 0.5 mm Hg ( 20 °C) |
refractive index | n20/D 1.405(lit.) |
FEMA | 2695 | 2-METHYLBUTYRIC ACID |
Fp | 165 °F |
storage temp. | Sealed in dry,Room Temperature |
solubility | 20g/l |
form | Liquid |
pka | 4.8(at 25℃) |
color | Clear colorless to pale yellow |
Odor | at 10.00 % in propylene glycol. pungent acid roquefort cheese |
Odor Type | acidic |
biological source | synthetic |
explosive limit | 1.6-7.3%(V) |
Water Solubility | 45 g/L (20 ºC) |
JECFA Number | 255 |
BRN | 1720486 |
Cosmetics Ingredients Functions | PERFUMING |
LogP | 1.8 at 25℃ |
CAS DataBase Reference | 116-53-0(CAS DataBase Reference) |
NIST Chemistry Reference | Butanoic acid, 2-methyl-(116-53-0) |
EPA Substance Registry System | 2-Methylbutyric acid (116-53-0) |
Safety Information
Hazard Codes | C |
Risk Statements | 21/22-34 |
Safety Statements | 26-36/37/39-45 |
RIDADR | UN 3265 8/PG 3 |
WGK Germany | 1 |
RTECS | EK7897000 |
F | 13 |
TSCA | Yes |
HazardClass | 8 |
PackingGroup | III |
HS Code | 29156090 |
Product Application of 2-Methyl butyric acid (CAS#116-53-0)
2-Methylbutyric acid serves as a food additive for enhancing flavors in butter, cream, and cheese products. Additionally, it is a vital raw material and intermediate in organic synthesis, pharmaceuticals, agrochemicals, and dyestuff production. The compound also plays a role in synthesizing 2-methylbutyric anhydride.
