2-methyl butyric acid

2-methyl butyric acid

Full Material List

2-methylbutanoic acid

Identifiers

FEMA	2695
CAS	116-53-0
EINECS	204-145-2
Synonyms	ethyl methyl acetic acid ethylmethyl acetic acid 2- methyl butanoic acid (1)-2- methyl butyric acid alpha- methyl butyric acid D-2- methyl butyric acid methyl butyric acid (2) 2- methyl butyric acid (natural) 2- methyl butyric acid natural 2- methyl butyric acid synthetic 2 methyl butyric acid synthetic methyl butyric acid-2 natural methyl ethyl acetic acid methyl-2 butyric acid methyl-2 butyric acid natural methyl-2-butyric acid FCC 2- methylbutanoic acid 2- methylbutyric acid nat.2- methylbutyric acid nat.D-2- methylbutyric acid 2- methylbutyric acid (natural) 2- methylbutyric acid natural 2- methylbutyric acid natural (optically active) 2- methylbutyric acid pure methylethyl acetic acid
JECFA Food Flavoring	255
JECFA Food Additive	N/A
DG SANTE Food Flavourings	08.046 2-methylbutyric acid
DG SANTE Food Contact Materials	N/A
FDA UNII	PX7ZNN5GXK
CoE Number	2002
XlogP3-AA	1.20 (est)
Molecular Weight	102.1331
Molecular Formula	C5 H10 O2

Organoleptic

Organoleptic Notes	1. Odor Type: acidic Odor Strength:medium ,recommend smelling in a 10.00 % solution or less Substantivity:244 hour(s) at 100.00 % pungent acidic cheesy roquefort cheese cheesy Odor Description:at 10.00 % in propylene glycol. pungent acid roquefort cheeseLuebke, William tgsc, (1989) Odor sample from: Harrmann & Reimer Corporation acidic fruity dirty cheesy fermented Odor Description:Acidic, fruity, dirty, cheesey with a fermented nuanceMosciano, Gerard P&F 16, No. 2, 49, (1991)
Odor	acidic pungent, acidic, cheesy, roquefort, cheese, fruity, dirty, fermented
Flavor	fruity fruity, dirty, acidic, dairy, buttery, cheesy,

Sign in or sign up for free for more info and features

Suppliers

Advanced Biotech

2 METHYL BUTYRIC ACID NATURAL • 1603

Go To Supplier

Advanced Biotech

2 METHYL BUTYRIC ACID SYNTHETIC • 2278

Go To Supplier

Properties

Food Chemicals Codex Listed	No
Appearance	colorless to pale yellow clear liquid (est)
Assay	98.00 to 100.00
Specific Gravity	0.92900 to 0.93700 @ 25.00 °C.
Lbs/Gal (est)	7.730 to 7.797
Refractive Index	1.40100 to 1.40800 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	176.00 to 177.00 Â°C. @ 760.00 mm Hg
Flash Point	165.00 Â°F. TCC ( 73.89 Â°C. )
Acid Value	N/A
Vapor Pressure	0.554000 mmHg @ 25.00 Â°C. (est)
Vapor Density	3.5 ( Air = 1 )
logP (o/w)	1.18
Soluble In	alcohol propylene glycol water, 45000 mg/L @ 20 °C (exp) water
Occurrence	angelica root apple fruit apricot fruit apricot plant beer bilberry fruit bilberry fruit juice blueberry fruit juice brandy grape brandy burdock root cassia plant cayenne fruit cider cocoa coffee cranberry fruit pepper bell pepper fruit raspberry red raspberry fruit rum safflower flower strawberry wild strawberry fruit tobacco vinegar whiskey