valeric acid

FEMA	3101
CAS	109-52-4
EINECS	203-677-2
JECFA Food Flavoring	90
CoE Number	7
Organoleptic Notes	1. Odor Type: cheesy acidic sweaty rancid Odor Description:at 1.00 % in propylene glycol. sickening putrid acidic sweaty rancid acidic sharp cheesy sour milky tobacco fruity Odor Description:Acidic and sharp, cheese-like, sour milky, tobacco, with fruity nuancesMosciano, Gerard P&F 19, No. 2, 55, (1994)
Odor	cheesy acidic, sweaty, rancid, sharp, cheesy, sour, milky, tobacco, fruity
Flavor	acidic acidic, dairy, milky, cheesy,
Material Notes	Minor constit. of biological systems e.g. yeast fat, some plant oils. Also present in blue cheeses, wines, apple, banana, morello cherry, cooked shrimp, scallop, roasted peanut, roasted filberts and other foodstuffs. Flavouring agent

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