| FEMA | 3102 |
| CAS | 503-74-2 |
| EINECS | 207-975-3 |
| JECFA Food Flavoring | 259 |
| CoE Number | 8 |
| Organoleptic Notes |
|
| Odor | cheesy sour, sweaty, cheesy, tropical, dairy, acidic, pungent, fruity, ripe, fatty |
| Flavor | cheesy cheesy, dairy, creamy, fermented, sweet, waxy, berry, |
| Material Notes | Flavouring agent. Simple esters are used in flavourings. Constit. of hops, cheese etc.; an important component of cheese aroma and flavour 3-Methylbutanoic acid, or more commonly isovaleric acid, is a natural fatty acid found in a wide variety of plants and essential oils. Isovaleric acid is clear colorless liquid that is sparingly soluble in water, but extremely soluble in most common organic solvents.; Isovaleric acid has a strong pungent cheesy or sweaty smell, but its volatile esters have pleasing scents and are used widely in perfumery. It has been proposed that it is the anticonvulsant agent in valerian. It is a major component of the cause of unpleasant foot odor.; Isovaleric acid, is a natural fatty acid found in a wide variety of plants and essential oils. Isovaleric acid is clear colorless liquid that is sparingly soluble in water, but well soluble in most common organic solvents.; It has been suggested that isovaleric acid from pilot whales, a species frequently consumed in the Faroe Islands, may be the unusual dietary factor in prolonged gestation in the population of the Faroe Islands.; Previous studies suggested that was due to the high intake of n-3 polyunsaturated fatty acids has been, but fatty acid data for eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA) in blood lipids of Faroese and Norwegians was reviewed in terms of the type of fish eaten (mostly lean white fish with DHA much greater than EPA); the popular lean fish, thus, probably provides too little EPA to produce a marked effect on human biochemistry. (PMID 2646392) |