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,

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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 °C.
Melting Point N/A
Boiling Point 176.00 to 177.00 °C. @ 760.00 mm Hg
Flash Point 165.00 °F. TCC ( 73.89 °C. )
Acid Value N/A
Vapor Pressure 0.554000 mmHg @ 25.00 °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