2-methyl valeric acid

Full Material List
2-methylpentanoic acid

Identifiers

FEMA 2754
CAS 97-61-0
EINECS 202-594-9
Synonyms
  • 2- methyl pentanoic acid
  • methyl propyl acetic acid
  • alpha- methyl valeric acid
  • methyl-2-valeric acid FCC
  • 2- methylpentanoic acid
  • 2- methylpentanoicacid
  • 2- methylvaleric acid
  • a- methylvaleric acid
  • 2- pentane carboxylic acid
  • 2- pentanecarboxylic acid
  • pentanoic acid, 2-methyl-
  • valeric acid, 2-methyl-
JECFA Food Flavoring 261
JECFA Food Additive N/A
DG SANTE Food Flavourings 08.031 2-methylvaleric acid
DG SANTE Food Contact Materials N/A
FDA UNII 26A19CG6J9
CoE Number 31
XlogP3-AA 1.80 (est)
Molecular Weight 116.16004
Molecular Formula C6 H12 O2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: cheesy Odor Strength:medium ,recommend smelling in a 10.00 % solution or less
  • Substantivity: > 4 hour(s) at 100.00 %
  • sour cheesy
  • Odor Description:at 10.00 % in dipropylene glycol. sour cheese
Odor cheesy
sour, cheesy,
Flavor buttery
buttery, creamy, cheesy,

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Properties

Food Chemicals Codex Listed Yes
Appearance colorless to pale yellow clear liquid (est)
Assay 98.00 to 100.00
Specific Gravity 0.91900 to 0.92200 @ 25.00 °C.
Lbs/Gal (est) 7.647 to 7.672
Refractive Index 1.41100 to 1.41600 @ 20.00 °C.
Melting Point N/A
Boiling Point 196.00 to 197.00 °C. @ 760.00 mm Hg
Flash Point 196.00 °F. TCC ( 91.11 °C. )
Acid Value N/A
Vapor Pressure 0.180000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 1.8
Soluble In
  • alcohol
  • water, 15000 mg/L @ 20 °C (exp)
Occurrence
  • cheese
  • coffee
  • pepper black pepper fruit
  • pepper black pepper seed
  • wine