3-methyl valeric acid

Full Material List
3-methylpentanoic acid

Identifiers

FEMA 3437
CAS 105-43-1
EINECS 203-297-7
Synonyms
  • acetoacetic methyl ester
  • sec- butyl acetic acid
  • butylacetic acid, sec-
  • 2- methyl butane-1-carboxylic acid
  • 3- methyl pentanoic acid
  • beta- methyl valeric acid
  • 3 methyl valeric acid (pentanoic acid)
  • 3- methyl valeric acid natural
  • 3- methyl-pentanoic acid
  • 2- methylbutane-1-carboxylic acid
  • 3- methylpentanoic acid
  • (±)-3- methylvaleric acid
  • 3- methylvaleric acid
  • DL-3- methylvaleric acid
  • DL-3- methylvalericacid
  • parmesan acid
  • pentanoic acid, 3-methyl-
  • valeric acid, 3-methyl-
JECFA Food Flavoring 262
JECFA Food Additive N/A
DG SANTE Food Flavourings 08.056 3-methylvaleric acid
DG SANTE Food Contact Materials N/A
FDA UNII 85FS4Y39LJ
CoE Number 10149
XlogP3-AA N/A
Molecular Weight 116.16004
Molecular Formula C6 H12 O2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: animal Odor Strength:medium ,recommend smelling in a 1.00 % solution or less
  • Substantivity: > 336 hour(s) at 100.00 %
  • animal sharp acidic cheesy green fruity sweaty
  • Odor Description:at 1.00 % in dipropylene glycol. animal sharp acidic cheesy green fruity sweaty
  • animal sharp acidic cheesy green fruity sweaty
  • Odor Description:Animalic, sharp acidic cheesey, green with a fruity sweaty nuanceMosciano, Gerard P&F 16, No. 2, 49, (1991)
Odor animal
animal, sharp, acidic, cheesy, green, fruity, sweaty
Flavor sour
sour, cheesy, fresh, fruity,

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Properties

Food Chemicals Codex Listed No
Appearance colorless clear liquid (est)
Assay 98.00 to 100.00
Specific Gravity 0.87400 to 0.97000 @ 25.00 °C.
Lbs/Gal (est) 7.273 to 8.071
Refractive Index 1.36500 to 1.45600 @ 20.00 °C.
Melting Point N/A
Boiling Point 196.00 to 198.00 °C. @ 760.00 mm Hg
Flash Point 185.00 °F. TCC ( 85.00 °C. )
Acid Value N/A
Vapor Pressure 0.147000 mmHg @ 25.00 °C. (est)
Vapor Density >1 ( Air = 1 )
logP (o/w) 1.560 (est)
Soluble In
  • alcohol
  • water, 5266 mg/L @ 25 °C (est)
  • oils
  • propylene glycol
  • water
Occurrence
  • apple fruit
  • cheese
  • cocoa
  • cordylandra burchellii
  • grape
  • potato baked potato
  • rum
  • tobacco leaf