Ammonium isovalerate has a pungent, sour-cheesy character reminiscent of aged cheese and sweaty valerian, softened by a fruity-sweet undertone that leans toward overripe apple and pineapple. In dilution the sharp fermented top thins out to a warm, dairy-fruity impression used to lend natural body to fruit and cheese accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 59.
Colorless crystals, which become liquid in contact with moist air.
Very soluble in water, soluble in alcohol and essential oils.
The compound material has a sharp, cheesy, but also somewhat sweet odor and taste. The taste is of course accompanied by acid flavor.
The taste is of course accompanied by acid flavor.
Used in flavor compositions for Butter, Cheese, Nut, etc. Concentrations up to 60 ppm in the finished product.