Extremely pungent, sharp sour-cheese odor reminiscent of rancid butter, vomit, and body odor. In heavy dilution it rounds into a fermented dairy, sweaty-fruity nuance sometimes used as a trace note in cheese, butter, or animalic accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 229.
Colorless mobile liquid.
Miscible with water, propylene glycol, glycerin, alcohol and oils.
Powerful, penetrating, diffusive sour odor, reminiscent of rancid butter. However, being water-soluble, the odor 'airs out' easier from a room than one should expect, also it can be washed off the skin easily with water, leaving little or no odor if washing is performed immediately. Otherwise, the acid has a tendency to go 'under the skin' and the sour odor will be perceptible for quite some times, resisting thorough washing or scrubbing.
Used in flavor compositions, primarily in butter flavor. Also in imitation cheese, nut, fruit, in butterscotch and caramel, rum, etc.
Concentrations may be as high as 300 ppm (in imitation butter) but will be much lower in most other functional products.
Produced by controlled, selective fermentation of carbohydrates. There are also several chemical synthetic ways, but the biochemical synthesis is an important one.