A sharp, pungent short-chain carboxylic acid with an intensely sour, rancid-butter and sweaty-cheese character. In extreme dilution it lends a fermented, dairy-like nuance useful in cheese, butter and tropical fruit accords; neat it is aggressive and repulsive.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 229.
Colorless liquid.
Soluble at 20°C in water, miscible with propylene glycol, alcohol and most perfume and flavor oils.
Powerful, diffusive sour (acid) odor, slightly less repulsive, and also less buttery than the n-Butyric acid. In extreme dilution the odor becomes almost pleasant, fruity.
The taste is, in proper dilution and with adequate sweetening, pleasant creamy-fruity, while buttery-cheesy notes are dominating in the absence of sweeteners. Sodium chloride enhances the buttery-cheesy flavor in that case.
Used extensively in imitation butter, in butterscotch and other caramel types, in various fruit-flavor types, imitation nut, cheese, vanilla, in cream-soda flavor, rum, liquor, etc.
Concentrations are usually about 40 to 45 ppm in the finished product, except in chewing gum, where it may run as high as 450 ppm.
Produced by oxidation of iso-butanol.