Sharp, sour and distinctly goaty/cheesy — a pungent short-chain fatty acid with a sweaty, rancid character reminiscent of aged cheese and unwashed skin. In extreme dilution it lends a natural dairy/animalic warmth useful in fruity and lactonic accords, but neat it is aggressively acrid.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 659.
Colorless oily liquid. Solidifies in the cold.
Soluble in water, miscible with alcohol and oils.
Heavy, acrid-acid, fatty-rancid odor, often described as 'sweat-like'.
It is used in flavor compositions, mainly in butter imitations, butterscotch, chocolate, cheese, pecan, rum and various fruit complexes.
Apart from rare occasions of use in artificial essential oils, flower absolutes, Civet bases, this acid finds very little use in perfumery.
The concentration used is normally about 2 to 30 ppm in the finished product but may be up to 450 ppm in chewing gum.
1) from Castor oil by Nitric-sulfuric cracking. 2) as a by-product in the saponification of Coconut oil.