A pungent, sour-fatty carboxylic acid with a sharp green edge and an unmistakable sweaty, cheesy undertone. On dry-down it softens into a fruity, almost unripe-apple/pear facet with a rancid-butter nuance. Used at trace levels to add naturalistic fruit or perspiration effects.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 663.
Colorless, needle-like crystals.
Slightly soluble in water, soluble in alcohol, propylene glycol and oils.
Fatty and slightly acrid-musty odor in the pure state, pleasant, fruity-sweet odor in dilution.
In dilutions below 50 ppm, the flavor is pleasant, fruity-warm, somewhat herbaceous, discretely acid. In higher concentration it shows pungency and less pleasant, acid notes.
It is rarely used in perfumes, except occasionally in the reconstruction of essential oils, etc.
This acid, only recently commercially available, is mainly used in flavor compositions. Its most interesting place is in imitation raspberry, but it can find its place in many other fruit flavors where the caramellic-acid note lends richness and naturalness to an otherwise chemical aroma.
Produced by condensation of butyraldehyde with malonic acid.