A pungent, sour-fruity carboxylic acid with a strongly cheesy, sweaty character reminiscent of aged parmesan and overripe fruit. In extreme dilution it opens up into pleasant fermented-fruit and buttery-dairy facets useful in strawberry, apple and tropical accords, but neat it is aggressively acidic and rancid.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 828.
Colorless liquid.
Slightly soluble in water, soluble in alcohol and oils. Also soluble in propylene glycol, poorly soluble in glycerin.
Pungent, acrid odor reminiscent of Roquefort cheese and other cheeses, but not quite as repulsive and stinging as the odor of alpha-Valeric acid or iso-Valeric acid.
Acrid-acid taste, which becomes quite pleasant and fruity-sour at dilutions below 10 ppm.
This acid finds limited use in perfume compositions, mostly in artificial essential oils.
It is used in flavor compositions for its contribution to cheese flavor, butter imitation, cream, chocolate, etc.
Produced by oxidation of fermentation (fusel) amyl alcohol. The acid can also be manufactured synthetically.