A pungent, sour fatty acid smell — sharp rancid-cheese and sweaty character with a waxy, tallow-like undertone. In extreme dilution it lends a creamy, dairy-fatty facet useful in cheese, butter, and animalic accords, but neat it is aggressively goaty and unpleasant.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1043.
Colorless liquid, solidifying in the cold to a crystalline mass or leafy crystals melting at 17°C.
Poorly soluble in cold water, 0.2% soluble in hot water, soluble in Propylene glycol, miscible with alcohol and oils.
Oily-rancid, sweat-like odor, repulsive to most people, even in dilution of less than 0.1% acid.
Burning, acid-acrid and rancid taste at concentrations higher than 50 ppm. Cheesy-sour at lower concentrations.
This acid finds very little use in perfumery, beyond that of traces in various artificial essential oils, imitation Civet, etc.
In flavor compositions, it is used for imitation Butter, Coconut, Cheese, Honey, Pineapple, Brandy, etc., usually at concentrations varying from 3 to 20 ppm in the finished product.
Produced by isolation from Coconut fatty acids, via the esters to the alcohol.