Extremely pungent, sharp sour-acidic odor reminiscent of vinegar crossed with rancid dairy or Swiss cheese. In heavy dilution it lends a fatty, slightly cheesy-buttery nuance useful in dairy, cheese, and some fruity reconstructions, but neat it is aggressive and eye-watering.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1162.
Colorless liquid
Miscible with water, propylene glycol, glycerin, alcohol, oils, etc.
Pungent sour odor reminiscent of sour milk, cheese or sour butter
Sour taste in aqueous solution, pleasant-sour at concentrations below 100 ppm
This material is probably not used in perfumes at all
Widely used in food products and flavor compositions
1) from Ethylene with Carbon monoxide and steam. 2) from Ethyl alcohol with Carbon monoxide and a catalyst. 3) as a by-product from wood tar distillation. 4) by micro-organism activity on various materials.