Sharp, acrid short-chain fatty acid with an intensely sour, cheesy, sweaty character reminiscent of stale perspiration and old parmesan. Used in trace amounts it lends realism to animalic, tobacco and dried-fruit accords, adding a fermented, almost rancid warmth beneath the surface.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1367.
Colorless liquid.
3.5% soluble in water, miscible with alcohol, propylene glycol and oils.
Very powerful and penetrating, diffusive, acid odor, pungent when undiluted, but more unpleasant when diluted. In fact, it becomes more animal- and perspiration-like in dilution. Only in extreme dilution the odor becomes again more pleasant, fruity, warm.
The taste at concentrations lower than 10 ppm is rather fruity and not really unpleasant. Higher concentrations tend to produce an odor, which makes the taste impression more unpleasant.
The title material is very rarely used in perfumes. It is occasionally used in minute traces in artificial essential oils, flower absolutes, civet bases, etc.
It finds extensive use, although always in minute concentrations, in flavor compositions, such as imitation butter, cheese, coffee, strawberry, rum, etc. in butterscotch flavor, fruit complexes, etc. Concentrations in finished products are usually about 1 to 8 ppm.
1) by oxidation of n-Pentanol. 2) by fermentation process.