Sharp, pungent short-chain fatty acid with a powerful sour-cheese and sweaty-foot character. Extreme dilution reveals a fruity, almost overripe apple or fermented facet reminiscent of aged cheese rinds and valerian root. Diffusive and offensive neat, but useful in trace amounts to add naturalistic funk to dairy, cheese, tobacco, and animalic accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1368.
Colorless liquid.
100% soluble in water, miscible with alcohol, propylene glycol and oils.
Very diffusive, acid-acrid, in moderate dilution cheesy, unpleasant odor of poor tenacity; although the difficulty in removing minute traces from the human skin, and the power of the odor, give impression of considerable tenacity. In extreme dilution the odor becomes more agreeable, herbaceous, more dry than the odor of the n-Valeric acid.
Its peculiar warm-herbaceous taste in concentrations lower than 20 ppm.
The title material is very rarely used in perfumes.
It finds some use in flavor compositions, generally for the same purposes as mentioned under n-Valeric acid, except that the iso-Valeric acid is more useful in nut and coffee imitations.
Produced by several methods, e.g. by oxidation of iso-Pentanol (and also from Fusel oil).