Intensely sour, cheesy and rancid-fatty on first sniff — reminiscent of aged parmesan, sweaty feet and sour butter. On dilution and dry-down, the acidic bite softens into a more rounded lactonic-buttery, fermented dairy nuance that can lend realism to cheese, butter, and animalic accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1368.
Colorless liquid.
Slightly soluble in water (decomposes), soluble in alcohol and oils.
Its odor is very pungent, acrid, offensive, dry-sour, and the taste is similar to that of iso-Valeric acid (decomposition to acid in water).
The title material is briefly mentioned because it has occasionally been used in perfumery in a rather unconventional manner.
The material is therefore mentioned mostly as a curiosity in perfumery. It is widely used for making useful esters of iso-Valeric acid for perfumes and flavors.