Valine is a branched-chain amino acid and is essentially odorless as a pure crystalline solid, with at most a faint dusty or slightly bitter-tinged background note. It has no meaningful use as a perfumery odorant in isolation.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1372.
Leafy crystals.
9% soluble in water, practically insoluble in alcohol and oils.
The pure material is virtually odorless, and has only a mild, warm, breadlike taste, varying from slightly unpleasant (towards stale bread) to quite agreeable.
This material is not used in perfumes. It finds extensive use in foods as a nutrient additive, not solely as a flavor, and not incorporated in the flavor composition if such material is used.
1) from Ammonia and Hydrocyanic acid plus iso-Butyric aldehyde via the Nitrile, followed by hydrolysis (Strecker synthesis). 2) Valine can also be isolated from fish proteins.