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2-Methyl butyric acid CAS#116-53-0

Unique Flavor Profile‌: Pungent, acrid odor like Roquefort cheese, turns fruity at low dilutions.

Dual Synthesis Methods‌: Produced via decarboxylation or oxidation of fusel oil.

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Versatile Flavor Ingredient‌: Used in butter, cream, and cheese flavoring.

Acyl Moiety Source‌: Precursor for flavor ester synthesis.

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Product Description

Products Description of 2-Methyl butyric acid CAS#116-53-0

2-Methyl butyric acid has a Roquefort cheese-like pungent odor that becomes fruity at low dilutions. Produced via decarboxylation or fusel oil oxidation, it is a critical flavor component for dairy products and an acyl donor for flavor esters.

Product Applications of 2-Methyl butyric acid CAS#116-53-0

2-Methylbutyric acid is a dairy flavor enhancer and a key intermediate for organic synthesis, pharmaceuticals, agrochemicals and dyestuffs. It is also used to produce 2-methylbutyric anhydride.

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Product Information

Parameters

Melting point	-70 °C
Boiling point	176-177 °C (lit.)
density	0.936 g/mL at 25 °C (lit.)
vapor pressure	0.5 mm Hg ( 20 °C)
refractive index	n20/D 1.405(lit.)
FEMA	2695 \| 2-METHYLBUTYRIC ACID
Fp	165 °F
storage temp.	Sealed in dry,Room Temperature
solubility	20g/l
form	Liquid
pka	4.8(at 25℃)
color	Clear colorless to pale yellow
Odor	at 10.00 % in propylene glycol. pungent acid roquefort cheese
Odor Type	acidic
biological source	synthetic
explosive limit	1.6-7.3%(V)
Water Solubility	45 g/L (20 ºC)
JECFA Number	255
BRN	1720486
Cosmetics Ingredients Functions	PERFUMING
LogP	1.8 at 25℃
CAS DataBase Reference	116-53-0(CAS DataBase Reference)
NIST Chemistry Reference	Butanoic acid, 2-methyl-(116-53-0)
EPA Substance Registry System	2-Methylbutyric acid (116-53-0)

Safety Information

Hazard Codes	C
Risk Statements	21/22-34
Safety Statements	26-36/37/39-45
RIDADR	UN 3265 8/PG 3
WGK Germany	1
RTECS	EK7897000
F	13
TSCA	Yes
HazardClass	8
PackingGroup	III
HS Code	29156090

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