2-Methyl butyric acid Chemical Properties

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

Flash point:

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

explosive limit

1.6-7.3%(V)

Water Solubility 

45 g/L (20 ºC)

JECFA Number

255

BRN 

1720486

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

MSDS

• Language:English Provider:2-Methyl butyric acid
• Language:English Provider:SigmaAldrich
• Language:English Provider:ACROS
• Language:English Provider:ALFA

2-Methyl butyric acid Usage And Synthesis

Description

2-methyl butyric acid has a pungent, acrid odor which is similar to Roquefort cheese with an acrid taste. At low dilutions, it has a pleasant fruity taste. It can be prepared either by decarboxylation of methyl ethyl malonic acid or by the oxidation of fermentation amyl alcohol (fusel oil). It is used as a flavor ingredient for butter, cream, cheese flavor deployment. It also provides acyl moiety for the preparation of the respective flavor esters.

References

[1] George A. Burdock, Encyclopedia of Food and Color Additives, Band 1, 1996
[2] T. Tachihara, H. Hashimoto, S. Ishizaki, T. Komai, A. Fujita, M. Ishikawa and T. Kitahara, Microbial resolution of 2-methylbutyric acid and its application to several chiral flavour compounds, Developments in Food Science, 2006, vol. 43, 97-100

Description

2-Methylbutyric acid has a pungent, acrid odor similar to Roquefort cheese with an acrid taste. At low dilutions, it has a pleasant fruity taste. May be prepared by decarboxylation of methyl ethyl malonic acid (with heat); also by oxidation of fermentation amyl alcohol (fusel oil).

Chemical Properties

clear colorless to pale yellowish liquid

Chemical Properties

2-Methylbutyric acid has a pungent, acrid odor similar to Roquefort cheese with an acrid taste. At low dilutions, it has a pleasant, fruity taste. Slightly soluble in water, soluble in alcohol and oils. Also soluble in Propylene glycol and poorly soluble in Glycerin.

Occurrence

Occurring as the d-, l-, and dl-isomers; the racemic form has been reported found in angelica root oil and coffee; the d-isomer in the ester form has been identified in lavender oil. Also reported found in apple, apricot, berries, grapes, papaya, peach, guava, pineapple, potato, bell pepper, tomato, peppermint and spearmint oil, vinegar, wheat breads, cheeses, chicken, mutton, pork, hop oil, beer, cognac, rum, whiskies, cider, cocoa, coffee, tea, peanuts, passion fruit, trassi, mango, plum, tamarind, rice, corn oil, loquat, scallops, Chinese quince, maté, mammee apple and Roman chamomile oil, cranberry, grape brandy, oriental tobacco, and strawberry

Uses

2-Methylbutyric acid, can be used as food additive for butter, cream, cheese flavor deployment. It is an important raw material and intermediate used in Organic Synthesis, Pharmaceuticals, Agrochemicals and Dyestuff. It is also used in the synthesis of 2-methylbutyric anhydride.

Uses

2-Methylbutyric acid was used in the synthesis of 2-methylbutyric anhydride, an acylating agent.

Definition

ChEBI: A methylbutyric acid comprising a butyric acid core carrying a 2-methyl substituent. Produced from amino acid leucine during nutrient starvation in bacteria.

Preparation

By decarboxylation of methyl ethyl malonic acid (with heat); also by oxidation of fermentation amyl alcohol (fusel oil).

Aroma threshold values

Detection: 10 to 60 ppb. Aroma characteristics at 1.0%: acidic sour, pungent, ripe fruit leather, lingonberry, dirty cheesy, fermented pineapple fruity with a woody nuance

Taste threshold values

Taste characteristics at 10 ppm: dirty, acidic sour, ripe fruity, with a dairy buttery and cheesy nuance

General Description

Enantioselective esterification of (+/-)-2-methylbutynic acid catalyzed by Chromobacterium viscosum lipase immobilized in microemulsion-based organogels has been investigated.

Flammability and Explosibility

Not classified

Biochem/physiol Actions

Taste at 10 ppm

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