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2-Methyl butyric acid

Basic information Description References Safety Supplier Related

2-Methyl butyric acid Basic information

Product Name:
2-Methyl butyric acid
Synonyms:
  • METHYLBUTYRIC ACID, DL-2-
  • METHYLETHYL ACETIC ACID
  • (+/-)-2-METHYLBUTYRIC ACID
  • 2-METHYLBUTYRIC ACID
  • 2-METHYLBUTANOIC ACID
  • RARECHEM AL BO 0094
  • BUTANE-2-CARBOXYLIC ACID
  • FEMA 2695
CAS:
116-53-0
MF:
C5H10O2
MW:
102.13
EINECS:
204-145-2
Product Categories:
  • Carboxylic Acids
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  • Flavors and Fragrances
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  • C1 to C5
  • Carbonyl Compounds
  • Certified Natural ProductsFlavors and Fragrances
  • bc0001
Mol File:
116-53-0.mol
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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)
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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
13
TSCA 
Yes
HazardClass 
8
PackingGroup 
III
HS Code 
29156090

MSDS

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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

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

Chemical Properties

clear colorless to pale yellowish liquid

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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