W269506

2-Methylbutyric acid

≥98%, FG

• Synonym(s): NSC 7304
• Linear Formula: C₂H₅CH(CH₃)CO₂H
• CAS Number: 116-53-0
• Molecular Weight: 102.13
• FEMA Number: 2695
• EC Number: 204-145-2
• Council of Europe no.: 2002
• MDL number: MFCD00002669
• UNSPSC Code: 12164502
• PubChem Substance ID: 24901262
• Flavis number: 8.046
• NACRES: NA.21

Properties

• biological source: synthetic
• Quality Level: 400
• grade: FG; Fragrance grade; Halal; Kosher
• Agency: follows IFRA guidelines; meets purity specifications of JECFA
• reg. compliance: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 172.515
• vapor pressure: 0.5 mmHg ( 20 °C)
• Assay: ≥98%
• refractive index: n20/D 1.405 (lit.)
• bp: 176-177 °C (lit.)
• density: 0.936 g/mL at 25 °C (lit.)
• application(s): flavors and fragrances
• Documentation: see Safety & Documentation for available documents
• food allergen: no known allergens
• fragrance allergen: no known allergens
• Organoleptic: cheesy; acidic; fruity
• SMILES string: CCC(C)C(O)=O
• InChI: 1S/C5H10O2/c1-3-4(2)5(6)7/h4H,3H2,1-2H3,(H,6,7)
• InChI key: WLAMNBDJUVNPJU-UHFFFAOYSA-N

Description

Application

• Detection of Maize Mold Based on a Nanocomposite Colorimetric Sensor Array under Different Substrates.: This study focuses on the application of (±)-2-Methylbutyric acid in the development of nanocomposite colorimetric sensor arrays, facilitating the rapid detection of mold in maize. This advancement highlights the compound′s potential in agricultural quality control and food safety (Lin et al., 2024).


• Regulation mechanism and bioactivity characteristic of surfactin homologues with C14 and C15 fatty acid chains.: Research elaborates on the bioactive characteristics of surfactin homologues involving (±)-2-Methylbutyric acid, underscoring its crucial role in enhancing the microbial production of bioactive compounds. This has significant implications for pharmaceuticals and bioengineering (Su et al., 2024).


• Multifaceted analysis of the effects of roasting conditions on the flavor of fragrant Camellia oleifera Abel. seed oil.: This paper explores how (±)-2-Methylbutyric acid influences the flavor profile of Camellia oleifera seed oil under various roasting conditions, emphasizing its importance in enhancing food flavors and consumer products (Han et al., 2024).

Biochem/physiol Actions

Taste at 10 ppm

Other Notes

Natural occurrence: Apple, apricot, cider, cocoa, cranberry, grape, grape brandy, oriental tobacco, strawberry, vinegar and whiskey.

Safety Information

• Pictograms: GHS05,GHS07
• Signal Word: Danger
• Hazard Statements: H290,H302 + H312,H314
• Precautionary Statements: P234 - P280 - P301 + P312 - P303 + P361 + P353 - P304 + P340 + P310 - P305 + P351 + P338
• Hazard Classifications: Acute Tox. 4 Dermal - Acute Tox. 4 Oral - Eye Dam. 1 - Met. Corr. 1 - Skin Corr. 1B
• Storage Class Code: 8A - Combustible corrosive hazardous materials
• WGK: WGK 1
• Flash Point(F): 170.6 °F - closed cup
• Flash Point(C): 77 °C - closed cup
• Personal Protective Equipment: dust mask type N95 (US), Eyeshields, Gloves