butyric acid
butanoic acid
CAS 107-92-6 - MW 88.1
| OV101 | DB5 | OV1701 | C20M | |
| Kovats RI | 681 | 820 | 1000 | 1619 |
| Ethyl ester RI | 295 | 416 | 536 | 986 |
Percepts: rancid, cheese, sweat
References:
OV101 Adedeji, Hartman, Rosen & Ho 1991; J. Agric. Food Chem., 39, 1494-1497. [DB-1].
DB5 Schieberle & Grosch 1992; Flavour and Fragrance Journal, 7, 213-218. Zehentbauer, G. and G. A. Reineccius (2002). Flavour and Fragrance Journal 17(4): 300-305. Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [SE-54].
OV1701 Widder, Sen & Grosch 1991; Z Lebensm Unters Forsch, 193, 32-35. Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998.
C20M Zehentbauer, G. and G. A. Reineccius (2002). Flavour and Fragrance Journal 17(4): 300-305. [DB-FFAP]. +Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [FFAP].Fukami, K., S. Ishiyama, et al. (2002). J. Agric. Food Chem. 50(19): 5412-5416. [TCWax].
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