butyric acid
butanoic acid

107-92-6

CAS 107-92-6 - MW 88.1

OV101DB5OV1701C20M
Kovats RI68182010001619
Ethyl ester RI295416536986

 

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].

Source: Flavornet by Terry Acree & Heinrich Arn
http://www.flavornet.org
© Datu Inc., 2004-5