methylbutyric acid
2-methylbutanoic acid
CAS 116-53-0 - MW 102.1
| OV101 | DB5 | OV1701 | C20M | |
| Kovats RI | [856] | 873 | 1040 | 1662 |
| Ethyl ester RI | [472] | 469 | 576 | 1028 |
| [interpolated] | ||||
Percepts: cheese, sweat
References:
OV101
DB5 Schnermann & Schieberle 1997, J. Agric. Food Chem., 45, 867-872. [SE-54].Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [SE-54].
OV1701 Guth & Grosch 1993; Flavour and Fragrance Journal, 8,173-178. Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998.
C20M Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [FFAP].
Source: Flavornet by Terry Acree & Heinrich Arn
http://www.flavornet.org
© Datu Inc., 2004