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Product Description
Unique Flavor Profile: Pungent, acrid odor like Roquefort cheese, turns fruity at low dilutions.
Dual Synthesis Methods: Produced via decarboxylation or oxidation of fusel oil.
Versatile Flavor Ingredient: Used in butter, cream, and cheese flavoring.
Acyl Moiety Source: Precursor for flavor ester synthesis.
Products Description of 2-Methyl butyric acid CAS#116-53-0
2-Methyl butyric acid has a Roquefort cheese-like pungent odor that becomes fruity at low dilutions. Produced via decarboxylation or fusel oil oxidation, it is a critical flavor component for dairy products and an acyl donor for flavor esters.
Product Applications of 2-Methyl butyric acid CAS#116-53-0
2-Methylbutyric acid is a dairy flavor enhancer and a key intermediate for organic synthesis, pharmaceuticals, agrochemicals and dyestuffs. It is also used to produce 2-methylbutyric anhydride.
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