Description
2-Methylvaleric acid has a powerful, pungent, acrid odor. Below
10 ppm the flavor is agreeable, sour, and oily. At higher concentrations,
the flavor is too acidic. May be prepared by catalytic
oxidation of 2-methyl pentanealdehyde; from 2-chloropentane
with sodium and C02 under pressure; by decarboxylation of
methyl propyl malonic acid; two optically active iosmers are
known.
Chemical Properties
2-Methylvaleric acid has a powerful, pungent, acrid odor. At concentrations below 10 ppm, it has an agreeable, sour,
oily flavor. At higher concentrations the flavor becomes disagreeable because it is too acidic.
Chemical Properties
clear colorless liquid
Occurrence
Reported found in coffee, wine, cheese, papaya, baked potato, pepper, lamb, rum, tea, mango and cherimoya
Definition
ChEBI: 2-methylvaleric acid is a methyl-branched fatty acid that is pentanoic acid which carries a methyl group at position 2. It has a role as a flavouring agent, a plant metabolite and a fragrance. It is a branched-chain saturated fatty acid, a methyl-branched fatty acid, a monocarboxylic acid and a short-chain fatty acid. It is a conjugate acid of a 2-methylvalerate.
Preparation
By catalytic oxidation of 2-methyl pentanealdehyde; from 2-chloropentane with sodium and CO2 under pressure; by
decarboxylation of methyl propyl malonic acid; two optically active isomers are known
General Description
2-Methylpentanoic acid is a volatile fatty acid found in tobacco and milk.
Flammability and Explosibility
Flammable
