Isovaleric Acid **

Fragrance Family: Gourmand
Odor Description: Cheese, dairy, acidic, sour, pungent, fruity, fatty
Isovaleric acid is the main volatile flavor constituent of Swiss cheese and beer.
It has been identified as the key odor-active compound responsible for "Brett" flavor in wine.

Use Level: 1.00 % solution or less

Performance:
Tenacity on blotter: 400 hours
Burning effectiveness: -
Substantivity Damp: -
Substantivity Dry: -

Chemical Properties:
Chemical Name: 3-methylbutanoic acid
Formula: C5H10O2
Molecular Weight: 102.13 g/mol
Vapour pressure (20ºC): ca.1 hPa
Boiling Point: 178.5 °C
Appearance: Colorless to pale yellow clear liquid

CAS #: 503-74-2