2-methyl butyric acid

dairy acid

Found in 2 ingredients across the CompKitchen flavor graph.

Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.

Properties

Odor description: Nice fruity taste in dilution
Odor threshold: 0.001 ppb
Retention index: 896

Not in FEMA GRAS publications 1-33. Of 3,367 listed flavoring substances, none match this compound name. May still be food-safe under other regulatory routes (FDA 21 CFR 172, EFSA, JECFA) — check femaflavor.org for the authoritative current list.

Where you'd actually smell it

Odor Activity Value = measured concentration ÷ odor threshold (0.001 ppb). OAV ≥ 1 = perceptible.

Food	Concentration (ppb)	OAV	Source
scrambled vegan eggs	850.0	850000 ⚡	—
gouda cheese	16.0	16000 ⚡	—

Concentrations from PubMed Central Open Access papers (free literature corpus, MIT-style licensed). Copper = OAV ≥ 10 (strongly perceptible). Green = OAV ≥ 1 (perceptible).

Thresholds in published tables

Numbers printed in open-access papers, grouped by the medium the table states. Median and full range of the values; “agree” means two or more papers whose middle 80% of values sit within 100×. Not reviewed.

Medium	Median	Range	Values	Papers	Papers agree?
air	0.02 µg/L air	0.02–0.02	1	1	one paper
food matrix	66.5 ppb	33–100	2	2	yes
unstated	31.5 ppb	0.037–5.9e+03	12	10	no (3.8 decades)
water	2916 ppb	33–5.8e+03	2	2	no (2.2 decades)

Found in

Measured impact first, then profile share

Every ingredient known to contain 2-methyl butyric acid. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of 2-methyl butyric acid in it. Full concentrations are in the OAV table above.

66 cmpds

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