Introduction
4-Methylvaleric Acid, also systematically known as 4-Methylpentanoic Acid, is a branched-chain carboxylic acid. It is a naturally occurring compound found in various food products, such as cheese and other fermented dairy, contributing to their characteristic sharp, pungent, and sweaty odor profiles. This clear liquid serves as a valuable building block in organic synthesis and a key flavor and fragrance ingredient, where it is used to create complex, savory, and dairy-like notes in both consumer and industrial applications [1].
Biochemical & Physical Parameters
| Parameter | Specification |
|---|---|
| CAS No. | 646-07-1 |
| Common Names | 4-Methylvaleric Acid; 4-Methylpentanoic Acid |
| Molecular Formula | C₆H₁₂O₂ |
| Molecular Weight | 116.16 g/mol |
| Appearance | Colorless to pale yellow clear liquid |
| Assay (GC) | ≥ 98.0% |
| Density (at 20°C) | ~0.92 g/mL |
| Boiling Point | ~195 - 200 °C |
| Refractive Index | ~1.42 |
| Solubility | Slightly soluble in water; miscible with alcohols, oils, and most organic solvents. |
Mechanism of Action
The functionality of 4-Methylvaleric Acid is primarily derived from its chemical structure as a short-chain, branched fatty acid:
Olfactory Receptor Interaction (Flavor & Fragrance)
As a flavor and fragrance molecule, its potent, cheesy, and sweaty aroma is perceived when volatile molecules bind to specific olfactory receptors in the nose. The unique branched-chain structure fits into complementary receptor sites, triggering a neural signal that the brain interprets as its characteristic odor. At high concentrations, the odor is intense and unpleasant, but when highly diluted and blended with other compounds, it contributes desirable savory, creamy, and fermented nuances to complex flavor profiles [2].
Metabolic Intermediate & Precursor
In biological systems, short-chain fatty acids (SCFAs) like 4-Methylvaleric Acid can be absorbed and metabolized. It can serve as a precursor in the biosynthesis of more complex molecules or be broken down for energy via β-oxidation pathways, although its branched chain may alter the efficiency of this process compared to straight-chain acids.
Acidic Properties & Chemical Reactivity
The carboxylic acid group (-COOH) allows it to participate in typical acid-base reactions and serve as a starting material for synthesizing various derivatives, most notably esters (via esterification), which are widely used in fragrances for their volatile and often fruity aromas.
Key Benefits & Functional Properties
- Authentic Flavor Enhancement: Imparts genuine dairy, cheesy, and savory notes essential for creating authentic flavors in processed cheeses, snack foods, and cultured dairy products.
- Versatile Fragrance Building Block: Used as an intermediate in the synthesis of esters and other compounds that contribute fruity, creamy, and tropical nuances to fine fragrances and personal care products.
- High Purity for Synthesis: Serves as a reliable and pure chemical intermediate in pharmaceutical and specialty chemical synthesis.
- Natural Occurrence: Its presence in natural foods makes it a valuable ingredient for creating "clean-label" and natural flavor formulations.
- Efficient Incorporation: Its liquid form at room temperature allows for easy handling and precise dosing in both laboratory and industrial-scale applications.
Applications in Industry
4-Methylvaleric Acid Liquid is utilized across several key sectors:
Food & Beverage Industry:
Flavor Creation: A key component in savory flavor systems for cheeses, butter, cream, and other dairy-based products.
Processed Foods: Used to enhance the flavor profile of snacks, sauces, and ready-to-eat meals.
Fragrance & Flavor Manufacturing:
Synthesis of Esters: A crucial raw material for producing esters like ethyl 4-methylvalerate, which are used in perfumes for their sweet, fruity, and apple-like scents.
Pharmaceutical Industry:
Chemical Intermediate: Employed as a building block in the synthesis of more complex active pharmaceutical ingredients (APIs) and other fine chemicals.
Animal Nutrition:
Feed Additive: Can be used as a flavoring agent to improve the palatability of animal feed.
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Frequently Asked Questions (FAQ).
Q: What is the common name for 4-Methylpentanoic Acid?
A: Its most common name is 4-Methylvaleric Acid. "Valeric acid" is a common name for pentanoic acid, and the "4-methyl-" prefix indicates the position of the methyl branch on the carbon chain.
Q: Where can I find the Safety Data Sheet (SDS) for this product?
A: The Safety Data Sheet (SDS) is available upon request from your supplier or manufacturer. It is a critical document that provides detailed information on handling, hazards, storage, and emergency measures.
Q: Is 4-Methylvaleric Acid naturally occurring?
A: Yes, it is a natural constituent of various foods, most notably in different types of cheese, contributing to their overall aroma profile.
Q: What are the primary safety considerations when handling this acid?
A: As a carboxylic acid, it can cause skin and eye irritation. It has a very strong, unpleasant odor at high concentrations. Always handle in a well-ventilated area or fume hood, and use appropriate personal protective equipment (PPE) such as gloves and safety glasses. Refer to the specific SDS for comprehensive safety guidance.
Contact Us
Unlock authentic savory flavor profiles and enhance your synthetic capabilities with our high-purity 4-Methylvaleric Acid (CAS 646-07-1). Ideal for advanced flavor creation, fragrance synthesis, and pharmaceutical applications. Contact us today to request a sample, a detailed specification sheet, and discuss your specific requirements.
E-mail: ella.zhang@huilinbio-tech.com.
References
- Timothy P., et al. (2022). Cheese Flavor. In Encyclopedia of Dairy Sciences (Third Edition) . Academic Press.
- Brennand, C. P., Ha, J. K., & Lindsay, R. C. (1989). Aroma properties and thresholds of some branched-chain and other minor volatile fatty acids occurring in milkfat and meat lipids. Journal of Sensory Studies.
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