Cheese Flavoring
It gives cheese products the characteristic pungent fermentation aroma and is the key sour component of cheese flavor.
2-Methylbutyric Acid
A sour spice that combines the fruity aroma of Roquefort cheese and strawberry
Product Overview & Features
A sour spice that combines the fruity aroma of Roquefort cheese and strawberry
2-Methylbutyric acid has a pungent smell of spicy Roquefort cheese. At low concentrations, it exhibits a pleasant fruity aroma and spicy taste. At a characteristic taste threshold of 10 mg/kg, it exhibits fruit, dairy and sour cheese flavors. It is used to prepare food flavors such as strawberries, cheese, apricots, jackfruit, butter, apples, nuts, brandy, etc., and imparts a characteristic spicy fermentation aroma to dairy and cheese products. The concentration in the final flavored food is approximately 0.5 to 5 mg/kg.
Contact Us Now- Chemical Formula
- C₅H₁₀O₂
- Applicable Standard
- GB 28336-2012
- CAS No.
- 116-53-0
- Product Characteristics
- Colorless to light yellow transparent liquid
- Packaging
- 25kg/barrel
Product Applications
Strawberry Blend
Used in the preparation of strawberry essence, it presents a pleasant fruity aroma at low concentrations and enhances the realism of the fruity aroma.
Dairy Flavor
Used in dairy and cream flavors to simulate the natural fermentation flavor and enhance the aroma level of dairy products.
Nuts Aroma Rounding
Used in the preparation of nut flavors to provide a sour and fresh aroma.
