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| | pentanoic acid,3-methyl-2-oxo-,ethyl ester Basic information |
| | pentanoic acid,3-methyl-2-oxo-,ethyl ester Chemical Properties |
| Boiling point | 75-80 °C(Press: 12 Torr) | | density | 0.979±0.06 g/cm3(Predicted) | | solubility | Dichloromethane; Diethyl ether | | form | Oil | | color | Pale yellow | | Odor | Great for adding earthy notes typical of many tree nuts. Especially useful for enhancing flavors in maple and nutty applications.
Recommended Flavor Use Level: 0.1 - 5.0 PPMnutty black walnut aroma, accompanied by woody nuances and a subtle herbaceousness | | Odor Type | nutty | | LogP | 0.934 | | EPA Substance Registry System | Pentanoic acid, 3-methyl-2-oxo-, ethyl ester (26516-27-8) |
| | pentanoic acid,3-methyl-2-oxo-,ethyl ester Usage And Synthesis |
| Uses | 3-Methyl-2-oxo-valeric Acid Ethyl Ester is an intermediate in the synthesis of 3-Methyl-2-oxovaleric Acid Sodium Salt (M326420). It is an α-ketomonocarboxylic acid that triggers insulin release by acting upon receptor sites which differ from those occupied by amino acids. 4-Methyl-2-oxovaleric Acid is an analogue of Isoleucine. |
| | pentanoic acid,3-methyl-2-oxo-,ethyl ester Preparation Products And Raw materials |
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