Methyl 2-methylbutanoate

Butyl acetate Pentyl acetate Hexyl acetate 2-Methylbutyl acetate Hexyl propane ate Ethyl butanoate Butyl butanoate Hexyl butanoate Methyl 2-methylbutanoate Ethyl 2-methylbutanoate Propyl 2-methylbutanoate Butyl 2-methylbutanoate Hexyl 2-methylbutanoate Ethyl hexanoate Ethyl octanoate Ethyl ( )-2-octenoate Methyl ( ,Z)-2,4-decadienoate Ethyl ( ,Z)-2,4-decadienoate... 

Twenty-nine odour-active compounds were detected by using aroma extract dilution analysis (AEDA) [60]. The results of AEDA together with GC-MS analysis showed ethyl 2-methylbutanoate (described as fruity flavour), followed by methyl 2-methylbutanoate and 3-methylbutanoate (fruity, apple-like), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (sweet, pineapple-like, caramel-like), d-decalactone (sweet, coconut-like), l-( ,Z)-3,5-undecatriene (fresh, pineapple-like), and a unknown compound (fruity, pineapple-like) as the most odour-active compounds. 

Fig. 16.2 Flavour dilution (FD) chromatogram obtained by application of aroma extract dilution analysis on an extract prepared from parsley leaves. The odorants were identified as 1 methyl 2-methylbutanoate, 2 myrcene, 3 l-octen-3-one, 4 (2)-l,5-octadien-3-one, 5 2-isopropyl-3-me-thoxypyrazine, 6p-mentha-l,3,8-triene, 71inalool, 8 2-sec-butyl-3-methoxypyrazine, 9 (.Z)-6-dece-nal, 10 / -citronellol, 11 ( , )-2,4-decadienal, 12 / -ionone, 13 myristicin, 14 unknown. RI retention index. [30, 31]...

The highest OAVs were found for 4-hydroxy-2,5-dimethyl-3(2H)-fura-none, followed by ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, methyl 2-methylbutanoate and ( ,Z)-l,3,5-undecatriene. It is assumed that these odorants contribute strongly to the aroma of pineapples [50]. However, FD factors and OAVs are functions of the odorants concentrations in the extract, and are not psychophysical measures for perceived odour intensity [71,72]. To take this criticism into account, aroma models are prepared on the basis of the results of the quantitative analysis (reviewed in [9]) and in addition omission experiments are performed [9]. 

Figure 9. Important odorants of dill herb A (3R,4S,8S)-3,9-epoxy-1-p-menthen, B (S)-a-phellandren, C methyl 2-methylbutanoate, D myristicin [33],...

Methyl 2-Methylbutyrate FEMA No. 2719 Methyl 2-Methylbutanoate 116.16/C6H1202/ ch3oocchch2ch3 ch3 almost colorless liq/ sweet, fruity, apple s—ale, most fixed oils ins—water/ 115° ... 

Furaneol, ethyl 2-methylbutanoate, ethyl 2-methylpropanoate, methyl 2-methylbutanoate,... 

FID) response factors were not determined for each identified pineapple constituent. Qualitative and quantitative differences were noted between samples and it was observed (by GC/MS) that ethyl heptanoate eluted as a shoulder on the 6-methyl-5-hepten-2-one peak in some runs. Therefore, the use of 6-methyl-5-hepten-2-one was discontinued in later runs. The major compounds found were methyl hexanoate, methyl 2-methylbutanoate, methyl butanoate, methyl octanoate, methyl s-methylthiopropanaote and ethyl acetate. 

Fig, 6,33 FID chromatogram of the enantioselctive analysis of methyl 2-methylbutanoate (1), ethyl 2-methylbutanoate (2), 2-methylbutyl acetate (3), propyl 2-methylbutanoate (4), isobutyl 2-methylbutanoate (5), isopentyl 2-methylbutanoate (6), pentyl 2-methylbutanoate (7) and hexyl 2-methylbutanoate (8), simultaneously analysed by sniffing GC-see Table 6.19 (from ref [88])... 

Effectively, addition of bromine (1 equivalent) to 3-methyl-l,2-bis(trimethylsiloxy)cy-clobutene, prepared by sodium induced acyloin cyclization of methyl 2-methylbutanoate in the presence of chlorotrimethylsilane, followed by treatment with sodium hydroxide and acidification, gave cfs-l-hydroxy-2-methylcyclopropanecarboxylic acid (9) quantitatively (dia-stereoselectivity > 96%). ... 

G.2) 2(3/f)-Furanone, dihydro-3-methyl-, 2-methylbutano-4-lactone, tetrahydro-3-methyIfuran-2-one, 2-methyl-4-butanolide, 4-hydroxy-2-methylbutanoic acid lactone, a-methyl-7-butyrolactone 1679-47-6] ( )- [69010-09-9] (/ )- [55254-35-8] (5)- ]65527-79-9]... 

Synonyms Butanoic acid, 2-methyl- ( )- ( )-2-Methylbutanoic acid ( )-2-Methylbutyric acid... 

Methyl methylaminobenzoate Methyl 2-methylaminobenzoate Methyl N-methyl-2-aminobenzoate. See Dimethyl anthranilate Methyl N-((methylamino) carbonyl) oxy) ethanimido) thioate. See Methomyl 2-[N-Methyl-4-(methylamino)-3-nitroanilino] ethanol 2-[Methyl [4-(methylamino)-3-nitrophenyl] aminoethanol. See N,N -Dimethyl-N-hydroxyethyl-3-nitro-p-phenylenediamine N-Methyl methyl anthranilate Methyl-N-methyl anthranilate. See Dimethyl anthranilate Methyl 4-methylbenzoate Methyl p-methylbenzoate. See Methyl p-toluate Methyl 2-methylbutanoate. See Methyl 2-methyl butyrate... 

At increased concentrations of the extract the olfactory impact of the esters notably, ethyl 2-methylbutanoate, methyl 2-methylbutanoate and 2-methylbutyl acetate become significant and presumably enhance the fruity characters that are not so dominant in the most dilute extract. The aromagram of the SDE extract itself contains forty discemable aromas and most intriguingly none of the descriptors are melon-like. 

Sulfur volatiles play a significant role in the perceived aroma of Cucumis melo cv. Makdimon. In particular 3-(methylthio)propanal and S-methyl thiobutanoate and dimethyltetrasulfide (tentative) convey a musky overtone to the classical fruity aromas associated with 3-(methylthio)propyl acetate, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate and methyl 2-methylbutanoate. Further work is required to confirm the contribution of the enantiomers of 2,3-butanediol diacetate and the unknown compound that conveys the sweaty, dirty socks component to the aroma of this melon. 

The primary aromatic substances in beer are derived from raw materials (barley or hops) that confer the beer s typical odour and taste. Bitter acids of hops have a bitter taste (see Section 8.3.5.1.3), but hop cones also contain 0.3-1% m/m of terpenoids (60-80% of hop essential oil), which have a considerable influence on the smell of beer. The main components of aromatic hop oils are sesquiterpenic hydrocarbons in which a-humulene, P-caryophyllene and famesene dominate. The major monoter-penic hydrocarbon is myrcene. For example, the essential oil content of fine aromatic varieties, such as Saaz, is 0.8% m/m, of which 23% is myrcene, 20.5% a-humulene, 14% famesene 6% and P-caryophyUene. Significant components of the hop aroma in beer are mainly isomeric terpenoid monoepoxides resulting from autoxidation and diepoxides of a-humulene and fS-caryophyUene, but also other terpenoids. Important components of hops odour are also various alcohols (such as geraniol and hnalool), esters (ethyl 2-methylpropanoate, methyl 2-methylbutanoate, propyl 2-methylbutanoate and esters of terpenic alcohols, such as geranyl isobutanoate), hydrocarbons, aldehydes and ketones formed by oxidation of fatty acids, such as (3E,5Z)-undeca-l,3,5-triene, (Z)-hex-3-enal, nonanal, (Z)-octa-l,5-dien-3-one, their epoxides, such as ( )-4,5-epoxydec-2-enal and sulfur compounds. Other important components of hops are so-called polyphenols (condensed tannins) that influence the beer s taste and have antioxidant effects. Less important compounds are waxes and other hpids. Hop products, such as powder, pellets and extracts (by extraction with carbon... 

Blackcurrant flavor is very popular in Europe, and is associated with numerous health-related functional foods and with alcoholic drinks (cassis liqueur). The key aroma component in blackcurrant is 2-methoxy-4-methyl-4-butanethiol (18). Characterizing flavors for melons include (Z)-6-nonenal, which contributes a typical melon aroma impression, and (Z,Z)-3,6-nonadienol for watermelon rind aroma impact (22). 2,6-Dimethyl-5-hepten-l-al (MelonaF ) has not been identified in melon, but it provides a melon-like note in compounded flavors (11). The flavor of muskmelons is more complex, with methyl 2-methylbutanoate, Z-3-hexenal, -2-hexenal, and ethyl 2-methylpropanoate identified as the primary, non-characterizing odorants (32). 

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