Valeric acid, 4-hydroxy-, 1,4-lactone

P-METHYL-8-VALEROLACTONE (Valeric acid, 5-hydroxy-3-methyl-, 8-lactone)... 

Valeric acid, a-ACETYL- -CHLORO-7-HYDROXY-, y-LACTONE, 31, 1 5-HYDROXY-3-METHYL, 5-LACTONE,... 

Valeric acid, a-ACETYL-5-CHLORO-y-HYDROXY-, 7-LACTONE, 31, 1 S-HYDROXY-3-METHYL-5-LACTONE, 35, 86... 

Valeric acid, ol-acetyl-S-chloro-y-hydroxy-, y-lactone, 31,1 Vanillic acid, 30,101,103 Vanillin, 30, 102, 104 Veratraldehyde, 31, 58 Vinyl acetate, 30, 106 Vinyl caprate, 30,108 Vinyl caproate, 30,108 Vinyl caprylate, 30,108 Vinyl 10-hendecenoate, 30,108 Vinyl laurate, 30,106 Vinyl myristate, 30,108 Vinyl oleate, 30, 108 Vinyl palmitate, 30,108 Vinyl pelargonate, 30, 108 Vinyl stearate, 30,108 Vinyl undecylenate, 30,108... 

Important components of hard cheeses (Gouda type) include some carboxylic acid esters (ethyl butanoate, ethyl hexanoate), as well as carboxylic acids (acetic, butyric, isobutyric, valeric, isovaleric, 2-methylbutyric and caproic acids). Cheeses manufactured using bacteria of the genus Propionibacterium (such as Emmental and Gruyere) contain propionic acid and other lower fatty acids, methyl thioacetate, some oxocarboxylic acids, various alcohols, esters (such as ethyl butanoate), lactones (such as 8-decalactone), amines and other basic compounds (also skatole in addition to aliphatic amines), alkylpyrazines (e.g. 2-sec-butyl-3-methoxypyrazine), 4-hydroxy-2,5-dimethyl-2H-furan-3-one (furaneol), 2-ethyl-4-hydroxy-5-methyl-2H-furan-3-one (homofuraneol) and a range of other compounds. 

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