2 methylpropanoic acid

Manufactured by Merck Group

Sourced in United States, Germany

2-methylpropanoic acid is a colorless, crystalline carboxylic acid. It has a molecular formula of C4H8O2 and a molar mass of 88.11 g/mol. The compound is used as a chemical intermediate in various industrial processes.

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Lab products found in correlation

3 protocols using 2 methylpropanoic acid

Volatile Standards Characterization

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Volatile standards of
propan-1-ol,
2-methylpropan-1-ol, butan-1-ol, 3-methylbutan-1-ol, hexan-1-ol, heptan-2-ol,
3-ethoxypropan-1-ol, (Z)-hex-3-en-1-ol, (E)-hex-2-en-1-ol, heptan-1-ol, 2-ethylhexan-1-ol, octan-1-ol,
3-(methylthio)-1-propanol, 2-phenylethanol, 4-methyl-2-pentanol, ethyl
acetate, ethyl 2-methylpropanoate, 2-methylpropyl ethanoate, ethyl
butanoate, ethyl 3-methylbutanoate, methyl hexanoate, ethyl hexanoate,
ethyl 2-hydroxypropanoate, ethyl octanoate, ethyl decanoate, 2-phenylethyl
acetate, ethyl dodecanoate, butane-2,3-dione, 3-hydroxybutan-2-one
(acetoin), 6-methyl-5-hepten-2-one, acetaldehyde, hexanal, benzaldehyde,
1,1-diethoxyethane, 2-methylpropanoic acid, heptanoic acid, 3,7-dimethylocta-1,6-dien-3-ol
(linalool), 2-(4-methylcyclohex-3-en-1-yl)propan-2-ol (α-terpineol),
and 1,2-xylene with purity >98% and an alkane mixture (C5–C20)
were purchased from Sigma-Aldrich (St. Louis, MO). Ethanol (>99.5%)
was obtained from ALTIA Oyj (Rajamäki, Finland), sodium hydroxide
(>98%) from Mallinckrodt Baker (Deventer, The Netherlands) and
citric acid (>99%) from Alfa Aesar GmbH Co. (Karlsruhe, Germany).
Food grade sucrose was purchased from Kesko Oyj (Kirkkonummi, Finland).

Liu S., Laaksonen O., Marsol-Vall A., Zhu B, & Yang B. (2020). Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non-Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation. Journal of Agricultural and Food Chemistry, 68(11), 3626-3637.

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Aroma Profiling of Model Wine Compounds

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The following chemical standards were used in the aroma base and were obtained from Sigma-Aldrich Co. (St. Louis, MO, USA): ethanol (≥99%), 2,3-butanedione (97%), hexan-1-ol (98%), methionol (≥98%), butanoic acid (≥99%), decanoic acid (≥98%), 2-methylpropanoic acid (99%), 2-methylbutanoic acid (98%), 3-methylbutanoic acid (99%), 2-methylpropyl ethanoate (≥97%), ethyl phenylacetate (≥99%), ethyl 3-methylbutanoate (98%), ethyl 2-methylpropanoate ((≥98%), ethyl 2-methylbutyrate (99%), ethyl butanoate (≥98%), ethyl decanoate (≥99%), ethyl hexanoate (≥99%), ethyl octanoate (≥98%), hexanoic acid (99%), octanoic acid (≥99%), 2-methylpropan-1-ol (≥99%), ethyl acetate (≥99%) and isoamyl acetate (≥99%). Acetic acid (≥99%) was obtained from VWR International (Radnor, PA, USA). The terpenes compound added to the model wine for the treatments were: (S)-(−)-limonene (96%), (R)-(+)-limonene (97%), linalool (≥97%) and α-terpineol, which were purchased from Sigma-Aldrich Co. (St. Louis, MO, USA).

Chigo-Hernandez M.M, & Tomasino E. (2023). Aroma Perception of Limonene, Linalool and α-Terpineol Combinations in Pinot Gris Wine. Foods, 12(12), 2389.

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Odorant Reference Compounds for Research

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Reference compounds of the odorants identified
were obtained from the commercial sources given in parentheses: acetic
acid (Merck, Darmstadt, Germany); butane-2,3-dione, butanoic acid,
γ-decalactone, δ-decalactone, γ-dodecalactone, δ-dodecalactone,
ethyl butanoate, ethyl hexanoate, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, hexanoic acid, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 4-hydroxy-3-methoxybenzaldehyde (vanillin),
2-isopropyl-3-methoxypyrazine, 3-methylbutanal, 2-methylbutanoic acid,
3-methylbutanoic acid, 3-methylbutanol, 2-methylpropanoic acid, γ-nonalactone,
(E)-2-nonenal, pentanoic acid, 2-phenylacetic acid
and 2-phenylethanol (Sigma-Aldrich Chemie, Taufkirchen, Germany);
and 4-ethyloctanoic acid (ABCR GmbH & Co. KG, Karlsruhe, Germany).
The following reference compounds were synthesized as previously
described: (Z)-2-nonenal^{27 (link)} and trans-4,5-epoxy-(E)-2-decenal.^{28 (link)}

Duensing P.W., Hinrichs J, & Schieberle P. (2024). Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach. Journal of Agricultural and Food Chemistry, 72(19), 11062-11071.

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