DL-2-メチル酪酸 化学特性,用途語,生産方法
外観
無色～わずかにうすい黄色, 澄明の液体
溶解性
エタノール及びアセトンに溶け、水に溶けにくい。
用途
有機合成原料。
説明
2-Methylbutyric acid has a pungent, acrid odor similar to Roquefort cheese with an acrid taste. At low dilutions, it has a pleasant
fruity taste. May be prepared by decarboxylation of methyl ethyl
malonic acid (with heat); also by oxidation of fermentation amyl
alcohol (fusel oil).
化学的特性
clear colorless to pale yellowish liquid
天然物の起源
Occurring as the d-, l-, and dl-isomers; the racemic form has been reported found in angelica root oil and coffee; the d-isomer in the ester form has been identified in lavender oil. Also reported found in apple, apricot, berries, grapes, papaya,
peach, guava, pineapple, potato, bell pepper, tomato, peppermint and spearmint oil, vinegar, wheat breads, cheeses, chicken, mutton,
pork, hop oil, beer, cognac, rum, whiskies, cider, cocoa, coffee, tea, peanuts, passion fruit, trassi, mango, plum, tamarind, rice, corn
oil, loquat, scallops, Chinese quince, maté, mammee apple and Roman chamomile oil, cranberry, grape brandy, oriental tobacco,
and strawberry
製造方法
By decarboxylation of methyl ethyl malonic acid (with heat); also by oxidation of fermentation amyl alcohol (fusel oil).
定義
ChEBI: A methylbutyric acid comprising a butyric acid core carrying a 2-methyl substituent. Produced from amino acid leucine during nutrient starvation in bacteria.
一般的な説明
Enantioselective esterification of (+/-)-2-methylbutynic acid catalyzed by
Chromobacterium viscosum lipase immobilized in microemulsion-based organogels has been investigated.
DL-2-メチル酪酸 上流と下流の製品情報
原材料
準備製品