Valeric Acids

Valeric Acids

 

monobasic saturated organic acids with the general formula C4H9COOH, colorless liquids having a characteristic odor. Four isomers of valeric acids are possible, depending upon the structure of the hydrocarbon radical; their characteristics are given in Table 1.

Table 1. Isomers of valeric acids

Acid

Melting point
(° C)

Boiling point
(° C)

Valeric CH3(CH2)3COOH................

-34.5

186.3

Isovaleric (CH3)2CHCH2COOH................

-37.6

176.7

Methyl ethyl acetic CH3CH2CH(CH3)COOH................

-80

177

Trimethylacetic (CH3)3CCOOH................

35.4

163.7

Methyl ethyl acetic acid, containing an asymmetrical carbon atom, exists in (+), (-), and racemic forms; the (+) form, in the form of esters, is contained in essential oils. Of greatest importance are the isovaleric and methyl ethyl acetic acids, which are obtained chiefly by the oxidation of isoamyl alcohols.

Esters of valeric acid and fatty alcohols having a fruity scent are used in the food-processing industry; esters of valeric acid and aromatic or terpene alcohols are used in per- fume manufacture.

References in periodicals archive ?
In addition, they observed that this regeneration is more favorable with acetic acid when compared to using other carboxylic acids such as formic, butyric, or valeric acids.
Volatile fatty acids (VFA) such as butyric, propionic, acetic and valeric acids are derived from carbohydrate fermentation processes directed by gastric bacteria.
Surprisingly, the amount of valeric acids, which is produced from branched-chain amino acids (BCAAs; Macfarlane and Macfarlane, 1995), was also significantly increased by DLMHA supplementation, while the metabolic linkage between SAA and BCAAs is weak.
05) in acetic acid and total SCFAs concentration in the cecum, whereas valeric acid in the cecum quadratically increased (p<0.
Total VFA and concentration of acetic, propionic, butyric, isovaleric, and valeric acids decreased linearly with addition of CT (Table 2).
In contrast, the proportion of branched-chain VFA (BCVFA) and valeric acids to total VFA were 39 and 14% lower respectively (p < 0.
There were significant interaction between substrate and inocula for propionic and valeric acids and BCR (p<0.
001 (1) Acetic, propionic, butyric and valeric acid expressed in mmol/g OM; Total VFA = acetic+propionic+iso-butyric+butyric+iso- valeric+valeric (in mmol/ g OM); BCR = branched-chain ratio calculated as total straight chain fatty acids to branched-chain fatty acids.
But as far as horrific smells go, valeric acid takes the cake.