Important Synthetic Flavor Compounds - Part 3 (Isovaleric acid, Caproic acid, Caprylic acid, Capric acid, Lauric acid, 2-Methyl-2-pentenoic acid, cis-3-Hexenoic acid, Ethyl acetate, Ethyl butyrate, Ethyl 2 methyl butyrate)

Editor

08 Mar 2026 • 8 min read

3-methyl butyric acid or isovaleric acid, caproic acid, caprylic acid, capric acid, lauric acid, 2-methyl-2-pentenoic acid, cis-3-hexenoic acid, ethyl acetate, ethyl butyrate, ethyl 2 methyl butyrate

These are part of the 128 flavor compounds John Wright suggests, in his book Flavor Creation, every flavorist should know.

Below is the basic information for the individual flavor compound, including its FEMA number, flavor notes, similar compounds, complementary compounds, potential applications, and regulatory constraints.

3-Methyl Butyric Acid (Isovaleric Acid)

FEMA Number: 3102
Flavor Note(s): Pungent, cheesy, dairy, acidic, sour, and sweaty. At low dilution, it exhibits creamy, fermented, sweet, waxy, and berry nuances . It has a characteristic "stinky feet" or rancid note that is valuable in certain cheese profiles.
Compounds That Render Similar Flavor Note: 2-Methylbutyric acid (fruiter, less harsh), butyric acid (more rancid-butter, less complex), and valeric acid (pentanoic acid).
Compounds Often Used Together With: Used extensively with other short-chain fatty acids (butyric, caproic, caprylic) in cheese flavors. It is also used in nut, coffee, chocolate, and fruit complexes to add depth and a fermented nuance.
All Potential Applications: Cheese flavors (Parmesan, Romano, Blue cheese), dairy flavors, nut flavors, coffee, chocolate, and fermented fruit notes. It is also used to create "sweaty" or "animalic" notes in savory and tobacco flavors.
General Usage Levels: Very potent. Usage levels in finished products are typically very low, often in the range of 0.1 to 5 ppm, depending on the desired intensity of the cheesy/sweaty character.
Important Considerations for Flavorists: Corrosive and has an extremely persistent, penetrating, and unpleasant odor in its concentrated form. Handle with extreme care in a well-ventilated area (fume hood) using appropriate PPE to avoid contaminating work areas. Store refrigerated in tightly sealed containers . FEMA GRAS.

Caproic Acid (Hexanoic Acid)

FEMA Number: 2559
Flavor Note(s): Pungent, fatty, cheesy, sour, and animal-like. It is less sharp than butyric acid and contributes a waxy, sweaty, and distinct "goaty" character to flavors.
Compounds That Render Similar Flavor Note: Caprylic acid (more oily, less goaty), butyric acid (more rancid-butter), and other medium-chain fatty acids.
Compounds Often Used Together With: A critical component in all cheese flavors (especially Blue, Cheddar, and Goat cheese), used in a blend with other fatty acids (butyric, caprylic, capric). It is also used in dairy, butter, and some fruit and nut flavors.
All Potential Applications: Cheese flavors (all types), dairy flavors, butter, cream, coconut, and some berry fruit complexes where a waxy, fatty depth is needed.
General Usage Levels: Used at low to moderate levels. Typical usage in finished products can range from 1 to 20 ppm, but can be higher in specific cheese profiles.
Important Considerations for Flavorists: Corrosive and a strong irritant. It has a persistent, unpleasant odor when concentrated. Store in tightly sealed containers away from heat and ignition sources. FEMA GRAS.

Caprylic Acid (Octanoic Acid)

FEMA Number: 2799
Flavor Note(s): Fatty, oily, and waxy, with a slightly sour and fruity undertone . It has a mild, somewhat less offensive odor compared to the shorter-chain fatty acids.
Compounds That Render Similar Flavor Note: Capric acid (more soapy, waxy), caproic acid (more cheesy, goaty), and other medium-chain saturated fatty acids.
Compounds Often Used Together With: Used in cheese, butter, and other dairy flavors in combination with its homologues (caproic, capric, lauric). It is also used in citrus, berry, and coconut flavors to provide a fatty, waxy, and authentic peel or pulp character.
All Potential Applications: Cheese flavors, dairy flavors, butter, citrus oils, berry flavors, coconut, and fermented alcoholic beverages. It is also used in fragrances and as an intermediate in organic synthesis .
General Usage Levels: Used at low to moderate levels, typically in the range of 1-30 ppm in the finished consumer product.
Important Considerations for Flavorists: Incompatible with strong bases, reducing agents, and oxidizing agents. It is combustible and can be an irritant. Store in a tightly closed container in a dry, cool, and well-ventilated place . FEMA GRAS.

Capric Acid (Decanoic Acid)

FEMA Number: 2364
Flavor Note(s): Fatty, rancid, sour, and citrusy, with a distinct soapy and waxy character . It has a medium odor strength and is best evaluated in a 1.00% solution or less .
Compounds That Render Similar Flavor Note: Lauric acid (more soapy, fatty), caprylic acid (less soapy, more oily), and other long-chain saturated fatty acids.
Compounds Often Used Together With: An important component in cheese, butter, cream, and coconut flavors. It is used with other fatty acids (caprylic, lauric, myristic) and lactones to build complex dairy and fatty profiles. It also contributes to the rind character of citrus flavors .
All Potential Applications: Cheese flavors (especially aged cheeses), butter, cream, coconut, citrus flavors, and various fruit and nut complexes . It occurs naturally in many foods including apple, banana, butter, cheese, coffee, and coconut .
General Usage Levels: Used at low levels. Typical usage in finished products is often in the range of 0.5 to 15 ppm.
Important Considerations for Flavorists: Can be a skin and eye irritant. It appears as a white crystalline solid at room temperature (melting point 27-32°C) , which may require warming to melt before use. It should be stored in a cool, dry place. FEMA GRAS.

Lauric Acid (Dodecanoic Acid)

FEMA Number: 2614
Flavor Note(s): Fatty, soapy, waxy, and metallic. It has a very mild, but distinct, fatty character that is characteristic of coconut and palm kernel oils.
Compounds That Render Similar Flavor Note: Capric acid (soapy, but less heavy), myristic acid (more waxy, less soapy), and other long-chain saturated fatty acids.
Compounds Often Used Together With: Essential for coconut, laurel, and other tropical flavors. It is used in combination with other fatty acids, lactones, and esters to build rich, fatty, and creamy bases for dairy, nut, and tropical fruit profiles.
All Potential Applications: Coconut flavors, dairy flavors (cream, butter, cheese), nut flavors, and as a background note in some fruit and fermented applications to add waxy depth.
General Usage Levels: Used at relatively low levels in flavors, as it is more commonly a component of natural extracts and oils. In compounded flavors, usage in finished products is typically in the 0.1 to 10 ppm range.
Important Considerations for Flavorists: A white crystalline solid that may need to be gently warmed to liquefy for handling. It is a mild irritant. Store in a cool, dry place away from light and oxidizing agents. FEMA GRAS.

2-Methyl-2-Pentenoic Acid

FEMA Number: 3195
Flavor Note(s): Dry, acidic, sweaty, strawberry, woody, fruity, and jammy . It is known by the trade name "Strawberiff" for its remarkable strawberry character . The flavor is sour, acidic, sweaty, and berry-like .
Compounds That Render Similar Flavor Note: Other strawberry ketones and acids like 2,5-dimethyl-4-methoxy-3(2H)-furanone (mesifuran) and methyl cinnamate, though this compound has a unique sweaty-jammy profile.
Compounds Often Used Together With: Used almost exclusively in strawberry and other berry flavors (raspberry, blueberry). It is often combined with furaneol, maltol, ethyl butyrate, and cis-3-hexenol to build a complex, realistic, and jammy strawberry profile.
All Potential Applications: Primarily strawberry flavors for a wide range of applications including candies, beverages, baked goods, and dairy products. It can also be used to enhance berry notes in other fruit complexes.
General Usage Levels: Recommended for smelling in a 10.00% solution or less, indicating its potency . In finished products, usage levels are typically low, often in the range of 0.5 to 10 ppm.
Important Considerations for Flavorists: It is listed in the Food Chemicals Codex . The material can be a liquid or a crystalline solid near room temperature (melting point 24-26°C) . It should be stored in a cool, dry place. FEMA GRAS.

cis-3-Hexenoic Acid

FEMA Number: 4493
Flavor Note(s): Green, grassy, sweaty, fruity, cheesy, and acidic . It combines a fresh, leafy green character with the pungency of a short-chain fatty acid.
Compounds That Render Similar Flavor Note: trans-3-Hexenoic acid, 2-hexenoic acid, and cis-3-hexenol (the alcohol version, which is greener and less cheesy).
Compounds Often Used Together With: Used to add a fresh, green depth to fruit and vegetable flavors. It is particularly useful in apple, strawberry, raspberry, and tropical fruit profiles, often combined with other green notes like cis-3-hexenol and hexanal, and with fruity esters.
All Potential Applications: Fruit flavors (apple, strawberry, raspberry, grape, kiwi, passion fruit), vegetable flavors, tea flavors, and wine and beer nuances .
General Usage Levels: A potent compound. Usage in finished products would typically be in the low ppm range, from 0.1 to 5 ppm.
Important Considerations for Flavorists: It is a flammable liquid and can be an irritant. Store in a cool, dry place in tightly sealed containers, protected from light. FEMA GRAS.

Ethyl Acetate

FEMA Number: 2414
Flavor Note(s): Ethereal, fruity, sweet, weedy, and green . At low levels, it provides a pleasant, lifting, and diffusive top note reminiscent of grape, cherry, and rum .
Compounds That Render Similar Flavor Note: Ethyl propionate (more rummy, pineapple), ethyl butyrate (more fruity, pineapple), and other short-chain aliphatic esters.
Compounds Often Used Together With: A universal solvent and flavor component used in virtually all fruit flavors (grape, cherry, apple, banana, pineapple). It is a key component in rum, whiskey, and wine flavors, and is also used with other esters and acids in many complex flavor systems .
All Potential Applications: Extremely wide. Used in fruit flavors for beverages, candies, baked goods, and dairy products. Also used in alcoholic beverage flavors (rum, cognac, whiskey), as a solvent in flavor formulations, and in fragrances .
General Usage Levels: Due to its volatility, it can be used at relatively high levels in flavor concentrates (as a solvent and top-note). In finished products, levels can range from 10 to 200 ppm or more, depending on the application.
Important Considerations for Flavorists: Extremely flammable with a very low flash point (-4.44°C) . Highly volatile. Must be stored in tightly sealed containers away from all ignition sources. It is a mild skin and eye irritant. FEMA GRAS.

Ethyl Butyrate

FEMA Number: 2427
Flavor Note(s): Powerful, fruity, sweet, juicy, and tutti-frutti. It is characterized by strong pineapple and cognac-like notes . It provides a lifting and diffusive top note.
Compounds That Render Similar Flavor Note: Ethyl propionate (fruity, rummy), ethyl isobutyrate (fruity, ethereal), and ethyl 2-methylbutyrate (more intense, fruity-berry).
Compounds Often Used Together With: The quintessential ester for pineapple, orange, and many other fruit flavors. It is often used with ethyl acetate, isoamyl acetate, and various aldehydes to build complex fruit profiles (apple, banana, grape, strawberry, peach) .
All Potential Applications: Pineapple, orange, apple, banana, grape, peach, apricot, and tutti-frutti flavors. Used in a vast array of products including beverages, candy, ice cream, baked goods, and chewing gum .
General Usage Levels: Due to its high odor strength, it is recommended for smelling in a 1.00% solution or less . In finished products, typical usage levels range from 5 to 50 ppm, but can be higher in some applications.
Important Considerations for Flavorists: Flammable with a flash point of 25°C . It is a mild skin and eye irritant. Store in a cool, dry place in tightly sealed containers, away from heat and light. FEMA GRAS.

Ethyl 2-Methyl Butyrate

FEMA Number: 2443
Flavor Note(s): Powerful, fruity, estry, and berry-like with fresh tropical nuances . It has a sweeter, more intense, and more natural-fruit character than ethyl butyrate, with distinct notes of apple, grape, pineapple, mango, and cherry .
Compounds That Render Similar Flavor Note: Ethyl butyrate (less intense, more pineapple-cognac), ethyl isobutyrate (more ethereal), and other branched-chain esters like ethyl 3-methylbutyrate.
Compounds Often Used Together With: A key component in apple (especially red apple), strawberry, blueberry, cherry, and tropical fruit flavors. It is often used with its corresponding acid (2-methyl butyric acid) and other esters to build depth and naturalness in berry and fruit complexes.
All Potential Applications: Apple, strawberry, blueberry, cherry, grape, pineapple, mango, and other tropical fruit flavors for a wide range of food and beverage applications .
General Usage Levels: Very potent. Recommended usage in finished products is typically low, often in the range of 1 to 15 ppm, as higher levels can become overpowering.
Important Considerations for Flavorists: Flammable with a flash point of 26.11°C . It should be stored in a cool, dry place in tightly sealed containers, protected from heat and light . FEMA GRAS. d