butanoic

High-temperature fermentation tends to produce volatile acids (acetic, butanoic) with a sharp aroma, while low-temperature fermentation produces a more complex blend of nutty aldehydes and fruity esters (the traditional salami flavor).

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

High-temperature fermentation tends to produce volatile acids (acetic, butanoic) with a sharp aroma, while low-temperature fermentation produces a more complex blend of nutty aldehydes and fruity esters (the traditional salami flavor).

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Organic acids produced during fermentation include lactic, acetic, propanoic, and butanoic acids, among others, and these are believed to contribute to the characteristic flavor of fermented cassava products.

12 Cassava Processing in Africa 1992

During the study, UV light released gamma aminobutyric acid (GABA) from the "caged" compound carbonyl amino butanoic acid (BC204).

Medlogs - Recent stories 2010

Because propionic acid is chemically similar to acetic acid with similar physical characteristics including odour, body odours may be identified as having a VINEGAR-LIKE smell by certain persons. [citation needed] Isovaleric acid (3-methyl butanoic acid) is the other source of body odour as a result of actions of the bacteria Staphylococcus epidermidis, [1] which is also present in several strong cheese types.

Serendip's Exchange - 2009

(E) - hex-4-en-3-one examples of IR spectra O-H 3010 C = O 1712 O H O butanoic acid examples of IR spectra N-H C = O 3356 1662 O 3184 1634 H N H butanamide examples of IR spectra weaker C = O stretch in amide due to a resonance form involving the nitrogen lone pair ... see IR can tell us a lot of useful information ...

Recently Uploaded Slideshows 2009

Isovaleric acid (3-methyl butanoic acid) is another source of body odor as a result of actions of the bacteria

Health News from Medical News Today 2009