| Uses | 2-Methylheptanoic Acid is used as a reagent in the synthesis of novel isoniazid derivatives with potent antitubercular activity. |
| Description | 2-Methylheptanoic acid has a fatty, sour odor (rancid-like) with a
sour, fruity, and nut-like flavor. May be synthesized by decarboxylation of methylamyl malonic acid; two optically active isomers
and an optically inactive form can be prepared. |
| Chemical Properties | 2-Methylheptanoic acid has a fatty, sour odor (rancid-like); sour, fruity and nut-like flavor. |
| Chemical Properties | clear slightly yellow liquid |
| Occurrence | Reported found in lamb, mutton and tea |
| Uses | 2-Methylheptanoic Acid is used as a reagent in the synthesis of novel isoniazid derivatives with potent antitubercular activity. |
| Preparation | By decarboxylation of methylamyl malonic acid; two optically active isomers and an optically inactive form can be
prepared |
| Definition | ChEBI: 2-Methylheptanoic acid is a medium-chain fatty acid. |
| Aroma threshold values | Detection: 29.5 ppm |
| Taste threshold values | Taste characteristics at 40 ppm: waxy, soapy, oily and fatty. |
| General Description | 2-Methylheptanoic acid has been identified in honey. |
