The Good Scents Company - Aromatic/Hydrocarbon/Inorganic Ingredients Catalog information (original) (raw)

butyric acid

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Flavor Demo Formulas Name:butanoic acid CAS Number: 107-92-6Picture of molecule3D/inchi ECHA EINECS - REACH Pre-Reg:203-532-3 FDA UNII: 40UIR9Q29H Nikkaji Web:J4.068A Beilstein Number:0906770 MDL:MFCD00002814 CoE Number:5 XlogP3:0.80 (est) Molecular Weight:88.10616000 Formula:C4 H8 O2 BioActivity Summary:listing NMR Predictor:Predict (works with chrome, Edge or firefox) Category: flavor and fragrance agents US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information: Google Scholar:Search Google Books:Search Google Scholar: with word "volatile"Search Google Scholar: with word "flavor"Search Google Scholar: with word "odor"Search Perfumer and Flavorist:Search Google Patents:Search US Patents:Search EU Patents:Search Pubchem Patents:Search PubMed:Search NCBI:Search JECFA Food Flavoring:87 butyric acid DG SANTE Food Flavourings:08.005 butyric acid DG SANTE Food Contact Materials:butyric acid FEMA Number:2221 butyric acid FDA:No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF):107-92-6 ; BUTYRIC ACID FDA Regulation:FDA PART 182 -- SUBSTANCES GENERALLY RECOGNIZED AS SAFESubpart A--General ProvisionsSec. 182.60 Synthetic flavoring substances and adjuvants. Physical Properties: Appearance:colorless clear liquid (est) Assay: 99.00 to 100.00 sum of isomers Food Chemicals Codex Listed: Yes Specific Gravity:0.85200 to 0.95600 @ 25.00 °C. Pounds per Gallon - (est).: 7.089 to 7.955 Refractive Index:1.39700 to 1.39900 @ 20.00 °C. Melting Point: -7.00 to -5.00 °C. @ 760.00 mm Hg Boiling Point: 162.00 to 164.00 °C. @ 760.00 mm Hg Boiling Point: 90.00 to 91.00 °C. @ 50.00 mm Hg Vapor Pressure:1.650000 mmHg @ 25.00 °C. Vapor Density:3.04 ( Air = 1 ) Flash Point: 167.00 °F. TCC ( 75.00 °C. ) logP (o/w): 0.790 Shelf Life: 36.00 month(s) or longer if stored properly. Storage:store in cool, dry place in tightly sealed containers, protected from heat and light. Soluble in: alcohol fixed oils propylene glycol water, 6.00E+04 mg/L @ 25 °C (exp) Insoluble in: paraffin oil Organoleptic Properties: Odor Type: cheesy Odor Strength:high ,recommend smelling in a 1.00 % solution or less Substantivity:24 hour(s) at 100.00 % sharp acetic cheesy buttery fruity Odor Description:at 1.00 % in dipropylene glycol. sharp acetic cheese butter fruitLuebke, William tgsc, (1995) Odor sample from: Berje Inc. sharp dairy cheesy buttery fruity Odor Description:Sharp, dairy-like, cheesy, buttery with a fruity nuanceMosciano, Gerard P&F 19, No. 2, 55, (1994) Flavor Type: sour acidic sour cheesy dairy creamy fruity Taste Description: at 250.00 ppm. Acidic sour, cheesy, dairy, creamy with a fruity nuanceMosciano, Gerard P&F 19, No. 2, 55, (1994) Odor and/or flavor descriptions from others (if found). Bedoukian Research BUTYRIC ACID (NATURAL) ≥98.0%, FCC, Kosher Odor Description:A sharp, cheesy, rancid butter odorCan be used for sharpness in buttery or dairy-type applications. Taste Description:acidic sourUsed in cheddar cheese, butter and dairy flavors. Moellhausen BUTYRIC ACID Odor Description:acidic, caprylic, cheesy note Taste Description:sour, acidic, fruity, cheesy and buttery note Cosmetic Information: Suppliers: Advanced Biotech BUTYRIC ACID NATURAL sds98% min. Alfrebro BUTYRIC ACID (EU NAT) Odor: Rancid, Butter Alfrebro BUTYRIC ACID NATURAL Odor: Rancid, Butter Ambles Nature et Chimie ACIDE BUTYRIQUE NAT Astral Extracts Butyric Acid Augustus Oils Butyric Acid Services Aurochemicals BUTYRIC ACID, Natural Axxence Aromatic BUTYRIC ACID Natural Kosher Sustainability Beijing Lys Chemicals Butyric acid Bell Flavors & Fragrances Natural Butyric Acid Berjé Butyric Acid Natural Media Berjé Butyric Acid Charkit Chemical BUTYRIC ACID KOSHER FEMA 2221 Citrus and Allied Essences Butyric Acid FCC (natural) Market Report CJ Latta & Associates BUTYRIC ACID CJ Latta & Associates Natural Butyric Acid De Monchy Aromatics Butyric Acid sds Diffusions Aromatiques ACIDE BUTYRIQUE NATUREL Diffusions Aromatiques ACIDE BUTYRIQUE Eastman Chemical Eastman™ Butyric Acid, Food/Feed Grade, Kosher sdsOdor: characteristicUse: Eastman™ Butyric acid (C3H7COOH) is a clear, colorless liquid, with a strong pungent odor. Butyric acid is a naturally occurring short-chain fatty acid found in the human body, butter, and numerous other sources. Esters and salts of butyric acid are used in a variety of applications including perfumes, flavorings, and animal feeds. Eastman offers a variety of grades of butyric acid appropriate for these various end uses. This grade of butyric acid is produced under rabbinical supervision in full accordance with Jewish dietary law including Passover. Elan Inc. butyric acid (natural), Kosher Ernesto Ventós BUTYRIC ACID, NATURAL Ernesto Ventós BUTYRIC ACID Odor: DISAGREEABLE, RANCID BUTTER, SOUR Excellentia International Butyric Acid Natural Fleurchem butyric acid natural Fleurchem butyric acid Frutarom BUTYRIC ACID KOSHERFlavor: Buttery, Cheesy, Dairy, Sharp, Fruity CBD Offering Glentham Life Sciences Butyric acid Graham Chemical Butryric Acid Grau Aromatics BUTYRIC ACID IFF BUTYRIC ACID KOSHERFlavor: Buttery, Cheesy, Dairy, Sharp, Fruity Indukern F&F BUTYRIC ACID NATURAL Odor: CHEESE Indukern F&F BUTYRIC ACID Odor: POWERFUL, CHEESE, FATTY Inoue Perfumery BUTYRIC ACID Kingchem Laboratories BUTYRIC ACID Odor: Persistent, penetrating, rancid, butter-like Kun Shan P&A Natural Butyric Acid Lluch Essence BUTYRIC ACID NATURAL Lluch Essence BUTYRIC ACID M&U International Butyric Acid, Kosher M&U International Nat. Butyric Acid, Kosher Moellhausen BUTYRIC ACID NAT. Moellhausen BUTYRIC ACID Odor: acidic, caprylic, cheesy noteFlavor: sour, acidic, fruity, cheesy and buttery note Naturamole butyric acid 98% natural EU O'Laughlin Industries BUTYRIC ACID NATURAL Pearlchem Corporation Natural Butyric Acid Penta International BUTYRIC ACID FCC GRADE Penta International BUTYRIC ACID NATURAL FCC Penta International BUTYRIC ACID NATURAL Penta International BUTYRIC ACID SYNTHETIC FOOD GRADE Prodasynth BUTYRIC ACID, NATURAL (> 99%)Odor: RANCID BUTTER, SOUR Prodasynth BUTYRIC ACID (> 99,5%) R C Treatt & Co Ltd Butyric Acid Reincke & Fichtner Butyric Acid natural Reincke & Fichtner Butyric Acid Robertet BUTYRIC ACID Pure & Nat (EU) Seasons and Harvest / Crop calendar Rung International Butyric Acid Santa Cruz Biotechnology For experimental / research use only. Butyric Acid ≥99% Sigma-Aldrich Butyric acid, ≥99%, FG sds Certified Food Grade Products Sigma-Aldrich Butyric acid, natural, ≥99%, FCC, FG sds SRS Aromatics BUTYRIC ACID (FG) SRS Aromatics BUTYRIC ACID EU NATURAL SRS Aromatics BUTYRIC ACID Sunaux International nat.Butyric Acid Synerzine BUTYRIC ACID, NATURAL Taytonn ASCC Butyric Acid Odor: Sharp, Rancid, Dairy Products, Buttery, Cheese Taytonn ASCC Natural Butyric Acid TCI AMERICA For experimental / research use only. Butyric Acid >99.0%(GC)(T) sds The John D. Walsh Company Butyric Acid United International Butyric Acid Universal Preserv-A-Chem Inc. N-BUTYRIC ACID FCC SYNTHETIC Vigon International Butyric Acid FCC Natural Odor: STRONG, RANCID, BUTTER-LIKE Vigon International Butyric Acid FCC Odor: STRONG, RANCID, BUTTER-LIKE Vistachem Butyric Acid WEN International BUTYRIC ACID Natural WholeChem Butyric acid Safety Information: Preferred SDS: View European information : Most important hazard(s): C - Corrosive. R 34 - Causes burns.S 01/02 - Keep locked up and out of the reach of children.S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.S 36 - Wear suitable protective clothing.S 45 - In case of accident or if you feel unwell seek medical advice immediately. Hazards identification Classification of the substance or mixture GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) None found. GHS Label elements, including precautionary statements Pictogram Hazard statement(s) None found. Precautionary statement(s) None found. Oral/Parenteral Toxicity: oral-rat LD50 2000 mg/kg"Toxicometric Parameters of Industrial Toxic Chemicals Under Single Exposure," Izmerov, N.F., et al., Moscow, Centre of International Projects, GKNT, 1982Vol. -, Pg. 30, 1982.intravenous-mouse LD50 800 mg/kgBEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLDActa Pharmacologica et Toxicologica. Vol. 18, Pg. 141, 1961.intraperitoneal-mouse LD50 3180 mg/kgJournal of Pharmacy and Pharmacology. Vol. 21, Pg. 85, 1969.oral-mouse LDLo 500 mg/kgKIDNEY, URETER, AND BLADDER: OTHER CHANGES GASTROINTESTINAL: NECROTIC GHANGES BLOOD: CHANGES IN SPLEENToksikologiya Novykh Promyshlennykh Khimicheskikh Veshchestv. Toxicology of New Industrial Chemical Substances. For English translation, see TNICS*. Vol. 4, Pg. 19, 1962. Dermal Toxicity: skin-rabbit LD50 530 ul/kgUnion Carbide Data Sheet. Vol. 4/10/1968subcutaneous-mouse LD50 3180 mg/kgJournal of Pharmacy and Pharmacology. Vol. 21, Pg. 85, 1969. Inhalation Toxicity: inhalation-mouse LC > 500 mg/m3LUNGS, THORAX, OR RESPIRATION: STRUCTURAL OR FUNCTIONAL CHANGE IN TRACHEA OR BRONCHIGigiena i Sanitariya. For English translation, see HYSAAV. Vol. 23(5), Pg. 31, 1958.inhalation-rat LC > 500 mg/m3LUNGS, THORAX, OR RESPIRATION: STRUCTURAL OR FUNCTIONAL CHANGE IN TRACHEA OR BRONCHIToksikologiya Novykh Promyshlennykh Khimicheskikh Veshchestv. Toxicology of New Industrial Chemical Substances. For English translation, see TNICS*. Vol. 4, Pg. 19, 1962. Safety in Use Information: Category: flavor and fragrance agents RIFM Fragrance Material Safety Assessment: Search IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice Recommendation for butyric acid usage levels up to: 0.0500 % in the fragrance concentrate. Structure Class: I Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library publication number: 3. Update in publication number(s): 29 Click here to view publication 3 average usual ppmaverage maximum ppm baked goods: 44.00000106.00000 beverages(nonalcoholic): 9.0000016.00000 beverages(alcoholic): 3.5000030.00000 breakfast cereal: -- cheese: -- chewing gum: 60.00000270.00000 condiments / relishes: 125.00000200.00000 confectionery froastings: -- egg products: -- fats / oils: 9.0000026.00000 fish products: -- frozen dairy: 9.0000014.00000 fruit ices: -- gelatins / puddings: 13.0000045.00000 granulated sugar: -- gravies: -- hard candy: 39.00000103.00000 imitation dairy: 101.00000183.00000 instant coffee / tea: -- jams / jellies: -- meat products: 7.000007.00000 milk products: 15.0000015.00000 nut products: -- other grains: -- poultry: -- processed fruits: -- processed vegetables: -- reconstituted vegetables: -- seasonings / flavors: -- snack foods: 24.0000048.00000 soft candy: 32.0000042.00000 soups: -- sugar substitutes: -- sweet sauces: 9.000009.00000 Safety References: European Food Safety Authority (EFSA) reference(s): Flavouring Group Evaluation 23, Revision 1 (FGE.23Rev1): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 26 and 30[1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with FoodView page or View pdf Flavouring Group Evaluation 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)View page or View pdf Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30View page or View pdf Scientific Report of EFSA on the risk assessment of salts of authorised acids, phenols or alcohols for use in food contact materials [1]View page or View pdf Scientific Opinion on Flavouring Group Evaluation 22, Revision 1 (FGE.22Rev1): Ring-substituted phenolic substances from chemical groups 21 and 25View page or View pdf Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30View page or View pdf Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal speciesView page or View pdf EPI System: View ClinicalTrials.gov:search Daily Med:search NIOSH International Chemical Safety Cards:search Chemical Carcinogenesis Research Information System:Search AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search EPA Substance Registry Services (TSCA):107-92-6 EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :264 National Institute of Allergy and Infectious Diseases:Data WISER:UN 2820 WGK Germany:1 butanoic acid Chemidplus:0000107926 EPA/NOAA CAMEO:hazardous materials RTECS:107-92-6 References: butanoic acid NIST Chemistry WebBook:Search Inchi Canada Domestic Sub. List:107-92-6 Pubchem (cid):264 Pubchem (sid):134972740 Flavornet:107-92-6 Pherobase:View Other Information: (IUPAC):Atomic Weights of the Elements 2011 (pdf) Videos:The Periodic Table of Videos tgsc:Atomic Weights use for this web site (IUPAC):Periodic Table of the Elements FDA Substances Added to Food (formerly EAFUS):View FDA Indirect Additives used in Food Contact Substances:View CHEBI:View CHEMBL:View Golm Metabolome Database:Search Metabolomics Database:Search UM BBD:Search KEGG (GenomeNet):C00246 HMDB (The Human Metabolome Database):HMDB00039 FooDB:FDB012062 YMDB (Yeast Metabolome Database):YMDB01392 Export Tariff Code:2915.60.0000 Typical G.C. VCF-Online:VCF Volatile Compounds in Food ChemSpider:View Wikipedia:View Formulations/Preparations:•grades: 90%; 95%; 99%; edible; synthetic; reagent; technical; fcc. •grades or purity: commercial, 99.5+% Potential Blenders and core components note For Odor No odor group found for these isovaleraldehyde diethyl acetalFL/FR acidic acidic isobutyric acidFL/FR cyclohexyl acetic acidFL/FR 2-ethyl butyric acidFL/FR 2-methyl butyric acidFL/FR 2-methyl-2-pentenoic acidFL/FR aldehydic acetyl nonyrylFL/FR balsamic cinnamyl benzoateFL/FR bready coffee furanoneFL/FR buttery acetoinFL/FR acetoin dimerFL/FR acetyl butyrylFL/FR acetyl isobutyrylFL/FR acetyl propionylFL/FR butyl butyryl lactateFL/FR butyl octanoateFL/FR 2,3-heptane dioneFL/FR 3,4-hexane dioneFL/FR caramellic alpha,alpha-dimethyl anisyl acetoneFL/FR levulinic acidFL/FR cheesy 2-heptanoneFL/FR 2-methyl hexanoic acidFL/FR S-(methyl thio) butyrateFL/FR 2-methyl valeric acidFL/FR 2-methyl-2-hexenoic acidFR isovaleric acidFL/FR coconut coconut decanone methylFR delta-decalactoneFL/FR gamma-nonalactone (aldehyde C-18 (so-called))FL/FR gamma-octalactoneFL/FR delta-octalactoneFL/FR coumarinic epsilon-decalactoneFL/FR creamy gamma-butyrolactoneFL/FR delta-tridecalactoneFL/FR para-vanillic acidFL/FR waxy lactoneFL/FR earthy 3-octanolFL/FR ethereal decyl propionateFL/FR fatty allyl cyclohexyl hexanoateFL/FR butyl undecylenateFL/FR isobutyl undecylenateFL/FR coconut absoluteFL/FR (Z)-dairy lactoneFL/FR hexanoic acidFL/FR delta-juniper lactoneFL/FR 4-methyl octanoic acidFL/FR octanoic acidFL/FR (Z)-3-octen-1-olFL/FR floral benzyl lactateFL/FR jasmin pyranoneFL/FR linalyl butyrateFL/FR para-methyl acetophenoneFL/FR fruity acetoin acetateFL/FR 1-acetoxyacetoneFL/FR bitter almond oilFL/FR isoamyl 2-methyl butyrateFL/FR cyclohexyl carboxylic acidFL/FR gamma-decalactoneFL/FR ethyl lactateFL/FR filbert hexenoneFL/FR 4-heptanoneFL/FR (E)-2-hepten-1-yl acetateFL/FR methyl (Z)-5-octenoateFL/FR methyl 4-methyl valerateFL/FR 2-methyl butyl isovalerateFL/FR methyl valerateFL/FR octyl heptanoateFL/FR prenyl hexanoateFL/FR prenyl isobutyrateFL/FR sorbyl butyrateFL/FR (E,E)-sorbyl butyrateFL/FR gamma-undecalactone (aldehyde C-14 (so-called))FL/FR 2-undecanoneFL/FR fungal 1-decen-3-olFL/FR green butyl lactateFL/FR isobutyl methyl ketoneFL/FR 3-heptanoneFL/FR (Z)-4-heptenalFL/FR (Z)-4-heptenal diethyl acetalFL/FR (Z)-3-hexen-1-yl butyrateFL/FR (E)-2-hexenalFL/FR herbal benzyl octanoateFL/FR tagete oil egyptFL/FR tagete oil rwandaFL/FR mushroom 1-octen-3-yl butyrateFL/FR nutty 2-ethyl pyrazineFL/FR nutty quinoxalineFL/FR oily petal pyranoneFL/FR soapy ethyl undecanoateFL/FR tropical delta-dodecalactoneFL/FR waxy isoamyl decanoateFL/FR butyl laurateFL/FR 5(6)-decenoic acidFL/FR 9-decenoic acidFL/FR ethyl laurateFL/FR ethyl palmitateFL/FR 2-methyl heptanoic acidFL/FR nonanoic acidFL/FR 2-nonanolFL/FR octyl 2-methyl butyrateFL/FR phenethyl octanoateFL/FR delta-tetradecalactoneFL/FR 2-tridecanoneFL/FR undecanoic acidFL/FR For Flavor No flavor group found for these 1-acetoxyacetoneFL/FR allyl cyclohexyl hexanoateFL/FR benzyl lactateFL/FR benzyl octanoateFL/FR butyl octanoateFL/FR isobutyl undecylenateFL/FR cinnamyl benzoateFL/FR 6-decenoic acidFL decyl propionateFL/FR alpha,alpha-dimethyl anisyl acetoneFL/FR 2,5-dithiahexaneFL ethyl cyclohexyl carboxylateFL (E,E)-2,4-heptadien-1-olFL (E)-2-hepten-1-yl acetateFL/FR (Z)-3-hexenoic acidFL 3-methyl crotonic acidFL 5-methyl hexanoic acidFL 3-(methyl thio) hexanalFL S-methyl thiopropionateFL 4-methyl valeric acidFL 3-methyl-2-cyclopenten-1-oneFL octyl heptanoateFL/FR prenyl hexanoateFL/FR prenyl isobutyrateFL/FR sodium 4-methyl-2-oxovalerateFL (E,E)-sorbyl butyrateFL/FR valeraldehyde diethyl acetalFL isovaleraldehyde diethyl acetalFL/FR 3-(methyl thio) methyl thiopheneFL acidic acidic isobutyric acidFL/FR 2-ethyl butyric acidFL/FR levulinic acidFL/FR aldehydic acetyl nonyrylFL/FR alliaceous 3-tetrahydrothiophenoneFL bitter glyceryl tributyrateFL buttery butyroinFL diacetylFL 2,3-heptane dioneFL/FR 3,4-hexane dioneFL/FR 2-methyl valeric acidFL/FR (E)-2-pentenoic acidFL caramellic creme brulee flavorFL 3-methyl butyl 2-furyl butyrateFL pyruvaldehydeFL cheesy ammonium isovalerate 30% in pgFL 2-heptanoneFL/FR hexanoic acidFL/FR 3-hydroxy-5-methyl-2-hexanoneFL isovaleric acidFL/FR coconut delta-decalactoneFL/FR gamma-nonalactone (aldehyde C-18 (so-called))FL/FR delta-octalactoneFL/FR creamy acetoinFL/FR acetoin butyrateFL acetyl butyrylFL/FR acetyl isobutyrylFL/FR butyl butyryl lactateFL/FR cream cheese flavorFL custard flavorFL 5(6)-decenoic acidFL/FR 5,5-dibutyl dihydrofuran-2(3H)-oneFL delta-dodecalactoneFL/FR jasmin pyranoneFL/FR para-methyl acetophenoneFL/FR 2-methyl-4-pentenoic acidFL delta-tridecalactoneFL/FR gamma-undecalactone (aldehyde C-14 (so-called))FL/FR para-vanillic acidFL/FR waxy lactoneFL/FR dairy acetoin dimerFL/FR methyl (Z)-5-octenoateFL/FR 4-pentenoic acidFL earthy 1-decen-3-olFL/FR fatty coconut absoluteFL/FR (Z)-dairy lactoneFL/FR diacetyl trimerFL dimethyl sulfoxideFL delta-juniper lactoneFL/FR 4-methyl octanoic acidFL/FR nonanoic acidFL/FR (Z)-3-octen-1-olFL/FR (E)-2-octenoic acidFL 2-tridecanoneFL/FR (E,E)-2,4-undecadienalFL fermented methyl thio isovalerateFL floral linalyl butyrateFL/FR fruity acetoin acetateFL/FR acetyl isovalerylFL bitter almond oilFL/FR isoamyl 2-methyl butyrateFL/FR blueberry cheesecake flavorFL cyclohexyl carboxylic acidFL/FR gamma-decalactoneFL/FR ethyl lactateFL/FR filbert hexenoneFL/FR 4-heptanoneFL/FR methyl 4-methyl valerateFL/FR 2-methyl butyl isovalerateFL/FR 2-methyl butyric acidFL/FR methyl valerateFL/FR phenethyl octanoateFL/FR sorbyl butyrateFL/FR tagete oil rwandaFL/FR green butyl lactateFL/FR isobutyl methyl ketoneFL/FR heptanal 2,3-butane diol acetalFL (Z)-4-heptenalFL/FR (Z)-4-heptenal diethyl acetalFL/FR (Z)-3-hexen-1-yl butyrateFL/FR (E)-2-hexenalFL/FR 3-(5-methyl-2-furyl) butanalFL herbal tagete oil egyptFL/FR ketonic 3-heptanoneFL/FR lactonic gamma-octalactoneFL/FR meaty 2-methyl 3-(methyl thio) furanFL milky gamma-butyrolactoneFL/FR mushroom 1-octen-3-yl butyrateFL/FR musty S-(methyl thio) butyrateFL/FR 3-octanolFL/FR nutty coffee furanoneFL/FR 2-ethyl pyrazineFL/FR nutty quinoxalineFL/FR oily 2-methyl hexanoic acidFL/FR petal pyranoneFL/FR powdery powdery ketoneFL soapy octanoic acidFL/FR sour acetic acidFL 2,4-dimethyl-2-pentenoic acidFL 3-methyl valeric acidFL 2-methyl-2-pentenoic acidFL/FR sulfurous methyl 4-(methyl thio) butyrateFL methyl thioacetateFL sweet cyclohexyl acetic acidFL/FR toasted acetyl propionylFL/FR vanilla vanilla ice cream flavorFL waxy isoamyl decanoateFL/FR butyl laurateFL/FR butyl undecylenateFL/FR epsilon-decalactoneFL/FR 9-decenoic acidFL/FR ethyl laurateFL/FR ethyl palmitateFL/FR ethyl undecanoateFL/FR 2-methyl heptanoic acidFL/FR 2-nonanolFL/FR octyl 2-methyl butyrateFL/FR delta-tetradecalactoneFL/FR undecanoic acidFL/FR 2-undecanoneFL/FR Potential Uses: FLapple FLbanana FLbarley FLbeef roasted beef FLbeer FRbramble arctic bramble blackberry FLbread white bread FLbutter FLbutterscotch FRcastoreum FLcheese blue cheese FLcheese cheddar cheese FLcheese swiss cheese FLcherry FLchocolate cocoa FRcitronella FLcloudberry bakeapple FLcoffee FRcurrant FReucalyptus oil replacer FLfish FLgrape FLgreen FLhoney FRhop FLmace FRmelon FLmushroom natural FLnut FRnutmeg FLonion FLpapaya FRpassion fruit FLpeach FLpeanut FLpear FLpineapple FLpistachio FLbrandy plum brandy FLsauerkraut soybean FLtomato trassi FL/FRvalerian FLwalnut FLwine sherry wine FLyogurt Occurrence (nature, food, other):note anise seed Search Trop Picture apple fruit Search PMC Picture arctic bramble fruit Search Trop Picture asparagus Search Trop Picture avocado fruit Search Trop Picture banana fruit Search Trop Picture banana plant Search Trop Picture barley roasted barley Search Trop Picture basil oil Search Trop Picture bay laurel leaf Search Trop Picture beef heated beef Search PMC Picture beer Search PMC Picture bergamot plant wild Search Trop Picture bilberry fruit juice Search Trop Picture blackberry fruit Search PMC Picture blueberry fruit juice Search Trop Picture brandy grape brandy Search PMC Picture brandy pear brandy Search PMC Picture brandy plum brandy Search PMC Picture bread Search PMC Picture bread white bread Search PMC Picture burdock plant Search Trop Picture butter Search PMC Picture cacao plant Search Trop Picture cajuput Search Trop Picture cardamom fruit Search Trop Picture cardamom seed Search Trop Picture carob bean Search Trop Picture carrot root Search Trop Picture cayenne sap Search Trop Picture cheese @ 1.00 ± 0.5 mmol% Data GC Search PMC Picture cheese bleu cheese Search PMC Picture cheese cheddar cheese Search PMC Picture cheese swiss cheese Search PMC Picture cherry Search PMC Picture cider Search PMC Picture citronella ceylon Search Trop Picture cloudberry fruit Search Trop Picture cocoa Search Trop Picture coffee Search PMC Picture coffee roasted coffee Search PMC Picture cucumber seed Search Trop Picture currant fruit Search PMC Picture dairy products Search PMC Picture eucalyptus globulus Search Trop Picture fig fruit juice Search Trop Picture fish Search PMC Picture fruits Search PMC Picture ginkgo biloba fruit Search Trop Picture grape Search Trop Picture ham PbMd Search PMC Picture honey Search PMC Picture hop Search Trop Picture lavender Search Trop Picture lovage root Search Trop Picture milk Search PMC Picture morello Search PMC Picture mushroom Search PMC Picture mustard white mustard Search Trop Picture niaouli Search Trop Picture nutmeg seed Search Trop Picture nuts onion roasted onion Search Trop Picture orange fruit Search Trop Picture osmanthus absolute @ trace% Data GC Search Trop Picture papaya fruit Search Trop Picture passion fruit Search Trop Picture peach fruit Search Trop Picture peanut roasted peanut Search Trop Picture pear fruit Search Trop Picture pennyroyal Search Trop Picture pepper black pepper fruit Search Trop Picture pepper black pepper seed Search Trop Picture pork heated pork Search PMC Picture potato chip Search PMC Picture raspberry red raspberry fruit Search Trop Picture roselle fruit Search Trop Picture rum Search PMC Picture sauerkraut Search PMC Picture sherry Search PMC Picture soybean Search Trop Picture spearmint plant Search Trop Picture strawberry wild strawberry fruit Search Trop Picture tarragon plant Search Trop Picture tea plant Search Trop Picture tomato Search Trop Picture trassi cooked trassi Search PMC Picture valerian Search Trop Picture vegetables Search PMC Picture whiskey Search PMC Picture wine Search PMC Picture yogurt Search PMC Picture Synonyms: acid, butyric butanic acid butanoic acid1-butanoic acidN-butanoic acid1-butyric acidN-butyric acidnat.butyric acid butyric acid (natural) butyric acid FCC butyric acid FCC (natural) butyric acid FCC grade butyric acid naturalN-butyric acid natural butyric acid synthetic food grade ethyl acetic acid1-propane carboxylic acid propanecarboxylic acid propyl formic acid Articles: PubMed:Starter culture selection for making Chinese sesame-flavored liquor based on microbial metabolic activity in mixed-culture fermentation. PubMed:Prokaryotic communities in pit mud from different-aged cellars used for the production of Chinese strong-flavored liquor. PubMed:Inhibitory activity of reuterin, nisin, lysozyme and nitrite against vegetative cells and spores of dairy-related Clostridium species. PubMed:Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose. PubMed:Optimized butyl butyrate synthesis catalyzed by Thermomyces lanuginosus lipase. PubMed:Relating sensory and chemical properties of sour cream to consumer acceptance. PubMed:Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys. PubMed:Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods. PubMed:Enzymatic activity and flavor compound production in fermented silver carp fish paste inoculated with douchi starter culture. PubMed:A novel esterase gene cloned from a metagenomic library from neritic sediments of the South China Sea. PubMed:Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis. PubMed:Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds. PubMed:Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing. PubMed:Key odorants of Oscypek, a traditional Polish ewe's milk cheese. PubMed:Key aroma components of a dry-cured sausage with high fat content (sobrassada). PubMed:Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation. PubMed:Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and alpha-tocopherol. PubMed:Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts. PubMed:Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles. PubMed:Aroma components of American country ham. PubMed:Effects of steeping conditions of waxy rice on the physical and sensory characteristics of gangjung (a traditional Korean oil-puffed snack). PubMed:Effect of cold storage and packaging material on the major aroma components of sweet cream butter. PubMed:Application of Fourier transform infrared spectroscopy for monitoring short-chain free fatty acids in Swiss cheese. PubMed:Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction. PubMed:Inverse gas chromatographic evaluation of the influence of soy protein on the binding of selected butter flavor compounds in a wheat soda cracker system. PubMed:Production of natural fruity aroma by Geotrichum candidum. PubMed:Characterization of (E,E,Z)-2,4,6-nonatrienal as a character impact aroma compound of oat flakes. PubMed:Characterization of dried whey protein concentrate and isolate flavor. PubMed:Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer. PubMed:Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds. PubMed:Characteristic volatiles from young and aged fruiting bodies of wild Polyporus sulfureus (Bull.:Fr.) Fr. PubMed:[Determination of minor flavor components in Chinese spirits by direct-injection technique with capillary columns]. PubMed:Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington. PubMed:Identification of fruity/fermented odorants in high-temperature-cured roasted peanuts. PubMed:Measurement of aroma compound self-diffusion in food models by DOSY. PubMed:Hard ewe's milk cheese manufactured from milk of three different groups of somatic cell counts. PubMed:A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis. PubMed:Headspace gas chromatography-mass spectrometry of volatile compounds in murici (Byrsonima crassifolia l. Rich). PubMed:II. Glutamine and glutamate. PubMed:Solid-phase microextraction in combination with GC/MS for quantification of the major volatile free fatty acids in ewe cheese. PubMed:Development of a CE method to analyze organic acids in dairy products: application to study the metabolism of heat-shocked spores. PubMed:Volatile flavor components of stored nonfat dry milk. PubMed:Aroma-active components of nonfat dry milk. PubMed:Determination of short-chain free fatty acids in lipolyzed milk fat by capillary electrophoresis. PubMed:Interspecific hybrid between Allium cepa and Allium sativum. PubMed:Investigation on proteolysis and formation of volatile compounds of Lighvan cheese during ripening. PubMed:Enhancing Nutritional Quality of Silage by Fermentation with Lactobacillus plantarum. PubMed:Prebiotic and synbiotic effects on rats fed malted barley with selected bacteria strains. PubMed:Characterization of volatiles of necrotic Stenocereus thurberi and Opuntia littoralis and toxicity and olfactory preference of Drosophila melanogster, D. mojavensis wrigleyi, and D. mojavensis sonorensis to necrotic cactus volatiles. PubMed:Microbial community structure reveals how microaeration improves fermentation during anaerobic co-digestion of brown water and food waste. PubMed:Multilocus variable-number of tandem repeat analysis (MLVA) for Clostridium tyrobutyricum strains isolated from cheese production environment. PubMed:Selected biochemical properties of polyphenol oxidase in butter lettuce leaves (Lactuca sativa L. var. capitata) elicited with dl-β-amino-n-butyric acid. PubMed:In vitro fermentation of the polysaccharides from Cyclocarya paliurus leaves by human fecal inoculums. PubMed:Pilot-scale culture of Hypericum perforatum L. adventitious roots in airlift bioreactors for the production of bioactive compounds. PubMed:Relationship between Medium-Chain Fatty Acid Contents and Organoleptic Properties of Japanese Sake. PubMed:Agrobacterium tumefaciens responses to plant-derived signaling molecules. PubMed:Nostosins, Trypsin Inhibitors Isolated from the Terrestrial Cyanobacterium Nostoc sp. Strain FSN. PubMed:Rapid in vitro propagation system through shoot tip cultures of Vitex trifolia L.-an important multipurpose plant of the Pacific traditional Medicine. PubMed:Cereal byproducts have prebiotic potential in mice fed a high-fat diet. PubMed:Hydrolytic and acidogenic fermentation potential of food waste with source segregated feces-without-urine as co-substrate. PubMed:Determination and stereochemistry of proteinogenic and non-proteinogenic amino acids in Saudi Arabian date fruits. PubMed:Exploring the effects of galacto-oligosaccharides on the gut microbiota of healthy adults receiving amoxicillin treatment. PubMed:Lactulose and Lactobacillus plantarum, a potential complementary synbiotic to control postweaning colibacillosis in piglets. PubMed:Enhancement in hydrogen production by thermophilic anaerobic co-digestion of organic fraction of municipal solid waste and sewage sludge--optimization of treatment conditions. PubMed:The combined use of ultrasound and molecular sieves improves the synthesis of ethyl butyrate catalyzed by immobilized Thermomyces lanuginosus lipase. PubMed:Assessing non-digestible compounds in apple cultivars and their potential as modulators of obese faecal microbiota in vitro. PubMed:Antifungal activity of compounds extracted from Cortex Pseudolaricis against Colletotrichum gloeosporioides. PubMed:Starter culture selection for making Chinese sesame-flavored liquor based on microbial metabolic activity in mixed-culture fermentation. PubMed:Aroma enhancement and enzymolysis regulation of grape wine using β-glycosidase. PubMed:Chemical characterization of Brickellia cavanillesii (Asteraceae) using gas chromatographic methods. PubMed:Butyric acid released during milk lipolysis triggers biofilm formation of Bacillus species. PubMed:Effects of soluble and insoluble fractions from bilberries, black currants, and raspberries on short-chain fatty acid formation, anthocyanin excretion, and cholesterol in rats. PubMed:Pyrrole alkaloids with potential cancer chemopreventive activity isolated from a goji berry-contaminated commercial sample of African mango. PubMed:Metabolic engineering of Escherichia coli for production of butyric acid. PubMed:Effects of dietary polysaccharides from the submerged fermentation concentrate of Hericium caput-medusae (Bull.:Fr.) Pers. on fat deposition in broilers. PubMed:Lactobacillus plantarum IFPL935 impacts colonic metabolism in a simulator of the human gut microbiota during feeding with red wine polyphenols. PubMed:An efficient in vitro plantlet regeneration from shoot tip cultures of Curculigo latifolia, a medicinal plant. PubMed:Favouring butyrate production for a new generation biofuel by acidogenic glucose fermentation using cells immobilised on γ-alumina. PubMed:Membrane transporters mediating root signalling and adaptive responses to oxygen deprivation and soil flooding. PubMed:Type IV resistant starch increases cecum short chain fatty acids level in rats. PubMed:Passiflora edulis peel intake and ulcerative colitis: approaches for prevention and treatment. PubMed:Fatty acids found in dairy, protein and unsaturated fatty acids are associated with risk of pancreatic cancer in a case-control study. PubMed:Esterification of fatty acids by Penicillium crustosum lipase in a membrane reactor. PubMed:The chemopreventive activity of the histone deacetylase inhibitor tributyrin in colon carcinogenesis involves the induction of apoptosis and reduction of DNA damage. PubMed:Iron supplementation promotes gut microbiota metabolic activity but not colitis markers in human gut microbiota-associated rats. PubMed:Role of indole-3-butyric acid or/and putrescine in improving productivity of chickpea (Cicer arientinum L.) plants. PubMed:Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices. PubMed:The synergistic effect of 1'-acetoxychavicol acetate and sodium butyrate on the death of human hepatocellular carcinoma cells. PubMed:[Application of molecular-targeting cancer prevention to tumor immunity]. PubMed:Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose. PubMed:A comparative study of extraction techniques for maximum recovery of glutamate decarboxylase (GAD) from Aspergillus oryzae NSK. PubMed:Optimization of micro-aeration intensity in acidogenic reactor of a two-phase anaerobic digester treating food waste. PubMed:Diet-induced obesity induces endoplasmic reticulum stress and insulin resistance in the amygdala of rats. PubMed:Efficient regeneration for enhanced steviol glycosides production in Stevia rebaudiana (Bertoni). PubMed:High-fat diet reduces the formation of butyrate, but increases succinate, inflammation, liver fat and cholesterol in rats, while dietary fibre counteracts these effects. PubMed:How the sourdough may affect the functional features of leavened baked goods. PubMed:Role of NADPH oxidase-4 in saturated fatty acid-induced insulin resistance in SK-Hep-1 cells. PubMed:Microbial purification of postfermentation medium after 1,3-PD production from raw glycerol. PubMed:Development of phenotypic screening assays for γ-globin induction using primary human bone marrow day 7 erythroid progenitor cells. PubMed:Long-term impacts of adolescent risperidone treatment on behavioral responsiveness to olanzapine and clozapine in adulthood. PubMed:Development of a rapid LC-DAD/FLD method for the simultaneous determination of auxins and abscisic acid in plant extracts. PubMed:Migration of odorous compounds from adhesives used in market samples of food packaging materials by chromatography olfactometry and mass spectrometry (GC-O-MS). PubMed:Gastric distension activates NUCB2/nesfatin-1-expressing neurons in the nucleus of the solitary tract. PubMed:An update on oxidative stress-mediated organ pathophysiology. PubMed:Optimization of γ-amino butyric acid production in a newly isolated Lactobacillus brevis. PubMed:Fiber from a regular diet is directly associated with fecal short-chain fatty acid concentrations in the elderly. PubMed:The in vitro effects of retrograded starch (resistant starch type 3) from lotus seed starch on the proliferation of Bifidobacterium adolescentis. PubMed:Identification of novel β-lactoglobulin-derived peptides, wheylin-1 and -2, having anxiolytic-like activity in mice. PubMed:Development of analytical methods for the quantification of metabolites of lesogaberan in a MIST investigation. PubMed:A decrease of the butyrate-producing species Roseburia hominis and Faecalibacterium prausnitzii defines dysbiosis in patients with ulcerative colitis. PubMed:Anaerobic digestion of municipal solid waste composed of food waste, wastepaper, and plastic in a single-stage system: performance and microbial community structure characterization. PubMed:Optimized butyl butyrate synthesis catalyzed by Thermomyces lanuginosus lipase. PubMed:In vitro batch cultures of gut microbiota from healthy and ulcerative colitis (UC) subjects suggest that sulphate-reducing bacteria levels are raised in UC and by a protein-rich diet. PubMed:Lipase-catalysed ester synthesis in solvent-free oil system: is it esterification or transesterification? PubMed:Relating sensory and chemical properties of sour cream to consumer acceptance. PubMed:Anthocyanins attenuate body weight gain via modulating neuropeptide Y and GABAB1 receptor in rats hypothalamus. PubMed:Effects of 8 chemical and bacterial additives on the quality of corn silage. PubMed:Identification of bitter compounds in whole wheat bread. PubMed:Identification of volatile compounds from a food-grade vinegar attractive to house flies (Diptera: Muscidae). PubMed:Gastrointestinal morphology and function in turkeys fed diets diluted with whole grain wheat. PubMed:Statistical approach to study the interactive effects of process parameters for enhanced xylitol production by Candida tropicalis and its potential for the synthesis of xylitol monoesters. PubMed:Genome Sequence of Clostridium tyrobutyricum ATCC 25755, a Butyric Acid-Overproducing Strain. PubMed:Different analytical approaches in assessing antibacterial activity and the purity of commercial lysozyme preparations for dairy application. PubMed:Characterization of volatile components in makgeolli, a traditional Korean rice wine, with or without pasteurization, during storage. PubMed:Effects of dietary fibers and their mixtures on short chain fatty acids and microbiota in mice guts. PubMed:Sodium butyrate improves locomotor impairment and early mortality in a rotenone-induced Drosophila model of Parkinson's disease. PubMed:Fasting serum concentration of short-chain fatty acids in subjects with microscopic colitis and celiac disease: no difference compared with controls, but between genders. PubMed:The chemopreventive activity of the butyric acid prodrug tributyrin in experimental rat hepatocarcinogenesis is associated with p53 acetylation and activation of the p53 apoptotic signaling pathway. PubMed:AMPK synergizes with the combined treatment of 1'-acetoxychavicol acetate and sodium butyrate to upregulate phase II detoxifying enzyme activities. PubMed:Lipolysis within single culture and co-culture biofilms of dairy origin. PubMed:Effect of growth hormones on some antioxidant parameters and gene expression in tomato. PubMed:Simultaneous determination of nine trace organophosphorous pesticide residues in fruit samples using molecularly imprinted matrix solid-phase dispersion followed by gas chromatography. PubMed:Propionic and butyric acids, formed in the caecum of rats fed highly fermentable dietary fibre, are reflected in portal and aortic serum. PubMed:Effect of kai xin san on learning and memory in a rat model of paradoxical sleep deprivation. PubMed:Improved production of butyl butyrate with lipase from Thermomyces lanuginosus immobilized on styrene-divinylbenzene beads. PubMed:High pressure homogenization increases antioxidant capacity and short-chain fatty acid yield of polysaccharide from seeds of Plantago asiatica L. PubMed:Effects of extracts of Humulus lupulus (hops) and Yucca schidigera applied alone or in combination with monensin on rumen fermentation and microbial populations in vitro. PubMed:Simple method for the quantification of milk fat content in foods by LC-APCI-MS/MS using 1,2-dipalmitoyl-3-butyroyl-glycerol as an indicator. PubMed:Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning. PubMed:Feeding potential of cassava (Manihot esculenta Crantz) peels ensiled with Leucaena leucocephala and Gliricidia sepium assessed with West African dwarf goats. PubMed:Sonication in combination with heat and low pressure as an alternative pasteurization treatment--effect on Escherichia coli K12 inactivation and quality of apple cider. PubMed:[Determination of six plant growth regulator residues in strawberry by liquid chromatography-quadrupole time of flight mass spectrometry]. PubMed:In-tube extraction and GC-MS analysis of volatile components from wild and cultivated sea buckthorn (Hippophae rhamnoides L. ssp. Carpatica) berry varieties and juice. PubMed:Nutrigenomic effects of germinated brown rice and its bioactives on hepatic gluconeogenic genes in type 2 diabetic rats and HEPG2 cells. PubMed:Burdock fermented by Aspergillus awamori elevates cecal Bifidobacterium, and reduces fecal deoxycholic acid and adipose tissue weight in rats fed a high-fat diet. PubMed:Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography-olfactometry and partial least squares regression. PubMed:Butyric acid production from sugarcane bagasse hydrolysate by Clostridium tyrobutyricum immobilized in a fibrous-bed bioreactor. PubMed:Altered anxiety and defensive behaviors in Bax knockout mice. PubMed:Anticarcinogenic actions of tributyrin, a butyric acid prodrug. PubMed:Inhibitory activity of Aralia continentalis roots on protein tyrosine phosphatase 1B and rat lens aldose reductase. PubMed:Effect of organic acids on Salmonella colonization and shedding in weaned piglets in a seeder model. PubMed:The effect of selected synbiotics on microbial composition and short-chain fatty acid production in a model system of the human colon. PubMed:Clostridium tyrobutyricum strains show wide variation in growth at different NaCl, pH, and temperature conditions. PubMed:Acrolein cytotoxicity in hepatocytes involves endoplasmic reticulum stress, mitochondrial dysfunction and oxidative stress. PubMed:Effect of exclusive enteral nutrition on gut microflora function in children with Crohn's disease. PubMed:Microbial interactions associated with secondary cucumber fermentation. PubMed:Comparison of Butyric acid concentrations in ordinary and probiotic yogurt samples in Iran. PubMed:Following butter flavour deterioration with an acoustic wave sensor. PubMed:Effect of different postharvest temperatures on the accumulation of sugars, organic acids, and amino acids in the juice sacs of Satsuma mandarin (Citrus unshiu Marc.) fruit. PubMed:Fermentation characteristics of resistant starch from maize prepared by the enzymatic method in vitro. PubMed:Identification and quantification of odorous compounds from adhesives used in food packaging materials by headspace solid phase extraction and headspace solid phase microextraction coupled to gas chromatography-olfactometry-mass spectrometry. PubMed:Fructan extracts from wheat stem and barley grain stimulate large bowel fermentation in rats. PubMed:Development of a model system for the study of spoilage associated secondary cucumber fermentation during long-term storage. PubMed:The effectiveness of selected feed and water additives for reducing Salmonella spp. of public health importance in broiler chickens: a systematic review, meta-analysis, and meta-regression approach. PubMed:Dietary galacto-oligosaccharides and calcium: effects on energy intake, fat-pad weight and satiety-related, gastrointestinal hormones in rats. PubMed:Failure of long-term memory formation in juvenile snails is determined by acetylation status of histone H3 and can be improved by NaB treatment. PubMed:Effect of supplemental concentrate type on milk production and metabolic status in early-lactation dairy cows grazing perennial ryegrass-based pasture. PubMed:Effect of supplementary concentrate type on nitrogen partitioning in early lactation dairy cows offered perennial ryegrass-based pasture. PubMed:The enhancement of phase 2 enzyme activities by sodium butyrate in normal intestinal epithelial cells is associated with Nrf2 and p53. PubMed:In vitro fermentation of prebiotics by Lactobacillus plantarum CFR 2194: selectivity, viability and effect of metabolites on β-glucuronidase activity. PubMed:Inhibition of deprivation-induced food intake by GABA(A) antagonists: roles of the hypothalamic, endocrine and alimentary mechanisms. PubMed:A glutamic Acid-producing lactic Acid bacteria isolated from malaysian fermented foods. PubMed:Characteristic aroma compounds of cooked and fermented soybean (Chungkook-Jang) inoculated with various Bacilli. PubMed:Development, validation and comparison of two microextraction techniques for the rapid and sensitive determination of pregabalin in urine and pharmaceutical formulations after ethyl chloroformate derivatization followed by gas chromatography-mass spectrometric analysis. PubMed:Immunocytological and biochemical analysis of the mode of action of bis (tri-n-butyltin) tri-oxide (TBTO) in Jurkat cells. PubMed:Multiple headspace-solid-phase microextraction as a powerful tool for the quantitative determination of volatile radiolysis products in a multilayer food packaging material sterilized with γ-radiation. PubMed:Headspace analysis of Italian and New Zealand parmesan cheeses. PubMed:The role of the GABA(B) receptor and calcium channels in a Drosophila model of Parkinson's Disease. PubMed:In vitro propagation of Dioscorea alata var. purpurae. PubMed:The effect of betaine on in vitro fermentation of carbohydrate and protein combinations under osmotic stress in pigs. PubMed:Selection of potential probiotic lactobacilli for cholesterol-lowering properties and their effect on cholesterol metabolism in rats fed a high-lipid diet. PubMed:Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys. PubMed:Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods. PubMed:Analysis of plant hormones by microemulsion electrokinetic capillary chromatography coupled with on-line large volume sample stacking. PubMed:Effects of vigabatrin, an irreversible GABA transaminase inhibitor, on ethanol reinforcement and ethanol discriminative stimuli in mice. PubMed:A liquid chromatography tandem mass spectrometry method for simultaneous determination of acid/alkaline phytohormones in grapes. PubMed:Enzymatic activity and flavor compound production in fermented silver carp fish paste inoculated with douchi starter culture. PubMed:Butyrate regulates leptin expression through different signaling pathways in adipocytes. PubMed:Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds. PubMed:Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis. PubMed:A water-soluble fraction from a by-product of wheat increases the formation of propionic acid in rats compared with diets based on other by-product fractions and oligofructose. PubMed:The impact of germination on the characteristics of brown rice flour and starch. PubMed:Impact of anaerobiosis strategy and bioreactor geometry on the biochemical response of Clostridium butyricum VPI 1718 during 1,3-propanediol fermentation. PubMed:Effect of forage source and a supplementary methionine hydroxy analog on nitrogen balance in lactating dairy cows offered a low crude protein diet. PubMed:A randomised crossover study investigating the effects of galacto-oligosaccharides on the faecal microbiota in men and women over 50 years of age. PubMed:Monitoring of microbial metabolites and bacterial diversity in beef stored under different packaging conditions. PubMed:NMR-based metabolomics reveals that conjugated double bond content and lipid storage efficiency in HepG2 cells are affected by fatty acid cis/trans configuration and chain length. PubMed:Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat. PubMed:Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes. PubMed:Construction of the yeast whole-cell Rhizopus oryzae lipase biocatalyst with high activity. PubMed:Faecal microbiota and short-chain fatty acid levels in faeces from infants with cow's milk protein allergy. PubMed:Requirement for store-operated calcium entry in sodium butyrate-induced apoptosis in human colon cancer cells. PubMed:Sodium oxybate for the treatment of fibromyalgia. PubMed:[Diurnal rhythm of Viburnum awabuki and Betula luminifera volatiles and electroantennogram response of Batocera horsfieldi]. PubMed:Genetic screening of Lactobacillus sakei and Lactobacillus curvatus strains for their peptidolytic system and amino acid metabolism, and comparison of their volatilomes in a model system. PubMed:Fermentation of β-glucans derived from different sources by bifidobacteria: evaluation of their bifidogenic effect. PubMed:A sensitivity-improved enzyme-linked immunosorbent assay for fenvalerate: a new approach for hapten synthesis and application to tea samples. PubMed:Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing. PubMed:GABAergic and glutamatergic modulation in binge eating: therapeutic approach. PubMed:Modification of selected bacteria and markers of protein fermentation in the distal gastrointestinal tract of pigs upon consumption of chitosan is accompanied by heightened manure odor emissions. PubMed:Application of plant-based antimicrobials for the growth inhibition of clostridia in pressed beet pulp silage. PubMed:Effect of organic acids on shrimp pathogen, Vibrio harveyi. PubMed:Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. PubMed:Key odorants of Oscypek, a traditional Polish ewe's milk cheese. PubMed:Key aroma components of a dry-cured sausage with high fat content (sobrassada). PubMed:An improved process for high quality and nutrition of brown rice production. PubMed:Formation of volatiles and fattyacids of therapeutic importance in the probiotic Lactobacillus plantarum LPcfr adapted to resist GIT conditions. PubMed:The ensiling capability of a mixture of sodium benzoate, potassium sorbate, and sodium nitrite. PubMed:The absolute configuration of the sex pheromone of the citrophilous mealybug, Pseudococcus calceolariae. PubMed:Process audits versus product quality monitoring of bulk milk. PubMed:Antigenotoxic effect of kefir and ayran supernatants on fecal water-induced DNA damage in human colon cells. PubMed:Caloric restriction decreases ER stress in liver and adipose tissue in ob/ob mice. PubMed:Structural characterization of N-linked oligosaccharides of laminin from rat kidney: changes during diabetes and modulation by dietary fiber and butyric acid. PubMed:Malt in combination with Lactobacillus rhamnosus increases concentrations of butyric acid in the distal colon and serum in rats compared with other barley products but decreases viable counts of cecal bifidobacteria. PubMed:Broad-specificity immunoassay for O,O-diethyl organophosphorus pesticides: application of molecular modeling to improve assay sensitivity and study antibody recognition. PubMed:A comparative in vitro investigation into the effects of cooked meats on the human faecal microbiota. PubMed:Exploitation of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) flours: chemical characterization and their use for sourdough fermentation. PubMed:Functional microorganisms for functional food quality. PubMed:A cereal-based evening meal rich in indigestible carbohydrates increases plasma butyrate the next morning. PubMed:Biological effects of propionic acid in humans; metabolism, potential applications and underlying mechanisms. PubMed:Obesity-linked variants of melanocortin-4 receptor are misfolded in the endoplasmic reticulum and can be rescued to the cell surface by a chemical chaperone. PubMed:The insulin secretory granule as a signaling hub. PubMed:Effects of a probiotic fermented milk beverage containing Lactobacillus casei strain Shirota on defecation frequency, intestinal microbiota, and the intestinal environment of healthy individuals with soft stools. PubMed:New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? PubMed:The impact of the level of the intestinal short chain Fatty acids in inflammatory bowel disease patients versus healthy subjects. PubMed:In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.). PubMed:Effects of probiotic Lactobacillus paracasei-enriched artichokes on constipated patients: a pilot study. PubMed:Fermentation of cucumbers brined with calcium chloride instead of sodium chloride. PubMed:Evolution of butyric acid and the methanogenic microbial population in a thermophilic dry anaerobic reactor. PubMed:Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang). PubMed:Impact of postharvest methyl jasmonate treatment on the volatile composition and flavonol content of strawberries. PubMed:Effects of oat bran, processed to different molecular weights of beta-glucan, on plasma lipids and caecal formation of SCFA in mice. PubMed:Effects of copper on germination, growth and sporulation of Clostridium tyrobutyricum. PubMed:Fermentation of Metroxylon sagu resistant starch type III by Lactobacillus sp. and Bifidobacterium bifidum. PubMed:Food additives and Hymenolepis nana infection: an experimental study. PubMed:Intestinal fermentation in patients with self-reported food hypersensitivity: painful, but protective? PubMed:Chylomicrons promote intestinal absorption and systemic dissemination of dietary antigen (ovalbumin) in mice. PubMed:Safety and tolerance of the human milk probiotic strain Lactobacillus salivarius CECT5713 in 6-month-old children. PubMed:Growth condition and bacterial community for maximum hydrolysis of suspended organic materials in anaerobic digestion of food waste-recycling wastewater. PubMed:Rat medium-term multi-organ carcinogenesis bioassay of Agaricus blazei Murrill fruit-body extract. PubMed:In vitro bile acid binding and short-chain fatty acid profile of flax fiber and ethanol co-products. PubMed:Comparison of the metabolic activities of four wild-type Clostridium perfringens strains with their gatifloxacin-selected resistant mutants. PubMed:Odor detection of mixtures of homologous carboxylic acids and coffee aroma compounds by humans. PubMed:Butyrate-induced transcriptional changes in human colonic mucosa. PubMed:Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese. PubMed:Blueberry husks, rye bran and multi-strain probiotics affect the severity of colitis induced by dextran sulphate sodium. PubMed:Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation. PubMed:Influence of Indole-3-butyric acid on antioxidant defense systems in various tissues of rats at subacute and subchronic exposure. PubMed:Buffer requirements for enhanced hydrogen production in acidogenic digestion of food wastes. PubMed:Monoclonal antibody generation and direct competitive enzyme-linked immunosorbent assay evaluation for the analysis of the fungicide fenhexamid in must and wine. PubMed:The role of eszopiclone in the treatment of insomnia. PubMed:Influence of benzoic acid in high fibre diets on nutrient digestibility and VFA production in growing/finishing pigs. PubMed:Butyrate improves insulin sensitivity and increases energy expenditure in mice. PubMed:Characterization of selected South African young cultivar wines using FTMIR spectroscopy, gas chromatography, and multivariate data analysis. PubMed:Hindgut plasticity in wallabies fed hay either unchopped or ground and pelleted: fiber is not the only factor. PubMed:3-Methyl-2-propionamido-butanoic acid. PubMed:Development of an enzyme-linked immunosorbent assay for determination of the miticide bromopropylate. PubMed:Fatty acids in bovine milk fat. PubMed:The use of a semiochemical bait to enhance exposure of Amblyomma variegatum (Acari: Ixodidae) to Metarhizium anisopliae (Ascomycota: Hypocreales). PubMed:Determination of the neurotoxin BMAA (beta-N-methylamino-L-alanine) in cycad seed and cyanobacteria by LC-MS/MS (liquid chromatography tandem mass spectrometry). PubMed:Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine. PubMed:Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation. PubMed:Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts. PubMed:Blueberry husks and multi-strain probiotics affect colonic fermentation in rats. PubMed:Identification and quantitation of auxins in plants by liquid chromatography/electrospray ionization ion trap mass spectrometry. PubMed:Production of butyric acid from glucose and xylose with immobilized cells of Clostridium tyrobutyricum in a fibrous-bed bioreactor. PubMed:Supplemental sodium butyrate stimulates different gastric cells in weaned pigs. PubMed:Model experiments mimicking the human intestinal transit and metabolism of D-galacturonic acid and amidated pectin. PubMed:Conversion of food industrial wastes into bioplastics. PubMed:Dietary taurine supplementation prevents glial alterations in retina of diabetic rats. PubMed:Effect of a preparation containing lactic fermentation bacteria on the hygienic status and aerobic stability of silages. PubMed:Biotransformation of vinclozolin in rat precision-cut liver slices: comparison with in vivo metabolic pattern. PubMed:Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles. PubMed:Effects of 2-hydroxy-4-(methylthio)-butanoic acid on performance and carcass characteristics of finishing beef cattle and on fermentation in continuous culture. PubMed:Production of the bioactive compound eritadenine by submerged cultivation of shiitake (Lentinus edodes) mycelia. PubMed:Comprehensive analysis of polar and apolar constituents of butter and margarine by nuclear magnetic resonance, reflecting quality and production processes. PubMed:Aroma components of American country ham. PubMed:Design and synthesis of a novel fluorescent reagent, 6-oxy-(ethylpiperazine)-9-(2'-methoxycarbonyl) fluorescein, for carboxylic acids and its application in food samples using high-performance liquid chromatography. PubMed:Role of probiotics in patients with Helicobacter pylori infection. PubMed:Effects of steeping conditions of waxy rice on the physical and sensory characteristics of gangjung (a traditional Korean oil-puffed snack). PubMed:Emissions from cooking microwave popcorn. PubMed:Cytokine responses of intestinal epithelial-like Caco-2 cells to non-pathogenic and opportunistic pathogenic yeasts in the presence of butyric acid. PubMed:Effect of cold storage and packaging material on the major aroma components of sweet cream butter. PubMed:Application of Fourier transform infrared spectroscopy for monitoring short-chain free fatty acids in Swiss cheese. PubMed:Short communication: Quantification of the transmission of microorganisms to milk via dirt attached to the exterior of teats. PubMed:2-keto-4-(methylthio)butyric acid (keto analog of methionine) is a safe and efficacious precursor of L-methionine in chicks. PubMed:Effects of increasing the intake of dietary β-glucans by exchanging wheat for barley on nutrient digestibility, nitrogen excretion, intestinal microflora, volatile fatty acid concentration and manure ammonia emissions in finishing pigs. PubMed:Dietary risk factors for nasopharyngeal carcinoma in Maghrebian countries. PubMed:Minimizing the level of butyric acid bacteria spores in farm tank milk. PubMed:Dietary supplementation with beta-glucan enriched oat bran increases faecal concentration of carboxylic acids in healthy subjects. PubMed:In vitro fermentation by human fecal microflora of wheat arabinoxylans. PubMed:Nondestructive quantification of organic compounds in whole milk without pretreatment by two-dimensional NMR spectroscopy. PubMed:Prevention of volatile fatty acids production and limitation of odours from winery wastewaters by denitrification. PubMed:Measurement of triclosan in water using a magnetic particle enzyme immunoassay. PubMed:Quantitative determination of diuron in ground and surface water by time-resolved fluoroimmunoassay: seasonal variations of diuron, carbofuran, and paraquat in an agricultural area. PubMed:Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction. 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Notes: a four carbon acid, ch3ch2ch2cooh, with an unpleasant odor that occurs in butter and animal fat as the glycerol ester. a four carbon acid, ch3ch2ch2cooh, with an unpleasant odor that occurs in butter and animal fat as the glycerol ester. Found in fresh and cooked apples, banana, sour cherry, papaya, strawberries, wheat bread, cheeses, butter and coffee. Flavouring agent Butyric acid (from Greek ???????? = butter), also known under the systematic name butanoic acid, is a carboxylic acid with the structural formula CH3CH2CH2-COOH. Salts and esters of butyric acid are known as butyrates or butanoates. Butyric acid is found in rancid butter, parmesan cheese, vomit, and body odor and has an unpleasant smell and acrid taste, with a sweetish aftertaste (similar to ether). It can be detected by mammals with good scent detection abilities (such as dogs) at 10 ppb, whereas humans can detect it in concentrations above 10 ppm.; Butyric acid is a fatty acid occurring in the form of esters in animal fats and plant oils. The triglyceride of butyric acid makes up 3% to 4% of butter. When butter goes rancid, butyric acid is liberated from the glyceride by hydrolysis leading to the unpleasant odor. It is an important member of the fatty acid sub-group called short chain fatty acids. Butyric acid is a weak acid with a pKa of 4.82, similar to acetic acid which has pKa 4.76. The similar strength of these acids results from their common -CH2COOH terminal structure. Pure butyric acid is 10.9 molar.; Butyric acid, a four-carbon fatty acid, is formed in the human colon by bacterial fermentation of carbohydrates (including dietary fiber), and putatively suppresses colorectal cancer (CRC). Butyrate has diverse and apparently paradoxical effects on cellular proliferation, apoptosis and differentiation that may be either pro-neoplastic or anti-neoplastic, depending upon factors such as the level of exposure, availability of other metabolic substrate and the intracellular milieu. In humans, the relationship between luminal butyrate exposure and CRC has been examined only indirectly in case-control studies, by measuring fecal butyrate concentrations, although this may not accurately reflect effective butyrate exposure during carcinogenesis. Perhaps not surprisingly, results of these investigations have been mutually contradictory. The direct effect of butyrate on tumorigenesis has been assessed in a no. of in vivo animal models, which have also yielded conflicting results. In part, this may be explained by methodology: differences in the amount and route of butyrate administration, which are likely to significantly influence delivery of butyrate to the distal colon. (PMID: 16460475) Butyric acid is a carboxylic acid found in rancid butter, parmesan cheese, and vomit, and has an unpleasant odor and acrid taste, with a sweetish aftertaste (similar to ether). Butyric acid is a fatty acid occurring in the form of esters in animal fats and plant oils. Interestingly, low-molecular-weight esters of butyric acid, such as methyl butyrate, have mostly pleasant aromas or tastes. As a consequence, they find use as food and perfume additives. Butyrate is produced as end-product of a fermentation process solely performed by obligate anaerobic bacteria.; The acid is an oily colorless liquid that is easily soluble in water, ethanol, and ether, and can be separated from an aqueous phase by saturation with salts such as calcium chloride. Potassium dichromate and sulfuric acid oxidize it to carbon dioxide and acetic acid, while alkaline potassium permanganate oxidizes it to carbon dioxide. The calcium salt, Ca(C4H7O2)2�H2O, is less soluble in hot water than in cold.