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Valeric acid is a member of the series of fatty acids. It occurs in four isomeric varieties, two of which occur in plants such as valerian. It is an oily liquid with an odour like that of decayed cheese. Amyl and ethyl valerates are of importance in the preparation of fruit essences.
 Research Valeric acid
Methylethyl acetic acid is an isomeric variety of valeric acid found in plants.
Research Methylethyl acetic acid
Valeric acid is one of the fatty acids. It occurs in four isomeric modifications: (1) normal valeric acid or propylacetic acid, obtained by heating normal butyl cyanide with potash ; (2) inactive valeric acid or isopropylacetic acid, found naturally in valerian root or prepared by oxidising amyl alcohol; (3) methyl ethyl acetic acid ; and (4) trimethyl acetic acid. Inactive valeric acid forms salts known as valerates, those of ammonium and zinc being employed in medicine. Both the acid and its salts have a distinctive smell resembling that of old cheese.
Research Valeric Acid
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The Probert Encyclopaedia was designed, edited and programed by
Matt and Leela Probert
©1993 - 2009 The Probert Encyclopaedia
Southampton, United Kingdom
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