Isocaproic acid

A member of the short-chain fatty acids. It is one of the aroma compounds identified in red meat and fish — synonyms: 4-methylvaleric acid and 4-methylpentanoic acid — its sharp, goaty character contributes to the complex volatile profile of animal products, particularly where lipolysis has released free fatty acids. Flavour chemists track it when profiling meat and seafood aroma, since its concentration reflects both raw-material quality and processing history. Its goaty note is characteristic of certain aged cheeses and fermented meats.