(R)-(-)-2-methylbutanoic acid - cheesey, sweaty Taste Threshold = 100 ppb Ref: Mans H. Boelens, Harrie Boelens & Leo J. van Gemert, Perfumer & Flavorist, Vol. 18, No. 6, 1-15, 1993 and references therein; Taste thresholds from Amano, Akira; Tokoro, Kazuhiko; Uchiumi, Kenichi; Method for improving flavor of food or drink, United States Patent 5,496,580 (March 5, 1996)

(S)-(+)-2-methylbutanoic acid - fruity, sweet Taste Threshold = 50 ppb Ref: Mans H. Boelens, Harrie Boelens & Leo J. van Gemert, Perfumer & Flavorist, Vol. 18, No. 6, 1-15, 1993 and references therein; Taste thresholds from Amano, Akira; Tokoro, Kazuhiko; Uchiumi, Kenichi; Method for improving flavor of food or drink, United States Patent 5,496,580 (March 5, 1996)

Ionones, Irones, Damascones & Structurally Related Odorants

Acyclics (Alcohols, Esters, Acids, Aldehydes)

Lactones

Sesquiterpenoid Related Odorants