Butyric acid

Butyric acid (from the Greek word βούτῡρον, meaning "butter"), also known under the systematic name butanoic acid, is a carboxylic acid with the structural formula C₄H₈O₂. It is an important component of the ester known as butyrate, which forms an essential part of the human diet.

Chemical properties

Butyric acid is a weak acid that is found in butter, parmesan cheese, and vomit, 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 parts per billion.

Butyric acid synthesis from crotonic acid

Production

Butyric acid is industrially produced by the fermentation of sugar or starch, brought about by the addition of putrefying cheese, with calcium carbonate added to neutralize the acids formed in the process. The butyric fermentation of starch is aided by the direct addition of bacillus subtilis.

Uses

Butyric acid is used in the preparation of various butyrate esters. 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.

Health effects

Butyric acid is beneficial to the digestive system, as it is the primary energy source for colonic cells and has anti-inflammatory effects. It also shows promise in treating certain types of cancer and irritable bowel syndrome.

See also

• Acetic acid
• Propionic acid
• Fatty acid
• Short-chain fatty acid

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