An acid that has four carbons in it. The formula for butyric acid is: CH3-CH2-CH2-COOH.

Found chiefly in butter, this natural acid not only produces butter's distinctive flavor but also causes the rancid smell in spoiled butter. Butyric acid, also called butanoic acid , is also found in some Jamaican fruits and is produced synthetically to be used as a flavoring agent in various Jamaican food products. T

Found primarily in butter, this natural acid is what gives butter its flavor and also the rancid smell form when it spoils.

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.

are the two most notable volatile acids in wine and contribute wholly or largely to the wine's volatile acidity

are the two most notable volatile acids in wine. VA contributes to a wine's bouquet

The main source of butyric acid in silage is fermentation by clostridia, which are present on the crop in relatively small numbers at harvest. Numbers in the ensiled forage can be dramatically increased by the inclusion of soil, picked up either by cutting the crop too low or during raking or tedding, or on packing tractor wheels in wet conditions. [..]