Methyl 2-hydroxy-4-methylvalerate is one of dominant volatile compounds in Zhenjiang aromatic vinegar. Methyl 2-hydroxy-4-methylvalerate is used for charting flavour biosynthesis networks of vinegar microbiota. References: [1]. Wu LH, et al. Metagenomics reveals flavour metabolic network of cereal vinegar microbiota. Food Microbiol. 2017 Apr;62:23-31.

纯度：≥98%

CAS：40348-72-9