FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
VALERIC ACID
Ruth Winter.1978. A Consumer's Dictionary of Food Additives. Crown Publishers, Inc., New York.
A synthetic flavoring agent that occurs naturally in apples, cocoa, coffee, oil of lavender, peaches, and strawberries. Colorless, with an unpleasant odor. Used in butter, butterscotch, fruit, rum, and cheese flavorings for beverages, ice cream, ices, candy, and baked goods. Also used in perfumery. No known toxicity.