3-methylbutyraldehyde

Isovaleraldehyde

Names
IUPAC name 3-methylbutyraldehyde
Systematic IUPAC name 3-Methylbutanal
Other names Isovaleral, Isovaleric Aldehyde
Identifiers
CAS Number	590-86-3
3D model (JSmol)	Interactive image
ChEBI	CHEBI:16638
ChemSpider	11065
ECHA InfoCard	100.008.811
PubChem CID	11552
InChI InChI=1S/C5H10O/c1-5(2)3-4-6/h4-5H,3H2,1-2H3 Key: YGHRJJRRZDOVPD-UHFFFAOYSA-N InChI=1/C5H10O/c1-5(2)3-4-6/h4-5H,3H2,1-2H3 Key: YGHRJJRRZDOVPD-UHFFFAOYAE
SMILES CC(C)CC=O
Properties
Chemical formula	C5H10O
Molar mass	86.13
Appearance	Colorless Liquid
Density	0.785 g/mL at 20 °C
Melting point	−51 °C (−60 °F; 222 K)
Boiling point	92 °C (198 °F; 365 K)
Solubility in water	Soluble in alcohol and ether, slightly soluble in water
Magnetic susceptibility (χ)	-57.5·10−6 cm3/mol
Hazards
Main hazards	Combustible
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox references

Isovaleraldehyde organic compound, also known as 3-methylbutanal, with the formula (CH₃)₂CHCH₂CHO. It is an aldehyde, a colorless liquid at STP, and found in low concentrations in many types of food. It can be produced commercially and is used as a reagent for the production of pharmaceuticals and pesticides.

Synthetic routes for the production of isovaleraldehyde vary. One method is by the hydroformylation of isobutene:

A small amount of 2,2-dimethylpropanal side product is also generated. Another method of production involves the isomerization of 3-methyl-3-butene-1-ol using CuO-ZnO as a catalyst. A mixture of 3-methyl-3-butene-1-ol and 3-methyl-2-butene-1-ol may also be used. These starting materials are obtained from a reaction between isobutene and formaldehyde:

Finally, in beer the compound is produced via a reaction between the amino acid leucine and reductones in the malt.

As it stems from leucine, the occurrence of isovaleraldehyde is not limited to beer; the compound has found to be a flavor component in many different types of foods. It is described as having a malty flavor and has been found in such foods as beer, cheese, coffee, chicken, fish, chocolate, olive oil, and tea.

The compound is used as a reactant in the synthesis of a number of compounds. Notably it is used to synthesize 2,3-dimethyl-2-butene, and is then converted to 2,3-dimethylbutane-2,3-diol and methyltert-butylketone, better known as pinacolone. Pinacolone itself is then used in synthesis for number of pesticides. Additionally, a range of pharmaceuticals, such as butizide, are synthesized from isovaleraldehyde and its corresponding acid.