Isovaleric acid, with the CAS number 503 - 74 - 2, is a carboxylic acid. It is also known as 3 - methylbutanoic acid. The chemical formula of isovaleric acid is C₅H₁₀O₂. It appears as a colorless to slightly yellowish liquid with a pungent, unpleasant odor similar to that of sweaty feet or rancid butter.
The molar mass of isovaleric acid is approximately 102.13 g/mol. Its boiling point is around 176 - 177 °C, and the melting point is -29.3 °C. It has a density of about 0.929 g/mL at 25 °C. Isovaleric acid is slightly soluble in water but miscible with organic solvents such as ethanol, ether, and chloroform.
1. **Flavor and Fragrance Industry**: Isovaleric acid is used as a flavoring agent in food products, especially in dairy products, fruit flavors, and some savory flavors. It can impart a cheesy, buttery, or fruity note depending on the concentration used. In the fragrance industry, it is sometimes used in very small amounts in the creation of certain perfume compositions to add a unique, animalic undertone.
2. **Chemical Synthesis**: It serves as an important intermediate in the synthesis of various chemicals. For example, it can be used to prepare esters, which have applications in solvents, plasticizers, and in the production of other fine chemicals. It can also be used in the synthesis of pharmaceuticals and agrochemicals.
3. **Microbiology and Biochemistry**: In microbiological research, isovaleric acid can be produced by some bacteria during the fermentation process. It is also involved in certain metabolic pathways in living organisms.
1. **Handling Precautions**: When handling isovaleric acid, proper personal protective equipment (PPE) should be worn, including gloves, safety goggles, and a lab coat. Work in a well - ventilated area or under a fume hood to avoid inhalation of the vapors, which can be irritating to the respiratory tract.
2. **Dilution**: If the acid needs to be diluted, it should be added slowly to a larger volume of the diluent (usually an organic solvent). Never add water directly to concentrated isovaleric acid as it can cause a violent reaction.
3. **Storage**: Store isovaleric acid in a cool, dry place away from sources of heat and ignition. Keep it in a tightly sealed container to prevent evaporation and contamination.
1. **Food Flavoring Case**: A food company was developing a new line of flavored yogurt. They used isovaleric acid in combination with other flavor compounds to create a unique, creamy, and slightly cheesy flavor. By carefully adjusting the concentration of isovaleric acid, they were able to achieve a balanced flavor that was well - received by consumers. The addition of isovaleric acid at a concentration of 0.01% gave the yogurt a rich, buttery undertone without overpowering the other flavors.
2. **Chemical Synthesis Case**: A chemical manufacturing company was synthesizing an ester for use as a plasticizer. They used isovaleric acid as one of the starting materials. By reacting isovaleric acid with an appropriate alcohol under specific reaction conditions (such as using a catalyst and controlling the temperature and pressure), they were able to produce the desired ester in high yield. The resulting ester had excellent plasticizing properties and was used in the production of flexible PVC products.
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