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Isovaleraldehyde is a small organic compound, also known as 3-methylbutanal, with the formula (CH3)2CHCH2CHO. It is an aldehyde, a colorless liquid at STP,〔Lewis, R.J. Sr.; Hawley's Condensed Chemical Dictionary 15th Edition. John Wiley & Sons, Inc. New York, NY 2007., p. 719〕 and found in low concentrations in many types of food.〔Cserháti, T. and Forgács, E. Encyclopedia of Food Sciences and Nutrition (Second Edition): Flavor (Flavour) Compounds | Structures and Characteristics, Elsevier Science Ltd., 2003, Pg. 2509-2517〕 It can be produced commercially and is used as a reagent for the production of pharmaceuticals and pesticides.〔Kohlpaintner, C. Ullmann's Encyclopedia of Industrial Chemistry: Aldehydes, Aliphatic, Wiley-VCH, 2000, Pg. 9, Accessed Online at http://dx.doi.org/10.1002/14356007.a01_321.pub3 DOI: 10.1002/14356007.a01_321.pub3〕 ==Synthesis== Synthetic routes for the production of isovaleraldehyde vary. One method is by the hydroformylation of isobutene, which forms a small amount of 2,2-dimethylpropanal as a side product.〔 The balanced reaction is given below CH3CH3CCH2 + H2 + CO → (CH3)2CHCH2CHO 95% + (CH3)3CCHO 5% 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.〔 CH2CH3CCH2 + (CH3)2CCH2 + CuO-ZnO (Catalytic Amounts) → (CH3)2CHCH2CHO Finally, in beer the compound is produced via a reaction between the amino acid leucine and reductones in the malt.〔Bamforth, C.W. Encyclopedia of Food Sciences and Nutrition (Second Edition): BEERS | Chemistry of Brewing, 2003, Pg. 440-447〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Isovaleraldehyde」の詳細全文を読む スポンサード リンク
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