Record Information |
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Version | 2.0 |
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Created at | 2007-05-23 11:08:59 UTC |
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Updated at | 2021-08-19 23:58:18 UTC |
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NP-MRD ID | NP0000658 |
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Secondary Accession Numbers | None |
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Natural Product Identification |
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Common Name | Iso-Valeraldehyde |
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Description | Iso-Valeraldehyde, also known as isoamyl aldehyde or 3-methyl-butanal, belongs to the class of organic compounds known as alpha-hydrogen aldehydes. These are aldehydes with the general formula HC(H)(R)C(=O)H, where R is an organyl group. Iso-Valeraldehyde exists in all eukaryotes, ranging from yeast to humans. Iso-Valeraldehyde is an aldehydic, chocolate, and ethereal tasting compound. Iso-Valeraldehyde is found, on average, in the highest concentration within a few different foods, such as milk (cow), beers, and taco and in a lower concentration in kohlrabis, corns, and tortilla. Iso-Valeraldehyde has also been detected, but not quantified, in several different foods, such as muskmelons, highbush blueberries, fenugreeks, hazelnuts, and dills. This could make iso-valeraldehyde a potential biomarker for the consumption of these foods. A methylbutanal that is butanal substituted by a methyl group at position 3. Iso-Valeraldehyde, with regard to humans, has been found to be associated with several diseases such as ulcerative colitis, crohn's disease, perillyl alcohol administration for cancer treatment, and hepatic encephalopathy; iso-valeraldehyde has also been linked to the inborn metabolic disorder celiac disease. |
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Structure | InChI=1S/C5H10O/c1-5(2)3-4-6/h4-5H,3H2,1-2H3 |
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Synonyms | Value | Source |
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3-Methylbutyraldehyde | ChEBI | beta-Methylbutanal | ChEBI | Iso-C4H9CHO | ChEBI | Isoamyl aldehyde | ChEBI | Isopentaldehyde | ChEBI | Isovaleral | ChEBI | Isovalerylaldehyde | ChEBI | b-Methylbutanal | Generator | Β-methylbutanal | Generator | 2-Methylbutanal-4 | HMDB | 3-Methyl-1-butanal | HMDB | 3-Methyl-butanal | HMDB | 3-Methyl-butyraldehyde | HMDB | 3-Methylbutan-1-al | HMDB | 3-Methylbutanal | HMDB | Isoamylaldehyde | HMDB | Isopentanal | HMDB | Isovaleric aldehyde | HMDB | Methyl butanal | HMDB | Iso-valeraldehyde | HMDB | Isovaleraldehyde | ChEBI |
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Chemical Formula | C5H10O |
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Average Mass | 86.1323 Da |
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Monoisotopic Mass | 86.07316 Da |
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IUPAC Name | 3-methylbutanal |
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Traditional Name | isovaleraldehyde |
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CAS Registry Number | 590-86-3 |
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SMILES | CC(C)CC=O |
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InChI Identifier | InChI=1S/C5H10O/c1-5(2)3-4-6/h4-5H,3H2,1-2H3 |
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InChI Key | YGHRJJRRZDOVPD-UHFFFAOYSA-N |
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Experimental Spectra |
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| Spectrum Type | Description | Depositor Email | Depositor Organization | Depositor | Deposition Date | View |
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2D NMR | [1H, 13C]-HSQC NMR Spectrum (2D, 600 MHz, H2O, experimental) | Wishart Lab | Wishart Lab | David Wishart | 2021-06-20 | View Spectrum |
| Predicted Spectra |
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| Not Available | Chemical Shift Submissions |
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| Spectrum Type | Description | Depositor Email | Depositor Organization | Depositor | Deposition Date | View |
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1D NMR | 1H NMR Spectrum (1D, 600 MHz, H2O, simulated) | varshavi.d26@gmail.com | Not Available | Not Available | 2021-08-08 | View Spectrum |
| Species |
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Species of Origin | |
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Species Where Detected | |
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Chemical Taxonomy |
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Description | Belongs to the class of organic compounds known as alpha-hydrogen aldehydes. These are aldehydes with the general formula HC(H)(R)C(=O)H, where R is an organyl group. |
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Kingdom | Organic compounds |
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Super Class | Organic oxygen compounds |
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Class | Organooxygen compounds |
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Sub Class | Carbonyl compounds |
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Direct Parent | Alpha-hydrogen aldehydes |
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Alternative Parents | |
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Substituents | - Alpha-hydrogen aldehyde
- Organic oxide
- Hydrocarbon derivative
- Short-chain aldehyde
- Aliphatic acyclic compound
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Molecular Framework | Aliphatic acyclic compounds |
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External Descriptors | |
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Physical Properties |
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State | Liquid |
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Experimental Properties | |
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Predicted Properties | |
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General References | - Sampaio OM, Reche RV, Franco DW: Chemical profile of rums as a function of their origin. The use of chemometric techniques for their identification. J Agric Food Chem. 2008 Mar 12;56(5):1661-8. doi: 10.1021/jf0726841. Epub 2008 Feb 15. [PubMed:18275147 ]
- Tanimoto S, Matsumoto H, Fujii K, Ohdoi R, Sakamoto K, Yamane Y, Miyake M, Shimoda M, Osajima Y: Enzyme inactivation and quality preservation of sake by high-pressure carbonation at a moderate temperature. Biosci Biotechnol Biochem. 2008 Jan;72(1):22-8. Epub 2008 Jan 7. [PubMed:18175918 ]
- Whetstine ME, Drake MA, Broadbent JR, McMahon D: Enhanced nutty flavor formation in cheddar cheese made with a malty Lactococcus lactis adjunct culture. J Dairy Sci. 2006 Sep;89(9):3277-84. [PubMed:16899660 ]
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