Isobutyric acid

It is found naturally in carobs (Ceratonia siliqua), in vanilla, and in the root of Arnica dulcis, and as an ethyl ester in croton oil.

[7] It can also be prepared by the high pressure hydrocarboxylation (Koch reaction) from propylene:[7] Isobutyric acid can also be manufactured commercially using engineered bacteria with a sugar feedstock.

[8] Many routes are known including the hydrolysis of isobutyronitrile with alkalis and the oxidation of isobutanol with potassium dichromate in the presence of sulfuric acid.

[6] Isobutyric acid and its volatile esters are present naturally in a wide variety of foods and, at varying concentrations, can impart a range of flavors.

[12] In humans, isobutyric acid is a minor product of the gut microbiome and can also be produced by metabolism of its esters found in food.

Skeletal formula of isobutyric acid
Ball-and-stick model of the isobutyric acid molecule
NFPA 704 four-colored diamond Health 3: Short exposure could cause serious temporary or residual injury. E.g. chlorine gas Flammability 2: Must be moderately heated or exposed to relatively high ambient temperature before ignition can occur. Flash point between 38 and 93 °C (100 and 200 °F). E.g. diesel fuel Instability 0: Normally stable, even under fire exposure conditions, and is not reactive with water. E.g. liquid nitrogen Special hazards (white): no code