It is an aldehyde, a colorless liquid at STP,[1] and found in low concentrations in many types of food.

One method is by the hydroformylation of isobutene: A small amount of 2,2-dimethylpropanal ((CH3)2C(CHO)CH3) side product is also generated.

It is described as having a malty flavor and has been found in cheese, coffee, chicken, fish, chocolate, olive oil, and tea.

Notably it is used to synthesize 2,3-dimethylbut-2-ene, and is then converted to 2,3-dimethylbutane-2,3-diol and methyl tert-butyl ketone, better known as pinacolone.

Additionally, a range of pharmaceuticals, such as butizide, are synthesized from isovaleraldehyde and its corresponding acid.