The compound occurs naturally and can be found in many foods, such as cheese, soy milk, and apple juice.

[5] In industry, 3-methylbutanoic acid is produced by the hydroformylation[6] of isobutylene with syngas, forming isovaleraldehyde,[7] which is oxidised to the final product.

[13] These phenomena may be prevented by killing any Brettanomyces yeasts, such as by sterile filtration, by the addition of relatively large quantities of sulfur dioxide and sometimes sorbic acid, by mixing in alcoholic spirit to give a fortified wine of sufficient strength to kill all yeast and bacteria, or by pasteurization.

[15] The compound's safety as a food additive was reviewed by an FAO and WHO panel, who concluded that there were no concerns at the likely levels of intake.

[16] Since isovaleric acid and its esters are natural components of many foods, it is present in mammals including humans.