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Created page with "==Introduction== '''Isovaleric Acid''', also known as 3-Methylbutanoic acid, is an organic compound with the formula (CH3)2CHCH2CO2H. The flavor and aroma are often described..."
==Introduction==
'''Isovaleric Acid''', also known as 3-Methylbutanoic acid, is an organic compound with the formula (CH3)2CHCH2CO2H. The flavor and aroma are often described as rancid Parmesan, or foot odor. it is not to be confused with [[Butyric Acid]]. [[Brettanomyces]] can create isovaleric acid <ref name="wikipedia">[http://en.wikipedia.org/wiki/3-Methylbutanoic_acid Wikipedia article]</ref>. The compound generally takes some time to produce by Brettanomyces. Isovaleric acid can also be produced by a bacteria that lives naturally on human skin and is responsible for foot odor called Staphylococcus epidermidis. It does so by degrading leucine, an amino acid present in sweat <ref>[http://www.ncbi.nlm.nih.gov/pubmed/16699586 Ara K, Hama M, Akiba S, Koike K, Okisaka K, Hagura T, Kamiya T, Tomita F. Can J Microbiol. 2006 Apr.]</ref>. Leucine is also present in beer <ref>[http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1981.tb03992.x/pdf Hall, Nutfield, Redhill, Surrey. Amino Acid Esters in Beer. Brewing Research Foundation. July 14, 1980.]</ref>. Brettanomyces also breaks down leucine present in beer into isovaleric acid (Controversial, but generally accepted) <ref>[https://scholar.sun.ac.za/bitstream/handle/10019.1/4141/Botha,%20J.J.pdf?sequence=1 Botha, Janita J. Sensory, chemical and consumer analysis of Brettanomyces spoilage in South African wines. March 2010. Pg 2, 13, 17, 18]</ref><ref>[https://scholar.sun.ac.za/bitstream/handle/10019.1/1239/oelofse_investigating_2008.pdf?sequence=1 Oelofse, Adriaan. Investigating the role of Brettanomyces and Dekkera during winemaking. December 2008.]</ref>.
==References==
<references/>
'''Isovaleric Acid''', also known as 3-Methylbutanoic acid, is an organic compound with the formula (CH3)2CHCH2CO2H. The flavor and aroma are often described as rancid Parmesan, or foot odor. it is not to be confused with [[Butyric Acid]]. [[Brettanomyces]] can create isovaleric acid <ref name="wikipedia">[http://en.wikipedia.org/wiki/3-Methylbutanoic_acid Wikipedia article]</ref>. The compound generally takes some time to produce by Brettanomyces. Isovaleric acid can also be produced by a bacteria that lives naturally on human skin and is responsible for foot odor called Staphylococcus epidermidis. It does so by degrading leucine, an amino acid present in sweat <ref>[http://www.ncbi.nlm.nih.gov/pubmed/16699586 Ara K, Hama M, Akiba S, Koike K, Okisaka K, Hagura T, Kamiya T, Tomita F. Can J Microbiol. 2006 Apr.]</ref>. Leucine is also present in beer <ref>[http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1981.tb03992.x/pdf Hall, Nutfield, Redhill, Surrey. Amino Acid Esters in Beer. Brewing Research Foundation. July 14, 1980.]</ref>. Brettanomyces also breaks down leucine present in beer into isovaleric acid (Controversial, but generally accepted) <ref>[https://scholar.sun.ac.za/bitstream/handle/10019.1/4141/Botha,%20J.J.pdf?sequence=1 Botha, Janita J. Sensory, chemical and consumer analysis of Brettanomyces spoilage in South African wines. March 2010. Pg 2, 13, 17, 18]</ref><ref>[https://scholar.sun.ac.za/bitstream/handle/10019.1/1239/oelofse_investigating_2008.pdf?sequence=1 Oelofse, Adriaan. Investigating the role of Brettanomyces and Dekkera during winemaking. December 2008.]</ref>.
==References==
<references/>