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Butyraldehyde, also known as butanal, is an organic compound with the formula CH 3 (CH 2) 2 CHO. This compound is the aldehyde derivative of butane . It is a colorless flammable liquid with an unpleasant smell.
It is an aldehyde, isomeric with n-butyraldehyde (butanal). [1] Isobutyraldehyde is made, often as a side-product, by the hydroformylation of propene. Its odour is described as that of wet cereal or straw. It undergoes the Cannizaro reaction even though it has alpha hydrogen atom. It is a colorless volatile liquid.
Butyryl-CoA (or butyryl-coenzyme A, butanoyl-CoA) is an organic coenzyme A-containing derivative of butyric acid. [1] It is a natural product found in many biological pathways, such as fatty acid metabolism (degradation and elongation), fermentation, and 4-aminobutanoate (GABA) degradation.
An aldol condensation is a condensation reaction in organic chemistry in which two carbonyl moieties (of aldehydes or ketones) react to form a β-hydroxyaldehyde or β-hydroxyketone (an aldol reaction), and this is then followed by dehydration to give a conjugated enone.
Isobutanol is produced by the carbonylation of propylene. Two methods are practiced industrially, hydroformylation is more common and generates a mixture of isobutyraldehyde and butyraldehyde: CH 3 CH=CH 2 + CO + H 2 → CH 3 CH 2 CH 2 CHO. The reaction is catalyzed by cobalt or rhodium complexes.
1-Butanol occurs naturally as a minor product of the ethanol fermentation of sugars and other saccharides [6] and is present in many foods and drinks. [ 7 ] [ 8 ] It is also a permitted artificial flavorant in the United States, [ 9 ] used in butter, cream, fruit, rum, whiskey, ice cream and ices, candy, baked goods, and cordials. [ 10 ]
Aldehyde structure. In organic chemistry, an aldehyde (/ ˈ æ l d ɪ h aɪ d /) is an organic compound containing a functional group with the structure R−CH=O. [1] The functional group itself (without the "R" side chain) can be referred to as an aldehyde but can also be classified as a formyl group.
The use of aldehyde in the name comes from its history: aldehydes are more reactive than ketones, so that the reaction was discovered first with them. [2] [3] [4] The aldol reaction is paradigmatic in organic chemistry and one of the most common means of forming carbon–carbon bonds in organic chemistry.