12. Isovaleric acid, shown below, is the primary cause of the flavors added to wine by...
12. Isovaleric acid, shown below, is the primary cause of the flavors added to wine by Brettanomyces yeasts. In low concentrations, it adds smoky and spicy notes, but too much of it becomes unpleasant -isovaleric acid is also the compound responsible for foot odor! Provide a synthesis for the molecule, starting from 2-methylpropane and any other necessary reagents. (5 pts) COH