Acetolactic acid

α-Acetolactic acid (α-acetolactate) is a precursor in the biosynthesis of the branched chain amino acids valine and leucine. α-Acetolactic acid is produced from two molecules of pyruvic acid by acetolactate synthase. α-Acetolactic acid can also be decarboxylated by alpha-acetolactate decarboxylase to produce acetoin.[1][2]

α-Acetolactic acid

Names
IUPAC name (2S)-2-Hydroxy-2-methyl-3-oxobutanoic acid
Other names α-Acetolactate
Identifiers
CAS Number	71698-08-3^N
3D model (JSmol)	Interactive image
ChEBI	CHEBI:18409^Y
ChemSpider	389710^Y
PubChem CID	440878
CompTox Dashboard (EPA)	DTXSID70331535
InChI InChI=1S/C5H8O4/c1-3(6)5(2,9)4(7)8/h9H,1-2H3,(H,7,8)/t5-/m0/s1^Y Key: NMDWGEGFJUBKLB-YFKPBYRVSA-N^Y InChI=1S/C5H8O4/c1-3(6)5(2,9)4(7)8/h9H,1-2H3,(H,7,8)/t5-/m0/s1
SMILES O=C(C)[C@](O)(C(=O)O)C
Properties
Chemical formula	C5H8O4
Molar mass	132.115 g·mol^−1
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N verify (what is ^YN ?)
Infobox references

References

1. Wood, B. J. B.; Holzapfel, W. H. (1995). "Carbohydrate Metabolism". The Lactic Acid Bacteria: The genera of lactic acid bacteria. 2. Springer. pp. 185–186. ISBN 978-0-7514-0215-5.
2. Marth, E. H.; Steele, J. L. (2001). "Genetics of Lactic acid bacteria". Applied dairy microbiology. 110 of Food science and technology. A series of monographs. CRC Press. p. 283. ISBN 978-0-8247-0536-7.