isovaleric

His diagnosis: a rare but treatable disease called isovaleric acidemia (IVA), marked by the body's inability to metabolize an amino acid found in dietary protein.

Peering Into the Future 2007

Fats break down, into butyric and isovaleric acids; this gives flavour and odour to butter and cheese, and to the fat produced by our sweat glands – hence the odour of cheesy feet.

Notes and queries: How can I allay my fear of death? Why did my email sit in cyberspace for five years? What's the point of skirting boards? 2011

The flavor of manufactured bread can sometimes be marked by such unpleasant aroma compounds as sour, sweat-like isovaleric and isobutyric acids, which are produced by flour and yeast enzymes in unbalanced amounts during intensive mixing and high-temperature proofing.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

At low levels, their unusual aromas may suggest tobacco leaf; they also include smoky, medicinal, clove-like, and musty notes the barnyard notes come from ethyl phenols and isovaleric and isobutyric acids.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

At low levels, their unusual aromas may suggest tobacco leaf; they also include smoky, medicinal, clove-like, and musty notes the barnyard notes come from ethyl phenols and isovaleric and isobutyric acids.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Smear cheeses are so reminiscent of cloistered human skin because both B. linens and its human cousin, B. epidermidis, are very active at breaking down protein into molecules with fishy, sweaty, and garlicky aromas amines, isovaleric acid, sulfur compounds.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Smear cheeses are so reminiscent of cloistered human skin because both B. linens and its human cousin, B. epidermidis, are very active at breaking down protein into molecules with fishy, sweaty, and garlicky aromas amines, isovaleric acid, sulfur compounds.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The flavor of manufactured bread can sometimes be marked by such unpleasant aroma compounds as sour, sweat-like isovaleric and isobutyric acids, which are produced by flour and yeast enzymes in unbalanced amounts during intensive mixing and high-temperature proofing.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Another sedative herb which also contains isovaleric acid is hops.

THE NATURAL REMEDY BIBLE JOHN LUST 2003

It is one of the volatile oils isovaleric acid that causes the sedative effects of valerian.

THE NATURAL REMEDY BIBLE JOHN LUST 2003