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Product Name: |
Isoamyl butyrate |
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CAS: |
106-27-4 |
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MF: |
C9H18O2 |
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MW: |
158.24 |
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EINECS: |
203-380-8 |
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Mol File: |
106-27-4.mol |
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Melting point |
-73 °C |
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Boiling point |
184-185 °C(lit.) |
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density |
0.862 g/mL at 25 °C(lit.) |
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vapor density |
5.45 (vs air) |
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vapor pressure |
1.1 hPa (20 °C) |
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refractive index |
n20/D 1.411(lit.) |
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FEMA |
2060 | ISOAMYL BUTYRATE |
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Fp |
136 °F |
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storage temp. |
Store below +30°C. |
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solubility |
0.5g/l |
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form |
neat |
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Specific Gravity |
0.866 (20/4℃) |
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Merck |
14,5115 |
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JECFA Number |
45 |
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InChIKey |
PQLMXFQTAMDXIZ-UHFFFAOYSA-N |
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CAS DataBase Reference |
106-27-4(CAS DataBase Reference) |
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NIST Chemistry Reference |
Butanoic acid, 3-methylbutyl ester(106-27-4) |
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EPA Substance Registry System |
Isoamyl butyrate (106-27-4) |
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Hazard Codes |
Xi |
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Risk Statements |
36/37/38 |
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Safety Statements |
26-36/37/39-24/25 |
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RIDADR |
UN 3272 3/PG 3 |
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WGK Germany |
1 |
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RTECS |
ET5034000 |
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TSCA |
Yes |
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HazardClass |
3 |
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PackingGroup |
III |
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HS Code |
29156019 |
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Toxicity |
LD50 orally in Rabbit: > 5000 mg/kg LD50 dermal Rabbit > 5000 mg/kg |
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Description |
Isoamyl Butyrate is a chemical ester of butyrate. It is a kind of flavoring agent that widely used in the preparation of a variety of fruit juice flavor, such as apricots, bananas, pears, apples and other flavor. It is high-demand flavor and fragrance compounds widely used in the food, beverage, cosmetic, and pharmaceutical industries. It is also a kind of solvent for extracting natural spices and the solvent of acetate fiber. Its synthesis can be mediated by the lipase (from various sources) catalyzed esterfication of isoamyl alcohol and butyrate. |
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References |
Macedo, G. A., G. M.
Pastore, and M. I. Rodrigues. "Optimising the synthesis of isoamyl
butyrate using Rhizopus sp. lipase with a central composite rotatable
design." Process Biochemistry 39.6 (2004): 687-693. |
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Description |
Isoamyl butyrate has a strong, characteristic, fruity (pear-like) odor and a sweet, corresponding taste. Usually prepared by esterification of commercial isoamyl alcohols with butyric acid by heating in the presence of TwitchelFs reagent; or by fermentation from butyric acid and isoamyl alcohol. |
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Chemical Properties |
Isoamyl butyrate has a fruity, apricot, pineapple, banana, strong, characteristic odor and a sweet, corresponding taste |
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Chemical Properties |
Isoamyl Butyrate is a liquid with strongly fruity odor that occurs, for example, in banana. It is used mainly in fruit flavors. |
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Chemical Properties |
CLEAR COLOURLESS LIQUID |
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Uses |
manufacture of artficial rum and fruit essences. |
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Uses |
Isoamyl Butyrate is a synthetic flavoring agent that is a stable, col- orless liquid of strong fruity odor. it is usually prepared by esterifica- tion of isoamyl alcohols with butyric acid. it is soluble in most fixed oils and mineral oil and is insoluble in glycerin and propylene gly- col. storage should be in glass, tin, or resin-lined containers. it is used in fruit flavors such as pineapple, raspberry, and strawberry and has application in dessert gels, puddings, and baked goods at 50–60 ppm. |
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Definition |
ChEBI: The butanoate ester of isoamylol. |
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Preparation |
Usually prepared by esterification of commercial isoamyl alcohols with butyric acid by heating in the presence of Twitchell’s reagent; or by fermentation from butyric acid and isoamyl alcohol |
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Taste threshold values |
Taste characteristics at 10 ppm: ripe fruity, fatty, banana, apple, melon and fermented whiskey |
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Raw materials |
Calcium chloride-->3-Methyl-1-butanol-->(3R,4S)-1-Benzoyl-3-(1-methoxy-1-methylethoxy)-4-phenyl-2-azetidinone-->Tungstic acid |
