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Isoamyl butyrate

Basic information Description References Safety Related Supplier

Isoamyl butyrate Basic information

Product Name:
Isoamyl butyrate
CAS:
106-27-4
MF:
C9H18O2
MW:
158.24
EINECS:
203-380-8
Mol File:
106-27-4.mol
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Isoamyl butyrate Chemical Properties

Melting point:
-73 °C
Boiling point:
184-185 °C(lit.)
Density 
0.862 g/mL at 25 °C(lit.)
vapor density 
5.45 (vs air)
vapor pressure 
1.1 hPa (20 °C)
refractive index 
n20/D 1.411(lit.)
FEMA 
2060 | ISOAMYL BUTYRATE
Flash point:
136 °F
storage temp. 
Store below +30°C.
solubility 
0.5g/l
form 
neat
Specific Gravity
0.866 (20/4℃)
Merck 
14,5115
JECFA Number
45
InChIKey
PQLMXFQTAMDXIZ-UHFFFAOYSA-N
CAS DataBase Reference
106-27-4(CAS DataBase Reference)
NIST Chemistry Reference
Butanoic acid, 3-methylbutyl ester(106-27-4)
EPA Substance Registry System
Isoamyl butyrate (106-27-4)
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Safety Information

Hazard Codes 
Xi
Risk Statements 
36/37/38
Safety Statements 
26-36/37/39-24/25
RIDADR 
UN 3272 3/PG 3
WGK Germany 
1
RTECS 
ET5034000
TSCA 
Yes
HazardClass 
3
PackingGroup 
III
HS Code 
29156019
Toxicity
LD50 orally in Rabbit: > 5000 mg/kg LD50 dermal Rabbit > 5000 mg/kg

MSDS

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Isoamyl butyrate Usage And Synthesis

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.

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.
Krishna, S. Hari, et al. "Lipase-catalyzed synthesis of isoamyl butyrate: optimization by response surface methodology." Journal of the American Oil Chemists' Society 76.12 (1999): 1483- 1488.
Langrand, G., C. Triantaphylides, and J. Baratti. "Lipase catalyzed formation of flavour esters." Biotechnology Letters 10.8 (1988): 549-554.

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.

Chemical Properties

Isoamyl butyrate has a fruity, apricot, pineapple, banana, strong, characteristic odor and a sweet, corresponding taste

Chemical Properties

Isoamyl Butyrate is a liquid with strongly fruity odor that occurs, for example, in banana. It is used mainly in fruit flavors.

Chemical Properties

CLEAR COLOURLESS LIQUID

Occurrence

Reported found in the oil of Eucalyptus macarthuri and in coconut oil. Also reported found in apple, apricot, banana, kumquat peel oil, guava, grapes, melon, strawberry, tomato, cheeses, beer, cognac, rum, Scotch whiskey, cider, grape wines, port, honey, yellow passion fruit, plum, mango, plum wine, cashew apple, cherimoya, bilberry wine, mountain papaya, Roman chamomile, mastic gum leaf and fruit oil.

Uses

manufacture of artficial rum and fruit essences.

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.

Definition

ChEBI: The butanoate ester of isoamylol.

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

Taste threshold values

Taste characteristics at 10 ppm: ripe fruity, fatty, banana, apple, melon and fermented whiskey

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Isoamyl butyrateSupplierMore

Henan Wei Yuan Biotechnology Co., Ltd. Gold
Tel:
13598786556 0371-27536887-
Email:
xuanqunlong@126.com;xuanqunlong@126.com
J & K SCIENTIFIC LTD.
Tel:
400-666-7788 010-82848833-
Email:
jkinfo@jkchemical.com;market6@jkchemical.com
Meryer (Shanghai) Chemical Technology Co., Ltd.
Tel:
400-660-8290 21-61259100-
Email:
sh@meryer.com
3B Pharmachem (Wuhan) International Co.,Ltd.
Tel:
18930552037 821-50328103-801
Email:
3bsc@sina.com
Alfa Aesar
Tel:
400-610-6006
Email:
saleschina@alfa-asia.com
Basic information Description References Safety Related Supplier