Isoamyl butyrate Chemical Properties
- Melting point:
- -73 °C
- Boiling point:
- 184-185 °C(lit.)
- 0.862 g/mL at 25 °C(lit.)
- vapor density
- 5.45 (vs air)
- vapor pressure
- 1.1 hPa (20 °C)
- refractive index
- 2060 | ISOAMYL BUTYRATE
- Flash point:
- 136 °F
- storage temp.
- Store below +30°C.
- Specific Gravity
- 0.866 (20/4℃)
- JECFA Number
- 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)
Isoamyl butyrate Usage And Synthesis
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.
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.
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.
Isoamyl butyrate has a fruity, apricot, pineapple, banana, strong, characteristic odor and a sweet, corresponding taste
Isoamyl Butyrate is a liquid with strongly fruity odor that occurs, for example, in banana. It is used mainly in fruit flavors.
CLEAR COLOURLESS LIQUID
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.
manufacture of artficial rum and fruit essences.
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.
ChEBI: The butanoate ester of isoamylol.
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
Isoamyl butyrate Preparation Products And Raw materials
- Butyric Acid
- 2,2-Bis(hydroxymethyl)butyric acid
- Isoamyl nitrite
- Isobutyl methacrylate
- Isoamyl nitrate γ-Methylbutyl nitrate
- Isoamyl acetate
- 2-Methylbutyl isovalerate
- Olibanum oil
- Isovaleric acid
- Di-iso-amyl phthalate
- Methyl butyrate
- α,α-dimethylbutyric acid
- LACTIC ACID ISOAMYL ESTER
- Butyl butyrate
- Methyl acrylate
- Isoamyl o-hydroxybenzoate
- 3beta-Hydroxy-5-cholestene 3-butyrate
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