Isoamyl butyrate Property

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)

FEMA 

2060 | ISOAMYL BUTYRATE

refractive index 

n20/D 1.411(lit.)

Flash point:

136 °F

storage temp. 

Store below +30°C.

solubility 

0.5g/l

Specific Gravity

0.866 (20/4℃)

color 

Colorless to Almost colorless

Odor

at 100.00 %. fruity green apricot pear banana

Odor Type

fruity

Water Solubility 

184.7mg/L at 20℃

JECFA Number

45

Merck 

14,5115

Dielectric constant

3.9（20℃）

InChIKey

PQLMXFQTAMDXIZ-UHFFFAOYSA-N

LogP

3.99 at 22.4℃

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)

Safety

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

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H226Flammable liquid and vapour

H412Harmful to aquatic life with long lasting effects

Precautionary statements

P210Keep away from heat/sparks/open flames/hot surfaces. — No smoking.

P233Keep container tightly closed.

P240Ground/bond container and receiving equipment.

P241Use explosion-proof electrical/ventilating/lighting/…/equipment.

P242Use only non-sparking tools.

P273Avoid release to the environment.

Isoamyl butyrate Chemical Properties,Usage,Production

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

Isoamyl butyrate is a clear colorless mobile liquid. B.P. 1795 C. Sp.Gr. 0.87. Insoluble in water, soluble in alcohol, essential oils, perfume and flavor materials. Powerful and diffusive fruity, sweet Apricot-Banana-Pineapple-like odor, somewhat sharper than that of the iso-Amyl-iso-buty rate. Sweet and fruity taste, not very powerful, yet stronger than the acetate.

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

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.

Uses

manufacture of artficial rum and fruit essences. Extensively used in flavor compositions. This ester may constitute a large percentage of many fruit flavors, such as: imitation Apricot, Banana, Cherry, Peach, Strawberry, "Tutti- -frutti", etc. and in Butter, Butterscotch, Chocolate, etc. Concentration in finished product may be 80 ppm in candy, and up to 550 ppm in chewing gum. Occasionally used to impart "lift" to perfumes and to modify "creamy" notes with Amyl phenylacetate, Vanillin, etc.

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

General Description

Natural occurrence: Melon, papaya, hop oil, grape brandy, bourbon whiskey, honey, jack fruit.

Biochem/physiol Actions

Taste at 5 ppm