ISOAMYL PYRUVATE Chemical Properties

Boiling point:

185 °C(lit.)

Density 

0.978 g/mL at 25 °C(lit.)

refractive index 

n20/D 1.419(lit.)

FEMA 

2083 | ISOAMYL PYRUVATE

Flash point:

169 °F

Odor

at 100.00 %. caramellic balsamic rummy arrack fruity

Odor Type

balsamic

JECFA Number

939

LogP

1.46

CAS DataBase Reference

7779-72-8

Safety Information

WGK Germany 

3

MSDS

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ISOAMYL PYRUVATE Usage And Synthesis

Aroma

Fresh ethereal caramel-Rum-like odor with fruity-floral undertones. Sweet ethereal-fruity, caramellic taste. Occasionally used in perfumery to introduce an ethereal topnote e.g. in citrusy Colognes, etc. Used in flavor compositions for Arak, Fruit (Tutti-frutti), Maple, Rum, etc. Concentration up to 12 ppm in finished product.

Description

May be synthesized by air oxidation of boiling isoamyl lactate; also by reacting methyl magnesium iodide over isoamyl α-hydroxy isobutyrate.

Chemical Properties

Isoamyl pyruvate has a fresh, caramel-rum odor with fruity, floral undertones

Preparation

By air oxidation of boiling isoamyl lactate; also by reacting methyl magnesium iodide over isoamyl α-hydroxy isobutyrate

Definition

ChEBI: 3-Methylbutyl 2-oxopropanoate is an oxo carboxylic acid.

Production Methods

Isoamyl pyruvate can be produced from Pyruvic acid and iso-Amyl alcohol by direct esterification under azeotropic conditions.

ISOAMYL PYRUVATE(7779-72-8)Related Product Information

• BUTYL GLYOXYLATE
• ISOAMYL PYRUVATE
• Butyl pyruvate