LINALYL ISOVALERATE
LINALYL ISOVALERATE Basic information
- Product Name:
- LINALYL ISOVALERATE
- Synonyms:
-
- LINALYL ISOVALERATE
- FEMA 2646
- 1,5-Dimethyl-1-vinyl-4-hexenyl 3-methylbutanoate
- 1,5-dimethyl-1-vinylhex
- 1,5-dimethyl-1-vinylhex-4-enyl
- Isovaleric acid 1,5-dimethyl-1-vinyl-4-hexenyl ester
- Isovaleric acid linalyl ester
- Linalyl isovalerate ester
- CAS:
- 1118-27-0
- MF:
- C15H26O2
- MW:
- 238.37
- EINECS:
- 214-259-4
- Product Categories:
-
- Alphabetical Listings
- Flavors and Fragrances
- I-L
- Mol File:
- 1118-27-0.mol
LINALYL ISOVALERATE Chemical Properties
- Boiling point:
- 188 °C(lit.)
- Density
- 0.885 g/mL at 25 °C(lit.)
- FEMA
- 2646 | LINALYL ISOVALERATE
- refractive index
- n20/D 1.451(lit.)
- Flash point:
- 229 °F
- solubility
- Insoluble in water, soluble in alcohol and oils.
- form
- Colourless oily liquid.
- Odor
- at 100.00 %. citrus bergamot lavender peach apricot sage
- Odor Type
- herbal
- JECFA Number
- 363
- LogP
- 5.24
- EPA Substance Registry System
- Butanoic acid, 3-methyl-, 1-ethenyl-1,5-dimethyl-4-hexenyl ester (1118-27-0)
MSDS
- Language:English Provider:SigmaAldrich
LINALYL ISOVALERATE Usage And Synthesis
Description
Linalyl isovalerate has a stable, suave, fruity odor and a sweet, apple-like taste somewhat reminiscent of plum and peach. May be synthesized from dehydrolinalool and isovaleric acid followed by hydrogenation; also from linalool and isovaleric acid by azeotropic esterification.
Chemical Properties
Linalyl isovalerate has a stable, suave, fruity odor and a sweet, apple-like taste somewhat reminiscent of plum and peach.
Occurrence
Reported found in nature (Salvia officinalis and Salvia spinosa).
Uses
Linalyl isovalerate is found in heavy exotic floral fragrance, Chypres, and some Oriental types. It blends excellently with Clary Sage and Oakmoss, as well as Jasmin, Neroli and Petitgrain. It seems to be very stable and performs well in soap. In flavour compositions, it finds its way into imitation Apples, Apricots, Loganberry and other berries, Peaches, Plums, etc., in a concentration equivalent to 1 to 6 ppm in the functional consumer product.
Preparation
From dehydrolinalool and isovaleric acid followed by hydrogenation; also from linalool and isovaleric acid by azeotropic esterification.
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