Iso-amyllevulinate Chemical Properties

Boiling point:

238-240 °C

Density 

0.95921 g/cm3

FEMA 

4481 | ISOAMYL LEVULINATE

solubility 

Almost insoluble in water, soluble in alcohol and oils.

Odor

Warm, winey-carameliic odor of good tenacity. Mild, oily -caramellic and slightly fruity taste.

Odor Type

caramellic

JECFA Number

1972

LogP

1.81

Iso-amyllevulinate Usage And Synthesis

Uses

Iso-amyllevulinate has very pleasant effects with Clary Sage, Lavender, Coriander, etc., and it will take the harshness out of Amylsalicylate, Coumarin, etc. for sweet-herbaceous and winey odor types. The ester has excellent effect in imitation Rum, Butter, Caramel, Apple “Champagne””, etc. and the author believes that it is used outside of the U. S.A.for flavor compositions.

Synthesis

Iso-amyllevulinate is produced by direct esterification of iso-Amylalcohol with Levulinic acid, preferably under azeotropic conditions.

Iso-amyllevulinate(71172-75-3)Related Product Information

• 17-ALPHA-HYDROXYPREGNANOLONE HEMISUCCINATE
• 1,4-ANDROSTADIEN-17-BETA-OL-3-ONE HEMISUCCINATE
• 4-PREGNEN-11-BETA, 17,21-TRIOL-3,20-DIONE 21-HEMISUCCINATE : BSA
• 3-DI-METHYLBUTYL AMINOLEVULINATE HYDROCHLORIDE ESTER
• 1-ACETYL-4-OXATRICYCLO[5.2.2.0(2,6)]UNDEC-8-ENE-3,5-DIONE
• 4-ACETYL-7-PHENYL-3A,4,7,7A-TETRAHYDRO-2-BENZOFURAN-1,3-DIONE
• Iso-amyllevulinate