Isoamyl propionate Chemical Properties

Melting point:

-70.1°C (estimate)

Boiling point:

156 °C (lit.)

Density 

0.871 g/mL at 25 °C (lit.)

vapor pressure 

13.331hPa at 51.27℃

FEMA 

2082 | ISOAMYL PROPIONATE

refractive index 

n20/D 1.406(lit.)

Flash point:

118 °F

storage temp. 

Store below +30°C.

solubility 

Slightly soluble in water

form 

clear liquid

color 

Colorless to Almost colorless

Odor

at 100.00 %. sweet fruity banana pineapple ripe tropical fruit

Odor Type

fruity

explosive limit

1%(V)

Water Solubility 

194.505mg/L at 25℃

JECFA Number

44

Dielectric constant

4.2（20℃）

LogP

3.365 at 25℃

CAS DataBase Reference

105-68-0(CAS DataBase Reference)

NIST Chemistry Reference

Isoamyl propionate(105-68-0)

EPA Substance Registry System

1-Butanol, 3-methyl-, propanoate (105-68-0)

Safety Information

Risk Statements 

10

Safety Statements 

16-27-36/37/39-24-23

RIDADR 

UN 3272 3/PG 3

WGK Germany 

1

RTECS 

NT0190000

Autoignition Temperature

370 °C

HazardClass 

3.2

PackingGroup 

III

HS Code 

29155000

Toxicity

LD50 orally in Rabbit: > 5000 mg/kg LD50 dermal Rabbit > 5000 mg/kg

MSDS

• Language:English Provider:Isoamyl propionate
• Language:English Provider:SigmaAldrich

Isoamyl propionate Usage And Synthesis

Description

Isoamyl propionate has an apricot-pineapple odor. The taste is somewhat harsh when freshly distilled but subsequently yields apleasant apricot-plum bittersweet flavor. May be prepared by esterification of propionic acid with the isomeric amyl alcohols obtained from fusel oil and other sources.

Chemical Properties

Isoamyl propionate has a pineapple–apricot odor. The taste is somewhat harsh when freshly distilled, but subsequently yields a pleasant apricot–plum, bittersweet flavor

Chemical Properties

Clear colorless liquid

Occurrence

Reported found in Bulgarian peppermint, cocoa, apple, melon, tomato, Camembert and Gruyere cheese, hop oil, beer, cognac, rum, cider, red and white wine, apple wine and brandy, cherimoya and custard apple

Uses

Perfumes, lacquers, flavors.

Definition

ChEBI: A propanoate ester of isoamylol.

Preparation

By esterification of propionic acid with the isomeric amyl alcohols obtained from fusel oil and other sources.

Aroma threshold values

Detection: 8.6 to 43 ppb; aroma characteristics at 2.0%: sweet, estry, fruity apple, banana with a fresh green, slightly tropical nuance

Taste threshold values

Taste characteristics at 30 ppm: sweet, banana, fruity, tutti-frutti, apple, melon, tropical and pineapple-like.

Hazard

Fire hazard.

Flammability and Explosibility

Flammable

Biochem/physiol Actions

Taste at 30 ppm

Metabolism

Esters such as propionates are hydrolysed to materials that are normally in the diet or are readily converted to such materials (Fassett, 1963a). The lower toxicities of the higher propionate esters (isoamyl < n-butyl < n-propyl < ethyl) and of the higher isoamyl esters (isovalerate < n-butyrate < propionate < acetate) were attributed to their slower rates of hydrolysis, which made less free alcohol available (Selisko, Ackermann & Kupke, 1962). The metabolism of propionic acid is known to proceed by conversion to succinic acid and oxidation through the citric acid cycle(Fassett, 1963b).

Isoamyl propionate(105-68-0)Related Product Information

• ISOAMYL NITRATE
• LACTIC ACID ISOAMYL ESTER
• Isoamyl nitrite
• Calcium Propionate
• 2,2-Bis(hydroxymethyl)propionic acid
• 3-Methyl-1-butanol
• 3-Methylbutyl 3-methylbutanoate
• Isobutyl methacrylate
• Isoamyl butyrate
• TERT-BUTYL PROPIONATE
• Butyl methacrylate
• Ethyl propionate
• Butyl propionate
• Isoamyl acetate
• Isoamyl o-hydroxybenzoate
• Isoamyl benzoate
• POLY(N-BUTYL METHACRYLATE)
• tert-Butyl methacrylate
• Amyl Propionate