Isoamyl acetate

ALDRICH/W205508 - ≥95%, FCC, FG

Synonym: Isopentyl acetate; Acetic acid 3-methylbutyl ester; Isoamyl acetate

CAS Number: 123-92-2
Empirical Formula (Hill Notation): C₇H₁₄O₂
Molecular Weight: 130.18
EC Number: 204-662-3
MDL Number: MFCD00008946
Linear Formula: CH₃COOCH₂CH₂CH(CH₃)₂
Product Type: Chemical

Catalog Number	PKG Qty.	Price


45-W205508-SAMPLE-K	1 each	$58.00 1/EA	Add To Favorites
45-W205508-1KG-K	1 kg	$81.30 1/EA	Add To Favorites
45-W205508-4KG-K	4 kg	$336.00 1/EA	Add To Favorites
45-W205508-20KG-K	20 kg	$520.00 1/EA	Add To Favorites

Properties
Descriptions
Safety Info.
Basic Data

agency	follows IFRA guidelines
	meets purity specifications of JECFA
application(s)	flavors and fragrances
assay	≥95%
autoignition temp.	680 °F
biological source	synthetic
bp	142 °C/756 mmHg (lit.)
density	0.876 g/mL at 25 °C (lit.)
documentation	see Safety & Documentation for available documents
expl. lim.	7.5 %
food allergen	no known allergens
form	liquid
fragrance allergen	no known allergens
grade	FG
	Fragrance grade
	Halal
	Kosher
InChI	1S/C7H14O2/c1-6(2)4-5-9-7(3)8/h6H,4-5H2,1-3H3
InChI key	MLFHJEHSLIIPHL-UHFFFAOYSA-N
mp	−78 °C (lit.)
organoleptic	banana; fruity; sweet
Quality Level	300
	400
refractive index	n20/D 1.4 (lit.)
reg. compliance	EU Regulation 1223/2009
	EU Regulation 1334/2008 & 872/2012
	FCC
	FDA 21 CFR 117
	FDA 21 CFR 172.515
SMILES string	CC(C)CCOC(C)=O
vapor density	4.5 (vs air)
vapor pressure	5 mmHg ( 25 °C)

Application:	Gradually supply of isoamyl alcohol increases the isoamyl acetate production in solid-state fermentation.: This study explores the enhancement of isoamyl acetate production through the gradual supply of isoamyl alcohol during solid-state fermentation, highlighting its potential in biotechnological applications (Sainz-Mellado et al., 2023 ). Characterization of the flavor and nutritional value of coconut water vinegar based on metabolomics.: This research uses metabolomics to characterize the flavor and nutritional value of coconut water vinegar, identifying isoamyl acetate as a key flavor compound, emphasizing its significance in food chemistry (Xu et al., 2022 ). Green Synthesis of the Flavor Esters with a Marine Candida parapsilosis Esterase Expressed in Saccharomyces cerevisiae.: The study investigates the green synthesis of flavor esters, including isoamyl acetate, using a marine-derived esterase expressed in Saccharomyces cerevisiae, demonstrating an eco-friendly approach to ester production (Xue et al., 2020 ). Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.: This paper employs advanced metabolomics techniques to classify baijiu based on geographical origin, identifying isoamyl acetate as a significant marker for flavor profiling (Song et al., 2020 ). The fungal aroma gene ATF1 promotes dispersal of yeast cells through insect vectors.: The research identifies the role of the ATF1 gene in the production of isoamyl acetate, which aids in the dispersal of yeast cells by attracting insect vectors, providing insights into microbial ecology and aroma compound production (Christiaens et al., 2014 ).
General description:	Isoamyl acetate has been identified as one of the main volatile aroma constituents in banana fruit and jackfruit. It is also formed during the fermentation of wine.
Packaging:	1 kg in poly bottle
Packaging:	20 kg in composite drum
Packaging:	4, 9 kg in steel drum

Symbol	GHS02
Signal word	Warning
Hazard statements	H226
Precautionary statements	P210
Risk Statements	10-66
Safety Statements	23-25
RIDADR	UN1104 - class 3 - PG 3 - Amyl acetates
WGK Germany	WGK 1
Flash Point(F)	91.4 °F - closed cup
Flash Point(C)	33 °C - closed cup
Supplemental Hazard Statements	EUH066

Purity	≥95%
bp	142 °C/756 mmHg (lit.)
mp	−78 °C (lit.)
Density	0.876 g/mL at 25 °C (lit.)
Refractive Index	n20/D 1.4 (lit.)
FEMA Number	2055
UNSPSC	12164502

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