W217506 Aldrich

Isobutyl acetate

≥98%, FCC, FG

Synonym: Acetic acid isobutyl ester



Related Categories Alphabetical Listings, Certified Food Grade Products, Flavors and Fragrances, Follows IFRA Guidelines, H-J,
biological source   synthetic
grade   FG
  follows IFRA guidelines
reg. compliance   EU Regulation 1223/2009
  FDA 21 CFR (172.515)
  EU Regulation 1334/2008 & 178/2002
vapor density   >4 (vs air)
vapor pressure   15 mmHg ( 20 °C)
assay   ≥98%
autoignition temp.   793 °F
expl. lim.   10.5 %
refractive index   n20/D 1.39(lit.)
bp   115-117 °C(lit.)
mp   −99 °C(lit.)
solubility   95% ethanol: soluble 1 mL/mL
density   0.867 g/mL at 25 °C(lit.)
Certification   GMO-free, food allergen, BSE/TSE, non-animal source, Kosher
See Safety & Documentation for available documents
Organoleptic   apple; banana; fruity; ethereal; sweet
food allergen   no known allergens
fragrance allergen   no known allergens


Biochem/physiol Actions

Taste at 10 ppm

Other Notes

Natural occurrence: Apple, banana, cocoa, fig, grape, grape brandy, pear, pineapple, sherry, strawberry and wine.

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1 kg in aluminum bottle

4, 9, 20, 100 kg in composite drum


Isobutyl acetate is suitable ester aroma compound used in the estimation of esters which contribute to the fruity aroma in sweet wines by dynamic headspace sorptive extraction (DHS) combined with thermal desorption (TD) and coupled with gas chromatography-mass spectrometry (GC/MS). It may be employed as extracting reagent for the determination of low phosphate concentration in sea water.

General description

Isobutyl acetate, a medium chain ester, is a high-volume solvent, flavor and fragrance compound. It is the fruity ester formed during the fermentation of wine. Organoleptic threshold value of isobutyl acetate has been evaluated in Norwegian all-malt pilsener beer. Engineered biosynthesis of isobutyl acetate in Escherichia coli directly from glucose has been reported.

Price and Availability

New Product Offerings
Safety & Documentation

Safety Information

Signal word 
Hazard statements 
Precautionary statements 
Supplemental Hazard Statements 
Repeated exposure may cause skin dryness or cracking.
UN1213 - class 3 - PG 2 - Isobutyl acetate
WGK Germany 
Flash Point(F) 
71.6 °F
Flash Point(C) 
22 °C
Protocols & Articles


Securing a Traceable Supply Chain for Food Grade Flavor Ingredients

Introduction Defining "Food Grade" Understanding "Food Grade" Versus "Industrial Grade" Top Questions to Ask a Flavor & Fragrances Supplier The Sigma-Aldrich Approach
Dr. Luke Grocholl
Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Food & Beverage, Food Safety, Solvents

Understanding the Complexities of Kosher Ingredients

Introduction What is Kosher Product Considerations for Kosher Certification Kosher's Added Benefit to the Food Industry Sigma-Aldrich's Kosher Experience and Offering
Dr. Luke Grocholl1, Rabbi Gershon Segal

1Dr. Luke Grocholl, Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food & Beverage, Safety industry

Related Content

Flavors and Fragrances Quality and Regulatory

From a comprehensive vendor approval process, to the testing of raw material at receipt as well as when product is ready to be shipped; we prove our dedication to supply chain transparency, every day.
Keywords: Allergens, Food Safety, Solvents

Peer-Reviewed Papers


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