W205508

Sigma-Aldrich

Isoamyl acetate

≥95%, FCC, FG

Synonym(s):
Isoamyl acetate, Isopentyl acetate, Acetic acid 3-methylbutyl ester
Linear Formula:
CH3COOCH2CH2CH(CH3)2
CAS Number:
Molecular Weight:
130.18
FEMA Number:
2055
Beilstein/REAXYS Number:
1744750
EC Number:
Council of Europe no.:
214
MDL number:
PubChem Substance ID:
Flavis number:
9.024
NACRES:
NA.21

Quality Level

biological source

synthetic

grade

FG
Halal
Kosher

Agency/Method

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

vapor density

4.5 (vs air)

vapor pressure

5 mmHg ( 25 °C)

assay

≥95%

form

liquid

autoignition temp.

680 °F

expl. lim.

7.5 %

refractive index

n20/D 1.4 (lit.)

bp

142 °C/756 mmHg (lit.)

mp

−78 °C (lit.)

density

0.876 g/mL at 25 °C (lit.)

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

banana; fruity; sweet

food allergen

no known allergens

fragrance allergen

no known allergens

SMILES string

CC(C)CCOC(C)=O

InChI

1S/C7H14O2/c1-6(2)4-5-9-7(3)8/h6H,4-5H2,1-3H3

InChI key

MLFHJEHSLIIPHL-UHFFFAOYSA-N

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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

20 kg in composite drum
1 kg in poly bottle
4 kg in steel drum

pictograms

Flame

signalword

Warning

hcodes

pcodes

hazcat

Flam. Liq. 3

Supp Hazards

EUH066

storage_class_code

3 - Flammable liquids

WGK Germany

WGK 1

Flash Point F

91.4 °F - closed cup

Flash Point C

33 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

Isoamyl acetate?a key fermentation volatile of wines of Vitis vinifera cv Pinotage.
Van Wyk CJ, et al.
American Journal of Enology and Viticulture, 30(3), 167-173 (1979)
Analysis of volatile compounds in five jackfruit (Artocarpus heterophyllus L.) cultivars using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS).
Ong BT, et al
J. Food Compos. Anal., 21(5), 416-422 (2008)
Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds.
Molina AM, et al.
Applied Microbiology and Biotechnology, 77(3), 675-687 (2007)
Jordan M Ross et al.
Frontiers in behavioral neuroscience, 13, 164-164 (2019-08-06)
The olfactory bulb (OB) receives significant cholinergic innervation and widely expresses cholinergic receptors. While acetylcholine (ACh) is essential for olfactory learning, the exact mechanisms by which ACh modulates olfactory learning and whether it is specifically required in the OB remains...
L-leucine as a precursor of isoamyl alcohol and isoamyl acetate, volatile aroma constituents of banana fruit discs
Myers MJ, et al.
Phytochemistry, 9(8), 1693-1700 (1970)

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