W205702

Sigma-Aldrich

Isoamyl alcohol

≥98%, FG

Synonym(s):
Isopentyl alcohol, Isoamyl alcohol, 3-Methyl-1-butanol
Linear Formula:
(CH3)2CHCH2CH2OH
CAS Number:
Molecular Weight:
88.15
FEMA Number:
2057
Beilstein/REAXYS Number:
1718835
EC Number:
Council of Europe no.:
51
MDL number:
PubChem Substance ID:
Flavis number:
2.003
NACRES:
NA.21

Quality Level

biological source

synthetic

grade

FG
Halal
Kosher

Agency/Method

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515

vapor density

3 (vs air)

vapor pressure

2 mmHg ( 20 °C)

assay

≥98%

form

liquid

autoignition temp.

644 °F

expl. lim.

1.2-9 %, 100 °F

refractive index

n20/D 1.406 (lit.)

pH

5.6 (20 °C, 25 g/L)

bp

130 °C (lit.)

mp

−117 °C (lit.)

density

0.809 g/mL at 25 °C (lit.)

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

banana; oily; fruity; whiskey

food allergen

no known allergens

SMILES string

CC(C)CCO

InChI

1S/C5H12O/c1-5(2)3-4-6/h5-6H,3-4H2,1-2H3

InChI key

PHTQWCKDNZKARW-UHFFFAOYSA-N

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General description

Isoamyl alcohol is a cyanobacterial volatile organic compound that has been identified as one of the main aroma/flavor constituents in banana fruit, karanda fruits and in whey spirit.

Packaging

8, 20 kg in poly drum
1 kg in poly bottle

Signal Word

Danger

hazcat

Acute Tox. 4 Inhalation - Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

storage_class_code

3 - Flammable liquids

WGK Germany

WGK 1

Flash Point(F)

110.3 °F - closed cup

Flash Point(C)

43.5 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

Analytical aspects of cyanobacterial volatile organic compounds for investigation of their production behavior.
Fujise D, et al
Journal of Chromatography A, 1217(39), 6122-6125 (2010)
Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation.
Dragone G, et al.
Food Chemistry, 112(4), 929-935 (2009)
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)
Volatile flavor constituents of Karanda (Carissa carandas L.) fruit.
Pino JA, et al.
J. Essent. Oil Res., 16(5), 432-434 (2004)
Kazushi Yoshida et al.
Nature communications, 3, 739-739 (2012-03-15)
The same odorant can induce attractive or repulsive responses depending on its concentration in various animals including humans. However, little is understood about the neuronal basis of this behavioural phenomenon. Here we show that Caenorhabditis elegans avoids high concentrations of...

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