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W205702

Sigma-Aldrich

Isoamyl alcohol

≥98%, FG

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

biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

Agency

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.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

banana; oily; fruity; whiskey

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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1 of 4

This Item
AX1440590928.18969
Isoamyl alcohol ≥98%, FG

Sigma-Aldrich

W205702

Isoamyl alcohol

Isoamyl Alcohol Meets ACS Specifications GR ACS

Supelco

AX1440

Isoamyl Alcohol

3-Methylbutanol analytical standard

Supelco

59092

3-Methylbutanol

Isoamyl alcohol for synthesis

Sigma-Aldrich

8.18969

Isoamyl alcohol

grade

FG, Halal, Kosher

grade

-

grade

analytical standard

grade

-

agency

meets purity specifications of JECFA

agency

-

agency

-

agency

-

vapor density

3 (vs air)

vapor density

3 (vs air)

vapor density

-

vapor density

3 (vs air)

assay

≥98%

assay

≥98.5% (corrected for water content, GC)

assay

≥99.8% (GC)

assay

≥98% (GC)

refractive index

n20/D 1.406 (lit.)

refractive index

n20/D 1.406 (lit.)

refractive index

n20/D 1.407

refractive index

n20/D 1.406 (lit.)

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.

Signal Word

Danger

Hazard Classifications

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

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

Certificates of Analysis (COA)

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T1503
Product Number
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25G
Pack Size/Quantity

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705578-5MG-PW

PL860-CGA/SHF-1EA

MMYOMAG-74K-13

1000309185

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Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation.
Dragone G, et al.
Food Chemistry, 112(4), 929-935 (2009)
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)
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)
Rachel Posner et al.
Cell, 177(7), 1814-1826 (2019-06-11)
It is unknown whether the activity of the nervous system can be inherited. In Caenorhabditis elegans nematodes, parental responses can transmit heritable small RNAs that regulate gene expression transgenerationally. In this study, we show that a neuronal process can impact

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