W205710

Sigma-Aldrich

Isoamyl alcohol

natural, ≥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

grade

FG
Halal
Kosher
natural

Agency/Method

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

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

fragrance 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 fruit and in whey spirit.

Packaging

8, 20 kg in composite drum
1 kg in glass bottle
4 kg in steel drum

Other Notes

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Signal Word

Danger

Target Organs

Respiratory system

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

RIDADR

UN1105 - class 3 - PG 3 - Pentanols

WGK Germany

WGK 1

Flash Point(F)

110.3 °F - closed cup

Flash Point(C)

43.5 °C - closed cup

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)
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)
Volatile flavor constituents of Karanda (Carissa carandas L.) fruit.
Pino JA, et al.
J. Essent. Oil Res., 16(5), 432-434 (2004)
Niels O Verhulst et al.
Malaria journal, 10, 28-28 (2011-02-10)
Anopheles gambiae sensu stricto is considered to be highly anthropophilic and volatiles of human origin provide essential cues during its host-seeking behaviour. A synthetic blend of three human-derived volatiles, ammonia, lactic acid and tetradecanoic acid, attracts A. gambiae. In addition...

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