W205532

Isoamyl acetate

natural, ≥97%, FCC, FG

• Synonyme(s) : Isopentyl acetate, Acetic acid 3-methylbutyl ester, Isoamyl acetate
• Formule linéaire : CH₃COOCH₂CH₂CH(CH₃)₂
• Numéro CAS: 123-92-2
• Poids moléculaire : 130.18
• Numéro FEMA: 2055
• Numéro Beilstein : 1744750
• Numéro CE : 204-662-3
• Conseil de l'Europe Nº : 214
• Numéro MDL: MFCD00008946
• Code UNSPSC : 12164502
• ID de substance PubChem : 24900822
• Numéro Flavis : 9.024
• Nomenclature NACRES : NA.21

Propriétés

• Qualité: FG; Fragrance grade; Halal; Kosher; natural
• Niveau de qualité: 400
• Agence: follows IFRA guidelines; meets purity specifications of JECFA
• Conformité réglementaire: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 117
• Densité de vapeur: 4.5 (vs air)
• Pression de vapeur: 5 mmHg ( 25 °C)
• Pureté: ≥97%
• Forme: liquid
• Température d'inflammation spontanée: 680 °F
• Limite d'explosivité: 7.5 %
• Caractéristiques du produit alternatif plus écologique: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• Indice de réfraction: n20/D 1.4 (lit.)
• Point d'ébullition: 142 °C/756 mmHg (lit.)
• Pf: −78 °C (lit.)
• Solubilité: ethanol: soluble 1ml/3ml, clear, colorless (60%ethanol)
• Densité: 0.876 g/mL at 25 °C (lit.)
• Application(s): flavors and fragrances
• Documentation: see Safety & Documentation for available documents
• Allergène alimentaire: no known allergens
• Allergène de parfum: no known allergens
• Autre catégorie plus écologique: , Aligned
• Propriétés organoleptiques: banana; fruity; sweet
• Chaîne SMILES: CC(C)CCOC(C)=O
• InChI: 1S/C7H14O2/c1-6(2)4-5-9-7(3)8/h6H,4-5H2,1-3H3
• Clé InChI: MLFHJEHSLIIPHL-UHFFFAOYSA-N

Description

Description générale

Isoamyl acetate is the major ginjo-flavor components of Japanese sake (Ginjo-shu). It is effective in inactivating various microorganisms. Synthesis of isoamyl acetate by lipase-catalyzed transesterification of ethyl acetate in n-hexane has been reported. It is flavor-active compound present in beer.

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Application

• Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics.: This study investigates the influence of non-Saccharomyces yeasts on beer aroma using headspace solid-phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS) and chemometric analysis. Isoamyl acetate was identified as a significant compound contributing to the aroma profile, enhancing fruity and sweet notes in the beer (Cao et al., 2024).


• Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach.: This research explores the effect of different sorghum varieties on the aroma compounds of Sichuan Xiaoqu Baijiu, a Chinese liquor. Isoamyl acetate was highlighted as a key volatile compound contributing to the characteristic fruity aroma of Baijiu (Ma et al., 2024).

Informations sur la sécurité

• Pictogrammes: GHS02
• Mention d'avertissement: Warning
• Mentions de danger: H226
• Conseils de prudence: P210 - P233 - P240 - P241 - P242 - P243
• Classification des risques: Flam. Liq. 3
• Risques supp: EUH066
• Code de la classe de stockage: 3 - Flammable liquids
• Classe de danger pour l'eau (WGK): WGK 1
• Point d'éclair (°F): 91.4 °F - closed cup
• Point d'éclair (°C): 33 °C - closed cup
• Équipement de protection individuelle: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter