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Key Documents

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W504009

Sigma-Aldrich

Pentyl acetate

≥99%, FG

Sinónimos:

Pentyl acetate, Amyl acetate

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About This Item

Fórmula lineal:
CH3COO(CH2)4CH3
Número de CAS:
628-63-7
Peso molecular:
130.18
Beilstein/REAXYS Number:
1744753
EC Number:
211-047-3
Council of Europe no.:
211
MDL number:
MFCD00009500
UNSPSC Code:
12164502
PubChem Substance ID:
24902016
Flavis number:
9.021
NACRES:
NA.21

biological source

synthetic

grade

FG
Halal

reg. compliance

EU Regulation 1334/2008 & 178/2002

vapor density

4.5 (vs air)

vapor pressure

4 mmHg ( 20 °C)

assay

≥99%

autoignition temp.

680 °F
714 °F

refractive index

n20/D 1.402 (lit.)

bp

142-149 °C (lit.)

mp

−100 °C (lit.)

density

0.876 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; ethereal; fruity

SMILES string

CCCCCOC(C)=O

InChI

1S/C7H14O2/c1-3-4-5-6-9-7(2)8/h3-6H2,1-2H3

InChI key

PGMYKACGEOXYJE-UHFFFAOYSA-N

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General description

Amyl acetate is an aliphatic ester that occurs naturally in banana fruit. It may be one of the odor volatiles produced by fungi such as Aspergillus, Penicillium and Fusarium species.

Application

Amyl acetate is a fruity odor compound that can be used as an attractant (component) in nanoemulsion formulation used to trap fruit flies (Drosophila melanogaster).
Banana essence. Used as test odorant in studies of olfactory function and in studies of the psychosocial effects of odor.

Pictograms

Flame
GHS02

signalword

Warning

hcodes

H226

Hazard Classifications

Flam. Liq. 3

supp_hazards

EUH066

Storage Class

3 - Flammable liquids

wgk_germany

WGK 1

flash_point_f

105.8 °F

flash_point_c

41 °C

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

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Correlation of gas chromatographic data with flavor profiles of fresh banana fruit.
McCarthy AI, et al.
Journal of Food Science, 28(4), 379-384 (1963)
Y Peterschmitt et al.
The European journal of neuroscience, 22(8), 2059-2068 (2005-11-03)
We showed recently that behavioural and striatal dopaminergic (DA) responses obtained in latent inhibition are crucially dependent on the parahippocampal region, the entorhinal cortex. In the present study, we investigated the influence exerted by the hippocampal ventral subicular region (SUB)
Vidyulata Kamath et al.
Schizophrenia bulletin, 39(1), 59-67 (2011-05-28)
There is increasing evidence that schizophrenia patients have difficulties in the hedonic appraisal of odors. In a prior study, we assessed olfactory hedonic perception birhinally and found that males with schizophrenia failed to attach the appropriate hedonic valence to a
Jonas K Olofsson et al.
Chemical senses, 31(7), 699-704 (2006-07-20)
In experimental practice, odors are commonly applied to only one nostril for recordings of olfactory event-related potentials (OERPs), but the lateralization aspect of the OERP response is unclear regarding both stimulated nostril and cortical topography. The purpose of the present
Janice K Kiecolt-Glaser et al.
Psychoneuroendocrinology, 33(3), 328-339 (2008-01-08)
Despite aromatherapy's popularity, efficacy data are scant, and potential mechanisms are controversial. This randomized controlled trial examined the psychological, autonomic, endocrine, and immune consequences of one purported relaxant odor (lavender), one stimulant odor (lemon), and a no-odor control (water), before
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