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W205508

Sigma-Aldrich

Isoamyl acetate

≥95%, FCC, FG

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Synonym(s):
Isopentyl acetate, Acetic acid 3-methylbutyl ester, Isoamyl acetate
Linear Formula:
CH3COOCH2CH2CH(CH3)2
CAS Number:
Molecular Weight:
130.18
FEMA Number:
2055
Beilstein:
1744750
EC Number:
Council of Europe no.:
214
MDL number:
PubChem Substance ID:
Flavis number:
9.024
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

vapor density

4.5 (vs air)

vapor pressure

5 mmHg ( 25 °C)

Assay

≥95%

form

liquid

autoignition temp.

680 °F

expl. lim.

7.5 %

refractive index

n20/D 1.4 (lit.)

bp

142 °C/756 mmHg (lit.)

mp

−78 °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

fragrance allergen

no known allergens

Organoleptic

banana; fruity; sweet

SMILES string

CC(C)CCOC(C)=O

InChI

1S/C7H14O2/c1-6(2)4-5-9-7(3)8/h6H,4-5H2,1-3H3

InChI key

MLFHJEHSLIIPHL-UHFFFAOYSA-N

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This Item
W20553279857306967
Isoamyl acetate ≥95%, FCC, FG

Sigma-Aldrich

W205508

Isoamyl acetate

Isoamyl acetate natural, ≥97%, FCC, FG

Sigma-Aldrich

W205532

Isoamyl acetate

Isopentyl acetate analytical standard

Supelco

79857

Isopentyl acetate

Isopentyl acetate anhydrous, ≥99%

Sigma-Aldrich

306967

Isopentyl acetate

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher, natural

grade

analytical standard

grade

anhydrous

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

-

agency

-

vapor density

4.5 (vs air)

vapor density

4.5 (vs air)

vapor density

4.5 (vs air)

vapor density

4.5 (vs air)

assay

≥95%

assay

≥97%

assay

≥99.7% (GC)

assay

≥99%

refractive index

n20/D 1.4 (lit.)

refractive index

n20/D 1.4 (lit.)

refractive index

n20/D 1.4 (lit.), n20/D 1.400

refractive index

n20/D 1.4 (lit.)

General description

Isoamyl acetate has been identified as one of the main volatile aroma constituents in banana fruit and jackfruit. It is also formed during the fermentation of wine.

Pictograms

Flame

Signal Word

Warning

Hazard Statements

Hazard Classifications

Flam. Liq. 3

Supplementary Hazards

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point(F)

91.4 °F - closed cup

Flash Point(C)

33 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

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Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds.
Molina AM, et al.
Applied Microbiology and Biotechnology, 77(3), 675-687 (2007)
Isoamyl acetate?a key fermentation volatile of wines of Vitis vinifera cv Pinotage.
Van Wyk CJ, et al.
American Journal of Enology and Viticulture, 30(3), 167-173 (1979)
Analysis of volatile compounds in five jackfruit (Artocarpus heterophyllus L.) cultivars using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS).
Ong BT, et al
J. Food Compos. Anal., 21(5), 416-422 (2008)
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)
Jordan M Ross et al.
Frontiers in behavioral neuroscience, 13, 164-164 (2019-08-06)
The olfactory bulb (OB) receives significant cholinergic innervation and widely expresses cholinergic receptors. While acetylcholine (ACh) is essential for olfactory learning, the exact mechanisms by which ACh modulates olfactory learning and whether it is specifically required in the OB remains

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