Description
Isoamyl formate has a fruity, characteristic odor suggestive of
black currant and plum with a corresponding sweet taste. May be
prepared by reacting concentrated H2S04 over a mixture of
isoamyl alcohols and sodium formate.
Chemical Properties
Colorless liquid; fruity odor.Partially soluble in water; soluble in
alcohol and ether. Combustible.
Chemical Properties
Isoamyl formate has a plum, fruity characteristic odor suggestive of black currant, with a corresponding sweet taste.
Occurrence
Reported found in apple, pineapple, strawberry, vinegar, Gruyere cheese, chicken fat, beer, cognac, rum, cider,
port wine, tea, honey, avocado, plumcot, mango, quince and sea buckthorn (Hippophae rhamnoides L.)
Definition
ChEBI: The formate ester of isoamylol.
Preparation
By reacting concentrated H2SO4 over a mixture of isoamyl alcohols and sodium formate.
Taste threshold values
Taste characteristics at 15 ppm: sharp green, apple and fruity with winey, fatty notes
Purification Methods
The colourless liquid ester is soluble in 300 volumes of H2O and is soluble in common organic solvents. It is purified by repeated distillation using an efficient column at atmospheric pressure. [Beilstein 2 H 22, 2 I 18, 2 II 31, 2 III 43, 2 IV 30.]
