Description
Isoamyl hexanoate has a fruity odor. May be prepared by esterification of caproic acid with the isomeric amyl alcohols obtained
from fusel oil and other sources.
Chemical Properties
Colorless liquid
Chemical Properties
Isoamyl hexanoate has an apple, pineapple, fruity, green, sweet odor.
Occurrence
Reported found in rind of California orange, apple, apricot, banana, grapefruit peel, grapes, pineapple, strawberry, cheeses, beer, cognac, rum, whiskies, sherry, grape wines, passion fruit, plum, brandy (plum, pear and apple), strawberry and
bilberry wine, cherimoya, and mastic gum leaf and fruit oil.
Definition
ChEBI: A fatty acid ester obtained by the formal condensation of the carboxy group of hexanoic acid (caproic acid) with the alcoholic hydroxy group of 3-methylbutan-1-ol (isoamylol).
Preparation
By esterification of caproic acid with the isomeric amyl alcohols obtained from fusel oil and other sources.
Production Methods
Isoamyl hexanoate is prepared by direct esterification of the iso-Amyl alcohol with Caproic ( = Hexanoic) acid under azeotropic conditions.
Taste threshold values
Taste characteristics at 25 ppm: fruity, green, pineapple with a waxy nuance
Solubility in organics
Soluble in alcohol, essential oils, perfume and flavor materials.
