Description
Isoamyl laurate has a very faint, oily, fatty odor and a fatty flavor.
Chemical Properties
Isoamyl laurate has a very faint, oily, fatty odor; fatty flavor.
Occurrence
Reported found at the 3% level in fusel oil from raisins, in grapes, beer, cognac, brandy, rum, malt whiskey,
port and sparkling wine, plum wine, babaco fruit (Carica pentagona Heilborn) and sea buckthorn (Hippophae rhamnoides L.)
Uses
Occasionally used as a fixative, more often as a solvent in perfume compositions. It has excellent properties as a solvent for Resins, Resinoids, Gums, Oleoresins, etc., and for poorly soluble crystalline perfume materials (Nitromusks, etc.). Its odor is extremely faint, oily-fatty, dependent upon the quality of the parent Laurie acid. The ester is occasionally used in flavour compositions, mainly for special effects (fatty-fruity notes) in Peach and similar flavours. It is also used generally in fruit flavor compositions and for liqueur flavorings.
Definition
ChEBI: 3-methylbutyl dodecanoate is a fatty acid ester obtained by the formal condensation of dodecanoic acid with 3-methylbutan-1-ol. It has a role as a metabolite. It is functionally related to an isoamylol.
Aroma threshold values
Aroma characteristics at 5.0%: winey, woody, alcoholic, fatty, creamy, whiskey with a fresh yeasty nuance.
Taste threshold values
Taste characteristics at 10 ppm: fatty mouthfeel, whiskey and fermented.
Flammability and Explosibility
Nonflammable(100%)
