Description
Isoamyl isovalerate has a characteristic fruity odor and a sweet
apple-like flavor. May be prepared by passing vapors of isoamyl
alcohol and isovaleric aldehyde over a copper uranium based catalyst at 240 - 280°C in the presence of hydrogen.
Chemical Properties
Isoamyl isovalerate has a fruity, sweet, apple, apricot, mango-characteristic fruity odor and sweet-apple-like flavor.
Occurrence
Reported found in the ether oil from leaves of Eucalyptus microcorys, angelica root oil and mastic gum leaf
and fruit oils. Also reported in wine, oil of hop, olive oil, banana, tomato, peppermint and spearmint oil, beer, rum, whiskies, cider,
sherry, plum, quince, cherimoya and lamb’s lettuce.
Uses
As apple essence for flavoring liqueurs and candy.
Uses
Isopentyl 3-Methylbutanoate is used in method for preparing essence compound of olfactory recognition book suitable for olfactory sense of Chines.
Definition
ChEBI: Isoamyl isovalerate is a fatty acid ester.
Preparation
By passing vapors of isoamyl alcohol and isovaleric aldehyde over a copper–uranium-based catalyst at 240 to 280°C in
the presence of hydrogen
Production Methods
3-Methylbutyl 3-methylbutanoate can be produced by:
1) direct esterification of iso-Amyl alcohol
with iso-Valerie acid under azeotropic conditions.
2) controlled oxidation of iso-Amyl alcohol with Potassium bichromate-Sulfuric
acid mixture.
Aroma threshold values
Detection: 20 ppb; aroma characteristics at 1.0% in ethanol: sweet, fruity, green apple and estry.
Taste threshold values
Taste characteristics at 15 ppm: green, fruity, estry, apple, pineapple and tutti-frutti
General Description
Isoamyl isovalerate is an apple flavor volatile compound mainly found in apple and banana. It is used as a flavoring agent in chewing gums, candies and baked goods.
Biochem/physiol Actions
Taste at 1.0 ppm
