ISOAMYL LAURATE

Bezeichnung:ISOAMYL LAURATE

Englisch Name:ISOAMYL LAURATE

CBNumberCB8293158

SummenformelC17H34O2

Molgewicht270.45

ISOAMYL LAURATE physikalisch-chemischer Eigenschaften

Siedepunkt	170 °C / 2mmHg
Dichte	0.856 g/mL at 25 °C(lit.)
Dampfdruck	0.005Pa at 20℃
FEMA	2077 \| ISOAMYL LAURATE
Brechungsindex	n20/D 1.436(lit.)
Flammpunkt	>230 °F
Aggregatzustand	clear liquid
Farbe	Colorless to Almost colorless
Geruch (Odor)	at 100.00 %. wine waxy oily fatty peach
Geruchsart	waxy
JECFA Number	182
InChI	InChI=1S/C17H34O2/c1-4-5-6-7-8-9-10-11-12-13-17(18)19-15-14-16(2)3/h16H,4-15H2,1-3H3
InChIKey	FVKRIDSRWFEQME-UHFFFAOYSA-N
SMILES	C(OCCC(C)C)(=O)CCCCCCCCCCC
LogP	7.43
CAS Datenbank	6309-51-9(CAS DataBase Reference)
EPA chemische Informationen	Dodecanoic acid, 3-methylbutyl ester (6309-51-9)

Sicherheit

ISOAMYL LAURATE Chemische Eigenschaften,Einsatz,Produktion Methoden

Beschreibung
Isoamyl laurate has a very faint, oily, fatty odor and a fatty flavor.
Chemische Eigenschaften
Insoluble in water, soluble in alcohol and perfume and flavor materials.
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.)
Verwenden
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
Non flammable