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
Isoamyl formate has a plum, fruity characteristic odor suggestive of black currant, with a corresponding sweet taste.
Chemical Properties
Colorless liquid; fruity odor. Partially soluble in water; soluble in
alcohol and ether. Combustible. Sp.Gr. 0.90.
B.P. 132℃.
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.)
Uses
Isoamyl Formate is a synthetic flavoring agent that is a moderately stable, colorless to light yellow liquid of pungent pear-plum odor, being soluble in most fixed oils, mineral oil, and propylene glycol. Storage should be in a glass or tin container. It is used in fruit flavors such as pear, plum, and peach for application in dessert gels, puddings, candy, and ice cream at 14–28 ppm.
Uses
Artificial fruit syrups.
Preparation
By reacting concentrated H2SO4 over a mixture of isoamyl alcohols and sodium formate.
Definition
ChEBI: The formate ester of isoamylol.
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.]
