Description
Octyl isobutyrate has a fruity, fatty fragrance with a soft and humid
undertone reminiscent of parsley and fern root with a sweet flavor
suggestive of grape. May be prepared by esterification of n-octanol
with isobutyric acid.
Chemical Properties
Octyl isobutyrate has a fruity, fatty fragrance with a soft and humid undertone reminiscent of parsley and fern root. It
has a sweet flavor suggestive of grape.
Occurrence
Reported found among the volatile components of hop. Also reported found in grapefruit juice and babaco fruit
(Carica pentagona Heilborn).
Uses
Octyl isobutyrate is used in imitation Pistacio, Grape, Melon, Peach, Citrus complexes, fruit blends, wine and Liqueur flavors, ect. The concentration is normally about 2 to 4 ppm in the finished product.
Definition
ChEBI: Octyl 2-methyl-propionyl is a carboxylic ester.
Preparation
Esterification of n-octanol with isobutyric acid.
Aroma threshold values
Detection: 6 ppb
Taste threshold values
Taste characteristics at 30 ppm: creamy, waxy, fruity, earthy and fatty.
Metabolism
Isobutyrates are hydrolysed to materials that are either normally in the diet or readily converted to such materials (Fassett, 1963a). Isobutyric acid occurs normally in the metabolism of valine, being converted to a propionyl group and entering into the glycogenic process (Fassett, 1963b). π-Octanol is largely oxidized in vivo; about 10% is excreted conjugated with glucuronic acid in rabbits. Isomeric octanols may be more highly conjugated; they may also be oxidized to the ketone or may be excreted unchanged (Williams, 1959).
