Description
Isoamyl benzoate has a fruity, slightly pungent odor. May be
prepared by transesterification of methyl benzoate and isoamyl
alcohol in the presence of potassium isoamylate; also by heating
benzoyl chloride and isoamyl acetate.
Chemical Properties
Isoamyl benzoate has a mild, sweet, fruit-like odor. Colorless liquid; fruity odor. Insoluble in water;
soluble in alcohol. Combustible.
Occurrence
Reported found in vinegar, cocoa, sweet cherry, papaya, beer, quince, litchi, cherimoya, sea buckthorn
(Hippophae rhamnoides L.) and jackfruit (Artocarpus heterophyllus Larn.)
Uses
Isoamyl benzoate is a common ester used in the fragrance and flavor
industry. It has pleasant fruity and floral aromas, making it popular in
a variety of fragrances.
Preparation
By transesterification of methyl benzoate and isoamyl alcohol in the presence of potassium isoamylate; also by heating
benzyl chloride and isoamyl acetate.
Definition
ChEBI: 3-Methylbutyl benzoate is a benzoate ester.
Taste threshold values
Taste characteristics at 25 ppm: sweet, fruity with a green tropical nuance.
Metabolism
Benzoic acid is metabolized in the mammalian body after conjugation with glycine to form hippuric acid and benzoylglucuronic acid, which are excreted in the urine(Williams, 1959).
