Chemical Properties
Amyl hexanoate has a charcteristic fruit-like (banana, pineapple) aroma.
Occurrence
Reported in fresh apple, apple juice, apricot (Prunus armeniaca L.), Vitis labrusca L., other Vitis species,
strawberry fruit, blue cheese, beer, rum, cider, white wine, soybean, yellow passion fruit juice, fresh plum, other varieties of mushroom, Chinese quince peel and other natural sources.
Uses
Pentyl hexanoate is probably not used in perfumes. Finds use in flavor compositions for imitation Apple, Chocolate, Citrus, Grape, Honey, Liqueur-types, Pineapple, etc. Concentration usually up to 50 ppm in the finished product. In chewing gum as high as 110 ppm.
Definition
ChEBI: Valeryl hexanoate is a fatty acid ester.
Preparation
By esterification of hexanoic acid with n-amyl alcohol in benzene solution in the presence of p-toluenesulfonic acid.
Taste threshold values
Taste characteristics at 20 ppm: green, waxy, sweet and fruity with cognac-like notes.
Synthesis Reference(s)
The Journal of Organic Chemistry, 35, p. 3167, 1970
DOI: 10.1021/jo00834a075
Safety Profile
Low toxicity by ingestion and skin contact. When heated to decomposition it emits acrid smoke and irritating vapors.
