Description
2-Methyl-4-phenyl-2-butyl isobutyrate has a herbaceous, teα-like,
sweet odor with a fruit-juice flavor. May be prepared by esterification
of dimethyl phenylethyl carbinol with isobutyric acid or
anhydride.
Chemical Properties
2-Methyl-4-phenyl-2-butyl isobutyrate has an herbaceous, tea-like, sweet odor and a fruit juice flavor
Uses
Dimethyl Phenyl Ethyl Carbinyl Isobutyrate Finds some use in flavor compositions for imitation fruit, Melon, Berry-types, Cherry, Plum, etc.
Preparation
By esterification of dimethyl phenylethyl carbinol with isobutyric acid or anhydride.
Taste threshold values
Taste characteristics at 10 ppm: green, floral, fruity and honey with a tropical nuance
Synthesis
Papaya isobutyrate is produced by direct esterification of Dimethylphenylethylcarbinol with iso-Butyric acid or iso-Butyric anhydnde. In the former case, preferably under azeotropic conditions.
