Description
Isoamyl propionate has an apricot-pineapple odor. The taste is
somewhat harsh when freshly distilled but subsequently yields apleasant apricot-plum bittersweet flavor. May be prepared by esterification of propionic acid with the isomeric amyl alcohols
obtained from fusel oil and other sources.
Chemical Properties
Clear colorless liquid
Chemical Properties
Isoamyl propionate has a pineapple–apricot odor. The taste is somewhat harsh when freshly distilled, but subsequently
yields a pleasant apricot–plum, bittersweet flavor
Occurrence
Reported found in Bulgarian peppermint, cocoa, apple, melon, tomato, Camembert and Gruyere cheese, hop
oil, beer, cognac, rum, cider, red and white wine, apple wine and brandy, cherimoya and custard apple
Uses
Perfumes, lacquers, flavors.
Preparation
By esterification of propionic acid with the isomeric amyl alcohols obtained from fusel oil and other sources.
Definition
ChEBI: A propanoate ester of isoamylol.
Aroma threshold values
Detection: 8.6 to 43 ppb; aroma characteristics at 2.0%: sweet, estry, fruity apple, banana with a fresh
green, slightly tropical nuance
Taste threshold values
Taste characteristics at 30 ppm: sweet, banana, fruity, tutti-frutti, apple, melon, tropical and pineapple-like.
Flammability and Explosibility
Flammable
Biochem/physiol Actions
Taste at 30 ppm
Metabolism
Esters such as propionates are hydrolysed to materials that are normally in the diet or are readily converted to such materials (Fassett, 1963a). The lower toxicities of the higher propionate esters (isoamyl < n-butyl < n-propyl < ethyl) and of the higher isoamyl esters (isovalerate < n-butyrate < propionate < acetate) were attributed to their slower rates of hydrolysis, which made less free alcohol available (Selisko, Ackermann & Kupke, 1962). The metabolism of propionic acid is known to proceed by conversion to succinic acid and oxidation through the citric acid cycle(Fassett, 1963b).
