Isoamyl Butyrate is a chemical ester of butyrate. It is a kind of
flavoring agent that widely used in the preparation of a variety of
fruit juice flavor, such as apricots, bananas, pears, apples and
other flavor. It is high-demand flavor and fragrance compounds
widely used in the food, beverage, cosmetic, and pharmaceutical
industries. It is also a kind of solvent for extracting natural
spices and the solvent of acetate fiber. Its synthesis can be
mediated by the lipase (from various sources) catalyzed
esterfication of isoamyl alcohol and butyrate.
Macedo, G. A., G. M. Pastore, and M. I. Rodrigues. "Optimising the synthesis of isoamyl butyrate using Rhizopus sp. lipase with a central composite rotatable design." Process Biochemistry 39.6 (2004): 687-693.
Krishna, S. Hari, et al. "Lipase-catalyzed synthesis of isoamyl butyrate: optimization by response surface methodology." Journal of the American Oil Chemists' Society 76.12 (1999): 1483- 1488.
Langrand, G., C. Triantaphylides, and J. Baratti. "Lipase catalyzed formation of flavour esters." Biotechnology Letters 10.8 (1988): 549-554.
Isoamyl butyrate has a strong, characteristic, fruity (pear-like) odor
and a sweet, corresponding taste. Usually prepared by esterification of commercial isoamyl alcohols with butyric acid by heating
in the presence of TwitchelFs reagent; or by fermentation from
butyric acid and isoamyl alcohol.
Isoamyl Butyrate is a liquid with
strongly fruity odor that occurs, for example, in banana. It is used mainly in fruit
flavors.
Isoamyl butyrate has a fruity, apricot, pineapple, banana, strong, characteristic odor and a sweet, corresponding taste
Isoamyl butyrate is a clear colorless mobile liquid. B.P. 1795 C.
Sp.Gr. 0.87. Insoluble in water, soluble in alcohol,
essential oils, perfume and flavor materials. Powerful and diffusive fruity, sweet Apricot-Banana-Pineapple-like odor, somewhat sharper than that of the iso-Amyl-iso-buty rate. Sweet and fruity taste, not very powerful,
yet stronger than the acetate.
Reported found in the oil of Eucalyptus macarthuri and in coconut oil. Also reported found in apple, apricot,
banana, kumquat peel oil, guava, grapes, melon, strawberry, tomato, cheeses, beer, cognac, rum, Scotch whiskey, cider, grape wines,
port, honey, yellow passion fruit, plum, mango, plum wine, cashew apple, cherimoya, bilberry wine, mountain papaya, Roman
chamomile, mastic gum leaf and fruit oil.
Isoamyl Butyrate is a synthetic flavoring agent that is a stable, col-
orless liquid of strong fruity odor. it is usually prepared by esterifica-
tion of isoamyl alcohols with butyric acid. it is soluble in most fixed
oils and mineral oil and is insoluble in glycerin and propylene gly-
col. storage should be in glass, tin, or resin-lined containers. it is
used in fruit flavors such as pineapple, raspberry, and strawberry
and has application in dessert gels, puddings, and baked goods at
50–60 ppm.
manufacture of artficial rum and fruit essences. Extensively used in flavor compositions.
This ester may constitute a large percentage of
many fruit flavors, such as: imitation Apricot,
Banana, Cherry, Peach, Strawberry, "Tutti-
-frutti", etc. and in Butter, Butterscotch,
Chocolate, etc. Concentration in finished product may be
80 ppm in candy, and up to 550 ppm in
chewing gum. Occasionally used to impart "lift" to perfumes and to modify "creamy" notes with
Amyl phenylacetate, Vanillin, etc.
ChEBI: The butanoate ester of isoamylol.
Usually prepared by esterification of commercial isoamyl alcohols with butyric acid by heating in the presence of
Twitchell’s reagent; or by fermentation from butyric acid and isoamyl alcohol
Taste characteristics at 10 ppm: ripe fruity, fatty, banana, apple, melon and fermented whiskey
Natural occurrence: Melon, papaya, hop oil, grape brandy, bourbon whiskey, honey, jack fruit.
