Fresh ethereal caramel-Rum-like odor with
fruity-floral undertones.
Sweet ethereal-fruity, caramellic taste.
Occasionally used in perfumery to introduce
an ethereal topnote e.g. in citrusy Colognes,
etc.
Used in flavor compositions for Arak,
Fruit (Tutti-frutti), Maple, Rum, etc.
Concentration up to 12 ppm in finished
product.
May be synthesized by air oxidation of boiling isoamyl lactate;
also by reacting methyl magnesium iodide over isoamyl α-hydroxy
isobutyrate.
Isoamyl pyruvate has a fresh, caramel-rum odor with fruity, floral undertones
By air oxidation of boiling isoamyl lactate; also by reacting methyl magnesium iodide over isoamyl α-hydroxy isobutyrate
ChEBI: 3-Methylbutyl 2-oxopropanoate is an oxo carboxylic acid.
Isoamyl pyruvate can be produced from Pyruvic acid and iso-Amyl alcohol by direct esterification under azeotropic
conditions.
