Isoamyl phenylacetate has a sweet, pleasant odor reminiscent of
cocoa with a slight birch-tar undertone. May be prepared by esterification of phenylacetic acid with isoamyl alcohol in the presence
of concentrated sulfuric acid; by heating benzyl nitrile and isoamyl
alcohol in the presence of excess concentrated H2S04.
Isoamyl phenylacetate has a sweet, pleasant odor reminiscent of cocoa with a slight birch-tar undertone.
Insoluble in water, soluble in alcohol and oils.
Reported found in peppermint oil.
Used in Carnation and other perfume compositions for its sweetness, fruity, almost rosy notes, delicate floralness and good performance in talcum and other functional products. Finds extensive use in flavor compositions for imitation Butter, Chocolate, Cocoa, Honey, Licorice, Peach, etc. With traces of Castoreum, il introduces interesting effects in Cocoa, and Anethole gives naturalness to Licorice flavoring. Due to its high boiling point, it performs excellently in baked goods.
By esterification of phenylacetic acid with isoamyl alcohol in the presence of concentrated sulfuric acid; by heating benzyl
nitrile and isoamyl alcohol in the presence of excess concentrated H2SO4
ChEBI: 3-Methylbutyl phenylacetate is a member of benzenes.
Aroma characteristics at 1%: sweet, honey, chocolate with a rosy floral nuance.
Taste characteristics at 5 to 10 ppm: warm rosy honey with phenyl chocolate nuances and dried fruit notes.
Flammability and Explosibility
Not classified
