Isobutyl heptanoate has a characteristic green odor and corresponding taste when freshly prepared. Synthesized by direct esterification of heptanoic acid with isobutyl alcohol or by treating
heptanoic acid and isobutyl alcohol in the presence of defatted
Chelidonium majus seeds at 20°C for 3 days.
Isobutyl heptanoate has a characteristic green odor and corresponding taste when freshly prepared.
Reported found in cognac, weinbrand brandy and Chinese quince peel
By direct esterification of heptanoic acid with isobutyl alcohol or by treating heptanoic acid and isobutyl alcohol in the
presence of defatted Chelidonium majus seeds at 20°C for 3 days.
ChEBI: Isobutyl enanthate is a fatty acid ester.
