Renounced fruity, very sweet and deep
(warm) odor, yet fresh and with only a faintly
floral undertone.
Isobutyl anthranilate has a faint, orange flowers odor. Prepared by
heating the anhydride of N-carboxyl anthranilic acid with sodium
isobutoxide and subsequently hydrolyzing the reaction product.
ChEBI: 2-Methylpropyl 2-aminobenzoate is a benzoate ester.
Isobutyl anthranilate is an interesting modifier in Jasmin,
Neroli and Orangeblossom fragrances, and
lends tenacity, sweetness and richness to many
types of floral or Oriental fragrances.
It is used quite extensively in flavor compositions, not only in the traditional Grape
(American type) and Mandarin, but also in
Cherry, Pineapple, Strawberry, Raspberry
imitation flavors.
Concentrations are up to 12 or 14 ppm in
the finished product, except in chewing gum
where it may reach 1700 ppm.
Isobutyl anthranilate can be produced by direct esterification of iso-Butylalcohol with Anthranilic acid under azeotropic conditions, or from Isatoic anhydride
by reaction with e.g. Aluminium iso-Butoxide
in iso-butylalcoholic solution.
Brown liquid. Insoluble in water.
Isobutyl anthranilate is sensitive to air and light. Insoluble in water.
Isobutyl anthranilate hydrolyzes under acidic or basic conditions.
ACUTE/CHRONIC HAZARDS: When heated to decomposition Isobutyl anthranilate emits toxic fumes.
Flash point data for Isobutyl anthranilate are not available. Isobutyl anthranilate is probably combustible.
