Amyl hexanoate has a charcteristic fruit-like (banana, pineapple) aroma.
Reported in fresh apple, apple juice, apricot (Prunus armeniaca L.), Vitis labrusca L., other Vitis species,
strawberry fruit, blue cheese, beer, rum, cider, white wine, soybean, yellow passion fruit juice, fresh plum, other varieties of mushroom, Chinese quince peel and other natural sources.
Pentyl hexanoate is probably not used in perfumes. Finds use in flavor compositions for imitation Apple, Chocolate, Citrus, Grape, Honey, Liqueur-types, Pineapple, etc. Concentration usually up to 50 ppm in the finished product. In chewing gum as high as 110 ppm.
ChEBI: Valeryl hexanoate is a fatty acid ester.
By esterification of hexanoic acid with n-amyl alcohol in benzene solution in the presence of p-toluenesulfonic acid.
Taste characteristics at 20 ppm: green, waxy, sweet and fruity with cognac-like notes.
Low toxicity by ingestion and skin contact. When heated to decomposition it emits acrid smoke and irritating vapors.
