Peculiar oily-fruity, slightly animal odor
reminiscent of Elderflower, with orris undertones. Used in flavor compositions for imitation
Chocolate, Fruit (mostly the heavier types),
Liqueur and Brandy flavoring, etc.
Concentrations are usually traces (a few
ppm) up to 7 ppm in the finished consumer
product.
Isoamyl octanoate has a fruity odor. May be prepared by esterification of octanoic acid with commercial isoamyl alcohols, which
vary in isomer distribution according to source.
Isoamyl octanoate has a fruity odor
Reported found in wine, banana, strawberry, apple, grape, cheeses, beer, cognac, rum, whiskies, cider, sherry,
grape wines, plum brandy, mango, pear and apple brandy, strawberry wine, sea buckthorn (Hippophae rhamnoides L.) and mastic
gum leaf and fruit oil.
By esterification of octanoic acid with commercial isoamyl alcohols, which vary in isomer distribution according to source
ChEBI: A fatty acid ester obtained by the formal condensation of isoamylol with caprylic acid.
Produced by direct estenfication of the isoAmyl alcohol with Octanoic acid (n-Caprylic
acid) under azeotropic conditions.
Taste characteristics at 20 ppm: sweet, fruity, waxy, pineapple, fruity and green with coconut and cognac
nuances.
