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isoamyl acetate

General Material Information

Preferred name	isoamyl acetate
Trivial Name	Isoamyl acetate
Short Description	isopentyl acetate
Formula	C7 H14 O2
CAS Number	123-92-2
Deleted CAS Number	29732-50-1
FEMA Number	2055
Flavis Number	9.024
ECHA Number	204-662-3
FDA UNII	Z135787824
Nikkaji Number	J2.012E
Beilstein Number	1744750
MDL	MFCD00008946
COE Number	214
Bio Activity Summary	External link
NMR Predictor	External link
JECFA Food Flavoring	43 isoamyl acetate
FDA Patent	No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm	123-92-2 ; ISOAMYL ACETATE
Synonyms	acetic acid 3-methyl butyl ester acetic acid 3-methylbutyl ester acetic acid isoamyl ester acetic acid isopentyl ester acetic acid, 3-methylbutyl ester acetic acid, isopentyl ester iso- amyl acetate nat.iso amyl acetate iso amyl acetate (natural) iso amyl acetate 35% double peak iso amyl acetate 65% double peak iso amyl acetate 98% (single isomer) iso amyl acetate FCC iso amyl acetate FCC (natural) iso amyl acetate natural iso amyl acetate naturel iso amyl acetate pure iso amyl acetate single peak iso amyl acetate, natural iso amyl ethanoate iso- amyl-acetate butanol, 3-methyl-, acetate 1-butanol, 3-methyl-, acetate 3-methyl butyl acetate beta- methyl butyl acetate 2-methyl butyl ethanoate 3-methyl butyl ethanoate 3-methyl-1-butanol acetate 3-methyl-1-butanol, acetate 3-methyl-1-butyl acetate 3-methyl-but-1-yl acetate 3-methylbutyl acetate 3-methylbutyl ester of acetic acid 3-methylbutyl ethanoate (3-methylbutyl) ethanoate iso pentyl acetate iso pentyl alcohol acetate iso pentyl alcohol, acetate iso pentyl ethanoate 3-methylbutyl acetate 1-Butanol, 3-methyl-, 1-acetate Isopentyl alcohol, acetate 1-Butanol, 3-methyl-, acetate Acetic acid, isoamyl ester Banana oil Isoamyl ethanoate Isopentyl acetate Pear oil i-Amyl acetate 3-Methyl-1-butyl acetate Isopentyl ethanoate iso-Amyl acetate Isoamyl alcohol acetate 3-Methyl-1-butanol acetate NSC 9260 iso-Pentyl acetate 3-Methylbutyl ethanoate Acetic acid 3-methyl-1-butyl ester T 615B T 815A

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Literature & References

	3-methylbutyl acetate
NIST Chemistry WebBook:	Search Inchi
Canada Domestic Sub. List:	123-92-2
Pubchem (cid):	31276
Pubchem (sid):	134974750
Flavornet:	123-92-2
Pherobase:	View

Publications by Info
Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
Publications by PubMed
Targeting key aromatic substances on the typical aroma of sherry vinegar.
Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production.
Beer volatile analysis: optimization of HS/SPME coupled to GC/MS/FID.
Classification of wines from five Spanish origin denominations by aromatic compound analysis.
Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts.
Isolation of sake yeast mutants producing a high level of ethyl caproate and/or isoamyl acetate.
Odor-active headspace components in fermented red rice in the presence of a monascus species.
Controlled continuous flow delivery system for investigating taste-aroma interactions.
Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese.
Headspace solid-phase microextraction method for the study of the volatility of selected flavor compounds.
Genetic and physiological analysis of branched-chain alcohols and isoamyl acetate production in Saccharomyces cerevisiae.
Flavor release in the presence of melanoidins prepared from L-(+)-ascorbic acid and amino acids.
Interactions between wine polyphenols and aroma substances. An insight at the molecular level.
A study on volatile organic compounds (VOCs) produced by tropical ascomycetous yeasts.
Antimicrobial properties and mechanism of volatile isoamyl acetate, a main flavour component of Japanese sake (Ginjo-shu).
Effects of fermentation temperature and aeration on production of natural isoamyl acetate by Williopsis saturnus var. saturnus.
Characterization and isolation of mutants producing increased amounts of isoamyl acetate derived from hygromycin B-resistant sake yeast.
Discrimination of varietal wines according to their volatiles.
Lipase of Aspergillus niger NCIM 1207: A Potential Biocatalyst for Synthesis of Isoamyl Acetate.
The Context of Chemical Communication Driving a Mutualism.
Metabolic engineering of the anaerobic central metabolic pathway in Escherichia coli for the simultaneous anaerobic production of isoamyl acetate and succinic acid.
Kinetics of lipase catalyzed isoamyl acetate synthesis at high hydrostatic pressure in hexane.
Identification of odor-active 3-mercapto-3-methylbutyl acetate in volatile fraction of roasted coffee brew isolated by steam distillation under reduced pressure.
Release and uptake of volatile organic compounds by human hepatocellular carcinoma cells (HepG2) in vitro.
Crystal structure of isoamyl acetate-hydrolyzing esterase from Saccharomyces cerevisiae reveals a novel active site architecture and the basis of substrate specificity.
Lipase-catalyzed synthesis of isoamyl acetate in an ionic liquid/n-heptane two-phase system at the microreactor scale.
Glycerol triacetate as solvent and acyl donor in the production of isoamyl acetate with Candida antarctica lipase B.
Analysis of volatile organic compounds liberated and metabolised by human umbilical vein endothelial cells (HUVEC) in vitro.
Quantitative analysis of volatile organic compounds released and consumed by rat L6 skeletal muscle cells in vitro.
Microbiota and metabolites of aged bottled gueuze beers converge to the same composition.
Applicability of CoA/acetyl-CoA manipulation system to enhance isoamyl acetate production in Escherichia coli.
Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
Using promoter replacement and selection for loss of heterozygosity to generate an industrially applicable sake yeast strain that homozygously overproduces isoamyl acetate.
Engineered biosynthesis of medium-chain esters in Escherichia coli.
Nutritional status modulates behavioural and olfactory bulb Fos responses to isoamyl acetate or food odour in rats: roles of orexins and leptin.
Aerobic production of isoamyl acetate by overexpression of the yeast alcohol acetyl-transferases AFT1 and AFT2 in Escherichia coli and using low-cost fermentation ingredients.
Balance of activities of alcohol acetyltransferase and esterase in Saccharomyces cerevisiae is important for production of isoamyl acetate.
Seasonal increase in olfactory receptor neurons of the Japanese toad, Bufo japonicus, is paralleled by an increase in olfactory sensitivity to isoamyl acetate.
Genetic and physiological analysis of branched-chain alcohols and isoamyl acetate production in Saccharomyces cerevisiae.
Acetate ester production by Chinese yellow rice wine yeast overexpressing the alcohol acetyltransferase-encoding gene ATF2.
Improved production of isoamyl acetate by a sake yeast mutant resistant to an isoprenoid analog and its dependence on alcohol acetyltransferase activity, but not on isoamyl alcohol production.
Heterologous expression of the Saccharomyces cerevisiae alcohol acetyltransferase genes in Clostridium acetobutylicum and Escherichia coli for the production of isoamyl acetate.
Enzymatic synthesis of isoamyl acetate using immobilized lipase from Rhizomucor miehei.
Odorant metabolism catalyzed by olfactory mucosal enzymes influences peripheral olfactory responses in rats.
Functional imaging of olfaction by CBV fMRI in monkeys: insight into the role of olfactory bulb in habituation.
Proteins involved in wine aroma compounds metabolism by a Saccharomyces cerevisiae flor-velum yeast strain grown in two conditions.
Analysis of beers from an 1840s' shipwreck.
A kinetic study of isoamyl acetate synthesis by immobilized lipase-catalyzed acetylation in n-hexane.
Redistribution of metabolic fluxes in the central aerobic metabolic pathway of E. coli mutant strains with deletion of the ackA-pta and poxB pathways for the synthesis of isoamyl acetate.
Release of isoamyl acetate from starch pastes of various structures: thermodynamic and kinetic parameters.
Enhanced isoamyl acetate production upon manipulation of the acetyl-CoA node in Escherichia coli.
Production of isoamyl acetate in ackA-pta and/or ldh mutants of Escherichia coli with overexpression of yeast ATF2.
Improvement of isoamyl acetate productivity in sake yeast by isolating mutants resistant to econazole.
Applicability of Lactobacillus plantarum IMDO 788 as a starter culture to control vegetable fermentations.
Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea).
Enhanced production of isoamyl alcohol and isoamyl acetate by ubiquitination-deficient Saccharomyces cerevisiae mutants.
Electroencephalographic registration of low concentrations of isoamyl acetate.
[Olfactory event-related potentials to isoamyl acetate in congenital anosmia].
A kinetic study of immobilized lipase catalysing the synthesis of isoamyl acetate by transesterification in n-hexane.
Involvement of a specific chemosensory protein from Bactrocera dorsalis in perceiving host plant volatiles.
Avoidance and contextual learning induced by a kairomone, a pheromone and a common odorant in female CD1 mice.
Ion mobility spectrometry for detection of skin volatiles.
Isolation of sake yeast mutants producing a high level of ethyl caproate and/or isoamyl acetate.
Purification and characterization of isoamyl acetate-hydrolyzing esterase encoded by the IAH1 gene of Saccharomyces cerevisiae from a recombinant Escherichia coli.
Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus.
Comprehensive study of the evolution of gas-liquid partitioning of aroma compounds during wine alcoholic fermentation.
Adaptive evolution of the lager brewing yeast Saccharomyces pastorianus for improved growth under hyperosmotic conditions and its influence on fermentation performance.
Classification of wines from five Spanish origin denominations by aromatic compound analysis.
Severe extrapyramidal syndrome after exposition to isoamyl acetate vapour.
Optimization of isoamyl acetate production by using immobilized lipase from Mucor miehei by response surface methodology.
Identification of isoamyl acetate as an active component in the sting pheromone of the honey bee.
In vitro determination of volatile compound development during starter culture-controlled fermentation of Cucurbitaceae cotyledons.
Aroma-active ester profile of ale beer produced under different fermentation and nutritional conditions.
Exposure models for the prior distribution in bayesian decision analysis for occupational hygiene decision making.
Identification and field evaluation of pear fruit volatiles attractive to the oriental fruit moth, Cydia molesta.
Isoamylacetate production by entrapped and covalently bound Candida rugosa and porcine pancreatic lipases.
Physical Properties, Volatiles Compositions and Sensory Descriptions of the Aromatized Hazelnut Oil-Wax Organogels.
Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement.
Characterization of an Endophytic Gloeosporium sp. and Its Novel Bioactivity with "Synergistans".
Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in QuÃ©bec (Canada) for Wine Production.
Bioflavour production from tomato and pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii.
Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomyces yeasts.
Olfactory biosensor for insect semiochemicals analysis by impedance sensing of odorant-binding proteins on interdigitated electrodes.
Early leaf removal impact on volatile composition of Tempranillo wines.
A physiological increase of insulin in the olfactory bulb decreases detection of a learned aversive odor and abolishes food odor-induced sniffing behavior in rats.
Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation.
Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae.
Microbiology of sugar-rich environments: diversity, ecology and system constraints.
Production of aroma compounds from whey using Wickerhamomyces pijperi.
Influence of carbon and nitrogen source on production of volatile fragrance and flavour metabolites by the yeast Kluyveromyces marxianus.
Method development by GC-ECD and HS-SPME-GC-MS for beer volatile analysis.
Dynamics and quantitative analysis of the synthesis of fermentative aromas by an evolved wine strain of Saccharomyces cerevisiae.
Identification of host fruit volatiles from three mayhaw species (Crataegus series Aestivales) attractive to mayhaw-origin Rhagoletis pomonella flies in the southern United States.
The fungal aroma gene ATF1 promotes dispersal of yeast cells through insect vectors.
Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process.
Long-term storage of aerobic granules in liquid media: viable but non-culturable status.
Separation of positional isomers by the use of coupled shape-selective stationary phase columns.
Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough.
Interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae in wine fermentation: influence of inoculation and nitrogen content.
Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation.
Pomegranate juice adulteration by addition of grape or peach juices.
Characterization of odor-active compounds in guava wine.
Social modulation of stress reactivity and learning in young worker honey bees.
Short-chain flavor ester synthesis in organic media by an E. coli whole-cell biocatalyst expressing a newly characterized heterologous lipase.
Olfactory detection thresholds and pleasantness of a food-related and a non-food odour in hunger and satiety.
A bitter sweet asynchrony. The relation between eating attitudes, dietary restraint on smell and taste function.
Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: an insight at the molecular level.
Beer volatile analysis: optimization of HS/SPME coupled to GC/MS/FID.
Purification and properties of Amycolatopsis mediterranei DSM 43304 lipase and its potential in flavour ester synthesis.
High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production.
Foraging behavior of the dead leaf butterfly, Kallima inachus.
Isolation and characterization of CaMF3, an anther-specific gene in Capsicum annuum L.
Rapid odor perception in rat olfactory bulb by microelectrode array.
Feasibility of brewing makgeolli using Pichia anomala Y197-13, a non-Saccharomyces cerevisiae.
Primary culture of embryonic rat olfactory receptor neurons.
Identification and field evaluation of fermentation volatiles from wine and vinegar that mediate attraction of spotted wing Drosophila, Drosophila suzukii.
Construction of self-cloning bottom-fermenting yeast with low vicinal diketone production by the homo-integration of ILV5.
Differential transfer of dietary flavour compounds into human breast milk.
Effect of pH on the thermal stability of potent roasty odorants, 3-mercapto-3-methylbutyl esters, in coffee drink.
Odorant specificity of three oscillations and the DC signal in the turtle olfactory bulb.
Short-chain and medium-chain aliphatic-ester synthesis in Saccharomyces cerevisiae.
[Olfactory functional magnetic resonance imaging with modified OEP-98C olfactometer and event-related design].
A comparison of laboratory and pilot-scale fermentations in winemaking conditions.
Saccharomyces cerevisiae oxidative response evaluation by cyclic voltammetry and gas chromatography-mass spectrometry.
Production of flavor esters catalyzed by CALB-displaying Pichia pastoris whole-cells in a batch reactor.
Imaging evolutionarily conserved neural networks: preferential activation of the olfactory system by food-related odor.
Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition.
Sweet taste intensity is enhanced by temporal fluctuation of aroma and taste, and depends on phase shift.
Interactions of odorants with olfactory receptors and receptor neurons match the perceptual dynamics observed for woody and fruity odorant mixtures.
Detection of neural activity in the brains of Japanese honeybee workers during the formation of a "hot defensive bee ball".
Chemotactic effect of odorants and tastants on the ciliate Tetrahymena pyriformis.
Effect of oxygen on volatile and sensory characteristics of Cabernet Sauvignon during secondary shelf life.
Increased expression of peroxiredoxin 1 and identification of a novel lipid-metabolizing enzyme in the early phase of liver ischemia reperfusion injury.
Olfactory performance of patients with anorexia nervosa and healthy subjects in hunger and satiety.
Influence of the structure of cornstarch dispersions on kinetics of aroma release.
Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin.
Odorant-induced hyperpolarization and suppression of cAMP-activated current in newt olfactory receptor neurons.
Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production.
Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine.
Generation of volatile compounds in litchi wine during winemaking and short-term bottle storage.
Synthesis of 2H-1,2-benzothiazine 1,1-dioxides via heteroannulation reactions of 2-iodobenzenesulfonamide with ketone enolates under S(RN)1 conditions.
The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates.
Influence of lipid fraction, emulsifier fraction, and mean particle diameter of oil-in-water emulsions on the release of 20 aroma compounds.
Interactions between artificial saliva and 20 aroma compounds in water and oil model systems.
BioBuilding using banana-scented bacteria to teach synthetic biology.
Phosphoinositide 3-kinase-dependent antagonism in mammalian olfactory receptor neurons.
Volatile compounds of young wines from cabernet sauvignon, cabernet gernischet and chardonnay varieties grown in the loess plateau region of china.
Flavor release in the presence of melanoidins prepared from L-(+)-ascorbic acid and amino acids.
Odor exposure causes central adaptation and morphological changes in selected olfactory glomeruli in Drosophila.
Olfactory experience decreases responsiveness of the olfactory bulb in the adult rat.
Increased olfactory sensitivity in first episode psychosis and the effect of neuroleptic treatment on olfactory sensitivity in schizophrenia.
Selective and reversible blockage of a fatty acid odour response in the olfactory bulb of the frog (Rana temporaria).
Responses to odorants by the domestic chick.
Trigeminal perception is necessary to localize odors.
Metabolomics reveals alterations in both primary and secondary metabolites by wine bacteria.
Simultaneous sampling of volatile and non-volatile analytes in beer for fast fingerprinting by extractive electrospray ionization mass spectrometry.
Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.
Chemical and sensorial aroma characterization of freshly distilled Calvados. 2. Identification of volatile compounds and key odorants.
Effects of acetic acid, ethanol, and SO(2) on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains.
Nasal airflow and olfactory function after the repair of cleft palate (with and without cleft lip).
Improved extraction of thinner components from human body fluids by headspace solid-phase microextraction with a Carboxen/polydimethylsiloxane-coated fiber.
Olfactory function in the Red Kangaroos (Macropus rufus) assessed using odor-cued taste avoidance.
Chemical ecology of the palm weevilRhynchophorus palmarum (L.) (Coleoptera: Curculionidae): Attraction to host plants and to a male-produced aggregation pheromone.
How does long-term odor deprivation affect the olfactory capacity of adult mice?
Influence of Williopsis saturnus yeasts in combination with Saccharomyces cerevisiae on wine fermentation.
Response competition associated with right-left antennal asymmetries of new and old olfactory memory traces in honeybees.
Odor-active headspace components in fermented red rice in the presence of a monascus species.
Impact odorants of different young white wines from the Canary Islands.
Identification of cysteinylated aroma precursors of certain volatile thiols in passion fruit juice.
Chemistry of fruit flies: Glandular secretion ofBactrocera (Polistomimetes) visenda (Hardy).
Changes in the olfactory response to amino acids in Japanese newts after transfer from an aquatic to a terrestrial habitat.
Reliability of fibres in solid-phase microextraction for routine analysis of the headspace of aromatic and medicinal plants.
Interpersonal defensiveness and diminished perceptual acuity for the odor of a putative pheromone: androstenone.
Study of Langmuir and Langmuir-Blodgett films of odorant-binding protein/amphiphile for odorant biosensors.
Controlled continuous flow delivery system for investigating taste-aroma interactions.
Effects of fusel oil on animal hangover models.
Outward currents in olfactory receptor neurons activated by odorants and by elevation of cyclic AMP.
Toluene inhalation produces regionally specific changes in extracellular dopamine.
Comparison between monorhinal and birhinal olfactory stimulations in bilateral electrodermal recordings.
Effects of air flow on rat electroolfactogram.
Spatial coding of odorant features in the glomerular layer of the rat olfactory bulb.
Odour perception in chronic renal disease.
Regulation of c-Fos mRNA and fos protein expression in olfactory bulbs from unilaterally odor-deprived adult mice.
A simple analysis of 5 thinner components in human body fluids by headspace solid-phase microextraction (SPME).
The relation between stimulus and response in olfactory receptor cells of the tiger salamander.
Olfactory pathways and the sense of smell.
Toxic effects of selected industrial solvents in batch and continuous anaerobic reactors.
Colorimetry of p-aminohippurate in the presence of sulfamethoxazole.
Olfactory bulb responses telemetered during an odor discrimination task in rats.
Correlation of qualitative and quantitative results from testing respirator fit.
[Mitral cell single responses in the olfactory bulb of the rabbit to different intensities of olfactory stimulation].
Micellar-mediated extractive spectrophotometric determination of hydrogen sulfide/sulfide through Prussian Blue reaction: application to environmental samples.
Behavioural and electrophysiological lateralization in a social (Apis mellifera) but not in a non-social (Osmia cornuta) species of bee.
Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts.
Development of a dynamic headspace solid-phase microextraction procedure coupled to GC-qMSD for evaluation the chemical profile in alcoholic beverages.
Comparative study of aromatic compounds in young red wines from cabernet sauvignon, cabernet franc, and cabernet gernischet varieties in China.
Comparative study of thermostability and ester synthesis ability of free and immobilized lipases on cross linked silica gel.
Increased alcohol acetyltransferase activity by inositol limitation in Saccharomyces cerevisiae in sake mash.
Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters.
Studies on acetate ester production by non-saccharomyces wine yeasts.
Asymmetrical generalisation between pheromonal and floral odours in appetitive olfactory conditioning of the honey bee (Apis mellifera L.).
Influence of the food matrix structure on the retention of aroma compounds.
Orbitofrontal cortex dysfunction in obsessive-compulsive disorder? II. Olfactory quality discrimination in obsessive-compulsive disorder.
Short-lasting exposure to one odour decreases general reactivity in the olfactory bulb of adult rats.
Threshold chemosensitivity and hypothetical chemoreceptor function of the nematodeCaenorhabditis elegans.
Olfactory sensitivity in major depressive disorder and obsessive compulsive disorder.
Evidence for genetic determination in human twins of olfactory thresholds for a standard odorant.
[Smell reception and neurogenesis in the olfactory epithelium].
Modulation of spontaneous and odorant-evoked activity of rat olfactory sensory neurons by two anorectic peptides, insulin and leptin.
Combining silica-based adsorbents and SPME fibers in the extraction of the volatiles of beer: an exploratory study.
Characterization of selected South African young cultivar wines using FTMIR spectroscopy, gas chromatography, and multivariate data analysis.
Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef.
Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
[Olfactory event-related functional magnetic resonance imaging in young adults with normal sense of smell and anosmia patients].
Odour perception in relation to age, general health, anthropometry and dental state.
Targeting key aromatic substances on the typical aroma of sherry vinegar.
[Characteristics of olfactory event-related potentials in young adults with normal smell].
Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.
Comparison of two extraction methods for evaluation of volatile constituents patterns in commercial whiskeys Elucidation of the main odour-active compounds.
Performance of mice in discrimination of liquor odors: behavioral evidence for olfactory attention.
Differentiation of certified brands of origins of Spanish white wines by HS-SPME-GC and chemometrics.
Changes in rat olfactory detection performance induced by orexin and leptin mimicking fasting and satiation.
A new method for wide frequency range dynamic olfactory stimulation and characterization.
Flight and fight: a comparative view of the neurophysiology and genetics of honey bee defensive behavior.
Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings.
Odorant inhibition of the olfactory cyclic nucleotide-gated channel with a native molecular assembly.
Behavioral responses to odorants in drosophila require nervous system expression of the beta integrin gene myospheroid.
Role of intracellular esterases in the production of esters by Acetobacter pasteurianus.
Determination of volatile compounds in grape distillates by solid-phase extraction and gas chromatography.
Impact of phase ratio, polydimethylsiloxane volume and size, and sampling temperature and time on headspace sorptive extraction recovery of some volatile compounds in the essential oil field.
Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts.
Isolation of auxotrophic mutants of diploid industrial yeast strains after UV mutagenesis.
A pervaporation-bio-hybridreactor (PBHR) for improved aroma biosynthesis with submerged culture of Ceratocystis fimbriata.
Comparison of simulated respirator fit factors using aerosol and vapor challenges.
Characterization of the aroma of a wine from maccabeo. Key role played by compounds with low odor activity values.
The Saccharomyces cerevisiae alcohol acetyl transferase Atf1p is localized in lipid particles.
Effect of fungicide residues on the aromatic composition of white wine inoculated with three Saccharomyces cerevisiae strains.
Construction of a self-cloning sake yeast that overexpresses alcohol acetyltransferase gene by a two-step gene replacement protocol.
Automated headspace solid-phase dynamic extraction to analyse the volatile fraction of food matrices.
Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry.
Identification of host fruit volatiles from flowering dogwood (Cornus florida) attractive to dogwood-origin Rhagoletis pomonella flies.
A study on volatile organic compounds (VOCs) produced by tropical ascomycetous yeasts.
Acetate ester formation in wine by mixed cultures in laboratory fermentations.
Neurophysiological and behavioural evidence for an olfactory function for the dorsal organ and a gustatory one for the terminal organ in Drosophila melanogaster larvae.
Discovery of 3-methyl-2-buten-1-yl acetate, a new alarm component in the sting apparatus of Africanized honeybees.
Identification of host fruit volatiles from hawthorn (Crataegus spp.) attractive to hawthorn-origin Rhagoletis pomonella flies.
The USACHPPM gas chromatographic procedures for the analysis of waters and soils for energetics and related compounds.
[Expression of c-fos prooncogene in rat brain induced by an olfactory stimulus].
Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese.
Headspace solid-phase microextraction method for the study of the volatility of selected flavor compounds.
Autonomic nervous system responses to odours: the role of pleasantness and arousal.
Mitral cell temporal response patterns evoked by odor mixtures in the rat olfactory bulb.
Chemosensory input and lateralization of brain function in the domestic chick.
Chemical characterization of the aroma of Grenache rosÃ© wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies.
Electroantennogram responses of Nilaparvata lugens (Homoptera: Delphacidae) to plant volatile compounds.
Metabolic engineering through cofactor manipulation and its effects on metabolic flux redistribution in Escherichia coli.
Extraction separation and electrothermal atomic absorption spectrometric determination of thallium in some sulfide minerals.
Direct transesterification of gases by "dry" immobilized lipase.
A procedure for sampling and analysis of air for energetics and related compounds.
Transfer of aroma compounds through the lipidic-aqueous interface in a complex system.
Identification of odoriferous compounds from adults of a swallowtail butterfly, Papilio machaon (Lepidoptera: Papilionidae).
Quality of odor and olfactory lateralization processes in humans.
Aromatic profile of aqueous banana essence and banana fruit by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O).
Aroma compounds-proteins interaction using headspace techniques.
Integrated bioprocess for enhanced production of natural flavors and fragrances by Ceratocystis moniliformis.
Chain aggregation in dilute solutions of poly(methyl methacrylate) below the phase-separation temperature.
Predator odor as an unconditioned fear stimulus in rats: elicitation of freezing by trimethylthiazoline, a component of fox feces.
Genetic analysis of olfC demonstrates a role for the position-specific integrins in the olfactory system of Drosophila melanogaster.
Ligand-binding properties and structural characterization of a novel rat odorant-binding protein variant.
Risk of malnutrition in retirement homes elderly persons measured by the "mini-nutritional assessment".
Orbital cortex neuronal responses during an odor-based conditioned associative task in rats.
Interactions between wine polyphenols and aroma substances. An insight at the molecular level.
Influence of wine structurally different polysaccharides on the volatility of aroma substances in a model system.
Sex steroids and odorants modulate gonadotropin-releasing hormone secretion in primary cultures of human olfactory cells.
Normal aging and odor intensity effects on the olfactory event-related potential.
Odor response properties of rat olfactory receptor neurons.
Isolation and characterization of the ATF2 gene encoding alcohol acetyltransferase II in the bottom fermenting yeast Saccharomyces pastorianus.
A piezoelectric biosensor as an olfactory receptor for odour detection: electronic nose.
Odour coding is bilaterally symmetrical in the antennal lobes of honeybees (Apis mellifera).
Determination of solvent thinner components in human body fluids by capillary gas chromatography with trapping at low oven temperature for headspace samples.
Olfactory discrimination ability for aliphatic esters in squirrel monkeys and humans.
Binaral interactions in the rat piriform cortex.
Olfactory event-related potentials to amyl acetate in congenital anosmia.
Odor coding properties of frog olfactory cortical neurons.
Olfactory marker protein (OMP) gene deletion causes altered physiological activity of olfactory sensory neurons.
Specific enhancement of olfactory receptor sensitivity associated with foetal learning of food odors in the rabbit.
EEG responses to low-level chemicals in normals and cacosmics.
Extracellular dopamine levels within the striatum increase during inhalation exposure to toluene: a microdialysis study in awake, freely moving rats.
Odor-cued taste avoidance: a simple and efficient method for assessing olfactory detection, discrimination and memory in the rat.
GABAergic control of odour-induced activity in the frog olfactory bulb: possible GABAergic modulation of granule cell inhibitory action.
Olfactory sensitivity of rats with transection of the lateral olfactory tract.
Life span changes in the verbal categorization of odors.
LiCl aversive conditioning has transitory effects on pheromonal responsiveness in male house mice (Mus domesticus).
Simultaneous recording of [Ca2+]i increases in isolated olfactory receptor neurons retaining their original spatial relationship in intact tissue.
Context specificity of operant discrimination performance in pigeons.
The determination of nitroaromatics and nitramines in ground and drinking water by wide-bore capillary gas chromatography.
[Occupational asthma caused by scented gravel in cat litter boxes].
Differential ion dependence of frog olfactory responses to various odorants.
Extraction-spectrophotometric determination of hydrogen sulphide.
A method for establishing a five odorant identification confusion matrix task in rats.
Rapid isolation of some antiepileptic hydantoins and their analogues with Sep-Pak C18 cartridges and capillary gas chromatography with splitless injection.
Patterns of intracellular potentials in salamander mitral/tufted cells in response to odor stimulation.
[Age-related changes in the olfactory sensitivity of laboratory mice].
[Role of divalent cations in the genesis of the frog electro-olfactogram].
Olfactory sensitivity to androstenone in schizophrenic patients.
Intracellular recordings from isolated salamander olfactory receptor neurons.
A quantitative analysis of sniffing strategies in rats performing odor detection tasks.
[Specific anosmia to isovaleric acid in the peripheral portion of the olfactory analyzer of the laboratory mouse].
Gutta-percha solvents--a comparative study.
Intracellular recordings from salamander olfactory supporting cells.
Respiratory-phase-related coding of olfactory information in the olfactory bulb of awake freely-breathing rabbits.
Physical parameters and biological activity of sulfonamides.
Respiration and olfactory bulb unit activity in the unrestrained rat: statements and reappraisals.
Intracellular potentials of salamander mitral/tufted neurons in response to odor stimulation.
Acetone, methyl ethyl ketone, ethyl acetate, acetonitrile and other polar aprotic solvents are strong inducers of aneuploidy in Saccharomyces cerevisiae.
Preparation of spherically agglomerated crystals of aminophylline.
Effect of local 5,6-dihydroxytryptamine on the rat olfactory bulb responsiveness during wakefulness and sleep.
Receptor cell responses to odorants: similarities and differences among odorants.
Unit responses changing with behavioral outcome in the olfactory bulb of unrestrained rats.
Intracellular recordings from salamander olfactory receptor cells.
Toxicity of organic extraction reagents to anaerobic bacteria.
Redox substoichiometric determination of thallium.
Chemical defense of a rove beetle (Creophilus maxillosus).
Morphological comparison of the cross section of the human and animal hair shafts by scanning electron microscopy.
Effect of odor quality and intensity on conditioned odor aversion learning in the rat.
[Evaluation of emotional reactions of the rat elicited by biologicaly meaningful odorants during an operant behavior (author's transl)].
Effects of pH on the accumulation of sulfonamides by fish.
[Surface ultrastructure of the human uterine exfoliated endometrial cells--comparative studies of the same cell by light microscopy and scanning electron microscopy (author's transl)].
Unilateral lesions of the olfactory tubercle modifying general arousal effects in the rat olfactory bulb.
Modification of the colorimetric assay for chloramphenicol in the presence of bilirubin.
Catalysis by acetylcholinesterase: evidence that the rate-limiting step for acylation with certain substrates precedes general acid-base catalysis.
Spectrophotometric determination of molybdenum by extraction of a green molybdenum(v) species.
Carminic acid as a reagent for the spectrofluorimetric determination of molybdenum and tungsten-II Determination of molybdenum in mild steel.
Thin Membranes of Parlodion.
Publications by J-Stage
Characterization and Isolation of Mutants Producing Increased Amounts of Isoamyl Acetate Derived from Hygromycin B-Resistant Sake Yeast

Other Information

(IUPAC):	Atomic Weights of the Elements 2011 (pdf)
Videos:	The Periodic Table of Videos
tgsc:	Atomic Weights use for this web site
(IUPAC):	Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):	View
CHEBI:	View
CHEMBL:	View
KEGG (GenomeNet):	C12296
HMDB (The Human Metabolome Database):	HMDB31528
FooDB:	FDB008132
YMDB (Yeast Metabolome Database):	YMDB00571
Export Tariff Code:	2915.39.4550
FDA Listing of Food Additive Status:	View
Typical G.C.
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View
Wikipedia:	View
FAO:	Isoamyl acetate
Formulations/Preparations: •lemon and bergamot essential oils were blended into an imitation pear flavor consisting of more than 90% by weight of amyl acetate; vanillin, rose absolute, and sometimes a trace of raspberry aroma were also added to better balance the resulting formulation. a few esters--geranyl propionate, amyl valerate, ethyl acetate, and ethyl butyrate--were added to amyl acetate formulations for special flavoring effects. some formulations also call for the use of aldehyde c14 (gamma-undecalactone). commercial grade •grades: reagent; technical •grades: commercial (85-88%). high test (85-88%), technical (90-95%), pure (95-99%); special antibiotic grade. amyl acetate is also sold by original source, as from fusel oil, pentane, or oxo process. commercial grade

Suppliers

Advanced Biotech	Alfrebro
Ambles Nature et Chimie	Astral Extracts
Augustus Oils	Aurochemicals
Axxence Aromatic	Azelis UK
Bell Flavors & Fragrances	Berjé
Charkit Chemical	Citrus and Allied Essences
CJ Latta & Associates	Creatingperfume.com
De Monchy Aromatics	Diffusions Aromatiques
ECSA Chemicals	Elan Inc.
EMD Millipore	Ernesto Ventós
Excellentia International	Fleurchem
Frutarom	Global Essence
Grau Aromatics	H. Interdonati, Inc.
IFF	Indenta Group
Indukern F&F	Jiangyin Healthway
K.L. Koh Enterprise	Keva
Lluch Essence	M&U International
Mane	Moellhausen
Nagar Haveli Perfumes & Aromatics	Naturamole
Organica Aromatics	Pearlchem Corporation
Penta International	PerfumersWorld
Prodasynth	Reincke & Fichtner
Robertet	Sigma-Aldrich
SRS Aromatics	Sunaux International
Symrise	Synerzine
Taytonn ASCC	TCI AMERICA
The John D. Walsh Company	U. K. Aromatics and Chemicals
Ungerer & Company	United International
Vigon International	Vistachem
WEN International	Zanos
Advanced Biotech. Inc.	Alfrebro LLC/ Archer Daniels Midland Company
Augustus Oils Ltd	Axxence Aromatic GmbH
Azelis UK Ltd.	Berje Inc.
Charkit Chemical Corporation	CJ Latta & Associates, LLC
Fleurchem, Inc.	Global Essence Inc.
FRUTAROM USA INC,	Indukern, S.A. F&F Ingredients Division
Jiangyin Healthway International Trade Co., Ltd	Lluch Essence S.L.
M&U International LLC	Moellhausen S.P.A.
Penta International Corporation	PerfumersWorld Ltd.
Robertet, Inc.	SRS Aromatics Ltd
Symrise AG	Synerzine, Inc.
Taytonn ASCC Pte Ltd	The John D. Walsh Company, Inc
Qingdao Free Trade Zone United International Co Ltd	Ernesto Ventós S.A.
Zanos Ltd.

PhysChem Properties

Material listed in food chemical codex	Yes
Molecular weight	130.18698120117
Specific gravity	@ 25 °C
Pounds per Gallon	7.156 to 7.306
Refractive Index	1.4 to 1.404 @ 20 °C
Boiling Point	142 to 143°C @ 756 mm Hg
Acid Value	1 max KOH/g
Vapor Pressure	5.6 mmHg @ 25 °C
Vapor Density	4.4
Flash Point TCC Value	25 °C TCC
logP (o/w)	2.26
Shelf life	24 months (or longer if stored properly.)
Storage notes	Store in cool, dry place in tightly sealed containers, protected from heat and light.
Solubility
alcohol	Yes
fixed oils	Yes
kerosene	Yes
paraffin oil	Yes
water, 2000 mg/L @ 25 °C (exp)	Yes
water	No
glycerin	No
propylene glycol	No

Organoleptic Properties

Odor Type: Fruity
sweet, fruity, banana, solvent, ripe, estery
Odor strength	high , recommend smelling in a 1.00 % solution or less
Substantivity	< 4 hour(s) at 100.00 %
Luebke, William tgsc, (1983)	At 10.00 % in dipropylene glycol. sweet fruity banana solvent
General comment	At 10.00 % in dipropylene glycol.
Mosciano, Gerard P&F 16, No. 6, 43, (1991)	Sweet, banana, fruity with a ripe estry nuance
Flavor Type: Fruity
sweet, fruity, banana, green, ripe
Mosciano, Gerard P&F 16, No. 6, 43, (1991)	At 30.00 ppm in propylene glycol. Sweet fruity, banana-Iike with a green ripe nuance
Useful in: fruity red, fruity yellow, fruity tropical, fruity others, sweet others, alcoholics.	Sweet, fruity, estery, banana- and pear-like

Occurrences

Potential Uses

Applications	carrier solvents flavoring agents
Odor purposes	Almond, Apple, Apple red apple, Apricot, Banana, Blackberry, Blueberry, Bubble gum, Butterscotch, Carnation, Cherry, Coconut, Coffee, Crabapple blossom, Cranberry, Currant, Date, Floral, Fruit juicy fruit, Gooseberry, Grape, Hibiscus, Honey, Hop, Huckleberry, Hyacinth, Lemon, Lily of the valley, Lime, Melon, Mint, Mulberry, Orange, Oriental, Passion fruit, Peach, Pear, Pina colada, Pineapple, Plum, Quince, Raspberry, Rose, Strawberry, Tangerine, Valerian, Vanilla, Violet
Flavoring purposes	Brandy, Chocolate cocoa, Grenadine, Pistachio, Valerian
Cosmetic purposes	Fragrance, Perfuming agents, Solvents

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable. R 66 - Repeated exposure may cause skin dryness or cracking. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36 - Wear suitable protective clothing.

Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Flammable liquids (Category 3), H226 Specific target organ toxicity - single exposure (Category 3), Respiratory system, H335 Acute aquatic toxicity (Category 3), H402
GHS Label elements, including precautionary statements

Pictogram

Signal word	Warning
Hazard statement(s)
H226 - Flammable liquid and vapour H335 - May cause respiratory irritation H402 - Harmful to aquatic life
Precautionary statement(s)
P210 - Keep away from heat/sparks/open flames/hot surfaces. — No smoking. P233 - Keep container tightly closed. P240 - Ground/bond container and receiving equipment. P241 - Use explosion-proof electrical/ventilating/lighting/…/equipment. P242 - Use only non-sparking tools. P243 - Take precautionary measures against static discharge. P261 - Avoid breathing dust/fume/gas/mist/vapours/spray. P271 - Use only outdoors or in a well-ventilated area. P273 - Avoid release to the environment. P280 - Wear protective gloves/protective clothing/eye protection/face protection. P303 + P361 + P353 - IF ON SKIN (or hair): Remove/Take off Immediately all contaminated clothing. Rinse SKIN with water/shower. P304 + P340 - IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing. P312 - Call a POISON CENTER or doctor/physician if you feel unwell. P370 + P378 - In case of fire: Use dry sand, dry chemical or alcohol-resistant foam for extinction. P403 + P233 - Store in a well-ventilated place. Keep container tightly closed. P403 + P235 - Store in a well-ventilated place. Keep cool. P405 - Store locked up. P501 - Dispose of contents/ container to an approved waste disposal plant.
Human Experience:
8 % solution: no irritation or sensitization
Oral/Parenteral Toxicity:
oral-rat LD50 16600 mg/kg Yakkyoku. Pharmacy. Vol. 32, Pg. 1241, 1981. oral-rabbit LD50 7422 mg/kg Industrial Medicine and Surgery. Vol. 41, Pg. 31, 1972.
Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg National Technical Information Service. Vol. OTS0573010 subcutaneous-guinea pig LDLo 5000 mg/kg BEHAVIORAL: GENERAL ANESTHETIC PERIPHERAL NERVE AND SENSATION: SPASTIC PARALYSIS WITH OR WITHOUT SENSORY CHANGE Archiv fuer Gewerbepathologie und Gewerbehygiene. Vol. 5, Pg. 1, 1933.
Inhalation Toxicity:
inhalation-cat LCLo 35000 mg/m3 KIDNEY, URETER, AND BLADDER: PROTEINURIS BEHAVIORAL: FOOD INTAKE (ANIMAL) BEHAVIORAL: GENERAL ANESTHETIC Archiv fuer Gewerbepathologie und Gewerbehygiene. Vol. 5, Pg. 1, 1933.

Safety in use information

Category:
carrier solvents, flavoring agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for isoamyl acetate usage levels up to:
	25.0000 % in the fragrance concentrate.

Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
		average usual ppm	average maximum ppm
baked goods:		-	120.00000
beverages(nonalcoholic):		-	28.00000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	2700.00000
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	56.00000
fruit ices:		-	56.00000
gelatins / puddings:		-	100.00000
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	190.00000
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	-
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		-	-
soups:		-	-
sugar substitutes:		-	-
sweet sauces:		-	-

Safety references

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to Flavouring Group Evaluation 5: Esters of 23 branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and 24 branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5
View page or View pdf

Flavouring Group Evaluation 5, Revision 1 (FGE.05Rev1):Esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 5, Revision 2 (FGE.05Rev2): Branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5
View page or View pdf

Safety of 31 flavouring compounds belonging to different chemical groups when used as feed additives for all animal species
View page or View pdf

EPI System: View

NIOSH International Chemical Safety Cards:search

NIOSH Pocket Guide:search

Chemical Carcinogenesis Research Information System:Search

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):123-92-2

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :31276