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amyl formate
Amyl formate is a fruity ester with a medium-strength ethereal banana and green odor, commonly used in flavors and fragrances and naturally present in fruits like apple and strawberry.
General Material Description
Amyl formate, also known as pentyl formate, is an organic ester with the molecular formula C6H12O2. It is a colorless liquid characterized by a distinctive fruity odor, described as ethereal with banana, green, and earthy nuances. This compound is an important flavor and fragrance ingredient valued for imparting fresh, fruity notes reminiscent of banana, cognac, and red fruits. Synonyms include N-amyl formate, formic acid pentyl ester, and n-pentyl methanoate. Amyl formate occurs naturally in several food products such as apple, wild strawberry, honey, and tomato. It can be sourced through esterification of formic acid with pentanol, and detailed information is available on authoritative chemical resources such as PubChem. Its pleasant aroma and flavor aspects make it a versatile additive in flavor and fragrance formulations.
Occurrence, Applicability & Potential Uses
Amyl formate occurs biologically in various fruits and natural products including apples, wild strawberries, honey, cognac, and tomatoes. Due to its fruity and ethereal aroma, it is applied extensively in food flavorings and perfumes to simulate or enhance fruit notes like banana, apricot, and strawberry. It is also used to add complexity in alcoholic drink flavors such as rum and cognac formulations. The compound's usability is regulated by FEMA (US), where it holds FEMA number 2068, specifying safe usage levels in flavor and fragrance applications. Further compliance with IFRA (Global) standards guides its concentration in perfumes to ensure consumer safety. Its moderate volatility and solubility in alcohol and oils support its effectiveness in varied product matrices.
Physico-Chemical Properties Summary
Amyl formate is a colorless liquid with a molecular weight of approximately 116.16 g/mol. It melts at about -73 to -72 °C and boils at 130 to 131 °C at standard pressure. The compound exhibits a refractive index from 1.396 to 1.402 at 20 °C and a specific gravity ranging between 0.881 and 0.887 at 25 °C. It has an estimated partition coefficient (logP) of 1.90, indicating moderate lipophilicity. Vapor pressure at 25 °C is 8.872 mmHg, reflecting moderate volatility suitable for fragrance release. Although slightly soluble in water at an estimated 3066 mg/L, it is readily soluble in alcohols, ethers, and oils, facilitating its use in various aroma and flavor formulations. The flash point is approximately 28 °C (83 °F), necessitating mindful handling regarding flammability.
FAQ
What is amyl formate and what are its sensory characteristics?
Amyl formate is an ester known chemically as pentyl formate with the formula C6H12O2. It has a medium-strength fruity odor characterized by ethereal, banana-like, and green notes. In flavor applications, it contributes sweet, fresh fruity aromas resembling cognac and banana peel. Its distinctive sensory profile makes it valuable in emulating fruit and alcoholic beverage notes in flavor and fragrance industries.
Where does amyl formate occur naturally and how is it used industrially?
This compound naturally appears in various fruits and natural products such as apple, wild strawberry, honey, cognac, and tomatoes. Industrially, it serves as a flavoring and fragrance agent due to its fruity and ethereal characteristics. It enhances fruit, banana, apricot, and rum notes in food and beverage flavors and is integrated into perfumes under regulated conditions. It is soluble in alcohol and oils, facilitating its formulation in diverse consumer products.
What regulatory standards apply to amyl formate and how is it sourced safely?
Amyl formate is recognized under FEMA (US) with number 2068 and is generally considered safe within specified usage limits. IFRA (Global) guidelines govern its maximum concentration in fragrances, recommending up to 3.0% in fragrance concentrates. Safety data indicate it is flammable and an irritant to eyes and respiratory systems at higher exposures, requiring appropriate handling measures. It is typically produced by esterification of formic acid with pentanol. Regulatory information and safety data sheets are publicly accessible to ensure compliance and safe use.
US / EU / FDA / JECFA / FEMA / Scholar / Patents
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| NCBI | Start search |
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 |
| HMDB (The Human Metabolome Database): | HMDB40327 |
| FooDB: | FDB020050 |
| Export Tariff Code: | 2915.13.5000 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
General Material Information
| Preferred name | amyl formate |
| Trivial Name | Pentyl formate |
| Short Description | pentyl formate |
| Formula | C6 H12 O2 |
| CAS Number | 638-49-3 |
| FEMA Number | 2068 |
| Flavis Number | 9.159 |
| ECHA Number | 211-340-6 |
| FDA UNII | P46O2510D8 |
| Nikkaji Number | J6.926D |
| Beilstein Number | 1743363 |
| MDL | MFCD00040440 |
| COE Number | 497 |
| xLogP3-AA | 1.90 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 119 N-amyl formate |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 638-49-3 ; AMYL FORMATE |
| Synonyms |
|
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 116.16004180908 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 7.331 to 7.381 |
| Refractive Index | 1.396 to 1.402 @ 20 °C |
| Melting Point | -73 to -72°C @ 760 mm Hg |
| Boiling Point | 130 to 131°C @ 760 mm Hg |
| Acid Value | 5 max KOH/g |
| Vapor Pressure | 8.872 mmHg @ 25 °C |
| Flash Point TCC Value | 28.33 °C TCC |
| logP (o/w) | 1.905 est |
| Solubility | |
| alcohol | Yes |
| ether | Yes |
| oils | Yes |
| water, 3066 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Fruity | |
| ethereal, fruity, banana unripe banana, green, earthy | |
| Odor strength | medium , recommend smelling in a 10.00 % solution or less |
| Substantivity | 4 hour(s) at 100.00 % |
| Luebke, William tgsc, (1987) | At 10.00 % in dipropylene glycol. powerful ethereal fruity unrip banana green earthy |
| Flavor Type: Fruity | |
| sweet, fruity, fresh, cognac, banana peel, cortex | |
| Luebke, William tgsc, (1987) | Sweet fruity fresh cognac banana peel vinous |
| PENTYL FORMATE brings a very unique fleshy and earthy profile to fruit and alcoholic drink applications. It is excellent for banana, cola, coffee, red fruits and rum flavors. | Powerful ethereal, green and earthy notes |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Apple , Apricot , Banana , Fresh and clean , Fruit , Fungus , Hazelnut , Saffron , Strawberry |
| Other purposes | Ethereal |
| Cosmetic purposes | Perfuming agents |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xi - Irritant | |
| R 10 - Flammable. R 36/37 - Irritating to eyes and respiratory system. S 02 - Keep out of the reach of children. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/39 - Wear suitable clothing and eye/face protection. | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Human Experience: | |
| 3 % solution: no irritation or sensitization. | |
| Oral/Parenteral Toxicity: | |
| oral-rat LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 18, Pg. 649, 1980. oral-mammal (species unspecified) LD50 6300 mg/kg Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 32(10), Pg. 25, 1988. | |
| Dermal Toxicity: | |
| skin-rabbit LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 18, Pg. 649, 1980. | |
| Inhalation Toxicity: | |
| inhalation-mammal (species unspecified) LC50 14000 mg/m3 Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 51(5), Pg. 61, 1986. | |
Safety in use information
| Category: | |||
| flavor and fragrance agents | |||
| RIFM Fragrance Material Safety Assessment: Search | |||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| Recommendation for amyl formate usage levels up to: | |||
| 3.0000 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 29.00 (μg/capita/day) | ||
| 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: | - | 8.00000 | |
| beverages(nonalcoholic): | - | 13.00000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | 170.00000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 11.00000 | |
| fruit ices: | - | 11.00000 | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 31.00000 | |
| 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 Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| European Food Safety Authority (EFSA) reference(s): |
| Flavouring Group Evaluation 2, Revision 1 (FGE.02) : Branched- and straight-chain aliphatic saturated primary alcohols and related esters of primary alcohols and straight-chain carboxylic acids and one straight-chain aldehyde from chemical groups 1 and 2 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):638-49-3 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :12529 |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 1109 |
| WGK Germany:2 |
| pentyl formate |
| Chemidplus:0000638493 |
| EPA/NOAA CAMEO:hazardous materials |
| RTECS:LQ9370000 for cas# 638-49-3 |