We have found 46587 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

isoamyl formate

Chemical Structure

General Material Information

Preferred name isoamyl formate
Trivial Name Isoamyl formate
Short Description isopentyl formate
Formula C6 H12 O2
CAS Number 110-45-2
FEMA Number 2069
Flavis Number 9.162
ECHA Number 203-769-2
FDA UNII 50L53EN043
Nikkaji Number J1.973I
Beilstein Number 1739893
MDL MFCD00021049
COE Number 500
xLogP3-AA 1.80 (est)
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 42 isoamyl formate
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 110-45-2 ; ISOAMYL FORMATE
Synonyms
  • amyl (iso amyl) formate
  • nat.iso amyl formate
  • iso amyl formate natural
  • iso amyl methanoate
  • iso amyl-formate FCC
  • 1-butanol, 3-methyl-, formate
  • formic acid isoamyl ester
  • formic acid isopentyl ester
  • formic acid, isopentyl ester
  • 3-methyl butyl formate
  • 3-methyl-1-butanol formate
  • 3-methyl-1-butyl formate
  • 3-methylbutyl formate
  • iso pentyl alcohol formate
  • iso pentyl alcohol, formate
  • iso pentyl formate
  • iso pentyl methanoate
  • iso pentylformate
  • 3-methylbutyl formate
  • 1-Butanol, 3-methyl-, 1-formate
  • Isopentyl alcohol, formate
  • 1-Butanol, 3-methyl-, formate
  • Isoamyl methanoate
  • Isopentyl formate
  • NSC 6530

US / EU / FDA / JECFA / FEMA / Scholar / Patents

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
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
CHEBI:View
KEGG (GenomeNet):C12293
HMDB (The Human Metabolome Database):HMDB34163
FooDB:FDB012449
Export Tariff Code:2915.13.5000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 116.16004180908
Specific gravity @ 25 °C
Pounds per Gallon 7.306 to 7.389
Refractive Index 1.392 to 1.402 @ 20 °C
Boiling Point 123 to 124°C @ 760 mm Hg
Boiling Point 49 to 50°C @ 50 mm Hg
Acid Value 3 max KOH/g
Vapor Pressure 15.3 mmHg @ 25 °C
Vapor Density 4
Flash Point TCC Value 30 °C TCC
logP (o/w) 1.749 est
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
water, 0.33 gm to 100 ml water Yes
alcohol Yes
fixed oils Yes
propylene glycol Yes
water, 3500 mg/L @ 25 °C (exp) Yes
glycerin No
water No

Organoleptic Properties

Odor Type: Green
plum, currant black currant, ethereal, cortex, dry, earthy, fruity, green, sharp, estery, apple, waxy
Odor strength medium , recommend smelling in a 10.00 % solution or less
Substantivity 4 hour(s) at 100.00 %
Luebke, William tgsc, (1988) At 10.00 % in dipropylene glycol. plum black currant ethereal vinous dry earthy fruit green
Mosciano, Gerard P&F 23, No. 1, 33, (1998) Sharp, green estry, apple and waxy
Flavor Type: Green
sharp, green, apple, fruity, winey, fatty
Mosciano, Gerard P&F 23, No. 1, 33, (1998) At 15.00 ppm. Sharp, green, apple and fruity with winey, fatty notes

Occurrences

Potential Uses

Applications
Odor purposes Apple, Apricot, Fruit, Honey, Leather, Lemon, Orange, Peach, Pear, Pineapple, Plum, Raspberry, Saffron, Strawberry, Tea green tea, Wine, Woodruff
Flavoring purposes Bread, Vinegar, Whiskey
Other purposes Peau d'espagne
Cosmetic purposes Perfuming agents

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37 - Irritating to eyes and respiratory system.
S 02 - Keep out of the reach of children.
S 24 - Avoid contact with skin.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves 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.
Oral/Parenteral Toxicity:
oral-rat LD50 9840 mg/kg
(Jenner et al., 1964)

oral-rabbit LD50 3020 mg/kg
(Munch, 1972)

oral-rat LD50 9840 mg/kg
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964.

oral-rabbit LD50 3020 mg/kg
Industrial Medicine and Surgery. Vol. 41, Pg. 31, 1972.

Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 17, Pg. 829, 1979.

Inhalation Toxicity:
Not determined

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 isoamyl formate usage levels up to:
5.0000 % 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 ppmaverage maximum ppm
baked goods: -16.00000
beverages(nonalcoholic): -8.40000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -250.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -14.00000
fruit ices: -14.00000
gelatins / puddings: 2.0000028.00000
granulated sugar: --
gravies: --
hard candy: -22.00000
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):

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
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):110-45-2
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :8052
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1109
WGK Germany:1
3-methylbutyl formate
Chemidplus:0000110452
RTECS:NT0185000 for cas# 110-45-2