terpinyl isovalerate

Terpinyl isovalerate is a terpene-derived ester with the molecular formula C₁₅H₂₆O₂. It belongs to the chemical family of esters known for their aromatic characteristics. This compound presents as a colorless liquid and is characterized by a balsamic odor with sweet pine, olibanum (frankincense), incense, and citrus nuances. Known by multiple synonyms such as 1-methyl-1-(4-methyl-3-cyclohexen-1-yl)ethyl 3-methylbutanoate and p-menth-1-en-8-yl isovalerate, terpinyl isovalerate is referenced in controlled-vocabulary databases like PubChem. It is naturally sourced from plants like Ferula persica Willd. var. persica and synthesized for use in flavor and fragrance industries.

Terpinyl isovalerate occurs naturally in the plant species Ferula persica Willd. var. persica. It is applied primarily as a flavor and fragrance agent where it contributes balsamic and fruity notes. It is used to impart aroma profiles reminiscent of apple, frankincense, heather, oregano, tobacco, and related scents. Regulatory evaluation under FEMA (US) assigns it the number 3054, recognizing its safety in flavor use. Usage guidelines such as those detailed by the International Fragrance Association (IFRA, Global) recommend maximum concentrations in fragrance formulations to ensure safe usage. Its application also extends to nonalcoholic beverages, baked goods, and confectionery where it enhances sensory appeal.

Terpinyl isovalerate is a moderately lipophilic ester with an estimated logP of 5.081, indicating preference for nonpolar solvents such as alcohol, in which it is soluble. The compound is very slightly soluble in water, with an estimated solubility of approximately 0.3455 mg/L at 25 6C. Its vapor pressure is low at 0.002 mmHg under ambient temperature, reflecting low volatility. The flash point measured by tag closed cup is 2006F (approximately 936C), suggesting relative stability under typical formulation and storage conditions. These properties facilitate its use as a durable aromatic ingredient in complex flavor and fragrance blends.

(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):	HMDB40273
FooDB:	FDB019991
Export Tariff Code:	2915.60.0000
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View

Safety information

European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes. S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes. 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)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
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 terpinyl isovalerate usage levels up to:
	5.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU):		0.12 (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:		6.00000	10.00000
beverages(nonalcoholic):		0.50000	5.00000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		2.60000	5.00000
fruit ices:		2.60000	5.00000
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		6.00000	10.00000
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):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 18 (FGE.18): Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical group 6 View page or View pdf

Flavouring Group Evaluation 18, Revision 1 (FGE. 18 Rev1)[1] : Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical groups 6 and 8 View page or View pdf

EPI System: View

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):1142-85-4

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :585911

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:2

2-(4-methyl-1-cyclohex-3-enyl)propan-2-yl 3-methylbutanoate

Chemidplus:0001142854