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| | ISOAMYL LAURATE Basic information |
| | ISOAMYL LAURATE Chemical Properties |
| Boiling point | 170 °C / 2mmHg | | density | 0.856 g/mL at 25 °C(lit.) | | vapor pressure | 0.005Pa at 20℃ | | FEMA | 2077 | ISOAMYL LAURATE | | refractive index | n20/D 1.436(lit.) | | Fp | >230 °F | | form | clear liquid | | color | Colorless to Almost colorless | | Odor | at 100.00 %. wine waxy oily fatty peach | | Odor Type | waxy | | JECFA Number | 182 | | InChI | InChI=1S/C17H34O2/c1-4-5-6-7-8-9-10-11-12-13-17(18)19-15-14-16(2)3/h16H,4-15H2,1-3H3 | | InChIKey | FVKRIDSRWFEQME-UHFFFAOYSA-N | | SMILES | C(OCCC(C)C)(=O)CCCCCCCCCCC | | LogP | 7.43 | | CAS DataBase Reference | 6309-51-9(CAS DataBase Reference) | | EPA Substance Registry System | Dodecanoic acid, 3-methylbutyl ester (6309-51-9) |
| WGK Germany | 3 | | TSCA | Yes | | HS Code | 2915.90.5050 |
| | ISOAMYL LAURATE Usage And Synthesis |
| Description | Isoamyl laurate has a very faint, oily, fatty odor and a fatty flavor. | | Chemical Properties | Isoamyl laurate has a very faint, oily, fatty odor; fatty flavor. | | Occurrence | Reported found at the 3% level in fusel oil from raisins, in grapes, beer, cognac, brandy, rum, malt whiskey,
port and sparkling wine, plum wine, babaco fruit (Carica pentagona Heilborn) and sea buckthorn (Hippophae rhamnoides L.) | | Definition | ChEBI: 3-methylbutyl dodecanoate is a fatty acid ester obtained by the formal condensation of dodecanoic acid with 3-methylbutan-1-ol. It has a role as a metabolite. It is functionally related to an isoamylol. | | Aroma threshold values | Aroma characteristics at 5.0%: winey, woody, alcoholic, fatty, creamy, whiskey with a fresh yeasty nuance. | | Taste threshold values | Taste characteristics at 10 ppm: fatty mouthfeel, whiskey and fermented. | | Flammability and Explosibility | Nonflammable |
| | ISOAMYL LAURATE Preparation Products And Raw materials |
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