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| | ISOAMYL HEXANOATE Basic information |
| | ISOAMYL HEXANOATE Chemical Properties |
| Safety Statements | 24/25 | | WGK Germany | 2 | | RTECS | MO8389300 | | HS Code | 29159080 | | HS Code | 29349990 | | Toxicity | LD50 orally in Rabbit: > 5000 mg/kg LD50 dermal Rabbit > 5000 mg/kg |
| | ISOAMYL HEXANOATE Usage And Synthesis |
| Description | Isoamyl hexanoate has a fruity odor. May be prepared by esterification of caproic acid with the isomeric amyl alcohols obtained
from fusel oil and other sources. | | Chemical Properties | Isoamyl hexanoate has an apple, pineapple, fruity, green, sweet odor.
| | Chemical Properties | Colorless liquid | | Occurrence | Reported found in rind of California orange, apple, apricot, banana, grapefruit peel, grapes, pineapple, strawberry, cheeses, beer, cognac, rum, whiskies, sherry, grape wines, passion fruit, plum, brandy (plum, pear and apple), strawberry and
bilberry wine, cherimoya, and mastic gum leaf and fruit oil. | | Uses | Isoamyl Hexanoate is a synthetic flavoring agent that is a stable, colorless liquid of fruity odor. It is soluble in alcohol, fixed oils, and mineral oil. Storage should be in glass, tin, or resin-lined containers. It is used in fruit flavors such as banana and pineapple for applications in desserts, candy, and ice cream at 4–22 ppm. | | Preparation | By esterification of caproic acid with the isomeric amyl alcohols obtained from fusel oil and other sources.
| | Definition | ChEBI: A fatty acid ester obtained by the formal condensation of the carboxy group of hexanoic acid (caproic acid) with the alcoholic hydroxy group of 3-methylbutan-1-ol (isoamylol). | | Taste threshold values | Taste characteristics at 25 ppm: fruity, green, pineapple with a waxy nuance |
| | ISOAMYL HEXANOATE Preparation Products And Raw materials |
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