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Merck

W205508

Sigma-Aldrich

Isoamyl acetate

≥95%, FCC, FG

Sinónimos:

Isopentyl acetate, Acetic acid 3-methylbutyl ester, Isoamyl acetate

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About This Item

Fórmula lineal:
CH3COOCH2CH2CH(CH3)2
Número de CAS:
Peso molecular:
130.18
Número de FEMA:
2055
Beilstein:
1744750
Número CE:
nº del Consejo Europeo:
214
Número MDL:
Código UNSPSC:
12164502
ID de la sustancia en PubChem:
Número Flavis:
9.024
NACRES:
NA.21

origen biológico

synthetic

Nivel de calidad

grado

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

cumplimiento norm.

EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

densidad de vapor

4.5 (vs air)

presión de vapor

5 mmHg ( 25 °C)

Análisis

≥95%

formulario

liquid

temp. de autoignición

680 °F

lim. expl.

7.5 %

índice de refracción

n20/D 1.4 (lit.)

bp

142 °C/756 mmHg (lit.)

mp

−78 °C (lit.)

densidad

0.876 g/mL at 25 °C (lit.)

aplicaciones

flavors and fragrances

Documentación

see Safety & Documentation for available documents

alérgeno alimentario

no known allergens

alérgeno de la fragancia

no known allergens

Organoléptico

banana; fruity; sweet

cadena SMILES

CC(C)CCOC(C)=O

InChI

1S/C7H14O2/c1-6(2)4-5-9-7(3)8/h6H,4-5H2,1-3H3

Clave InChI

MLFHJEHSLIIPHL-UHFFFAOYSA-N

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Descripción general

Isoamyl acetate has been identified as one of the main volatile aroma constituents in banana fruit and jackfruit. It is also formed during the fermentation of wine.

Aplicación


  • Gradually supply of isoamyl alcohol increases the isoamyl acetate production in solid-state fermentation.: This study explores the enhancement of isoamyl acetate production through the gradual supply of isoamyl alcohol during solid-state fermentation, highlighting its potential in biotechnological applications (Sainz-Mellado et al., 2023).

  • Characterization of the flavor and nutritional value of coconut water vinegar based on metabolomics.: This research uses metabolomics to characterize the flavor and nutritional value of coconut water vinegar, identifying isoamyl acetate as a key flavor compound, emphasizing its significance in food chemistry (Xu et al., 2022).

  • Green Synthesis of the Flavor Esters with a Marine Candida parapsilosis Esterase Expressed in Saccharomyces cerevisiae.: The study investigates the green synthesis of flavor esters, including isoamyl acetate, using a marine-derived esterase expressed in Saccharomyces cerevisiae, demonstrating an eco-friendly approach to ester production (Xue et al., 2020).

  • Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.: This paper employs advanced metabolomics techniques to classify baijiu based on geographical origin, identifying isoamyl acetate as a significant marker for flavor profiling (Song et al., 2020).

  • The fungal aroma gene ATF1 promotes dispersal of yeast cells through insect vectors.: The research identifies the role of the ATF1 gene in the production of isoamyl acetate, which aids in the dispersal of yeast cells by attracting insect vectors, providing insights into microbial ecology and aroma compound production (Christiaens et al., 2014).

Pictogramas

Flame

Palabra de señalización

Warning

Frases de peligro

Clasificaciones de peligro

Flam. Liq. 3

Riesgos supl.

Código de clase de almacenamiento

3 - Flammable liquids

Clase de riesgo para el agua (WGK)

WGK 1

Punto de inflamabilidad (°F)

91.4 °F - closed cup

Punto de inflamabilidad (°C)

33 °C - closed cup

Equipo de protección personal

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


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Certificados de análisis (COA)

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Visite la Librería de documentos

Isoamyl acetate?a key fermentation volatile of wines of Vitis vinifera cv Pinotage.
Van Wyk CJ, et al.
American Journal of Enology and Viticulture, 30(3), 167-173 (1979)
Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds.
Molina AM, et al.
Applied Microbiology and Biotechnology, 77(3), 675-687 (2007)
Analysis of volatile compounds in five jackfruit (Artocarpus heterophyllus L.) cultivars using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS).
Ong BT, et al
J. Food Compos. Anal., 21(5), 416-422 (2008)
L-leucine as a precursor of isoamyl alcohol and isoamyl acetate, volatile aroma constituents of banana fruit discs
Myers MJ, et al.
Phytochemistry, 9(8), 1693-1700 (1970)
Jordan M Ross et al.
Frontiers in behavioral neuroscience, 13, 164-164 (2019-08-06)
The olfactory bulb (OB) receives significant cholinergic innervation and widely expresses cholinergic receptors. While acetylcholine (ACh) is essential for olfactory learning, the exact mechanisms by which ACh modulates olfactory learning and whether it is specifically required in the OB remains

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