isoamyl hexanoate

isoamyl caproate

CAS: 2198-61-0 C11 H22 O2 MW: 186.29474000 fruity fruity

Identification

Nameisoamyl hexanoate
IUPAC3-methylbutyl hexanoate
CAS Number2198-61-0
EINECS218-600-8
FDA UNII694171CHWH
Molecular FormulaC11 H22 O2
Molecular Weight186.29474000
MDL NumberMFCD00027280
Nikkaji NumberJ59.812G
Beilstein1760611
CoE Number320

Regulatory

JECFA Food Flavoring46 isoamyl hexanoate
DG SANTE Food Flavourings09.070 3-methylbutyl hexanoate
FEMA Number2075
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)2198-61-0 ; ISOAMYL HEXANOATE
FDA RegulationFDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION

Physical Properties

Appearance colorless clear liquid (est)
Assay 97.00 to 100.00
Food Chemicals Codex Listed Yes
Specific Gravity 0.85800 to 0.86300 @ 25.00 °C.
Pounds per Gallon - (est). 7.139 to 7.181
Refractive Index 1.41800 to 1.42200 @ 20.00 °C.
Boiling Point 225.00 to 226.00 °C. @ 760.00 mm Hg, 95.00 °C. @ 10.00 mm Hg
Acid Value 1.00 max. KOH/g
Vapor Pressure 0.086000 mmHg @ 25.00 °C. (est)
Vapor Density 6.4 ( Air = 1 )
Flash Point 185.00 °F. TCC ( 85.00 °C. )
logP (o/w) 4.196 (est)
Soluble in alcohol
Insoluble in glycerin
Similar Items note

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesperfuming agents

Organoleptic Properties

Odor Strength medium
Substantivity 64 hour(s) at 100.00 %
Odor Description
at 100.00 %.
Fruity, sweet, pineapple with a slightly pungent sour cheesey note
Apple, Pineapple, Fruity, Green, Sweet
Odor sample from Fritzsche Dodge & Olcott, Inc.
Taste Description
rue fruity banana green waxy pineapple
at 25.00 ppm.

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Oral/Parenteral Toxicityoral-rat LD50 > 5000 mg/kg
Dermal Toxicityskin-rabbit LD50 > 5000 mg/kg
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryflavor and fragrance agents
RIFM Fragrance Material Safety AssessmentSearch
Recommendation for isoamyl hexanoate usage levels up to8.0000 % in the fragrance concentrate.
baked goods-
beverages(nonalcoholic)-
beverages(alcoholic)-
breakfast cereal-
cheese-
chewing gum-
condiments / relishes-
confectionery froastings-
egg products-
fats / oils-
fish products-
frozen dairy-
fruit ices-
gelatins / puddings-
granulated sugar-
gravies-
hard candy-
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-

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Potential Uses

FR apple FR apricot FR banana FL beer FL brandy FR gooseberry FR honey FR peach FR pineapple FL plum greengage plum FR plum mirabelle plum FR quince FR saffron

Natural Occurrence

apple fruit PMC banana fruit cymbopogon laniger extract Data gingergrass oil @ 0.47% Data mastic fruit oil @ 0.41% Data mastic leaf oil @ 0.87% Data pineapple fruit tsauri grass oil @ 0.60% Data

Synonyms

iso amyl caproate iso amyl caproate FCC iso amyl caproate natural nat.iso amyl hexanoate iso amyl hexanoate (caproate), natural iso amyl hexanoate (natural) iso- amyl-caproate (iso-amyl-hexanoate) FCC hexanoic acid 3-methyl butyl ester hexanoic acid 3-methylbutyl ester hexanoic acid isopentyl ester hexanoic acid, 3-methylbutyl ester hexanoic acid, isopentyl ester 3- methyl butyl hexanoate 3- methylbutyl hexanoate iso pentyl alcohol hexanoate iso pentyl alcohol, hexanoate iso pentyl caproate iso pentyl hexanoate iso pentyl-N-hexanoate Try the PubMed Search.