isoamyl propionate

3-methylbutyl propionate

CAS: 105-68-0 C8 H16 O2 MW: 144.21392000 fruity fruity

Identification

Nameisoamyl propionate
IUPAC3-methylbutyl propanoate
CAS Number105-68-0
EINECS203-322-1
FDA UNII2A8739M82Z
Molecular FormulaC8 H16 O2
Molecular Weight144.21392000
MDL NumberMFCD00048611
Nikkaji NumberJ2.852E
Beilstein1747359
CoE Number417
XlogP32.50 (est)

Regulatory

JECFA Food Flavoring44 isoamyl propionate
DG SANTE Food Flavourings09.136 3-methylbutyl propionate
FEMA Number2082
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)105-68-0 ; ISOAMYL PROPIONATE
FDA RegulationFDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION

Physical Properties

Appearance colorless clear liquid (est)
Assay 98.00 to 100.00
Food Chemicals Codex Listed Yes
Specific Gravity 0.86500 to 0.87300 @ 25.00 °C., 0.86600 to 0.87400 @ 20.00 °C.
Pounds per Gallon - (est). 7.198 to 7.264
Pounds per Gallon - est. 7.214 to 7.281
Refractive Index 1.40400 to 1.40800 @ 20.00 °C.
Boiling Point 159.00 to 161.00 °C. @ 760.00 mm Hg
Acid Value 1.00 max. KOH/g
Vapor Pressure 2.356000 mmHg @ 25.00 °C. (est)
Vapor Density 4.9 ( Air = 1 )
Flash Point 118.00 °F. TCC ( 47.78 °C. )
logP (o/w) 2.667 (est)
Soluble in alcohol
Insoluble in water
Stability relatively stable
Similar Items note

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesperfuming agents

Organoleptic Properties

Odor Strength medium
Substantivity 4 hour(s) at 100.00 %
Odor Description
at 100.00 %.
at 2.00 %.
APRICOT, PINEAPPLE
Fruity, sweet: tropical, pineapple, banana
Odor sample from Ungerer & Company, Inc.
Taste Description
at 30.00 ppm.
BITTERSWEET APRICOT
Fruity, sweet, tropical: melon, pineapple, apple, tutti-fruitti

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 propionate 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 / puddings0.80000
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 FR cherry FL chocolate cocoa FL fruit tropical fruit FR grape FR lemon FR licorice FR orange FR peach FR pear FR peppermint FR pineapple FR plum FR quince FR raspberry FR saffron FR strawberry topnotes FL/FR valerian FR woodruff

Natural Occurrence

apple custard apple PMC apple fruit apple plant banana fruit beer PMC brandy apple brandy PMC brandy grape brandy PMC chamomile garden chamomile plant chamomile oil @ 0.06% Data cheese camembert cheese PMC cheese cheddar cheese PMC cherimoya cider PMC cocoa bean cognac PMC hop oil peppermint bulgarian rum PMC tomato wine apple wine PMC wine red wine PMC wine white wine PMC

Synonyms

iso amyl propanoate nat.iso amyl propionate iso amyl propionate (natural) iso amyl propionate 1 peak iso amyl propionate FCC double peak iso amyl propionate natural iso amyl propionate, natural FCC iso- amyl-propionate FCC 1- butanol, 3-methyl-, propanoate 3- methyl butyl propanoate 3- methyl butyl propionate 3- methyl-1-butanol propanoate 3- methyl-1-butyl propanoate 3- methylbutyl propanoate 3- methylbutyl propionate iso pentyl alcohol propionate iso pentyl alcohol, propionate iso pentyl propanoate iso pentyl propionate iso- pentyl propionate propanoato isoamile propionic acid isopentyl ester propionic acid, isopentyl ester PubMed: Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition. PubMed: Chemotactic effect of odorants and tastants on the ciliate Tetrahymena pyriformis. PubMed: Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains. PubMed: A study on volatile organic compounds (VOCs) produced by tropical ascomycetous yeasts. PubMed: Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose. PubMed: Chemotactic effect of odorants and tastants on the ciliate Tetrahymena pyriformis. PubMed: Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains. PubMed: Effect of chain length of alcohol on the lipase-catalyzed esterification of propionic acid in supercritical carbon dioxide. PubMed: Biochemical pathways generating post-mortem volatile compounds co-detected during forensic ethanol analyses. PubMed: Pharmacokinetics and mammary elimination of imidocarb in sheep and goats. PubMed: OSW saponins: facile synthesis toward a new type of structures with potent antitumor activities. PubMed: Influence of volatile compounds produced by yeasts predominant during processing of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus. PubMed: Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts. PubMed: A study on volatile organic compounds (VOCs) produced by tropical ascomycetous yeasts. PubMed: Behavior and characteristics of amine derivatives obtained with o-phthaldialdehyde/3-mercaptopropionic acid and with o-phthaldialdehyde/N-acetyl-L-cysteine reagents. PubMed: Odor exposure causes central adaptation and morphological changes in selected olfactory glomeruli in Drosophila. PubMed: Olfactory discrimination ability for aliphatic esters in squirrel monkeys and humans. PubMed: Chemistry of fruit flies: Glandular secretion ofBactrocera (Polistomimetes) visenda (Hardy). PubMed: Acetone, methyl ethyl ketone, ethyl acetate, acetonitrile and other polar aprotic solvents are strong inducers of aneuploidy in Saccharomyces cerevisiae.