| Identification | More | [Name]
Isopentyl isobutyrate | [CAS]
2050-01-3 | [Synonyms]
3-METHYLBUTYL 2-METHYLPROPANOATE
FEMA 3507
ISOAMYL ISOBUTYRATE
ISOBUTYRIC ACID ISOAMYL ESTER
ISOPENTYL-2-METHYL PROPANOATE
ISOPENTYL ISOBUTYRATE
2-methyl-propanoicaci3-methylbutylester
3-methylbutyl isobutyrate
isoamyl isobutanoate
Isoamyl2-methylpropanoate
Isobutyric acid, isopentyl ester
Isopentyl isobutanoate
Propanoic acid, 2-methyl-, 3-methylbutyl ester
Propanoicacid,2-methyl-,3-methylbutylester
ISOAMYL ISOBUTYRATE 98+%
ISOAMYL ISOBUTYRATE 98+% NATURAL
3-Methylbutyl 2-methylpropionate
ISOAMYL ISOBUTYRATE, NATURAL
Isoamyl isoblutyrate | [EINECS(EC#)]
218-078-1 | [Molecular Formula]
C9H18O2 | [MDL Number]
MFCD00053719 | [Molecular Weight]
158.24 | [MOL File]
2050-01-3.mol |
| Chemical Properties | Back Directory | [Appearance]
colourless liquid with a fruity smell | [Melting point ]
-73°C (estimate) | [Boiling point ]
169-171 °C(lit.) | [density ]
0.856 g/mL at 25 °C(lit.)
| [FEMA ]
3507 | [refractive index ]
n20/D 1.406(lit.)
| [Fp ]
129 °F
| [Water Solubility ]
Insoluble in water | [form ]
clear liquid | [color ]
Colorless to Almost colorless | [Odor]
at 100.00 %. fruity ethereal tropical green grape cherry unripe banana apple cocoa | [Stability:]
Stable. Combustible. Incompatible with strong oxidizing agents, strong reducing agents. | [biological source]
synthetic | [Odor Type]
fruity | [JECFA Number]
49 | [LogP]
3.17 | [CAS DataBase Reference]
2050-01-3(CAS DataBase Reference) | [NIST Chemistry Reference]
Iso-amyl iso-butyrate(2050-01-3) | [EPA Substance Registry System]
2050-01-3(EPA Substance) |
| Safety Data | Back Directory | [Risk Statements ]
R10:Flammable. | [Safety Statements ]
S16:Keep away from sources of ignition-No smoking . | [RIDADR ]
UN 2620 3/PG 3 | [WGK Germany ]
3 | [TSCA ]
Yes | [HazardClass ]
3 | [PackingGroup ]
III | [HS Code ]
29159000 |
| Hazard Information | Back Directory | [Chemical Properties]
3-Methylbutyl-2-methylpropionate has a fruity odor with an undertone reminiscent of apricot and pineapple. | [Chemical Properties]
colourless liquid with a fruity smell | [Occurrence]
Reported found in banana, feyoa fruit (Feijoa sellowiana), grapes, melon, papaya, corn oil, beer, hop oil, whiskies, white wine, honey, jackfruit, cherimoya and Roman chamomile oil. | [Uses]
Finds limited use in perfumery as a modifier for Amyl phenylacetate and other heavy esters, or as a trace component topnote item. Extensively used in flavor compositions for introduction of light, fruity notes: Apple, Apricot, Banana, Berry, Peach, etc.
| [Definition]
ChEBI: A fatty acid ester obtained by the formal condensation of isoamylol with isobutyric acid. | [Preparation]
By passing vapors of isobutyl alcohol and isoamyl alcohol over an Ag-activated Cu-MnO catalyst. | [Aroma threshold values]
Detection: 14 ppb | [Taste threshold values]
Taste characteristics at 40 ppm: sweet, fruity, green and fatty with a berry nuance.
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