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ISOAMYL ACETATE

CAS NO.:  123-92-2
EC/LIST NO.:  204-662-3


Isoamyl acetate, also known as isopentyl acetate, is an organic compound that is the ester formed from isoamyl alcohol and acetic acid. 
Isoamyl acetate is a colorless liquid that is only slightly soluble in water, but very soluble in most organic solvents. 
Isoamyl acetate has a strong odor which is described as similar to both banana and pear.
Pure isoamyl acetate, or mixtures of isoamyl acetate, amyl acetate, and other flavors may be referred to as banana oil.


Isoamyl acetate is prepared by the acid catalyzed reaction (Fischer esterification) between isoamyl alcohol and glacial acetic acid as shown in the reaction equation below. 
Typically, sulfuric acid is used as the catalyst. 
Alternatively, p-toluenesulfonic acid or an acidic ion exchange resin can be used as the catalyst.

Isoamyl acetate is used to confer banana flavor in foods. 
Banana oil commonly refers to a solution of isoamyl acetate in ethanol that is used as an artificial flavor.

Isoamyl acetate is also used as a solvent for some varnishes and nitrocellulose lacquers. 
As a solvent and carrier for materials such as nitrocellulose, it was extensively used in the aircraft industry for stiffening and wind-proofing fabric flying surfaces, where it and its derivatives were generally known as 'aircraft dope'. 
Now that most aircraft are all-metal, such use is now mostly limited to historically accurate reproductions and scale models.

Because of its intense, pleasant odor and its low toxicity, isoamyl acetate is used to test the effectiveness of respirators or gas masks.

Isoamyl acetate’s commonly made in undergraduate organic chemistry labs as its synthesis is an ideal representation of a nucleophilic substitution. 
The reaction, called Fischer esterification, occurs when an alcohol, in this case isoamyl alcohol, reacts with a carboxylic acid, glacial acetic acid here. 
With the help of heat and an acid catalyst, an ester is formed.

The smell of nearly all fruits comes from aliphatic esters, simple molecules containing a carboxylic group directly beside an ether linkage leading to alkyl or aryl groups. 
Molecules with a small number of carbons smell fruity, but once more carbons are added the smell changes to soapy or even metallic. 
Isoamyl acetate has only six carbons so its smell is distinctly sweet. 
These esters can also be found in non-fruit sources such as peppermint and green tea.

Unlike their parent alcohols, esters can’t act as donors in hydrogen bonding and, as such, they don’t self-associate. 
This leads to esters being more volatile than carboxylic acids of similar molecular weight. 
The aerated molecules become lodged in our noses’ odour receptors, signals are sent to our brains and our sense of smell activates.

Even small changes in molecular structure can create distinct smells. 
If we cut one carbon out of isoamyl acetate to make isobutyl acetate, the smell is, once again, fruity but is more common to raspberry.
Move the substituent carbon directly next to the ester to form sec-butyl acetate and the smell stays sweet, but with a hint of solvent. 
Cut it down again to ethyl acetate and we get fingernail polish remover. 
Three carbons is all it takes to go from mouth-watering to nose-pinching.

As I mentioned earlier, isoamyl acetate has the smell and flavour of bananas. 
An actual banana is a combination of starches, amino acids, and amyl acetate, along with our namesake molecule. 
But many artificial banana-flavoured products contain solely isoamyl acetate. 
Isoamyl acetate’s used as a flavouring in a variety of processed foods: drinks, chewing gum, baked goods, and most notably candy, such as Runts banana candies and circus peanuts. 
The flavour of isoamyl acetate is exceedingly strong and can be tasted in concentrations as low as 2 parts per million, which is roughly a single drop for every 50 litres.

If you’re not a big sweets eater, you may have tasted isoamyl acetate in an unexpected source: beer. 
Isoamyl acetate is naturally produced by yeast during fermentation. 
Weissbeers (most notably Bavarian Hefeweizen), sahtis, and some Belgian brews use the artificial flavour of bananas to enhance complexity and lend a fruity tone to the beer. 
While banana flavour is tasty in some brews, it can be repulsive in others, like lagers.

During fermentation, isoamyl acetate is formed by an enzyme called acetate transferase. 
Controlling the type of yeast will control the enzyme so it’s important to choose the right yeast for the right beer. 
Another way to control ester formation is by temperature, where higher temperatures promote acetate formation. 
If you’re a home brewer and want some fruitiness in your beer, try fermenting between 21 and 24 degrees Celsius. 
A common mistake of new brewers is to ferment lagers at room temperature, which results in a fruity lager – not at all what is wanted!

So next time you smell bananas in your beer or taste them in your sweets, remember that one little molecule lodged in your sensory receptors is making that bold flavour.

Isoamyl acetate is naturally produced by ripening fruit. 
Isoamyl acetate creates a strong, fruity banana or pear odor that is widely used to flavor foods, attract bees, and improve the smell of everything from perfumes to shoe polish. 
Isoamyl acetate is even used as a solvent for oil colors, lacquers, and resins; and, strangely enough, it can be used to test gas masks.

Boiling point : 142 °C (1013 hPa)
Density    : 0.876 g/cm3 (15 °C)
Explosion limit    : 1 - 10 %(V)
Flash point : 33 °C
Ignition temperature : 355 °C
Melting Point : -78.5 °C
Vapor pressure : 5.99 hPa (20 °C)
Solubility : 2.12 g/l


Isoamyl Acetate is a speciality solvent that finds extensive use for flavours and fragrances and is used in the production of many synthetic flavours.

Isoamyl acetate is used for the preparation of many synthetic flavours from apple to piña colada and even coffee. 
Flavour production is the main area of application for Isoamyl acetate. 
Over 40 flavours involve the use of Isoamyl acetate. 
If you are interested in Isoamyl acetate you may also like to take a look at Isoamyl alcohol, as it too plays a big role in the synthetic flavour industry.

Isoamyl acetate plays an important part in all beers and is part of the overall flavour profile. 
Isoamyl acetate is produced by yeast during fermentation for this application and is present at low levels (typical 1.4mg/l).

Isoamyl acetate is also used as a low toxicity solvent for some varnishes and nitrocellulose lacquers. 
Isoamyl acetate was extensively used in the aircraft industry for stiffening fabric flying surfaces as the carrier for the nitrocellulose and retains this application in model aircraft only.

Isoamyl acetate is a common ‘alarm’ pheromone for honeybees and low concentrations will attract large numbers.

As Isoamyl acetate has a strong, pleasant odour and low toxicity, it can be used to test effectiveness of gas seals such as in respirators.

Isoamyl acetate is also used in cosmetics, primarily in nail varnish application and removal because of its good solvency. 
Isoamyl acetate is also used in deodorants and non-powered air fresheners.

Isoamyl acetate is an organic compound which is mainly used as flavor additive in food industries. 
Traditionally, the food flavor has been produced by extraction from plants, followed by chemical synthesis route which then shifted to biocatalytic route due to consumer’s awareness and inclination toward natural products. 
This study was carried out to examine the reaction synthesis between acetic anhydride and isoamyl alcohol in the presence of Candida antarctica Lipase-B (CALB) as a catalyst in solvent-free system (SFS). 
Results show that two reactions took place between acetic anhydride and isoamyl alcohol. 
The effect of different reaction parameters on the final yield of isoamyl acetate and the optimization of process parameters using a statistical tool were also investigated with response surface methodology (RSM). 
Isoamyl acetate was found that the optimum isoamyl acetate yield is at reaction temperature 30°C, acid/alcohol molar ratio 0.10, and enzyme loading 4.14%. 
The regression coefficient for optimization based on RSM was 0.9961. 
Errors resulted from model validation is less than 1% and is acceptable for real-life application. 
RSM model and first principle model were selected to determine the reaction kinetics and yield of reaction for isoamyl acetate. 
The results showed that RSM model provides a good predication of the esterification system with R2 value of 0.90.

Esters are one of the most common of all naturally occurring organic compounds which contain –COOR as functional group. 
Many simple esters are pleasant-smelling liquids and mainly used as fragrant odors of fruits and flowers. 
For example, methyl butanoate is an element found in pineapple oil, whereas isoamyl acetate is an element of banana oil . 
These esters are also naturally present in animal fats and oil  and in many biologically important molecules. 
Esters are ubiquitous and contain “nature-identical” substance that can be used to substitute natural flavor and fragrances. 
The demand for flavor and fragrance products is fairly high for most applications in developed countries. 
In 2009, flavor and fragrance industry faced a decline due to global economic crisis, but rapidly recovered a year after. 
The market was forecasted to continue expanding at a CAGR of 5.6% during 2011–2013 .

As the demand on flavored food increased tremendously throughout the years, consumers were also concerned about the natural ingredients of it by considering food with natural flavored in their list. 


Esters naturally available in plants and flowers were extracted for traditional flavor production. 
However, the traditional extraction of flavor from plants is too expensive for commercial exploitation, limitation of raw materials, and only small amount of esters produced. 
On the other hand, the demand of esters kept increasing; therefore, researchers overcome the problems with alternative production route via chemical synthesis. 
Esterification via chemical synthesis is based on Fischer esterification method. 
Isoamyl acetates drawbacks attributed to the chemicals used and consumers’ awareness toward chemicals added to their food makes the synthesis is not favored in the food industry. 
Hence, a new method of ester synthesis is required to produce large number of esters for industrial application with high economic benefit and a purer end product.

Synthesis of isoamyl acetate in organic solvent has been introduced. 
Due to region- and stereo-specificity expressed by most lipases in mild operation conditions and high degree of purity produced, lipase-catalyzed esterification in organic solvent has recently received greater consideration relative to the traditional chemical synthetic methods, particularly in the production of natural flavor and fragrance. 
Despite the higher conversion yields of esters, organic solvents undoubtedly bring about negative impact on solvent toxicity, inflammable, and need extra action on separation process. 
In addition, some organic solvents used are too expensive to allow profitable commercial scale-up . 
Hence, a solvent-free system was introduced in the esterification process.

The absence of solvents in the solvent-free synthesis gives advantages on the downstream processing as there would be fewer components present in the reaction mixture at the end of the esterification process. 
Moreover, the production cost can be minimized.
has stated that it is possible to use high substrates’ concentrations in a solvent-free system. 
Hence, it is scientifically and environmentally wise to produce ester via solvent-free biotechnological route that would eliminate all the disadvantages of traditional and chemical synthesis route of producing esters.

Isoamyl acetate, also known as acetate d'isoamyle or amylacetic ester, belongs to the class of organic compounds known as carboxylic acid esters. 
These are carboxylic acid derivatives in which the carbon atom from the carbonyl group is attached to an alkyl or an aryl moiety through an oxygen atom (forming an ester group). 
Isoamyl acetate is an extremely weak basic (essentially neutral) compound (based on its pKa). 
Isoamyl acetate is a potentially toxic compound.

Certified beer flavour standard used to train professional beer tasters to recognize and scale the intensity of isoamyl acetate character. 
Isoamyl acetate is produced by both ale and lager yeasts during fermentation. 
Isoamyl acetate is a key impact character in some lagers and ales and a signature flavour character in German-style wheat beers.

Isoamyl acetate is one of the most widely used short-chain esters in the food industries because of its characteristic banana flavor.
Isoamyl acetate can be produced from isoamyl alcohol by several catalytic reactions distinguishable by the type of acyl donor involved . 
Direct esterification of isoamyl alcohol with acetic acid is the most straightforward synthetic procedure, as it produces only water as a by-product. 
However, being an equilibrium reaction, direct esterification usually requires that the corrosive acid be present in excess and that the water by-product be removed during the reaction to reach a high ester yield. 
Alternatively, acylation of the alcohol, which is not an equilibrium reaction, is also possible, but the use of either toxic acyl chloride or acetic anhydride as the acyl donor generates hydrochloric acid or acetic acid, respectively, as by-products, and thus it requires special equipment and treatment. 
In addition, acylation usually involves a hazardous organic solvent. 
Finally, transesterification of isoamyl alcohol by adding an ester, such as ethyl acetate is also feasible and yields isoamyl acetate and ethanol.

The catalysts for all types of alcohol esterification can be either homogeneous or heterogeneous acids and bases, or free or immobilized lipases . 
Although a soluble, strong mineral acid such as sulfuric acid is traditionally used as the esterification catalyst, a solid acid such as a zeolite, sulfated zirconia, or acidic ion-exchange resins, is preferable as it can be easily separated by filtration and re-used, a neutralization step is not required at the end of the reaction, and large amounts of waste are not released .

In light of the considerations mentioned above, glycerol triacetate (triacetin) was selected as the solvent and the acyl donor for the catalytic transesterification of isoamyl alcohol over Amberlyst  . 
Triacetin is a clear, colorless, non-toxic ester with a variety of applications in foods and flavors, dyes and inks, and the cosmetics industries. 
Isoamyl acetates physical properties also make it an attractive solvent. 
Isoamyl acetates high boiling point and low vapor pressure enable product distillation, while extraction of the product is also possible with triacetin immiscible solvents such as ethers.

The transesterification of isoamyl alcohol in triacetin under mild conditions without pretreating the catalyst resulted in 13% conversion after 1 h . 
Because pretreatment of the solid catalyst is known to possibly affect its catalytic performance, the effect of catalyst preheating temperature and time on isoamyl alcohol conversion was tested. 
Preheating the solid catalyst at 80°C for 1 h yielded the highest isoamyl alcohol conversion of 20% . 
Therefore, the catalyst was preheated at 80°C for 1 h for all subsequent experiments of the study. 
Increasing either reaction temperature or catalyst loading linearly increased isoamyl alcohol conversions , which also increased as the reaction progressed, achieving full conversion after 14 h at 60°C . 
Recycling of the heterogeneous catalyst was also tested by catalyst filtration and re-use by adding it to fresh isoamyl alcohol in triacetin . 
With each reaction cycle, the catalyst lost some of its activity.

Because triacetin was added in excess, the efficacy of recycling both the triacetin and the catalyst was also examined by extracting the isoamyl acetate from the reaction mixture at the end of the reaction with petroleum ether and adding fresh isoamyl alcohol. 
This method also resulted in partial catalyst deactivation, yielding even lower conversions than those detected when only the catalyst was recycled . 
Such low conversion can be explained by the partial conversion of triacetin to glycerol, glycerol mono-acetate, or glycerol di-acetate, as detected by H-NMR analysis of the reaction mixture, all of which may facilitate the reverse reaction.

Finally, microwave-promoted heating was recently reported to enhance organic reactions, including the hydrolysis of esters, relative to conventional heating .
Thus, using an unmodified, home microwave at full intensity, the transesterification of isoamyl alcohol in triacetin under microwave irradiation was also tested in an open reaction vessel, with Amberlyst 36 as the catalyst, for 10–60 s. 
Heating the reaction mixture for up to 40 s without adding the catalyst increased the temperature from 26 to 123°C but did not yield any isoamyl acetate. 
With the catalyst, however, the reaction proceeded rapidly, and the rate was 100-fold higher than for the reaction under conventional heating. 
For example, the microwave-promoted reaction yielded 12% conversion after 20 s and reached a final temperature of 67°C, while the reaction that was performed in an oil bath at 60°C reached 20% conversion after 1 h. 
To the best of our knowledge, the microwave-assisted organic synthesis of ester hydrolysis has never been reported at such an accelerated rate. 
Isoamyl acetate seems that although triacetin has a relatively low dielectric constant, the production of glycerol di- and mono-acetate and glycerol as by-products of the transesterification of triacetin increases the polarity of the reaction medium, thereby augmenting the ability of the reaction mixture to adsorb microwave irradiation 10. 
Furthermore, the markedly low vapor pressure and high boiling temperature of triacetin make it an attractive solvent for microwave-promoted organic synthesis under atmospheric pressure.

Changes in the final temperature of the reaction medium and in the conversion of isoamyl alcohol with the reaction time are illustrated in . 
Both the final temperature and the conversion of isoamyl alcohol increased linearly with the progress of the reaction up to 40 s. 
Increasing the time over 40 s while heating the reaction medium at full intensity raised the temperature of the medium above 130°C, but this high temperature severely damaged the catalyst. 
Increasing the isoamyl concentration from 0.23 to 2.3M, while maintaining catalyst loading, increased the transesterification six-fold from 0.053 to 0.32M isoamyl acetate. 
Furthermore, performing the reaction for 20 s (final reaction temperature of 67°C) for two sequential cycles, between which the reaction mixture was cooled to room temperature in ice, yielded a 12% conversion after the first cycle and a 19% conversion after the second cycle.

Isoamyl Acetate, a key ester (combination of an acid and an alcohol) present in all beers. 
See esters. 
At its flavor threshold (around 0.6 to 1.2 parts per million) it provides pronounced fruity-fresh, banana, or pear drop–like aromas. 
Isoamyl acetate is widely used to reproduce banana-like aromatics in artificial flavorings. 
As with other esters, it is produced by yeast during fermentation and has a major flavor impact in certain beer styles, particularly Bavarian-style wheat beers. 
In general it contributes to the fruity qualities of beer. 
See fruity. 
The aroma of isoamyl acetate, which is created by traditional weissbier yeast strains, combines with the phenolic clove-like notes of 4-vinyl guaiacol to form the basis of the typical Bavarian weissbier aroma. 
As such, the concentration of isoamyl acetate is one of the major separators between the flavors of Bavarian-style weissbier and the so-called American hefeweizen (American-style wheat beer), which generally shows little or no banana-like aromatics. 
German research has shown that high concentrations of isoamyl acetate in weissbier are partially dependent on a high glucose level in the original wort, which, if desired, can be achieved by a targeted decoction mashing regime.


Isoamyl acetate is one of the most important flavor compounds used in food industries because of its characteristic banana flavor. 
The ester is used as a flavoring compound in many foods and drinks, such as honey, butterscotch, artificial coffee, beverages and perfumes. 
Also, Isoamyl acetate is one of the major flavor components of fermented alcoholic beverages, such as sake, beer and wines. 
The isoamyl acetate production is traditionally carried out via chemical synthesis by Fischer esterification mechanism. 
However, because consumers are moving to foods containing natural flavors due to environmental and health issues, biotechnology is emerging as a competitive alternative to traditional chemical synthesis for the production of isoamyl acetate. 
Enzyme and whole-cell biocatalysis and fermentation were recently proposed for isoamyl acetate production that can be considered close to ‘natural’. 
These new bioprocesses are in development stages, and most of them limited only to laboratory scale, however, they have high potential to be industrially useful and could offer an alternative way to obtain natural banana flavor. 
The current review discusses the myriad of reaction systems developed for isoamyl acetate production.

Isoamyl acetate is an aromatic ester that has a similar smell to banana. 
This ester is high in demand for various industries application, especially in the flavour and fragrance sectors.
This research aims to investigate the effects of synthesis parameters on the production of isoamyl acetate in a milli-reactor. 
Non-catalyzed reaction was performed by reacting isoamyl alcohol with acetic anhydride without further dilution. 
The flow rate of 40 to 80µL/min, reaction temperature of 20 to 50°C, and acid-alcohol molar ratio of 0.5 to 2.0 were chosen as the reaction parameters. 
All samples were analyzed through gas chromatography with flame-ionization detection (GC-FID). 
The results revealed that the highest production of isoamyl acetate was obtained at the flow rate of 60µL/min and temperature of 50°C with the acid-molar ratio of 0.5.
In conclusion, these synthesis parameters significantly influences the non-catalyzed esterification reaction of isoamyl acetate production in a milli-reactor.


Esters are organic compounds that commonly created in nature. 
Normally, short-chain esters, which contained two to eight carbon atoms have pleasant smell and were always used in flavour and fragrance industries . 
Isoamyl acetate, also known as isopentyl acetate is an ester of colourless liquid. 
This ester has naturally exists in fruits like bananas, apples, pears, peaches, and others . 
Isoamyl acetate is commercially used in food and beverage fields such as ice cream, candy, soft drink, etc. 
Due to low toxicity properties, isoamyl acetate was used in making nail polish, perfumes, soap, lotion and shampoo.
Isoamyl acetate has been produced in various kinds of methods. 
Previously, isoamyl acetate was extracted from natural sources through the extraction process, but it is impractical for commercial exploitation due to high cost and inefficient processes . 
Various reports have been found on the synthesis of isoamyl acetate through fisher esterification where carboxylic acid and alcohol were involved in the reaction with the presence of a catalyst. 
Usually, sulphuric acid has been used to catalyse the reaction. 
This method consumed many chemicals and solvents, which is unfavourable in industries and required additional downstream treatment. 
Then, biocatalyst was introduced instead of the chemicals catalyst. 
This method is classified as a green method as it is environmentally safe .
However, biocatalyst, in the form of enzyme is very expensive resulting in high production cost. 
This has prompt researchers to put interests towards ionic liquid as a replacement of chemicals solvents for esterification reaction. 

Isoamyl acetate, also known as isopentyl acetate, is an organic compound that is the ester formed from isoamyl alcohol and acetic acid. 
Isoamyl acetate is a colorless liquid that is only slightly soluble in water, but very soluble in most organic solvents. 
Isoamyl acetate has a strong odor (similar to Juicy Fruit, a foam banana sweet or a pear drop) which is also described as similar to both banana and pear. 
Banana oil is a term that is applied either to pure isoamyl acetate or to flavorings that are mixtures of isoamyl acetate, amyl acetate, and other flavors.

Isoamyl Acetate also known as isopentyl acetate, is the ester formed from acetic acid and isoamyl alcohol. 
Isoamyl acetate can be used as a solvent for nitrocellulose lacquers and some varnishes

To develop organic laboratory techniques, to synthesize isoamyl acetate (isopentyl acetate), familiarize ourselves with the reactions of carbonyl compounds, and to gain experience using Fourier Transform Infrared (FTIR) Spectroscopy to characterize the product of a reaction.

Place 1.0 mL of isoamyl alcohol (isopentyl alcohol) into a tared, 5-mL conical vial. 
Record the mass of the alcohol. 
Add 1.5 mL of glacial acetic acid and 0.2 grams of Amberlyst resin (alternatively two to three drops of concentrated sulfuric acid can be used in place of the Amberlyst resin) to the 5-mL conical vial. 
Add a spin vane, attach a water-cooled condenser to the vial and cap the condenser with a drying tube packed loosely with glass wool. 
Place the apparatus into the aluminum block, turn on the cooling water, heat the aluminum block to 150–160 °C, and boil (reflux) the mixture for 60 to 75 minutes. 

Remove the apparatus from the aluminum block and allow it to cool to room temperature.
Perform the following sequence three times. 
Slowly add 1.0 mL of an aqueous 5% sodium bicarbonate solution to the organic layer. 
Stir the contents of the vial, and once the bubbling slows, cap the vial and shake gently. 
Remember to vent while shaking. 
Separate the aqueous layer from the organic layer. 
Confirm the identity of the aqueous layer and discard it.
Transfer the organic layer to a dry conical vial. 
Dry the organic layer with anhydrous sodium sulfate.

Isoamyl acetate was synthesized from isoamylol and glacial acetic acid with strong acidic cation exchanger as catalyst. 
The effects of reaction conditions such as acid-alcohol ratio, reaction time, catalyst dosage to esterification reaction have been investigated and the optimum reaction conditions can be concluded as: 
the molar ratio of acetic acid to isoamylol 0.8:1, reaction time 2h, 25 % of catalyst (quality of acetic acid as benchmark). 
The conversion rate can reach up to 75.46%. 
The catalytic ability didn’t reduce significantly after reusing 10 times and the results showed that the catalyst exhibited preferably catalytic activity and reusability.


Isoamyl acetate is used as a solvent for tannins, nitrocellulose, lacquers, celluloid, and camphor.    
Isoamyl acetate is also used as a flavoring agent in soft drinks, chewing gum, and candies.    
Isoamyl acetate is used during the manufacturing process of artificial silk, leather, pearls, photographic films, Celluloid cements, waterproof varnish, bronzing liquids, metallic paints, dyeing, and finishing    textiles.
Isoamyl acetate is used in the following products at the following typical concentrations (%):    
soap, 0.05;    
detergent, 0.005;    
creams, lotions,0.003;    
perfume,0.05.
Isoamyl acetate has reportedly been used in the following products at the following    
levels:    
non-alcoholic beverages, 28 ppm; ice cream, ices, etc, 56 ppm; candy, 190 ppm;    
baked goods, 120 ppm; gelatins and puddings, 100 ppm; and chewing gum, 2700 ppm

Isoamyl acetate is a plant volatile.    
Isoamyl acetate is released during the fermentation process in making beer and whiskey.    
Isoamyl acetate is a sting pheromone of the honey bee (Apis mellifera), and can be used to attract large groups of honeybees to a small area. 
The compound is released by the honey bee when it stings and the resulting scent calls other bees to sting the victim.    
Isoamyl acetate is a pheromone for Lobesi a botrana and Manduca sexta.    
Isoamyl acetate is used as an agent in respirator fit tests because of    its intense, pleasant odor and its low toxicity.    
Isoamyl acetate may be released to the environment during this procedure.    
Isoamyl acetate has been identified in whiskey, beer, and cognac.    
The concentration of esters, including isoamyl acetate, in US lager beer is 25-50 ppm and is responsible for giving beer a fruity flavor .    
Isoamyl acetate has been found in the following food products: fried bacon, Beaufort cheese    .


Isoamyl acetate is an aromatic chemical, usually appearing as a clear oily liquid with a sweet banana or pear fragrance. 
Isoamyl acetate is synthesized for industry by reacting isoamyl alcohol with acetic acid, but also occurs naturally in bananas, apples and some wines. 
In its pure form, or when mixed with other components, isoamyl acetate is sometimes referred to as banana oil or pear essence. 
Isoamyl acetate has some applications as a low-toxicity solvent, and is used by conservators in the restoration of oil paintings. 
Isoamyl acetate can also be used in cosmetics, personal care products and food production for creating fruit aromas and flavours.

IUPAC NAME:
3-methyl-1-butyl acetate

3-methyl-1-butyl acetate3-methylbut-1-yl acetate3-methylbut-1-yl ethanoate3-methylbutan-1-ol3-METHYLBUTYL ACETATEISOAMYL ACETATE

3-methylbut-1-yl acetate

3-methylbut-1-yl ethanoate

3-methylbutan-1-ol

3-METHYLBUTYL ACETATE

3-Methylbutyl acetate

3-methylbutyl acetate

Acetic acid 3-methylbutyl ester, Isoamyl acetate


SYNONYMS:

(3-Methylbutyl) ethanoate
123-92-2 
1744750 
1-Butanol, 3-methyl-, acetate 
204-662-3 
3-Methylbutyl acetate 
3-Methylbutylacetat 
3-Methylbutyl-acetat  
acetate de 3-methylbutyle 
Acétate de 3-méthylbutyle 
acetate d'isoamyle 
acetate d'isopentyle 
Acetic acid 3-methylbutyl ester
Isoamyl acetate 
isoamyl ethanoate
isopentyl acetate
MFCD00008946

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