W205710

Isoamyl alcohol

natural, ≥98%, FG

• Synonym(s): 3-Methyl-1-butanol, Isoamyl alcohol, Isopentyl alcohol
• Linear Formula: (CH₃)₂CHCH₂CH₂OH
• CAS Number: 123-51-3
• Molecular Weight: 88.15
• FEMA Number: 2057
• Beilstein: 1718835
• EC Number: 204-633-5
• Council of Europe no.: 51
• MDL number: MFCD00002934
• UNSPSC Code: 12164502
• PubChem Substance ID: 24900825
• Flavis number: 2.003
• NACRES: NA.21
• Grade: FG; Fragrance grade; Halal; Kosher; natural
• Food allergen: no known allergens

Properties

• grade: FG; Fragrance grade; Halal; Kosher; natural
• Quality Level: 400
• Agency: follows IFRA guidelines; meets purity specifications of JECFA
• reg. compliance: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 117
• vapor density: 3 (vs air)
• vapor pressure: 2 mmHg ( 20 °C)
• Assay: ≥98%
• form: liquid
• autoignition temp.: 644 °F
• expl. lim.: 1.2-9 %, 100 °F

Description

General description

Isoamyl alcohol is a cyanobacterial volatile organic compound that has been identified as one of the main aroma/flavor constituents in banana fruit, karanda fruit and in whey spirit.

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”. Click here to view its Biobased natural statement.

Application

• Gradually supply of isoamyl alcohol increases the isoamyl acetate production in solid-state fermentation.: This study demonstrates how controlled addition of Isoamyl alcohol enhances isoamyl acetate production in solid-state fermentation, suggesting applications in industrial biotechnology for flavor enhancement (Sainz-Mellado et al., 2023 link).


• Key aroma compounds and metabolic profiling of Debaryomyces hansenii L1-1-fermented Flos Sophorae.: Investigation into the metabolic pathways in Debaryomyces hansenii fermentation, where Isoamyl alcohol serves as a crucial intermediate, contributing to the unique aroma profile of the fermented product (Zhang et al., 2021 link).

Safety Information

• Pictograms: GHS02,GHS05,GHS07
• Signal Word: Danger
• Hazard Statements: H226,H315,H318,H332,H335
• Precautionary Statements: P210 - P233 - P280 - P303 + P361 + P353 - P304 + P340 + P312 - P305 + P351 + P338
• Hazard Classifications: Acute Tox. 4 Inhalation - Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
• Target Organs: Respiratory system
• Storage Class Code: 3 - Flammable liquids
• WGK: WGK 1
• Flash Point(F): 110.3 °F - closed cup
• Flash Point(C): 43.5 °C - closed cup
• Personal Protective Equipment: dust mask type N95 (US), Eyeshields, Gloves