EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

isoamyl alcohol
isopentanol

Sponsors

Flavor Demo Formulas
Name:3-methylbutan-1-ol
CAS Number: 123-51-3Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:204-633-5
FDA UNII:DEM9NIT1J4
Nikkaji Web:J2.011G
Beilstein Number:1718835
MDL:MFCD00002934
CoE Number:51
XlogP3:1.20 (est)
Molecular Weight:88.14984000
Formula:C5 H12 O
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
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Perfumer and Flavorist:Search
Google Patents:Search
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EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:52 isoamyl alcohol
FLAVIS Number:02.003 (Old)
DG SANTE Food Flavourings:02.003 isopentanol
FEMA Number:2057 isoamyl alcohol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: ISOAMYL ALCOHOL
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.80700 to 8.13000 @ 25.00 °C.
Pounds per Gallon - (est).: 6.715 to 67.650
Refractive Index:1.40500 to 1.41000 @ 20.00 °C.
Melting Point:-117.00 to -116.00 °C. @ 760.00 mm Hg
Boiling Point: 131.00 to 133.00 °C. @ 760.00 mm Hg
Boiling Point: 68.00 to 69.00 °C. @ 50.00 mm Hg
Vapor Pressure:2.370000 mm/Hg @ 25.00 °C.
Vapor Density:3.0 ( Air = 1 )
Flash Point: 114.00 °F. TCC ( 45.56 °C. )
logP (o/w): 1.160
Soluble in:
 alcohol
 water, 2.67E+04 mg/L @ 25 °C (exp)
Similar Items:note
amyl alcohol
neoamyl alcohol
sec-amyl alcohol
sec-isoamyl alcohol
tert-amyl alcohol
 
Organoleptic Properties:
Odor Type: fermented
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
Substantivity:8 hour(s) at 100.00 %
fusel alcoholic whiskey fruity banana
Odor Description:at 10.00 % in dipropylene glycol. fusel oil alcoholic whiskey fruity banana
fusel alcoholic pungent ethereal cognac fruity banana molasses
Odor Description:Fusel, alcoholic, pungent, etherial, cognac, fruity, banana and molasses
Mosciano, Gerard P&F 22, No. 4, 75, (1997)
Flavor Type: fusel
fusel fermented fruity banana ethereal cognac
Taste Description: at 50.00 ppm. Fusel, fermented, fruity, banana, etherial and cognac
Mosciano, Gerard P&F 22, No. 4, 75, (1997)
Odor and/or flavor descriptions from others (if found).
Frutarom
ISOAMYL ALCOHOL
Odor Description:Alcoholic, Fusel
Suggested Uses: Alcoholic Beverages, Apricot, Cherry, Chocolate, Cocoa, Coffee, Plum, Soft Fruits, Tea
Alfrebro
ISOAMYL ALCOHOL NATURAL
Odor Description:Brandy, Pleasant, Fruity, Wine
Prodasynth
isoAMYL ALCOHOL, NATURAL ISOMER 1>70%;ISOMER 2<30%; SUMA>99%
Odor Description:CHOKING, ALCOHOLIC, WINEY, FRUITY
Taste Description:WINEY, COGNAC, BRANDY
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
solvents
 
Suppliers:
Advanced Biotech
ISO AMYL ALCOHOL (HALAL) NATURAL
Advanced Biotech
ISO AMYL ALCOHOL NATURAL
99% min.
Advanced Biotech
WHISKEY FUSEL OIL NATURAL
Odor: Whiskey
Alfrebro
3-METHYL-1-BUTANOL
Odor: Fusel, Wiskey
Alfrebro
ISOAMYL ALCOHOL NATURAL
Odor: Brandy, Pleasant, Fruity, Wine
Allan Chemical
isoAmyl Alcohol
Augustus Oils
isoAmyl Alcohol
Services
Aurochemicals
isoAMYL ALCOHOL, Natural
Axxence Aromatic
isoAMYL ALCOHOL Natural
Kosher
Sustainability
BASF
3-Methyl-1-butanol
Beijing Lys Chemicals
Isoamyl alcohol (natural)
Berjé
Amyl Alcohol, Iso
Happening at Berje
CG Herbals
isoAmyl Alcohol
Charkit Chemical
ISOAMYL ALCOHOL NATURAL FEMA 2057
Diffusions Aromatiques
ALCOOL ISOAMYLIQUE
Diffusions Aromatiques
isoALCOOL ISOAMYLIQUE NATUREL
Elan Inc.
isoAMYL ALCOHOL – TECHNICAL GRADE
Elan Inc.
isoAMYL ALCOHOL P & F
(natural), Kosher
EMD Millipore
For experimental / research use only.
isoAmyl Alcohol
Ernesto Ventós
IsoAMYL ALCOHOL NATURAL
Odor: CHOKING, ALCOHOLIC, WINEY, FRUITY
Flavor: WINEY, COGNAC, BRANDY
Excellentia International
isoAmyl Alcohol (3-Methyl Butyl Alcohol) Natural
Fleurchem
isoamyl alcohol natural
fnfsurplus.com
isoAmyl Alcohol
Frutarom
ISOAMYL ALCOHOL
Odor: Alcoholic, Fusel
Use: Suggested Uses: Alcoholic Beverages, Apricot, Cherry, Chocolate, Cocoa, Coffee, Plum, Soft Fruits, Tea
Frutarom
NATURAL ISOAMYL ALCOHOL
Odor: Alcoholic, Fusel
Use: Suggested Uses: Alcoholic Beverages, Apricot, Cherry, Chocolate, Cocoa, Coffee, Plum, Soft Fruits, Tea
Global Essence
isoAmyl Alcohol
Grau Aromatics
isoAMYL ALCOHOL
H. Interdonati, Inc.
isoAmyl Alcohol Natural, Kosher
Featured Products
Indenta Group
isoAmyl Alcohol
Indukern F&F
ISOAMYL ALCOHOL NATURAL
Odor: SWEET, FRUITY
Indukern F&F
ISOAMYL ALCOHOL
Odor: ETHEREAL, COGNAC, FRUITY, BANANA
Jiangyin Healthway
isoAmyl Alcohol
New functional food ingredients
Kunshan Sainty
isoAmyl Alcohol, Natural
Lluch Essence
isoAMYL ALCOHOL 99%
Lluch Essence
isoAMYL ALCOHOL NATURAL
M&U International
NAT.ISOAMYL ALCOHOL, Kosher
M&U International
NAT.L-3-METHYLBUTANOL, Kosher
Moellhausen
isoAMYL ALCOHOL
Odor: fresh, ethereal, yeast and fermented
Moellhausen
IsoISOAMYL ALCOHOL NAT.
Nagar Haveli Perfumes & Aromatics
Isoamyl Alcohol
Odor: Fusel, alcoholic, pungent, etherial, cognac, fruity, banana and molasses
Naturamole
isopentanol 98% natural EU
PCAS
isoAmyl Alcohol SP, Kosher
Penta International
ISOAMYL ALCOHOL NATURAL 98% F&F GRADE, Kosher
Penta International
ISOAMYL ALCOHOL, NATURAL 99% PHARMACUTICAL GRADE, Kosher
Penta International
ISOAMYL ALCOHOL, SYNTHETIC, Kosher
Prodasynth
isoAMYL ALCOHOL, NATURAL
ISOMER 1>70%;ISOMER 2<30%; SUMA>99%
Odor: CHOKING, ALCOHOLIC, WINEY, FRUITY
Flavor: WINEY, COGNAC, BRANDY
Reincke & Fichtner
isoAmyl Alcohol natural
Reincke & Fichtner
isoAmyl Alcohol
Robertet
IsoAMYL ALCOHOL
Pure & Nat (EU)
Sigma-Aldrich
Isoamyl alcohol, ≥98%, FG
Odor: oily; whiskey
Certified Food Grade Products
Sigma-Aldrich
Isoamyl alcohol, natural, ≥98%, FG
Odor: oily; whiskey
Silverline Chemicals
isoAmyl Alcohol
SRS Aromatics
isoAMYL ALCOHOL
Sunaux International
nat.isoAmyl Alcohol
Sunaux International
nat.L-3-Methylbutanol
Synerzine
3-Methyl-1-butanol
SysKem Chemie
isoAmyl Alcohol
Taytonn
isoAmyl Alcohol
Taytonn
Natural Isoamyl Alcohol
TCI AMERICA
For experimental / research use only.
3-Methyl-1-butanol >99.0%(GC)
Treatt
isoAmyl Alcohol
Ungerer & Company
isoAmyl Alcohol Natural
Vigon International
Isoamyl Alcohol Natural FCC
WEN International
ISOAMYL ALCOHOL Natural
Zanos
Iso-Amyl Alcohol
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 10 - Flammable.
R 20 - Harmful by inhalation.
R 37 - Irritating to respiratory system.
R 66 - Repeated exposure may cause skin dryness or cracking.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 23 - Do not breath vapour.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
S 46 - If swallowed, seek medical advice immediately and show this container or label.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 1300 mg/kg
BLOOD: OTHER CHANGES KIDNEY, URETER, AND BLADDER: OTHER CHANGES LIVER: FATTY LIVER DEGERATION
South African Medical Journal. Vol. 43, Pg. 795, 1969.

oral-rabbit LD50 3438 mg/kg
LUNGS, THORAX, OR RESPIRATION: DYSPNEA CARDIAC: PULSE RATE SENSE ORGANS AND SPECIAL SENSES: CORNEAL DAMAGE: EYE
Industrial Medicine and Surgery. Vol. 41, Pg. 31, 1972.

intravenous-mouse LD50 234 mg/kg
Archives Internationales de Pharmacodynamie et de Therapie. Vol. 135, Pg. 330, 1962.

intravenous-cat LDLo 210 mg/kg
Food and Cosmetics Toxicology. Vol. 16, Pg. 785, 1978.

intraperitoneal-mouse LDLo 233 mg/kg
Food and Cosmetics Toxicology. Vol. 16, Pg. 785, 1978.

intravenous-rabbit LDLo 1570 mg/kg
BEHAVIORAL: ANTIPSYCHOTIC
Food and Cosmetics Toxicology. Vol. 16, Pg. 785, 1978.

intraperitoneal-rat LDLo 813 mg/kg
Naunyn-Schmiedeberg's Archiv fuer Experimentelle Pathologie und Pharmakologie. Vol. 132, Pg. 214, 1928.

Dermal Toxicity:
skin-rabbit LD50 3970 ul/kg
South African Medical Journal. Vol. 43, Pg. 795, 1969.

subcutaneous-mouse LDLo 7480 mg/kg
Food and Cosmetics Toxicology. Vol. 16, Pg. 785, 1978.

skin-rabbit LD50 3970 uL/kg
American Industrial Hygiene Association Journal. Vol. 30, Pg. 470, 1969.

Inhalation Toxicity:
inhalation-human TCLo 150 ppm
SENSE ORGANS AND SPECIAL SENSES: OTHER CHANGES: OLFACTION SENSE ORGANS AND SPECIAL SENSES: CONJUNCTIVE IRRITATION: EYE LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES
Journal of Industrial Hygiene and Toxicology. Vol. 25, Pg. 282, 1943.

 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for isoamyl alcohol usage levels up to:
  0.8000 % in the fragrance concentrate.
 
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
 average usual ppmaverage maximum ppm
baked goods: -24.00000
beverages(nonalcoholic): -17.00000
beverages(alcoholic): -100.00000
breakfast cereal: --
cheese: --
chewing gum: -300.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -7.60000
fruit ices: -7.60000
gelatins / puddings: -46.00000
granulated sugar: --
gravies: --
hard candy: -52.00000
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: --
 
Safety References:
European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 1, Revision 1 (FGE.01Rev 1): Branched-chain aliphatic saturated aldehydes, carboxylic acids and related esters of primary alcohols and branched-chain carboxylic acids from chemical groups 1 and 2 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission
View page or View pdf

Flavouring Group Evaluation 3, Revision 1 (FGE.03Rev1): Acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated or unsaturated aldehydes, an ester of a hemiacetal and an orthoester of formic acid, from chemical groups 1, 2 & 4 Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Scientific Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)on a request from the Commission
View page or View pdf

Flavouring Group Evaluation 5, Revision 1 (FGE.05Rev1):Esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 2, Revision 1 (FGE.02) : Branched- and straight-chain aliphatic saturated primary alcohols and related esters of primary alcohols and straight-chain carboxylic acids and one straight-chain aldehyde from chemical groups 1 and 2 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 5, Revision 2 (FGE.05Rev2): Branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5
View page or View pdf

EPI System: View
NIOSH International Chemical Safety Cards:search
NIOSH Pocket Guide:search
NLM Hazardous Substances Data Bank:Search
Chemical Carcinogenesis Research Information System:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
NLM Developmental and Reproductive Toxicity:Search
EPA Substance Registry Services (TSCA):123-51-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :31260
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1105
WGK Germany:1
3-methylbutan-1-ol
Chemidplus:0000123513
EPA/NOAA CAMEO:hazardous materials
RTECS:123-51-3
 
References:
 3-methylbutan-1-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:123-51-3
Pubchem (cid):31260
Pubchem (sid):134974567
Flavornet:123-51-3
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEBI:View
CHEMBL:View
KEGG (GenomeNet):C07328
HMDB (The Human Metabolome Database):HMDB06007
FooDB:FDB008131
YMDB (Yeast Metabolome Database):YMDB00570
Export Tariff Code:2905.19.9090
Haz-Map:View
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
Formulations/Preparations:
•major component of commercial amyl alcohol, fusel oil & potato-spirit oil. •grade: technical •fusel oil
 
Potential Blenders and core components note
For Odor
No odor group found for these
ethyl (R)-2-methyl butyrate
FL/FR
alcoholic
alcoholic
propyl alcohol
FL/FR
citrus
bitter
orange peel oil brazil
FL/FR
ethereal
acetaldehyde dimethyl acetal
FL/FR
butyl acetate
FL/FR
cyclohexyl formate
FL/FR
decyl propionate
FL/FR
ethyl formate
FL/FR
iso
propyl acetate
FL/FR
fermented
amyl alcohol
FL/FR
butyl alcohol
FL/FR
iso
butyl decanoate
FL/FR
hexanal diethyl acetal
FL/FR
3-
methyl-1-pentanol
FL/FR
2-
pentanol
FL/FR
floral
linalyl butyrate
FL/FR
fruity
acetaldehyde diisoamyl acetal
FL/FR
allyl benzoate
FR
allyl isovalerate
FL/FR
allyl salicylate
FR
amyl acetate
FL/FR
iso
amyl acetate
FL/FR
amyl butyrate
FL/FR
amyl decanoate
FL/FR
amyl heptanoate
FL/FR
iso
amyl hexanoate
FL/FR
amyl lactate
FL/FR
iso
amyl propionate
FL/FR
benzyl methyl ether
FL/FR
iso
butyl acetate
FL/FR
iso
butyl isovalerate
FL/FR
butyl propionate
FL/FR
iso
butyl propionate
FL/FR
butyl valerate
FL/FR
cyclohexyl propionate
FL/FR
2-
ethyl butyl acetate
FL/FR
ethyl butyrate
FL/FR
ethyl heptanoate
FL/FR
ethyl isobutyrate
FL/FR
furfuryl acetate
FL/FR
4-
heptanone
FL/FR
methyl 4-methyl valerate
FL/FR
2-
methyl butyl acetate
FL/FR
2-
pentanone
FL/FR
prenyl acetate
FL/FR
propyl acetate
FL/FR
iso
propyl butyrate
FL/FR
iso
propyl octanoate
FL/FR
iso
propyl propionate
FL/FR
green
(E)-2-
hexen-1-yl valerate
FL/FR
herbal
anthemis nobilis flower oil roman
FL/FR
white
cognac oil
FL/FR
geranyl octanoate
FL/FR
hexanol
FL/FR
roasted
2-
methyl-1-butanol
FL/FR
soapy
ethyl undecanoate
FL/FR
waxy
ethyl nonanoate
FL/FR
For Flavor
No flavor group found for these
acetaldehyde diisoamyl acetal
FL/FR
amyl decanoate
FL/FR
amyl lactate
FL/FR
iso
butyl decanoate
FL/FR
decyl propionate
FL/FR
diethyl maleate
FL
ethyl (R)-2-methyl butyrate
FL/FR
geranyl octanoate
FL/FR
2-
heptenoic acid
FL
hexanal diethyl acetal
FL/FR
S-(
methyl thio) hexanoate
FL
2-
methyl-1-butanol
FL/FR
alcoholic
alcoholic
propyl alcohol
FL/FR
estery
furfuryl acetate
FL/FR
propyl acetate
FL/FR
ethereal
acetaldehyde dimethyl acetal
FL/FR
butyl acetate
FL/FR
ethyl formate
FL/FR
ethyl isobutyrate
FL/FR
iso
propyl acetate
FL/FR
floral
linalyl butyrate
FL/FR
fruity
allyl isovalerate
FL/FR
amyl acetate
FL/FR
iso
amyl acetate
FL/FR
amyl butyrate
FL/FR
amyl heptanoate
FL/FR
iso
amyl hexanoate
FL/FR
iso
amyl propionate
FL/FR
benzyl methyl ether
FL/FR
iso
butyl acetate
FL/FR
butyl alcohol
FL/FR
iso
butyl propionate
FL/FR
butyl propionate
FL/FR
butyl valerate
FL/FR
cyclohexyl propionate
FL/FR
2-
ethyl butyl acetate
FL/FR
ethyl butyrate
FL/FR
ethyl heptanoate
FL/FR
4-
heptanone
FL/FR
methyl 4-methyl valerate
FL/FR
2-
methyl allyl butyrate
FL
2-
methyl butyl acetate
FL/FR
bitter
orange peel oil brazil
FL/FR
2-
pentanone
FL/FR
prenyl acetate
FL/FR
iso
propyl butyrate
FL/FR
iso
propyl octanoate
FL/FR
iso
propyl propionate
FL/FR
fusel
amyl alcohol
FL/FR
white
cognac oil
FL/FR
3-
methyl-2-butanol
FL
green
iso
butyl isovalerate
FL/FR
cyclohexyl formate
FL/FR
hexanol
FL/FR
(E)-2-
hexen-1-yl valerate
FL/FR
4-
methyl-2-pentenal
FL
herbal
anthemis nobilis flower oil roman
FL/FR
musty
2-
pentanol
FL/FR
propionaldehyde
FL
waxy
ethyl nonanoate
FL/FR
ethyl undecanoate
FL/FR
whiskey
3-
methyl-1-pentanol
FL/FR
 
Potential Uses:
FLapple
FLapricot
FLbanana
FLbeer
FRchamomile
FLcherry
FLchocolate
FRcitronella
FLcoffee
FLcranberry
FReucalyptus oil replacer
 geranium
FLmalt
FLplum
FLplum greengage plum
 plum mirabelle plum
 
Occurrence (nature, food, other):note
 apple fruit
Search PMC Picture
 apple juice
Search PMC Picture
 banana fruit
Search Trop Picture
 bay laurel leaf
Search Trop Picture
 bean black bean stem oil
Search Trop Picture
 beer
Search PMC Picture
 blackberry fruit
Search PMC Picture
 butter
Search PMC Picture
 caninha
Search PMC Picture
 cayenne fruit
Search Trop Picture
 celery leaf
Search Trop Picture
 celery shoot
Search Trop Picture
 chamomile
Search PMC Picture
 chamomile garden chamomile plant
Search Trop Picture
 champaca concrete @ trace%
Data GC Search Trop Picture
 cherimoya plant
Search Trop Picture
 cherry sweet cherry
Search Trop Picture
 citronella
Search PMC Picture
 coffee roasted coffee
Search PMC Picture
 corn silk
Search Trop Picture
 cornmint oil india @ 0.08%
Data GC Search Trop Picture
 cranberry fruit
Search Trop Picture
 currant black currant fruit
Search Trop Picture
 elder black elder flower oil
Search Trop Picture
 eriocephalus punctulatus oil @ 0.10%
Data GC Search Trop Picture
 geranium
Search Trop Picture
 gingergrass oil @ 0.08%
Data GC Search Trop Picture
 guava fruit
Search Trop Picture
 kohlrabi stem
Search Trop Picture
 mushroom giant puffball mushroom
Search PMC Picture
 okra fruit
Search Trop Picture
 orange fruit juice
Search Trop Picture
 osmanthus absolute @ 0.05%
Data GC Search Trop Picture
 pear plant
Search Trop Picture
 plum fruit
Search Trop Picture
 potato chip
Search PMC Picture
 raisin
Search PMC Picture
 raspberry red raspberry fruit
Search Trop Picture
 rose oil otto bulgaria @ 0.01%
Data GC Search Trop Picture
 roselle fruit
Search Trop Picture
 roselle leaf
Search Trop Picture
 roselle seed
Search Trop Picture
 rosemary sap
Search Trop Picture
 rum
Search PMC Picture
 spearmint oil
Search Trop Picture
 strawberry wild strawberry fruit
Search Trop Picture
 tea leaf
Search Trop Picture
 tomato
Search Trop Picture
 truffle
Search Picture
 walnut english walnut
Search Trop Picture
 watermelon fruit juice
Search Trop Picture
 wine
Search PMC Picture
 
Synonyms:
isoamyl alcohol (natural)
isoamyl alcohol – technical grade
isoamyl alcohol FCC natural
isoamyl alcohol nat.
isoamyl alcohol natural
isoamyl alcohol natural 98% F&F grade
isoamyl alcohol P & F
isoamyl alcohol synthetic
isoamyl alcohol, natural 99% pharmacutical grade
isobutyl carbinol
sec-butyl carbinol
sec-butylcarbinol
3-methyl butan-1-ol
3-methyl butanol
3-methyl-1-butanol
2-methyl-4-butanol
3-methylbutan-1-ol
nat.isoamyl alcohol
nat.L-3-methylbutanol
isopentanol
isopentyl alcohol
 

Articles:

PubMed:Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
PubMed:Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese-surface model.
PubMed:Tentative identification of volatile flavor compounds in commercial Budu, a Malaysian fish sauce, using GC-MS.
PubMed:Classification of wines from five Spanish origin denominations by aromatic compound analysis.
PubMed:Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry.
PubMed:Odor-active headspace components in fermented red rice in the presence of a monascus species.
PubMed:Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose.
PubMed:Detection of flavor compounds in longissimus muscle from four hybrid pig breeds of Sus scrofa, Bamei pig, and Large White.
PubMed:Isolation and characterization of awamori yeast mutants with L-leucine accumulation that overproduce isoamyl alcohol.
PubMed:Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese-surface model.
PubMed:Preparation of reminiscent aroma mixture of Japanese soy sauce.
PubMed:Tentative identification of volatile flavor compounds in commercial Budu, a Malaysian fish sauce, using GC-MS.
PubMed:Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation.
PubMed:Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
PubMed:Enzymatic synthesis of isoamyl butyrate catalyzed by immobilized lipase on poly-methacrylate particles: optimization, reusability and mass transfer studies.
PubMed:Volatile organic compounds from a Tuber melanosporum fermentation system.
PubMed:Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model.
PubMed:Improved production of isoamyl acetate by a sake yeast mutant resistant to an isoprenoid analog and its dependence on alcohol acetyltransferase activity, but not on isoamyl alcohol production.
PubMed:Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose.
PubMed:Branched-chain 2-keto acid decarboxylases derived from Psychrobacter.
PubMed:Flavor compounds of pine sprout tea and pine needle tea.
PubMed:Molecular cloning of the isoamyl alcohol oxidase-encoding gene (mreA) from Aspergillus oryzae.
PubMed:Enhanced production of isoamyl alcohol and isoamyl acetate by ubiquitination-deficient Saccharomyces cerevisiae mutants.
PubMed:Classification of wines from five Spanish origin denominations by aromatic compound analysis.
PubMed:Fast fractionation of complex organic extracts by normal-phase chromatography on a solid-phase extraction polymeric sorbent. Optimization of a method to fractionate wine flavor extracts.
PubMed:Odor-active headspace components in fermented red rice in the presence of a monascus species.
PubMed:Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariate regression.
PubMed:Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry.
PubMed:Pyruvate decarboxylase catalyzes decarboxylation of branched-chain 2-oxo acids but is not essential for fusel alcohol production by Saccharomyces cerevisiae.
PubMed:Effect of different strains of Saccharomyces cerevisiae on production of volatiles in Napa Gamay wine and Petite Sirah wine.
PubMed:Aerobic production of isoamyl acetate by overexpression of the yeast alcohol acetyl-transferases AFT1 and AFT2 in Escherichia coli and using low-cost fermentation ingredients.
PubMed:Applicability of CoA/acetyl-CoA manipulation system to enhance isoamyl acetate production in Escherichia coli.
PubMed:Molecular breeding of the Mureka-non-forming sake koji mold from Aspergillus oryzae by the disruption of the mreA gene.
PubMed:Functional characterization of enzymes forming volatile esters from strawberry and banana.
PubMed:Physiological analysis of yeast cells by flow cytometry during serial-repitching of low-malt beer fermentation.
 
Notes:
Major component of fusel oil. A common constit. of plant oils, free and as esters. Present in many wines and spirits. Flavouring agent Isopentanol or Isoamyl alcohol is one of several isomers of amyl alcohol. It is a by-product of gut microbial fermentation (PMID: 17452087). It can be produced by 3-methylbutanal reductase (EC 1.1.1.265) from 3 methylbutanal. Isoamyl alcohol is the major higher chain alcohol in alcoholic beverages and is present in cider, mead, beer, wine, and spirits to varying degrees, being obtained by the fermentation of starches. Isopentanol has been shown to induce expression of CYP3A and CYP2E1 in human liver (PMID: 7574728)
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