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

prenyl acetate
3-methylbut-2-enyl acetate

Sponsors

Fragrance Demo Formulas
Name:3-methylbut-2-enyl acetate
CAS Number: 1191-16-8Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:214-730-4
FDA UNII:I7KOV03HGS
Nikkaji Web:J70.099A
Beilstein Number:1746265
MDL:MFCD00036569
CoE Number:11796
XlogP3:1.80 (est)
Molecular Weight:128.17104000
Formula:C7 H12 O2
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
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:1827 prenyl acetate
FLAVIS Number:09.692 (Old)
DG SANTE Food Flavourings:09.692 prenyl acetate
FEMA Number:4202 prenyl acetate
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: PRENYL ACETATE
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.91400 to 0.92200 @ 25.00 °C.
Pounds per Gallon - (est).: 7.605 to 7.672
Specific Gravity:0.91500 to 0.92300 @ 20.00 °C.
Pounds per Gallon - est.: 7.623 to 7.689
Refractive Index:1.42700 to 1.43100 @ 20.00 °C.
Boiling Point: 151.00 to 152.00 °C. @ 752.00 mm Hg
Boiling Point: 148.00 to 149.00 °C. @ 760.00 mm Hg
Vapor Pressure:3.987000 mm/Hg @ 25.00 °C. (est)
Flash Point: 121.00 °F. TCC ( 49.44 °C. )
logP (o/w): 1.650
Shelf Life: 36.00 month(s) or longer if stored properly.
Storage:store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in:
 alcohol
 water, 1289 mg/L @ 25 °C (est)
Insoluble in:
 water
Stability:
 alcoholic lotion
 antiperspirant
 deo stick
 fabric softener
 hard surface cleaner
 shampoo
 soap
 
Organoleptic Properties:
Odor Type: fruity
Odor Strength:medium ,
recommend smelling in a 1.00 % solution or less
Substantivity: < 1 hour(s) at 100.00 %
sweet fresh banana fruity jasmin ripe heliotrope balsamic
Odor Description:at 1.00 % in propylene glycol. sweet fresh banana fruity jasmin ripe heliotrope balsam
Luebke, William tgsc, (2006)
Odor sample from: Sigma-Aldrich
Flavor Type: fruity
sweet banana fruity ripe floral green
Taste Description: at 30.00 ppm in water. sweet banana fruity ripe floral green
Luebke, William tgsc, (2006)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
PRENYL ACETATE ≥98.0%, Kosher
Odor Description:A fruity mango odor with apple, pear banana nuances
Very useful for artificial Lavandin, Lavender and Bergamot Oils.
Taste Description:Fresh, ethereal, sweet
Can add freshness to fruit flavors, especially cherry, apple, and raspberry.
Symrise
Prenyl acetate
Odor Description:fruity, fresh
Taste Description:fruity, sweet, juicy, pear-like
Useful in: fruity yellow, fruity tropical, fruity others, alcoholics.
IFF
Prenyl Acetate
Odor Description:Fruity floral, not as pungent as amyl acetate but longer lasting. Fresh green nuances
Moellhausen
PRENYL ACETATE
Odor Description:natural, fresh, fruity, green apple, banana and pear note, volatile, reminiscent of ylang top
Taste Description:natural green apple, banana
Pell Wall Perfumes
Prenyl Acetate
Odor Description:Sweet, fresh-bergamot, fruity-banana, lavender, heliotrope
Arctander tells us that “this material was made commercially available in 1966 at a time when Lavandin oil was scarce and expensive. Any material that could help improve an artificial Lavandin or Lavender was of immediate interest. However, this material has found uses far beyond Lavandin, Lavender and Bergamot … If increased use result in volume production, one may justly assume that this material can be produced at a much more attractive price and thus come into entirely new fields of perfumery application.”
Taste Description:sweet banana fruity ripe floral green
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Associate Allied Chemicals
Prenyl Acetate
About
Azelis UK
PRENYL ACETATE
Services
BASF
Prenyl Acetate
Odor: Fruity, pear, green, aspects of banana
Flavor: Sweet, fruity, floral, pear
Bedoukian Research
PRENYL ACETATE
≥98.0%, Kosher
Odor: A fruity mango odor with apple, pear banana nuances
Use: Very useful for artificial Lavandin, Lavender and Bergamot Oils.
Flavor: Fresh, ethereal, sweet
Can add freshness to fruit flavors, especially cherry, apple, and raspberry.
Berjé
Prenyl Acetate
Happening at Berje
BOC Sciences
For experimental / research use only.
PRENYL ACETATE 98.0%
CG Herbals
Acet Prenyl
Charkit Chemical
PRENYL ACETATE FEMA 4202
Citrus and Allied Essences
Prenyl Acetate
Market Report
Creatingperfume.com
PRENYL ACETATE (IFF)
Odor: fruity mango odor with apple, pear banana nuances
Diffusions Aromatiques
ACETATE PRENYLE
Ernesto Ventós
PRENYL ACETATE BASF
Odor: FRUITY,GREEN APPLE,BANANA
Ernesto Ventós
PRENYL ACETATE IFF
Odor: FRUITY,GREEN APPLE,BANANA
Fine Fragrance
Prenyl Acetate
Grau Aromatics
VERTENOL-ACETATE (PRENYL-ACETATE)
NI, Kosher
IFF
Prenyl Acetate
Odor: Fruity floral, not as pungent as amyl acetate but longer lasting. Fresh green nuances
Indukern F&F
PRENYL ACETATE
Odor: FRUITY, GREEN, PEAR, APPLE
Inoue Perfumery
PRENYL ACETATE
Lluch Essence
PRENYL ACETATE
Miltitz Aromatics
PRENYL ACETATE
min. 97 %
Odor: Fresh-fruity, penetrating green, reminiscent of pear, banana, pineapple and exotic fruits
Use: PRENYL ACETATE brings a topnote of expressive freshness and liveliness to lavender, fruit and particularly to citrus compositions. If applied in neutral pH-range, this ester will enhance its naturalness and acceptance.
Flavor: Strong, fruity, sweet pear-banana like
Moellhausen
PRENYL ACETATE
Odor: natural, fresh, fruity, green apple, banana and pear note, volatile, reminiscent of ylang top
Flavor: natural green apple, banana
O'Laughlin Industries
PRENYL ACETATE
OQEMA
Prenyl Acetate
Pell Wall Perfumes
Prenyl Acetate
Odor: Sweet, fresh-bergamot, fruity-banana, lavender, heliotrope
Use: Arctander tells us that “this material was made commercially available in 1966 at a time when Lavandin oil was scarce and expensive. Any material that could help improve an artificial Lavandin or Lavender was of immediate interest. However, this material has found uses far beyond Lavandin, Lavender and Bergamot If increased use result in volume production, one may justly assume that this material can be produced at a much more attractive price and thus come into entirely new fields of perfumery application.”
Penta International
PRENYL ACETATE, Kosher
Reincke & Fichtner
Prenyl Acetate
Sensient Flavor and Fragrances
Prenyl Acetate
Odor: Fruity, green, pear
Sigma-Aldrich
Prenyl acetate, ≥98%, FG
Odor: apple; lavender; green
Certified Food Grade Products
SRS Aromatics
PRENYL ACETATE
Symrise
Prenyl acetate
Odor: fruity, fresh
Flavor: fruity, sweet, juicy, pear-like
Useful in: fruity yellow, fruity tropical, fruity others, alcoholics.
Tadimety Aromatics
Acet Prenyl
Odor: Fruity,Pear, Green
Taytonn
Prenyl Acetate
Odor: Fresh, Fruity, Green
TCI AMERICA
For experimental / research use only.
3-Methyl-2-butenyl Acetate >98.0%(GC)
The John D. Walsh Company
Prenyl Acetate
The Lermond Company
Prenyl Acetate
The Perfumers Apprentice
Prenyl Acetate (I)
Odor: Fruity, floral, pear. Fresh, green nuances
Treatt
Prenyl Acetate
Vigon International
Prenyl Acetate (Methyl-3 2-Butenyl Acetate)
Odor: Fruity, fresh
ZEON Chemicals
Prenyl Acetate
Odor: Fresh, fruity, sweet,
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 37/39 - Wear suitable gloves and eye/face protection.
 
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 2900 mg/kg
GASTROINTESTINAL: "HYPERMOTILITY, DIARRHEA" SENSE ORGANS AND SPECIAL SENSES: LACRIMATION: EYE GASTROINTESTINAL: CHANGES IN STRUCTURE OR FUNCTION OF SALIVARY GLANDS
National Technical Information Service. Vol. OTS0571762

Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 817, 1982.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for prenyl acetate usage levels up to:
  10.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 22.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 160.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 2300 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
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: 22
 average usual ppmaverage maximum ppm
baked goods: 10.00000100.00000
beverages(nonalcoholic): 0.300003.00000
beverages(alcoholic): 1.5000015.00000
breakfast cereal: 0.300001.50000
cheese: --
chewing gum: 15.00000100.00000
condiments / relishes: --
confectionery froastings: 1.5000010.00000
egg products: 1.5000010.00000
fats / oils: 1.5000010.00000
fish products: --
frozen dairy: 6.0000060.00000
fruit ices: 3.0000030.00000
gelatins / puddings: 3.0000030.00000
granulated sugar: --
gravies: --
hard candy: 5.0000050.00000
imitation dairy: --
instant coffee / tea: 0.600006.00000
jams / jellies: 3.0000030.00000
meat products: --
milk products: 0.600006.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 1.5000015.00000
snack foods: --
soft candy: 3.0000030.00000
soups: --
sugar substitutes: --
sweet sauces: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 7.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000050.00000
Processed fruit (04.1): 7.0000035.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): --
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 20.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.0000025.00000
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 202: 3-Alkylated aliphatic acyclic alpha,beta-unsaturated aldehydes and precursors with or without additional double bonds from chemical subgroup 1.1.3 of FGE.19[1]
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 95 (FGE.95): Consideration of aliphatic, linear or branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (69th meeting) structurally related to esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids evaluated by EFSA in FGE.05Rev1 (2008)
View page or View pdf

Safety and efficacy of a,-unsaturated straight-chain and branched-chain aliphatic primary alcohols, aldehydes, acids and esters belonging to chemical group 3 when used as flavourings for all animal species
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):1191-16-8
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :14489
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:2
3-methylbut-2-enyl acetate
Chemidplus:0001191168
RTECS:EM9473700 for cas# 1191-16-8
 
References:
 3-methylbut-2-enyl acetate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:1191-16-8
Pubchem (cid):14489
Pubchem (sid):134980814
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
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB29314
FooDB:FDB000373
Export Tariff Code:2915.39.9000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
animal
methyl (E)-2-octenoate
FL/FR
balsamic
cinnamyl alcohol
FL/FR
citrus
bergamot oil turkey
FL/FR
creamy
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
ethereal
butyl acetate
FL/FR
cyclohexyl formate
FL/FR
iso
propyl acetate
FL/FR
fatty
(E)-2-
octenal
FL/FR
fermented
iso
amyl alcohol
FL/FR
floral
iso
amyl salicylate
FL/FR
benzyl acetate
FL/FR
benzyl acetoacetate
FL/FR
citronellal
FL/FR
(S)-
citronellyl acetate
FL/FR
citronellyl butyrate
FL/FR
citronellyl propionate
FL/FR
dihydrojasmone
FL/FR
dimethyl benzyl carbinyl butyrate
FL/FR
gardenia oxide
FR
gelsone (IFF)
FL/FR
geranyl acetate
FL/FR
geranyl formate
FL/FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
hydroxycitronellal
FL/FR
hydroxycitronellol
FL/FR
beta-
ionone
FL/FR
jasmin cyclopentanone
FR
(Z)-
jasmone
FL/FR
linalool oxide
FL/FR
linalyl butyrate
FL/FR
mimosa absolute morocco
FL/FR
neroli oil CO2 extract
FL/FR
(E)-
nerolidol
FL/FR
nerolidol
FL/FR
orange leaf absolute
FL/FR
papaya isobutyrate
FL/FR
phenethyl butyrate
FL/FR
phenethyl phenyl acetate
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
1-
phenyl propyl butyrate
FL/FR
rose butanoate
FL/FR
violet methyl carbonate
FR
fruity
allyl benzoate
FR
allyl cyclohexyl acetate
FL/FR
allyl isovalerate
FL/FR
allyl salicylate
FR
iso
amyl acetate
FL/FR
amyl acetate
FL/FR
amyl butyrate
FL/FR
amyl heptanoate
FL/FR
iso
amyl hexanoate
FL/FR
iso
amyl propionate
FL/FR
benzyl butyrate
FL/FR
iso
butyl 2-butenoate
FL/FR
iso
butyl acetate
FL/FR
butyl butyrate
FL/FR
iso
butyl isovalerate
FL/FR
butyl isovalerate
FL/FR
butyl propionate
FL/FR
iso
butyl propionate
FL/FR
butyl valerate
FL/FR
cyclohexyl isovalerate
FL/FR
cyclohexyl propionate
FL/FR
decen-1-yl cyclopentanone
FL/FR
ethyl 3-hexenoate
FL/FR
2-
ethyl butyl acetate
FL/FR
ethyl heptanoate
FL/FR
(E,E)-
ethyl sorbate
FL/FR
fruity cyclopentanone
FR
furfuryl acetate
FL/FR
geranyl butyrate
FL/FR
2-
hexenyl cyclopentanyl acetate
FR
methyl 4-methyl valerate
FL/FR
2-
methyl butyl acetate
FL/FR
methyl valerate
FL/FR
neryl isobutyrate
FL/FR
2-
pentanone
FL/FR
2-
pentyl butyrate
FL/FR
3-
phenyl propyl isobutyrate
FL/FR
propyl isobutyrate
FL/FR
iso
propyl octanoate
FL/FR
green
(Z)-3-
hexen-1-yl benzoate
FL/FR
(E)-2-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl phenyl acetate
FL/FR
3-
hexenyl acetate
FL/FR
3-
hexenyl isovalerate
FL/FR
hexyl isobutyrate
FL/FR
marigold pot absolute
FL/FR
phenethyl tiglate
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
herbal
clary sage absolute
FL/FR
linalyl acetate
FL/FR
2-
pentyl acetate
FL/FR
rosmarinus officinalis extract
FL/FR
honey
methyl phenyl acetate
FL/FR
minty
carvyl acetate
FL/FR
musty
ketoiso
phorone
FL/FR
spicy
alpha-
amyl cinnamyl alcohol
FL/FR
methyl heptadienone
FL/FR
(E)-
tiglic acid
FL/FR
vanilla
vanillyl acetate
FL/FR
waxy
iso
amyl decanoate
FL/FR
iso
amyl laurate
FL/FR
orris rhizome oil CO2 extract
FL/FR
For Flavor
No flavor group found for these
sec-
butyl acetate
FL
diethyl maleate
FL
3-
hexenyl acetate
FL/FR
1-
phenyl propyl butyrate
FL/FR
benzyl acetoacetate
FL/FR
brown
brown
(E)-
tiglic acid
FL/FR
citrus
bergamot oil turkey
FL/FR
ketoiso
phorone
FL/FR
dairy
2-
pentyl acetate
FL/FR
estery
furfuryl acetate
FL/FR
ethereal
butyl acetate
FL/FR
iso
propyl acetate
FL/FR
fatty
iso
amyl laurate
FL/FR
(Z)-3-
hexen-1-yl benzoate
FL/FR
(E)-2-
octenal
FL/FR
floral
citronellal
FL/FR
(S)-
citronellyl acetate
FL/FR
citronellyl propionate
FL/FR
dihydrojasmone
FL/FR
dimethyl benzyl carbinyl butyrate
FL/FR
linalyl acetate
FL/FR
linalyl butyrate
FL/FR
methyl phenyl acetate
FL/FR
mimosa absolute morocco
FL/FR
neroli oil CO2 extract
FL/FR
orange leaf absolute
FL/FR
fruity
allyl cyclohexyl acetate
FL/FR
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 acetate
FL/FR
benzyl butyrate
FL/FR
iso
butyl acetate
FL/FR
butyl butyrate
FL/FR
butyl isovalerate
FL/FR
iso
butyl propionate
FL/FR
butyl propionate
FL/FR
butyl valerate
FL/FR
citronellyl butyrate
FL/FR
cyclohexyl isovalerate
FL/FR
cyclohexyl propionate
FL/FR
decen-1-yl cyclopentanone
FL/FR
ethyl 3-hexenoate
FL/FR
ethyl 3-oxohexanoate
FL
2-
ethyl butyl acetate
FL/FR
ethyl heptanoate
FL/FR
(E,E)-
ethyl sorbate
FL/FR
geranyl butyrate
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
methyl (E)-2-octenoate
FL/FR
methyl 4-methyl valerate
FL/FR
2-
methyl butyl acetate
FL/FR
methyl valerate
FL/FR
neryl isobutyrate
FL/FR
2-
pentanone
FL/FR
2-
pentyl butyrate
FL/FR
phenethyl butyrate
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
3-
phenyl propyl isobutyrate
FL/FR
propyl isobutyrate
FL/FR
iso
propyl octanoate
FL/FR
rose butanoate
FL/FR
fusel
iso
amyl alcohol
FL/FR
green
iso
amyl salicylate
FL/FR
iso
butyl 2-butenoate
FL/FR
iso
butyl isovalerate
FL/FR
cinnamyl alcohol
FL/FR
clary sage absolute
FL/FR
cyclohexyl formate
FL/FR
gelsone (IFF)
FL/FR
geranyl acetate
FL/FR
geranyl formate
FL/FR
(E)-2-
heptenal
FL
(Z)-3-
hexen-1-yl phenyl acetate
FL/FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
3-
hexenyl isovalerate
FL/FR
hexyl isobutyrate
FL/FR
hibiscus distillates
FL
linalool oxide
FL/FR
marigold pot absolute
FL/FR
methyl heptadienone
FL/FR
nerolidol
FL/FR
(E)-
nerolidol
FL/FR
papaya isobutyrate
FL/FR
phenethyl tiglate
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
herbal
rosmarinus officinalis extract
FL/FR
honey
phenethyl phenyl acetate
FL/FR
minty
carvyl acetate
FL/FR
mushroom
methional diethyl acetal
FL
powdery
hydroxycitronellol
FL/FR
rummy
(E)-2-
hexen-1-yl formate
FL/FR
sour
2,4-
dimethyl-2-pentenoic acid
FL
spicy
alpha-
amyl cinnamyl alcohol
FL/FR
sweet
acetone alcohol
FL
vanilla
vanillyl acetate
FL/FR
waxy
iso
amyl decanoate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
hydroxycitronellal
FL/FR
woody
beta-
ionone
FL/FR
(Z)-
jasmone
FL/FR
orris rhizome oil CO2 extract
FL/FR
 
Potential Uses:
FRapple green apple
FRbanana
FRbergamot
FRfruit
FRgreen
FRlavandin
FRlavender
FRmelon
FRpear
 
Occurrence (nature, food, other):note
 ylang ylang oil
Search Trop Picture
 ylang ylang oil @ 0.33%
Data GC Search Trop Picture
 ylang ylang oil I (cananga odorata hook. f. and thomas.) @ 0.89%
Data GC Search Trop Picture
 ylang ylang oil II (cananga odorata hook. f. and thomas.) @ 0.08%
Data GC Search Trop Picture
 ylang ylang oil III @ 0.02%
Data GC Search Trop Picture
 
Synonyms:
 acetic acid 3-methyl-2-butenyl ester
 acetic acid 3-methylbut-2-enyl ester
2-buten-1-ol, 3-methyl-, acetate
3,3-dimethyl allyl acetate
3,3-dimethylallyl acetate
3-methyl-2-buten-1-ol acetate
3-methyl-2-buten-1-ol, acetate
3-methyl-2-buten-1-yl acetate
3-methyl-2-butenyl acetate
3-methylbut-2-en-1-yl acetate
3-methylbut-2-ene-1-ol acetate
3-methylbut-2-enyl acetate
3-methylbut-2-enyl ethanoate
isopent-2-enyl acetate
 prenylacetate
 vertenol acetate (Grau)
 vertenol-acetate (Grau)
 
 
Notes:
Isoamyl acetate replacer. Constit. of ylang-ylang oil
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