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isoamyl lactate
isopentyl lactate

Supplier Sponsors

CAS Number: 19329-89-6Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:242-966-8
Nikkaji Web:J150.808C
MDL:MFCD00046638
CoE Number:10720
XlogP3-AA:1.60 (est)
Molecular Weight:160.21312000
Formula:C8 H16 O3
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
Racemate.
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
FLAVIS Number:09.601 (Old)
DG SANTE Food Flavourings:09.601 isopentyl lactate
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.95800 to 0.97400 @ 25.00 °C.
Pounds per Gallon - (est).: 7.972 to 8.105
Refractive Index:1.42100 to 1.42700 @ 20.00 °C.
Boiling Point: 202.00 to 203.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.072000 mm/Hg @ 25.00 °C. (est)
Flash Point: 172.00 °F. TCC ( 77.78 °C. )
logP (o/w): 1.333 (est)
Soluble in:
 alcohol
 water, slightly
 water, 2.019e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
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amyl lactate
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butyl laevo-lactate
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ethyl acetyl lactate
ethyl butyryl lactate
ethyl lactate
ethyl phenyl lactate
(Z)-3-hexen-1-yl lactate
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laevo-menthyl lactate
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vanillyl lactate
 
Organoleptic Properties:
Odor Type: fruity
Odor Strength:medium
fruity creamy nutty
Odor Description:at 100.00 %. fruity creamy nutty
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
isoAmyl Lactate
ECSA Chemicals
isoAmyl Lactate
Company Profile
Grau Aromatics
iso-AMYL-LACTATE
NI, Kosher
Inoue Perfumery
isoAMYL LACTATE
Penta International
ISOAMYL LACTATE
Santa Cruz Biotechnology
For experimental / research use only.
isoAmyl Lactate
SRS Aromatics
isoAMYL LACTATE
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isoAmyl Lactate
TCI AMERICA
For experimental / research use only.
isopentyl Lactate L0117
 
Safety Information:
Preferred SDS: View
 
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 7.20 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 5100 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
 
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): 10.0000050.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000075.00000
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): 20.00000100.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 15.0000075.00000
Bakery wares (07.0): 15.0000075.00000
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): 5.0000050.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 20.00000100.00000
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):

Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to - Flavouring Group Evaluation 10: 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 - (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
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 64 (FGE.64): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (57th meeting) structurally related to 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 evaluated by EFSA in FGE.10Rev1 (EFSA, 2008ab)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 92 (FGE.92): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (68th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones evaluated by EFSA in FGE.10Rev1 (2009)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 10, Revision 2 (FGE.10Rev2): 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
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 10, Revision 3 (FGE.10Rev3): 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
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):19329-89-6
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :86851
National Institute of Allergy and Infectious Diseases:Data
3-methylbutyl 2-hydroxypropanoate
Chemidplus:0019329896
 
References:
 3-methylbutyl 2-hydroxypropanoate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:19329-89-6
Pubchem (cid):86851
Pubchem (sid):135043796
 
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
CHEBI:View
HMDB (The Human Metabolome Database):Search
Export Tariff Code:2918.11.5100
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
9-
decen-5-olide
FL/FR
creamy
creamy
butyl lactate
FL/FR
floral
jasmin pyranone
FL/FR
iso
jasmone
FL/FR
fruity
(R)-delta-
undecalactone
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
2-
undecanone
FL/FR
herbal
delta-
hexalactone
FL/FR
nutty
resorcinol
FR
sweet
vanilla oleoresin bali
FL/FR
vanilla
vanillyl isobutyrate
FL/FR
waxy
ethyl laurate
FL/FR
ethyl octanoate
FL/FR
ethyl palmitate
FL/FR
For Flavor
No flavor group found for these
9-
decen-5-olide
FL/FR
3-
hydroxy-4-phenyl-2-butanone
FL
(R)-delta-
undecalactone
FL/FR
cheesy
cheesy
methyl ketones
FL
creamy
delta-
hexalactone
FL/FR
jasmin pyranone
FL/FR
triacetin
FL
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
dairy
butyl lactate
FL/FR
fruity
acetyl isovaleryl
FL
green
iso
jasmone
FL/FR
nutty
furfural acetone
FL
sweet
vanilla oleoresin bali
FL/FR
vanilla
vanillyl isobutyrate
FL/FR
waxy
ethyl laurate
FL/FR
ethyl octanoate
FL/FR
ethyl palmitate
FL/FR
2-
undecanone
FL/FR
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
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 sherry
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Synonyms:
iso-amyl-lactate
2-hydroxypropanoic acid 3-methylbutyl ester
 lactic acid isoamyl ester
3-methyl butyl lactate
3-methylbutyl 2-hydroxypropanoate
3-methylbutyl lactate
isopentyl lactate
 propanoic acid, 2-hydroxy-, 3-methylbutyl ester
 propanoic acid, 2-hydroxy-, isopentyl ester
 
 
Notes:
None found
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