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

acetaldehyde diisoamyl acetal
1,1-di-isopentyloxyethane

Supplier Sponsors

CAS Number: 13002-09-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:235-839-3
FDA UNII:C34X3NFO1A
Nikkaji Web:J191.938E
MDL:MFCD08741449
CoE Number:10028
XlogP3-AA:3.80 (est)
Molecular Weight:202.33762000
Formula:C12 H26 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
JECFA Food Flavoring:1729 acetaldehyde diisoamyl acetal
FLAVIS Number:06.055 (Old)
DG SANTE Food Flavourings:06.055 1,1-di-isopentyloxyethane
FEMA Number:4024 acetaldehyde diisoamyl acetal
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: ACETALDEHYDE DIISOAMYL ACETAL
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.82200 to 0.83200 @ 20.00 °C.
Pounds per Gallon - (est).: 6.848 to 6.931
Refractive Index:1.41100 to 1.41700 @ 20.00 °C.
Boiling Point: 210.00 °C. @ 760.00 mm Hg
Boiling Point: 70.00 °C. @ 2.50 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure:0.238000 mm/Hg @ 25.00 °C. (est)
Flash Point: 121.00 °F. TCC ( 49.50 °C. ) (est)
logP (o/w): 3.767 (est)
Soluble in:
 alcohol
 water, 16.19 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items:note
acetaldehyde diamyl acetal
3-methyl-1-[1-(3-methylbutoxy)ethoxy]butane
 
Organoleptic Properties:
Odor Type: fruity
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
alcoholic fruity ethereal green fermented
Odor Description:at 10.00 % in dipropylene glycol. alcoholic fruity ethereal green fermented
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
1,1'-(Ethylidenebis(oxy))bis(3-methylbutane)
Charkit Chemical
ACETALDEHYDE DIISOAMYL ACETAL A01286
Endeavour Specialty Chemicals
Acetaldehyde di-isoamyl acetal 98% F&F
Speciality Chemical Product Groups
Inoue Perfumery
ACETALDEHYDE DIISOAMYL ACETAL
Parchem
acetaldehyde diisoamyl acetal
Penta International
ACETALDEHYDE DIISOAMYL ACETAL, Kosher
R C Treatt & Co Ltd
Acetaldehyde di-iso amyl acetal
NI, Kosher
Odor: ethereal/alcoholic/fermented, green/vegetable
Flavor: ethereal
Use at 10-30ppm in beverages and dairy products; and at 20-40ppm in hard candy and chewing gum products.
Robinson Brothers
Acetaldehyde di-isoamyl acetal F&F
https://www.robinsonbrothers.uk/chemistry-competences
 
Safety Information:
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
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.
 
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
Recommendation for acetaldehyde diisoamyl acetal usage levels up to:
  2.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 14.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 1600 (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: 21
 average usual ppmaverage maximum ppm
baked goods: 25.0000050.00000
beverages(nonalcoholic): 10.0000020.00000
beverages(alcoholic): 10.0000020.00000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: 10.0000020.00000
frozen dairy: 15.0000030.00000
fruit ices: 10.0000020.00000
gelatins / puddings: 15.0000030.00000
granulated sugar: --
gravies: --
hard candy: 20.0000040.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: 10.0000020.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 10.0000020.00000
snack foods: 10.0000020.00000
soft candy: 15.0000030.00000
soups: 15.0000030.00000
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): 3.0000015.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000010.00000
Edible ices, including sherbet and sorbet (03.0): 3.0000015.00000
Processed fruit (04.1): 2.0000010.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 4.0000020.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 2.0000010.00000
Bakery wares (07.0): 5.0000025.00000
Meat and meat products, including poultry and game (08.0): 1.000005.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 1.000005.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 2.0000010.00000
Foodstuffs intended for particular nutritional uses (13.0): 3.0000015.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 2.0000010.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 4.0000020.00000
Ready-to-eat savouries (15.0): 5.0000025.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 2.0000010.00000
 
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) related to Flavouring Group Evaluation 3 (FGE.03); Acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated aldehydes, and a orthoester of formic acid, from chemical groups 1 and 2 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
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 61 (FGE.61): Consideration of aliphatic acyclic acetals evaluated by JECFA (57th meeting) structurally related to acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated aldehydes, and an orthoester of formic acid evaluated by EFSA in FGE.03 (2004) (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 61, Revision 1 (FGE.61Rev1): Consideration of aliphatic acetals evaluated by JECFA (57th meeting) structurally related to acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated aldehydes and one orthoester of formic acid evaluated
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 3, Revision 2 (FGE.03Rev2): 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 and 4
View page or View pdf

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :83036
National Institute of Allergy and Infectious Diseases:Data
3-methyl-1-[1-(3-methylbutoxy)ethoxy]butane
Chemidplus:0013002090
 
References:
 3-methyl-1-[1-(3-methylbutoxy)ethoxy]butane
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:13002-09-0
Pubchem (cid):83036
Pubchem (sid):135041196
 
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
HMDB (The Human Metabolome Database):HMDB32153
FooDB:FDB008882
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
alcoholic
fusel oil
FL/FR
balsamic
iso
amyl benzoate
FL/FR
opoponax resinoid (balsamodendron kafal)
FR
terpinyl cinnamate
FL/FR
caramellic
diethyl malate
FL/FR
maltyl isobutyrate
FL/FR
chemical
iso
butyl formate
FL/FR
citrus
2-
heptanol
FL/FR
earthy
amyl octanoate
FL/FR
ethereal
acetal
FL/FR
iso
amyl acetoacetate
FL/FR
butyl acetate
FL/FR
iso
butyl alcohol
FL/FR
cyclohexyl formate
FL/FR
ethyl 4-pentenoate
FL/FR
ethyl acetate
FL/FR
ethyl formate
FL/FR
ethyl pyruvate
FL/FR
1-
hexen-3-ol
FL/FR
methyl acetate
FL/FR
methyl ethyl ketone
FL/FR
2-
methyl valeraldehyde
FL/FR
iso
propyl acetate
FL/FR
propyl formate
FL/FR
propyl valerate
FL/FR
iso
valeraldehyde propylene glycol acetal
FL/FR
fatty
butyl undecylenate
FL/FR
methyl (E)-2-hexenoate
FL/FR
fermented
methyl decanoate
FL/FR
3-
methyl-1-pentanol
FL/FR
2-
pentanol
FL/FR
floral
butyl tiglate
FR
dimethyl anthranilate
FL/FR
nonan-3-yl acetate
FL/FR
phenethyl acetate
FL/FR
fruity
acetaldehyde dihexyl acetal
FL/FR
allyl amyl glycolate
FR
allyl butyrate
FL/FR
amyl acetate
FL/FR
iso
amyl butyrate
FL/FR
amyl formate
FL/FR
amyl heptanoate
FL/FR
iso
amyl isovalerate
FL/FR
iso
amyl octanoate
FL/FR
benzyl methyl ether
FL/FR
iso
butyl acetate
FL/FR
iso
butyl acetoacetate
FL/FR
butyl anthranilate
FL/FR
butyl hexanoate
FL/FR
butyl isobutyrate
FL/FR
iso
butyl propionate
FL/FR
iso
butyl valerate
FL/FR
cherry pentenoate
FL/FR
2-
cyclopentyl cyclopentanone
FL/FR
diethyl laevo-tartrate
FL/FR
diethyl malonate
FL/FR
diethyl sebacate
FL/FR
dimethyl succinate
FL/FR
ethyl 2-cyclohexyl propionate
FR
ethyl 2-octenoate
FL/FR
ethyl 3-acetoxyhexanoate
FL/FR
ethyl 3,5,5-trimethyl hexanoate
FR
ethyl acetoacetate
FL/FR
2-
ethyl butyl acetate
FL/FR
ethyl heptanoate
FL/FR
ethyl propionate
FL/FR
farnesyl acetone
FL/FR
geranyl acetoacetate
FL/FR
geranyl ethyl ether
FL/FR
heptanal cyclic ethylene acetal
FR
2-
hexen-1-ol
FL/FR
(E)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
hexyl (E)-tiglate
FL/FR
hexyl acetate
FL/FR
methyl 2-methyl butyrate
FL/FR
methyl 3-nonenoate
FL/FR
2-
methyl butyl 2-methyl butyrate
FL/FR
methyl butyrate
FL/FR
methyl heptanoate
FL/FR
methyl hexanoate
FL/FR
methyl isobutyrate
FL/FR
methyl nonanoate
FL/FR
nerolidyl isobutyrate
FR
octen-1-yl cyclopentanone
FL/FR
octyl butyrate
FL/FR
2-
pentanone
FL/FR
2-
pentyl furan
FL/FR
pineapple pentenoate
FL/FR
prenol
FL/FR
prenyl ethyl ether
FL/FR
prenyl hexanoate
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
iso
propyl butyrate
FL/FR
propyl heptanoate
FL/FR
propyl isobutyrate
FL/FR
iso
propyl propionate
FL/FR
rhubarb undecane
FR
sorbyl butyrate
FL/FR
tetrahydrofurfuryl butyrate
FL/FR
tropical indene
FR
tropical thiazole
FL/FR
green
iso
amyl formate
FL/FR
benzaldehyde dimethyl acetal
FL/FR
cognac heptanone
FL/FR
green
cognac oil
FL/FR
alpha-
decalactone
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
heptanal dimethyl acetal
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(E)-2-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl hexanoate
FL/FR
(E)-2-
hexen-1-yl hexanoate
FL/FR
hexyl isobutyrate
FL/FR
hexyl octanoate
FL/FR
hexyl phenyl acetate
FL/FR
manzanate (Givaudan)
FL/FR
(Z)-2-
penten-1-ol
FL/FR
phenoxyethyl isobutyrate
FL/FR
propylene acetal
FL/FR
tiglaldehyde
FL/FR
violet dienyne
FR
herbal
iso
amyl tiglate
FL/FR
white
cognac oil
FL/FR
ethyl chrysanthemate
FR
hexanol
FL/FR
phenethyl senecioate
FL/FR
viridiflorol
FL/FR
honey
methyl hydrocinnamate
FL/FR
roasted
2-
methyl-1-butanol
FL/FR
sulfurous
buchu mercaptan
FL/FR
cassis pentanone
FL/FR
passiflora acetate
FL/FR
tropical
beta-
cyclocitral
FL/FR
waxy
allyl nonanoate
FL/FR
iso
amyl laurate
FL/FR
ethyl nonanoate
FL/FR
ethyl octanoate
FL/FR
octyl 2-methyl butyrate
FL/FR
winey
butyl angelate
FL/FR
2-
hexanol
FL/FR
woody
verdoxan
FR
For Flavor
No flavor group found for these
acetaldehyde 1,3-octane diol acetal
FL
4-
acetyl-2-isopropenyl pyridine
FL
amyl octanoate
FL/FR
iso
amyl tiglate
FL/FR
2-
amyl-5 or 6-keto-1,4-dioxane
FL
butyl angelate
FL/FR
butyl methyl ketone
FL
iso
butyraldehyde propylene glycol acetal
FL
2-
cyclopentyl cyclopentanone
FL/FR
alpha-
decalactone
FL/FR
diethyl laevo-tartrate
FL/FR
diethyl malate
FL/FR
ethyl 2-methyl-2-(methyl thio) propionate
FL
ethyl 3-acetoxyhexanoate
FL/FR
ethyl 4-pentenoate
FL/FR
ethyl aconitate
FL
farnesyl acetone
FL/FR
geranyl acetoacetate
FL/FR
geranyl ethyl ether
FL/FR
2-
heptenoic acid
FL
2-
hexanol
FL/FR
2-
hexenal
FL
2-
hexenal diethyl acetal
FL
hexyl (E)-2-hexenoate
FL
methyl (E)-2-hexenoate
FL/FR
2-
methyl butyl isobutyrate
FL
2-
methyl butyl propionate
FL
methyl hydrocinnamate
FL/FR
S-(
methyl thio) hexanoate
FL
2-
methyl-1-butanol
FL/FR
(E)-2-
methyl-2-octenal
FL
2-
methyl-2-octenal
FL
3-
methyl-3-pentanol
FL
nonan-3-yl acetate
FL/FR
(E,E)-3,5-
octadien-2-one
FL
oenanthic ether
FL
phenethyl senecioate
FL/FR
prenyl ethyl ether
FL/FR
prenyl hexanoate
FL/FR
propyl valerate
FL/FR
propylene acetal
FL/FR
sorbyl propionate
FL
viridiflorol
FL/FR
alliaceous
alliaceous
tropical thiazole
FL/FR
burnt
2-
methoxypyridine
FL
chemical
methyl ethyl ketone
FL/FR
citrus
cognac heptanone
FL/FR
cooling
manzanate (Givaudan)
FL/FR
estery
ethyl acetoacetate
FL/FR
ethereal
butyl acetate
FL/FR
iso
butyl alcohol
FL/FR
ethyl acetate
FL/FR
ethyl formate
FL/FR
methyl acetate
FL/FR
methyl isobutyrate
FL/FR
iso
propyl acetate
FL/FR
fatty
iso
amyl laurate
FL/FR
methyl decanoate
FL/FR
fruity
amyl acetate
FL/FR
iso
amyl acetoacetate
FL/FR
iso
amyl benzoate
FL/FR
amyl formate
FL/FR
amyl heptanoate
FL/FR
iso
amyl octanoate
FL/FR
benzyl methyl ether
FL/FR
iso
butyl acetate
FL/FR
iso
butyl acetoacetate
FL/FR
butyl anthranilate
FL/FR
butyl hexanoate
FL/FR
butyl isobutyrate
FL/FR
iso
butyl propionate
FL/FR
iso
butyl valerate
FL/FR
cherry pentenoate
FL/FR
diethyl malonate
FL/FR
diethyl sebacate
FL/FR
dimethyl anthranilate
FL/FR
dimethyl succinate
FL/FR
ethyl (E)-2-octenoate
FL
ethyl 2-octenoate
FL/FR
2-
ethyl butyl acetate
FL/FR
ethyl heptanoate
FL/FR
ethyl propionate
FL/FR
furfuryl propionate
FL
fusel oil
FL/FR
2-
heptanol
FL/FR
2-
hexen-1-ol
FL/FR
(E)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
hexyl acetate
FL/FR
hexyl phenyl acetate
FL/FR
methyl (E)-3-nonenoate
FL
methyl 2-methyl butyrate
FL/FR
methyl 3-nonenoate
FL/FR
2-
methyl allyl butyrate
FL
2-
methyl butyl 2-methyl butyrate
FL/FR
methyl heptanoate
FL/FR
methyl hexanoate
FL/FR
octen-1-yl cyclopentanone
FL/FR
2-
pentanone
FL/FR
pineapple pentenoate
FL/FR
prenol
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
iso
propyl butyrate
FL/FR
propyl formate
FL/FR
propyl isobutyrate
FL/FR
iso
propyl propionate
FL/FR
sorbyl butyrate
FL/FR
terpinyl cinnamate
FL/FR
tetrahydrofurfuryl butyrate
FL/FR
tiglaldehyde
FL/FR
iso
valeraldehyde propylene glycol acetal
FL/FR
fusel
white
cognac oil
FL/FR
green
cognac oil
FL/FR
methyl butyrate
FL/FR
green
acetaldehyde dihexyl acetal
FL/FR
allyl butyrate
FL/FR
iso
amyl formate
FL/FR
iso
amyl isovalerate
FL/FR
benzaldehyde dimethyl acetal
FL/FR
cassis pentanone
FL/FR
cyclohexyl formate
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
2-
ethyl butyraldehyde
FL
heptanal dimethyl acetal
FL/FR
hexanol
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(E)-2-
hexen-1-yl hexanoate
FL/FR
(Z)-3-
hexen-1-yl hexanoate
FL/FR
1-
hexen-3-ol
FL/FR
(E)-2-
hexenal diethyl acetal
FL
hexyl (E)-tiglate
FL/FR
hexyl isobutyrate
FL/FR
hexyl octanoate
FL/FR
methyl 2-undecynoate
FL
(Z)-2-
penten-1-ol
FL/FR
2-
pentyl furan
FL/FR
phenoxyethyl isobutyrate
FL/FR
honey
phenethyl acetate
FL/FR
jammy
maltyl isobutyrate
FL/FR
musty
2-
pentanol
FL/FR
propionaldehyde
FL
nutty
acetal
FL/FR
pungent
acetaldehyde
FL
rummy
iso
butyl formate
FL/FR
ethyl pyruvate
FL/FR
(E)-2-
hexen-1-yl formate
FL/FR
sulfurous
buchu mercaptan
FL/FR
methyl 2-(methyl thio) butyrate
FL
methyl thiomethyl butyrate
FL
tropical
beta-
cyclocitral
FL/FR
passiflora acetate
FL/FR
vegetable
2-
methyl valeraldehyde
FL/FR
waxy
allyl nonanoate
FL/FR
iso
amyl butyrate
FL/FR
butyl undecylenate
FL/FR
ethyl nonanoate
FL/FR
ethyl octanoate
FL/FR
octyl 2-methyl butyrate
FL/FR
octyl butyrate
FL/FR
propyl heptanoate
FL/FR
whiskey
3-
methyl-1-pentanol
FL/FR
winey
methyl nonanoate
FL/FR
 
Potential Uses:
FRapple
 apple brandy
FRapple green apple
FLbeverage
FLbrandy
FLbrandy apricot brandy
FLbrandy cherry brandy
 candy
FRcherry
 chewing gum
FRcognac
FLdairy
FRfig
FRfruit
 fruit tropical fruit
 grape brandy
FRguava
FRpear
 pear brandy
 plum brandy
FLsaki
FRsherry
FLtequila
FLvermouth
FLwhiskey
FRwine
 
Occurrence (nature, food, other):note
 brandy apple brandy
Search PMC Picture
 cider - 2 mg/kg
Search PMC Picture
 cognac - 0.04mg/kg
Search PMC Picture
 rum - 7.5 mg/kg
Search PMC Picture
 sherry
Search PMC Picture
 wine red wine
Search Picture
 wine white wine
Search Picture
 
Synonyms:
 acetaldehyde di-iso amyl acetal
 acetaldehyde di-isoamyl acetal
 acetaldehyde di(3-methyl butyl) acetal
 acetaldehyde di(3-methylbutyl) acetal
 butane, 1,1'-[ethylidenebis(oxy)]bis[3-methyl-
1,1-di-isopentyloxyethane
1,1-di(3-methylbutoxy)ethane
1,1-diisopentyloxyethane
1,1'-(ethylidene bis(oxy)) bis(3-methyl butane)
1,1'-(ethylidenebis(oxy))bis(3-methylbutane)
1,1'-[ethylidenebis(oxy)]bis(3-methylbutane)
3-methyl-1-(1-(3-methyl butoxy)ethoxy) butane
3-methyl-1-[1-(3-methyl-butoxy)-ethoxy]-butane
3-methyl-1-[1-(3-methylbutoxy)ethoxy]butane
1,1-bis(isopentyloxy)ethane
 

Articles:

 None found yet.
 
Notes:
Used as a food additive [EAFUS]
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