Other grades of this product :
| Isoamyl propionate Basic information |
| Isoamyl propionate Chemical Properties |
| Risk Statements | 10 | | Safety Statements | 16-27-36/37/39-24-23 | | RIDADR | UN 3272 3/PG 3 | | WGK Germany | 1 | | RTECS | NT0190000 | | Autoignition Temperature | 370 °C | | HazardClass | 3.2 | | PackingGroup | III | | HS Code | 29155000 | | Toxicity | LD50 orally in Rabbit: > 5000 mg/kg LD50 dermal Rabbit > 5000 mg/kg |
| Isoamyl propionate Usage And Synthesis |
| Description | Isoamyl propionate has an apricot-pineapple odor. The taste is
somewhat harsh when freshly distilled but subsequently yields apleasant apricot-plum bittersweet flavor. May be prepared by esterification of propionic acid with the isomeric amyl alcohols
obtained from fusel oil and other sources. | | Chemical Properties | Isoamyl propionate has a pineapple–apricot odor. The taste is somewhat harsh when freshly distilled, but subsequently
yields a pleasant apricot–plum, bittersweet flavor | | Chemical Properties | Clear colorless liquid | | Occurrence | Reported found in Bulgarian peppermint, cocoa, apple, melon, tomato, Camembert and Gruyere cheese, hop
oil, beer, cognac, rum, cider, red and white wine, apple wine and brandy, cherimoya and custard apple | | Uses | Perfumes, lacquers, flavors. | | Definition | ChEBI: A propanoate ester of isoamylol. | | Preparation | By esterification of propionic acid with the isomeric amyl alcohols obtained from fusel oil and other sources. | | Aroma threshold values | Detection: 8.6 to 43 ppb; aroma characteristics at 2.0%: sweet, estry, fruity apple, banana with a fresh
green, slightly tropical nuance | | Taste threshold values | Taste characteristics at 30 ppm: sweet, banana, fruity, tutti-frutti, apple, melon, tropical and pineapple-like. | | Hazard | Fire hazard. | | Flammability and Explosibility | Flammable | | Biochem/physiol Actions | Taste at 30 ppm | | Metabolism | Esters such as propionates are hydrolysed to materials that are normally in the diet or are readily converted to such materials (Fassett, 1963a). The lower toxicities of the higher propionate esters (isoamyl < n-butyl < n-propyl < ethyl) and of the higher isoamyl esters (isovalerate < n-butyrate < propionate < acetate) were attributed to their slower rates of hydrolysis, which made less free alcohol available (Selisko, Ackermann & Kupke, 1962). The metabolism of propionic acid is known to proceed by conversion to succinic acid and oxidation through the citric acid cycle(Fassett, 1963b). |
| Isoamyl propionate Preparation Products And Raw materials |
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