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제품정보 (DICE 배송 시 비용 별도)
Linear Formula:
(CH3)2CHCH2CH2OH
CAS 번호:
Molecular Weight:
88.15
FEMA Number:
2057
Council of Europe no.:
51
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
2.003
EC Number:
204-633-5
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1718835
Organoleptic:
banana; oily; fruity; whiskey
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
biological source
synthetic
grade
FG, Halal, Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117, FDA 21 CFR 172.515
vapor density
3 (vs air)
vapor pressure
2 mmHg ( 20 °C)
assay
≥98%
form
liquid
autoignition temp.
644 °F
expl. lim.
1.2-9 %, 100 °F
refractive index
n20/D 1.406 (lit.)
pH
5.6 (20 °C, 25 g/L)
bp
130 °C (lit.)
mp
−117 °C (lit.)
density
0.809 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
banana; oily; fruity; whiskey
SMILES string
CC(C)CCO
InChI
1S/C5H12O/c1-5(2)3-4-6/h5-6H,3-4H2,1-2H3
InChI key
PHTQWCKDNZKARW-UHFFFAOYSA-N
General description
Isoamyl alcohol is a cyanobacterial volatile organic compound that has been identified as one of the main aroma/flavor constituents in banana fruit, karanda fruits and in whey spirit.
Application
- Chemotaxis assay for evaluation of memory-like behavior in wild-type and Alzheimer′s-disease-like C.elegans models.: While not directly related to isoamyl alcohol, this study uses a methodology that can be adapted for studies involving isoamyl alcohol effects on cellular processes (Fang EF et al., 2023).
signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 4 Inhalation - Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
저장 등급
3 - Flammable liquids
wgk
WGK 1
flash_point_f
110.3 °F - closed cup
flash_point_c
43.5 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
L-leucine as a precursor of isoamyl alcohol and isoamyl acetate, volatile aroma constituents of banana fruit discs
Myers MJ, et al.
Phytochemistry, 9(8), 1693-1700 (1970)
Analytical aspects of cyanobacterial volatile organic compounds for investigation of their production behavior.
Fujise D, et al
Journal of Chromatography A, 1217(39), 6122-6125 (2010)
Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation.
Dragone G, et al.
Food Chemistry, 112(4), 929-935 (2009)


