酪酸イソアミル 化学特性,用途語,生産方法
外観
無色澄明の液体
溶解性
水に不溶。エタノール, エーテルに易溶。エタノールに溶け、水にほとんど溶けない。
用途
果実フレーバー、化粧品香料、風味の抽出剤、酢酸繊維素の溶剤や可塑剤
用途
香料材料。
説明
Isoamyl butyrate has a strong, characteristic, fruity (pear-like) odor
and a sweet, corresponding taste. Usually prepared by esterification of commercial isoamyl alcohols with butyric acid by heating
in the presence of TwitchelFs reagent; or by fermentation from
butyric acid and isoamyl alcohol.
化学的特性
Isoamyl Butyrate is a liquid with
strongly fruity odor that occurs, for example, in banana. It is used mainly in fruit
flavors.
天然物の起源
Reported found in the oil of Eucalyptus macarthuri and in coconut oil. Also reported found in apple, apricot,
banana, kumquat peel oil, guava, grapes, melon, strawberry, tomato, cheeses, beer, cognac, rum, Scotch whiskey, cider, grape wines,
port, honey, yellow passion fruit, plum, mango, plum wine, cashew apple, cherimoya, bilberry wine, mountain papaya, Roman
chamomile, mastic gum leaf and fruit oil.
使用
Isoamyl Butyrate is a synthetic flavoring agent that is a stable, col-
orless liquid of strong fruity odor. it is usually prepared by esterifica-
tion of isoamyl alcohols with butyric acid. it is soluble in most fixed
oils and mineral oil and is insoluble in glycerin and propylene gly-
col. storage should be in glass, tin, or resin-lined containers. it is
used in fruit flavors such as pineapple, raspberry, and strawberry
and has application in dessert gels, puddings, and baked goods at
50–60 ppm.
定義
ChEBI: The butanoate ester of isoamylol.
製造方法
Usually prepared by esterification of commercial isoamyl alcohols with butyric acid by heating in the presence of
Twitchell’s reagent; or by fermentation from butyric acid and isoamyl alcohol
一般的な説明
Natural occurrence: Melon, papaya, hop oil, grape brandy, bourbon whiskey, honey, jack fruit.
酪酸イソアミル 上流と下流の製品情報
原材料
準備製品