A sweet, ripe fruity ester with a diffusive apricot-banana character and a hint of pineapple and green apple. Reads as juicy and slightly candied, typical of short-chain aliphatic esters, with a fast, fresh lift.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 68.
Colorless mobile liquid.
Insoluble in water, soluble in alcohol, essential oils, perfume and flavor materials.
Powerful and diffusive fruity, sweet Apricot-Banana-Pineapple-like odor, somewhat sharper than that of the iso-Amyl-iso-butyrate.
Sweet and fruity taste, not very powerful, yet stronger than the acetate.
Occasionally used to impart 'lift' to perfumes and to modify 'creamy' notes with Amyl phenylacetate, Vanillin, etc.
Extensively used in flavor compositions. This ester may constitute a large percentage of many fruit flavors, such as: imitation Apricot, Banana, Cherry, Peach, Strawberry, 'Tutti-frutti', etc. and in Butter, Butterscotch, Chocolate, etc.
Produced by direct esterification of iso-Amyl alcohol with n-butyric acid under azeotropic conditions. If Fusel-Amyl alcohol is used, the resulting ester has a slightly different aroma.