The name 'iso-Amyl' is incomplete — likely referring to an iso-amyl ester such as iso-amyl acetate (banana/pear) or iso-amyl salicylate (floral-herbal). Assuming a typical iso-amyl ester, the impression is a sweet, fruity, solvent-tinged top note with a bright estery lift.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 72.
Colorless, somewhat viscous liquid.
Insoluble in water, soluble in alcohol and oils, poorly soluble in propylene glycol.
Faintly balsamic, mild Ambre-like, Cocoa-bean-like (fresh beans), with undertones of Orchid-Labdanum, slightly animal and very tenacious odor.
Sweet and heavy flavor, somewhat reminiscent of Cocoa, also floral and perfumey, Ambre-like.
Used in perfumes for Oriental notes, Chypre, Ambre, and as a fixative-blender in spicy fragrance types (Carnation etc.). Quite stable in soap and a fair fixative. However, it tends to polymerize in storage. An increasing cloudiness, accompanied by increased viscosity and decreased odor level are signs of beginning polymerization.
Used in flavors for imitation Butter, Caramel, Fruit, Honey, Peach, Pineapple, Strawberry, etc. and in traces in Vanilla compositions to introduce warm-balsamic notes resembling Cocoa or Chocolate.
Produced by direct esterification of iso-Amyl alcohol with Cinnamic acid (commercial trans-Cinnamic acid) under azeotropic conditions.