Iso-Amyl-Iso-Valerate, with CAS number 659-70-1, is a synthetic aroma chemical commonly used in perfumery for its fruity and sweet characteristics. It is often described as having a banana-like scent, making it a popular choice in formulations aiming to evoke tropical or fruity notes. This compound typically finds its place in the top or middle notes of a fragrance, where it can contribute to a lively and fresh olfactory profile. In terms of safety and regulatory considerations, Iso-Amyl-Iso-Valerate is subject to various guidelines, including those set by the International Fragrance Association (IFRA). While specific restrictions may vary, it is essential for formulators to be aware of any potential allergenic properties and to ensure compliance with relevant regulations when incorporating this ingredient into cosmetic products. Overall, Iso-Amyl-Iso-Valerate serves as a versatile component in fragrance creation, enhancing the complexity and appeal of scent compositions. — AI-generated summary, 2026-09-02.
A diffusive fruity ester with a bright green-apple character, tinged with pineapple and a slightly rummy, fermented nuance. Fresh and juicy on top, quickly fading to a soft sweet-fruity trail.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 102.
Colorless liquid.
Very slightly soluble in water, miscible with alcohol and oils.
Peculiar fruity odor reminiscent of ripe apples, or more like the overwhelmingly choking odor of apples stored in a warehouse, almost a 'fermented' apple odor.
Fresh-fruity taste, reminiscent of apple rind. Also of raspberry.
Finds extensive use in flavor compositions, primarily in imitation Apple, and in the related 'wine' or 'Champagne' type imitation flavors for soft candy, beverages, etc. Further as a modifier in imitation Apricot, Banana, Cherry, Honey, Peach, Pineapple, Mango, Raspberry, Strawberry, Walnut - and in combination flavors such as Cream Soda, Tutti-frutti, Rum and in Vanilla. A specific use is the application in imitation Gooseberry flavor. Concentrations are usually around 50-60 ppm, except in chewing gum, where it may be as high as 400 ppm.
1) by direct esterification of iso-Amyl alcohol with iso-Valeric acid under azeotropic conditions. 2) by controlled oxidation of iso-Amyl alcohol with Potassium dichromate-Sulfuric acid mixture.