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Food safety and quality
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| Flavouring |
Isoamyl phenylacetate |
| Synonym(s) |
Amyl(iso) phenylacetate;Isoamyl alpha-toluate |
| Latest JECFA evaluation |
2002 (Session 59) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
Mixture of Pentyl phenylacetate and 3-Methylbutyl phenylacetate |
| JECFA number |
1014 |
| CAS number |
102-19-2 |
| FEMA number |
2081 |
| COE number |
2161 |
| FLAVIS number |
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| Molecular weight |
206.29 |
| Chemical formula |
C13H18O2 |
| Physical form/odour |
Colourless liquid; sweet musky animal odour with fruity balsamic undertone reminiscent of fresh cocoa beans |
| Solubility |
Insoluble in water; soluble in oils |
| Solubility in ethanol |
1 mL in 1 mL 95% ethanol |
| Boiling point (°C) |
268° |
| Assay min % |
97% (sum of n-amyl and isoamyl esters) |
| Acid value max |
1 |
| Refractive index |
1.483-1.490 |
| Specific gravity |
0.975-0.981 |
| Other requirements |
[65% n-amyl and 35% 3-methylbutyl phenylacetate] |
| ID Test |
IR |
| Spectrum |
 
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