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Safety Information

W205915

Sigma-Aldrich

Amyl butyrate

≥98%, FG

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Synonym(s):
Pentyl butanoate, Pentylbutyrate
Empirical Formula (Hill Notation):
C9H18O2
CAS Number:
540-18-1
Molecular Weight:
158.24
FEMA Number:
2059
EC Number:
208-739-2
Council of Europe no.:
270
MDL number:
MFCD00048850
UNSPSC Code:
12164502
PubChem Substance ID:
24900827
Flavis number:
9.044
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515

Assay

≥98%

refractive index

n20/D 1.41 (lit.)

bp

184-188 °C (lit.)

density

0.863 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

banana; cherry; fruity; pineapple; sweet

SMILES string

CCCCCOC(=O)CCC

InChI

1S/C9H18O2/c1-3-5-6-8-11-9(10)7-4-2/h3-8H2,1-2H3

InChI key

CFNJLPHOBMVMNS-UHFFFAOYSA-N

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General description

Amyl butyrate is an odor-active volatile organic compound that has been identified as one of the main flavor constituents in banana fruit, apricot and apples. It is used as food flavoring agent in chewing gums, candies and baked goods.

Application


  • RIFM fragrance ingredient safety assessment, amyl butyrate, CAS Registry Number 540-18-1.: This comprehensive review by the Research Institute for Fragrance Materials evaluates the safety of amyl butyrate, extensively used in flavor and fragrance industries, ensuring compliance with global health and safety standards (Api AM et al., 2020).

  • Olfactory Receptors Modulate Physiological Processes in Human Airway Smooth Muscle Cells.: Amyl butyrate, along with other odorants, has been studied for its effect on olfactory receptors in human airway smooth muscle cells, providing insights into non-traditional therapeutic pathways for respiratory diseases (Kalbe B et al., 2016).

  • Ultrasensitive flexible graphene based field-effect transistor (FET)-type bioelectronic nose.: Explores the high sensitivity of graphene-based sensors to volatile compounds like amyl butyrate for detecting odors, which could revolutionize diagnostic approaches and environmental monitoring (Park SJ et al., 2012).

  • Polypyrrole nanotubes conjugated with human olfactory receptors: high-performance transducers for FET-type bioelectronic noses.: Discusses the use of amyl butyrate in enhancing the functionality of bioelectronic devices, contributing to the development of advanced sensors for various applications including health and safety monitoring (Yoon H et al., 2009).


WGK

WGK 2

Flash Point(F)

closed cup

Flash Point(C)

closed cup

Regulatory Information

危险化学品

Certificates of Analysis (COA)

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W S Cain et al.
Annals of the New York Academy of Sciences, 561, 29-38 (1989-01-01)
Most studies of how human olfaction changes with age have compared young and old. Essentially all such studies imply that aging takes a toll. The elderly have higher thresholds, perceive suprathreshold odors as being weaker, discriminate quality less well, recognize
R A Gregson et al.
Biological cybernetics, 52(4), 247-258 (1985-01-01)
Two computer controlled experiments in an olfactory cross-modal matching task, using two-component odour mixtures matched against bar diagrams, were designed so that stimulus presentation was contingent upon the recent performance of the subject; stimuli that were relatively poorly (in experiment
Seon Joo Park et al.
Nano letters, 12(10), 5082-5090 (2012-09-12)
Rapid and precise discrimination of various odorants is vital to fabricating enhanced sensing devices in the fields of disease diagnostics, food safety, and environmental monitoring. Here, we demonstrate an ultrasensitive and flexible field-effect transistor (FET) olfactory system, namely, a bioelectronic
Fenaroli G
Fenaroli's Handbook of Flavor Ingredients, Fifth Edition, 28-28 (1971)
Analysis of odor-active volatiles from Pseudomonas fragi grown in milk
Cormier F, et al.
Journal of Agricultural and Food Chemistry, 39(1), 159-161 (1991)
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