PENTYL HEXANOATE

Chemical properties

Amyl hexanoate has a charcteristic fruit-like (banana, pineapple) aroma.

Occurrence

Reported in fresh apple, apple juice, apricot (Prunus armeniaca L.), Vitis labrusca L., other Vitis species, strawberry fruit, blue cheese, beer, rum, cider, white wine, soybean, yellow passion fruit juice, fresh plum, other varieties of mushroom, Chinese quince peel and other natural sources.

The Uses of PENTYL HEXANOATE

Pentyl hexanoate is probably not used in perfumes. Finds use in flavor compositions for imitation Apple, Chocolate, Citrus, Grape, Honey, Liqueur-types, Pineapple, etc. Concentration usually up to 50 ppm in the finished product. In chewing gum as high as 110 ppm.

Preparation

By esterification of hexanoic acid with n-amyl alcohol in benzene solution in the presence of p-toluenesulfonic acid.

Definition

ChEBI: Valeryl hexanoate is a fatty acid ester.

Taste threshold values

Taste characteristics at 20 ppm: green, waxy, sweet and fruity with cognac-like notes.

Synthesis Reference(s)

The Journal of Organic Chemistry, 35, p. 3167, 1970 DOI: 10.1021/jo00834a075

Safety Profile

Low toxicity by ingestion and skin contact. When heated to decomposition it emits acrid smoke and irritating vapors.