FlavScents AInsights Entry: Isoamyl Acetate (CAS: 123-92-2)

1. Identity & Chemical Information

Isoamyl acetate, commonly known as banana oil, is a single chemical compound with the IUPAC name 3-methylbutyl acetate. It is identified by the CAS number 123-92-2 and has a FEMA number of 2055. Other identifiers include the FL number 02.015 and CoE number 02.015. The molecular formula of isoamyl acetate is C7H14O2, and it has a molecular weight of 130.18 g/mol. This ester is characterized by its acetate functional group, which contributes to its fruity, banana-like odor. The structure-odor relationship is primarily influenced by the ester linkage, which is known for imparting sweet, fruity aromas.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Isoamyl acetate is renowned for its strong, sweet, and fruity odor reminiscent of bananas and pears. It is often described as having a high intensity and good diffusion, making it a prominent impact note in formulations. The odor threshold is relatively low, allowing it to be perceived at minimal concentrations. In flavor applications, it serves as both an impact note and a background realism enhancer, providing a natural fruitiness to various products.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Isoamyl acetate occurs naturally in several fruits, including bananas, pears, and apples. It is formed through enzymatic esterification processes in fruits, where isoamyl alcohol reacts with acetic acid. This compound is also produced during fermentation, contributing to the aroma of certain alcoholic beverages. Its presence in natural sources qualifies it for use in "natural flavor" and "natural fragrance" designations, aligning with regulatory definitions.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Isoamyl acetate is widely used in flavor formulations, particularly in fruit-flavored products such as candies, beverages, and baked goods. It functions as an impact note, providing a distinct banana or pear flavor. Typical use levels in finished food products range from 1 to 50 ppm, with low levels around 1-5 ppm, typical levels at 10-20 ppm, and high levels up to 50 ppm. It is stable under normal processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, isoamyl acetate is used in various fragrance families, including fruity, floral, and gourmand. It acts as a modifier and impact note, enhancing the realism of fruit accords. Typical concentration ranges in fragrance formulations are from trace amounts to 1%, depending on the desired intensity. Isoamyl acetate is volatile, contributing primarily to the top notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

Isoamyl acetate is generally recognized as safe (GRAS) by FEMA for flavor use in the United States. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned an FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, it is approved for use in Japan and China, with specific guidelines under ASEAN regulations. In Latin America, countries like Brazil and those in MERCOSUR recognize its use under harmonized standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, isoamyl acetate has a high margin of safety, with an acceptable daily intake (ADI) not specifically established but considered safe at typical use levels. Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be monitored to prevent irritation. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Isoamyl acetate is valued for its strong, recognizable fruity aroma, making it a staple in both flavor and fragrance formulations. It synergizes well with other esters and fruity notes, enhancing overall complexity. Formulators should be cautious of its potency, as overuse can lead to an overpowering aroma. It is frequently under-used in complex formulations where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on isoamyl acetate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some variability in natural occurrence data exists. No significant data gaps or regulatory ambiguities are noted.

Citation hooks: FlavScents

QA Check

• All required sections 1-9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-01-23 19:22:25 GMT (p2)