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

1. Identity & Chemical Information

Isoamyl acetate, commonly known as banana oil, is a 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 09.003 and CoE number 02.007. The molecular formula for isoamyl acetate is C7H14O2, and it has a molecular weight of 130.18 g/mol. Isoamyl acetate is an ester, characterized by its functional groups that contribute to its fruity, banana-like odor. The ester linkage in its structure is crucial for its volatility and odor profile, making it a valuable compound in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Isoamyl acetate is renowned for its strong, sweet, and fruity aroma reminiscent of bananas and pears. It is often described as having a high intensity and good diffusion, making it an impactful note in both flavors and fragrances. The odor threshold of isoamyl acetate is relatively low, allowing it to be perceived at minimal concentrations. In sensory applications, it serves as an impact note, providing a distinct banana character that can enhance the realism of fruit flavors or add a playful, fruity twist to fragrance compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Isoamyl acetate naturally occurs in various fruits, including bananas, apples, and pears. It is formed through enzymatic esterification processes in these fruits, where isoamyl alcohol reacts with acetic acid. This compound is also produced during fermentation processes, contributing to the aroma profile of certain alcoholic beverages. Its presence in natural sources allows it to be designated as a "natural flavor" or "natural fragrance" under certain regulatory frameworks, depending on the extraction and production methods used.

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

4. Use in Flavors

Isoamyl acetate is extensively used in flavor formulations, particularly in fruit-flavored products such as candies, beverages, and baked goods. It functions as a primary impact note, providing a strong banana flavor that can be used alone or in combination with other esters to create complex fruit profiles. Typical use levels in finished food products range from 1 to 30 ppm, with higher concentrations used in confectionery and lower levels in beverages. Isoamyl acetate is stable under typical food processing conditions, although it may hydrolyze under extreme pH or prolonged heat exposure.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, isoamyl acetate is utilized in various fragrance families, including fruity, floral, and gourmand compositions. It acts as a top note, providing an initial burst of fruity aroma that enhances the freshness and appeal of the fragrance. Typical concentration ranges in perfumes and personal care products are from 0.1% to 1%, depending on the desired intensity and product type. Its volatility makes it suitable for use in products where a quick, impactful scent is desired.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

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

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Isoamyl acetate is considered safe for oral exposure in flavor applications, with an acceptable daily intake (ADI) established by regulatory bodies. For dermal exposure in fragrances, it is generally non-irritating and non-sensitizing at typical use levels, although IFRA provides guidelines to ensure safe use. Inhalation exposure is primarily relevant in occupational settings, where adequate ventilation is recommended to minimize exposure. The risk profiles for food and fragrance applications are similar, with no significant differences in safety considerations.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Isoamyl acetate is valued for its potent banana aroma, which can enhance a wide range of flavor and fragrance products. It synergizes well with other esters and fruity compounds, creating complex and appealing profiles. Formulators should be cautious of its strong odor, as overuse can lead to an overpowering scent or flavor. It is often under-used in subtle applications where a hint of fruitiness is desired, providing an opportunity for creative formulation.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on isoamyl acetate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, although some undocumented practices may exist. There are no significant data gaps or regulatory ambiguities, ensuring confidence in its use across applications.

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 2026-03-06 22:17:47 GMT (p2)