FlavScents AInsights Entry for 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 09.013 and CoE number 02.013. 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 functional groups, which include an ester linkage that contributes to its fruity odor profile, reminiscent of bananas and pears.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Isoamyl acetate is renowned for its strong, sweet, and fruity odor, often described as banana-like with hints of pear and apple. It is a high-impact aroma compound with a low odor threshold, making it effective even at low concentrations. In flavor applications, it serves as an impact note, providing a distinct banana character. Its diffusion is moderate, allowing it to blend well with other fruity and sweet notes in both flavor and fragrance formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Isoamyl acetate occurs naturally in several fruits, including bananas, apples, and pears. It is formed through enzymatic reactions during the ripening process of these fruits. Additionally, it can be produced via fermentation, where yeast converts sugars into alcohols and esters, including isoamyl acetate. This compound is often used to impart a "natural flavor" designation in products due to its presence in nature.

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 a primary flavoring agent, providing a strong banana note. Typical use levels in finished products range from 1 to 50 ppm, with lower concentrations used for subtle flavoring and higher concentrations for more pronounced effects. Isoamyl acetate is stable under typical processing conditions, though it 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 utilized in various fragrance families, including fruity, floral, and gourmand scents. It acts as a modifier and impact note, enhancing the overall fruitiness of a fragrance composition. Typical concentration ranges in perfumes and personal care products are from 0.1% to 1%, depending on the desired intensity. Isoamyl acetate is a volatile compound, contributing primarily to the top notes of a fragrance.

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 with the FL number 09.013. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China permit its use in food and fragrance applications, though specific concentration limits may vary. In Latin America, including Brazil and MERCOSUR countries, isoamyl acetate is also approved for use, aligning with international standards.

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) not specifically established but generally recognized as safe at typical use levels. For dermal exposure in fragrances, it is not known to cause irritation or sensitization at typical concentrations, aligning with IFRA guidelines. Inhalation exposure is generally safe, though occupational exposure should be monitored to prevent excessive inhalation in industrial settings. 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 potent banana aroma, making it a staple in both flavor and fragrance formulations. It synergizes well with other fruity esters and can enhance the overall fruitiness of a product. Formulators should be cautious of its strong impact, as overuse can lead to an overpowering scent or flavor. It is often under-used in complex formulations where subtlety is desired, but its presence can significantly enhance the perception of freshness and fruitiness.

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 specific use levels may vary based on formulation needs. There are no significant data gaps or regulatory ambiguities, making it a reliable compound for use in various 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 2026-04-23 12:25:48 GMT (p2)