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 09.003 and CoE number 12392. 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 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 in both flavor and fragrance compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Isoamyl acetate occurs naturally in various fruits, including bananas, apples, and pears. It is formed through the esterification of isoamyl alcohol with acetic acid, a reaction that can occur naturally in fruits or be catalyzed in industrial settings. 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 higher concentrations used in confectionery and lower levels in beverages. It is stable under typical 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 utilized in fruity and floral compositions, contributing to fragrance families such as fruity, tropical, and gourmand. It acts as a modifier and impact note, enhancing the realism of fruit accords. Typical concentrations range from trace amounts to 0.5% in finished products, depending on the desired intensity. Its volatility places it in the top note category, providing an initial burst of aroma.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

Isoamyl acetate is generally recognized as safe (GRAS) for flavor use by FEMA in the United States. In the European Union, it is approved under Regulation (EC) No 1334/2008 with the FL number 09.003. The United Kingdom follows similar regulations post-Brexit. In Asia, it is accepted in Japan and China, though specific limits may vary. In Latin America, countries like Brazil and those in MERCOSUR also permit its 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 at typical flavor use levels, with an acceptable daily intake (ADI) not specifically established but deemed low risk. For dermal exposure, it is generally non-irritating and non-sensitizing, aligning with IFRA guidelines for fragrance use. Inhalation exposure is minimal due to its low volatility, though occupational exposure should be monitored in manufacturing settings. Risk profiles are similar across food and fragrance applications.

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 fruit-flavored and scented products. It synergizes well with other esters and fruity compounds, enhancing overall aroma complexity. Formulators should be cautious of its strong impact, as overuse can lead to an overpowering scent or flavor. It is often under-utilized in non-fruit applications where a subtle fruity note could add depth.

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 specific ppm ranges in niche applications may vary. Known data gaps are minimal, with most regulatory and safety profiles harmonized across regions.

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 2026-09-01 10:20:21 GMT (p2)