AInsights Entry for Isoamyl Alcohol (CAS: 123-51-3)
1. Identity & Chemical Information
- Common Name(s): Isoamyl alcohol, Isopentyl alcohol
- IUPAC Name: 3-Methyl-1-butanol
- CAS Number: 123-51-3
- FEMA Number: 2059
- Other Identifiers: FL No. 02.015
- Molecular Formula: C5H12O
- Molecular Weight: 88.15 g/mol
Isoamyl alcohol is a primary alcohol with a branched structure, characterized by a hydroxyl group (-OH) attached to a carbon atom that is part of a branched alkyl chain. This structure contributes to its distinctive odor profile, which is often described as fruity and banana-like. The presence of the hydroxyl group is crucial for its solubility in water and its reactivity in esterification reactions, which are important in flavor and fragrance applications.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Isoamyl alcohol is known for its strong, fruity odor reminiscent of bananas and pears. It is often described as having a sweet, alcoholic, and slightly pungent aroma. The intensity of its odor is moderate to strong, making it a prominent note in formulations where it is used. The taste threshold of isoamyl alcohol is relatively low, allowing it to impart noticeable flavor even at low concentrations. It is typically used as an impact note in flavor compositions, providing a fruity character that enhances the overall sensory experience.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Isoamyl alcohol naturally occurs in various fruits, including bananas and apples, and is a byproduct of the fermentation process in alcoholic beverages such as beer and wine. It is formed through the enzymatic degradation of amino acids during fermentation, specifically from leucine. This natural occurrence allows it to be classified as a "natural flavor" in certain regulatory contexts, depending on its source and method of extraction.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Isoamyl alcohol is widely used in the flavor industry, particularly in fruit-flavored products such as candies, beverages, and baked goods. It serves as a key component in banana and pear flavor profiles. Typical use levels in finished food products range from 1 to 30 ppm, with higher concentrations potentially leading to overpowering or undesirable notes. Isoamyl alcohol is relatively stable under typical food processing conditions, although it may be susceptible to oxidation over extended periods.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, isoamyl alcohol is utilized in a variety of fragrance families, including fruity, floral, and gourmand compositions. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and character. Its volatility allows it to contribute to the initial impression of a fragrance, although it may also play a role in the fragrance's heart.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
United States
Isoamyl alcohol is generally recognized as safe (GRAS) by FEMA for use in food flavors.
European Union
It is approved under Regulation (EC) No 1334/2008 and assigned FL No. 02.015.
United Kingdom
Post-Brexit, the UK aligns with EU regulations regarding flavoring substances.
Asia
In Japan, isoamyl alcohol is permitted for use in food flavors, while in China and ASEAN countries, it is subject to specific national regulations.
Latin America
In Brazil and other MERCOSUR countries, isoamyl alcohol is regulated under regional flavoring standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Oral Exposure
Isoamyl alcohol has a low acute toxicity profile when ingested, with an acceptable daily intake (ADI) established by regulatory bodies. It is metabolized in the liver to less toxic metabolites.
Dermal Exposure
In fragrance applications, isoamyl alcohol is considered to have low dermal toxicity, although it may cause mild irritation in sensitive individuals. It is not classified as a sensitizer by IFRA.
Inhalation Exposure
Due to its volatility, inhalation exposure is possible, particularly in occupational settings. Adequate ventilation and protective measures are recommended to minimize exposure.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Isoamyl alcohol is valued for its ability to impart a natural fruity character to both flavors and fragrances. It synergizes well with other esters and alcohols to create complex fruit profiles. Formulators should be cautious of its potential to dominate a composition if used excessively. It is often underutilized in non-fruit applications where its subtle sweetness can enhance overall product appeal.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on isoamyl alcohol is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent with documented guidelines, although specific use levels may vary based on formulation goals. Some regulatory ambiguities exist in emerging markets, necessitating careful review of local regulations.
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
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 2026-04-20 07:42:47 GMT (p2)
