FlavScents AInsights Entry for Isoamyl Formate (CAS: 110-45-2)

1. Identity & Chemical Information

• Common Name(s): Isoamyl formate
• IUPAC Name: 3-Methylbutyl methanoate
• CAS Number: 110-45-2
• FEMA Number: 2060
• Other Identifiers: FL No. 09.013
• Molecular Formula: C6H12O2
• Molecular Weight: 116.16 g/mol

Isoamyl formate is an ester formed from isoamyl alcohol and formic acid. Its structure features a formate ester functional group, which contributes to its characteristic fruity odor. The ester linkage is crucial for its volatility and sensory properties, making it a valuable compound in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Isoamyl formate is known for its pleasant, fruity aroma reminiscent of pears and bananas. It exhibits a moderate intensity and diffusion, making it suitable as an impact note in formulations. The compound is often used to impart a fresh, sweet, and slightly green character to both flavors and fragrances. While specific taste and odor thresholds are not widely documented, its sensory role is primarily as a top note, providing immediate olfactory impact.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Isoamyl formate naturally occurs in various fruits, including apples, pears, and bananas. It can also be formed through the esterification of isoamyl alcohol with formic acid, a reaction that can occur naturally in fruits or be synthesized for industrial use. Its presence in natural sources supports its designation as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

Isoamyl formate is widely used in flavor formulations, particularly in fruit flavors such as apple, pear, and banana. It serves as an impact note, enhancing the authenticity and freshness of the flavor profile. Typical use levels in finished food or beverage products range from 1 to 50 ppm, with higher concentrations potentially leading to an overpowering effect. The compound is relatively stable under normal 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 formate is utilized in various fragrance families, including fruity, floral, and green compositions. It acts as a modifier and impact note, contributing to the top notes of a fragrance. Typical concentration ranges in formulations are from trace amounts to 0.5%, depending on the desired intensity and character. Its volatility ensures it contributes primarily to the top note, providing an initial burst of freshness.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with FL No. 09.013.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific concentration limits varying by country.
• Latin America: Generally accepted under MERCOSUR regulations, with country-specific guidelines.

Isoamyl formate is broadly approved for use in both flavors and fragrances, with harmonized assumptions across major markets. However, formulators should verify specific regional requirements to ensure compliance.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Isoamyl formate is considered safe for use in flavors and fragrances at typical exposure levels. For oral exposure, it is recognized as GRAS, with no specific ADI or MSDI established, suggesting a wide margin of safety. Dermal exposure in fragrance applications is generally well-tolerated, with low potential for irritation or sensitization. Inhalation exposure is minimal due to its rapid volatilization, but occupational exposure should be managed with standard safety practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Isoamyl formate is valued for its ability to impart a fresh, fruity character to both flavors and fragrances. It synergizes well with other esters and fruity notes, enhancing the overall profile. Formulators should be cautious of its volatility and potential for rapid evaporation, which can lead to under-utilization in long-lasting applications. It is often overused in attempts to achieve a strong initial impact, which can overwhelm other components.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on isoamyl formate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent with documented guidelines, though specific sensory thresholds and regional regulatory nuances may require further clarification.

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 2026-06-09 07:21:18 GMT (p2)