AInsights Entry for Isoamyl Valerate

1. Identity & Chemical Information

Isoamyl valerate, also known as isopentyl pentanoate, is a chemical compound with the CAS number 9/1/50. It is commonly used in the flavor and fragrance industry due to its fruity aroma reminiscent of apple and banana. The IUPAC name for isoamyl valerate is 3-methylbutyl pentanoate. It does not have a FEMA number listed, but it is recognized in various chemical databases. The molecular formula for isoamyl valerate is C10H20O2, and it has a molecular weight of 172.27 g/mol. The compound features ester functional groups, which are crucial for its characteristic odor profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Isoamyl valerate is characterized by its sweet, fruity odor with notes of apple and banana. It is often described as having a medium to high intensity and is used as an impact note in flavor formulations. The compound's odor threshold is relatively low, making it effective even at minimal concentrations. In flavor systems, it serves as a modifier to enhance fruitiness and provide a realistic background note.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Isoamyl valerate is found naturally in various fruits, including apples and bananas, contributing to their characteristic aromas. It can also be formed through esterification processes involving isoamyl alcohol and valeric acid. This compound is often used in products labeled as "natural flavor" due to its occurrence in nature and its synthesis from naturally derived precursors.

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

4. Use in Flavors

Isoamyl valerate is widely used in flavor formulations, particularly in fruit-flavored products such as candies, beverages, and baked goods. It functions as a key impact note, enhancing the fruity character of these products. Typical use levels in finished food or beverage products range from 1 to 50 ppm, with higher concentrations used in more intense flavor profiles. The compound is relatively 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 valerate is used in various fragrance families, including fruity and floral compositions. It acts as a modifier and impact note, providing a fresh, fruity top note. Typical concentrations in fragrance formulations range from trace amounts to 1%, depending on the desired intensity and product type. Its volatility makes it suitable for top note applications, contributing to the initial impression of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, isoamyl valerate is generally recognized as safe (GRAS) for use in flavors by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, it is permitted for use in flavors, although specific regulations may vary. In Latin America, countries like Brazil and those in MERCOSUR also allow its use, with harmonized assumptions across the region.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Isoamyl valerate is considered safe for use in food and fragrance applications at typical exposure levels. For oral exposure, it has a high margin of safety, with no adverse effects reported at typical use levels. Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be monitored to prevent overexposure in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Isoamyl valerate is valued for its ability to impart a fresh, fruity aroma to both flavors and fragrances. It synergizes well with other fruity esters and can enhance the overall complexity of a formulation. Formulators should be cautious of its volatility and potential degradation under extreme conditions. It is often under-used in complex formulations where its impact note can provide a significant enhancement.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on isoamyl valerate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although specific use levels may vary based on formulation goals. There are no significant data gaps, but formulators should verify regulatory compliance in specific 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 2026-09-03 08:26:49 GMT (p2)