AInsights Entry for Isoamyl Valerate (CAS: 9/1/50)

1. Identity & Chemical Information

• Common Name(s): Isoamyl Valerate
• IUPAC Name: 3-Methylbutyl pentanoate
• CAS Number: 9/1/50
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C10H20O2
• Molecular Weight: 172.27 g/mol
• Functional Groups and Structure–Odor Relevance: Isoamyl valerate is an ester, which is a functional group known for contributing fruity and sweet aromas. The ester linkage in isoamyl valerate is responsible for its characteristic fruity odor, often described as apple-like or banana-like.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Isoamyl valerate is characterized by its fruity, sweet odor reminiscent of apples and bananas. It is often used to impart a fresh, fruity note in both flavors and fragrances. The intensity of its aroma is moderate, making it suitable as an impact note in formulations. The taste threshold for isoamyl valerate is not clearly reported, but it is generally used in low concentrations due to its potent aroma.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Isoamyl valerate occurs naturally in some fruits, contributing to their characteristic aromas. It can be formed through esterification, a chemical reaction between isoamyl alcohol and valeric acid. This compound is often used in products labeled as "natural flavor" due to its presence in nature, although synthetic production is common for commercial use.

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

4. Use in Flavors

Isoamyl valerate is widely used in the flavor industry, particularly in fruit-flavored products such as candies, beverages, and desserts. It serves as an impact note, providing a distinct fruity character. Typical use levels in finished food products range from 1 to 10 ppm, with higher concentrations potentially leading to an overpowering aroma. It is relatively stable under normal 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 product types, including perfumes, personal care products, and household items. It contributes to fruity fragrance families and is often used as a modifier to enhance the freshness of a scent. Typical concentration ranges are from trace amounts to 0.5%, depending on the desired intensity. Isoamyl valerate is considered a top note due to its volatility and quick evaporation rate.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Isoamyl valerate is generally recognized as safe (GRAS) for use in food by the FDA.
• European Union: Approved for use in food flavorings under Regulation (EC) No 1334/2008.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in food flavorings in Japan and China, with specific regulations varying by country.
• Latin America: Generally accepted in food applications, with specific regulations in countries like Brazil.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Isoamyl valerate is considered safe for consumption at typical use levels, with no specific ADI established. The margin of safety is generally high due to its low concentration in food.
• Dermal Exposure: In fragrance applications, it is not known to cause irritation or sensitization at typical use levels. IFRA guidelines should be consulted for specific product categories.
• Inhalation Exposure: As a volatile compound, inhalation exposure is possible, but it is not considered hazardous at typical fragrance concentrations.

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, making it a versatile ingredient in 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 using it in excessive amounts, as it can dominate other notes. It is often under-used in savory applications where a subtle fruity note could add depth.

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 numeric values for certain thresholds are not always reported. Known data gaps include detailed toxicological studies specific to inhalation exposure.

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 2026-03-04 08:11:00 GMT (p2)