isoamyl alcohol

FEMA	2057
CAS	123-51-3
EINECS	204-633-5
JECFA Food Flavoring	52
CoE Number	51
Organoleptic Notes	1. Odor Type: fermented Odor Strength:medium ,recommend smelling in a 10.00 % solution or less Substantivity:8 hour(s) at 100.00 % fusel alcoholic whiskey fruity banana Odor Description:at 10.00 % in dipropylene glycol. fusel oil alcoholic whiskey fruity banana fusel alcoholic pungent ethereal cognac fruity banana molasses Odor Description:Fusel, alcoholic, pungent, etherial, cognac, fruity, banana and molassesMosciano, Gerard P&F 22, No. 4, 75, (1997)
Odor	fermented fusel, alcoholic, whiskey, fruity, banana, pungent, ethereal, cognac, molasses
Flavor	fusel fusel, fermented, fruity, banana, ethereal, cognac,
Material Notes	Major component of fusel oil. A common constit. of plant oils, free and as esters. Present in many wines and spirits. Flavouring agent Isopentanol or Isoamyl alcohol is one of several isomers of amyl alcohol. It is a by-product of gut microbial fermentation (PMID: 17452087). It can be produced by 3-methylbutanal reductase (EC 1.1.1.265) from 3 methylbutanal. Isoamyl alcohol is the major higher chain alcohol in alcoholic beverages and is present in cider, mead, beer, wine, and spirits to varying degrees, being obtained by the fermentation of starches. Isopentanol has been shown to induce expression of CYP3A and CYP2E1 in human liver (PMID: 7574728)

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