FlavScents AInsights Entry for Isoamyl Salicylate (CAS: 87-20-7)

1. Identity & Chemical Information

Isoamyl salicylate, also known as isopentyl salicylate, is a single chemical compound with the IUPAC name 2-(1,3-dimethylbutyl) phenyl 2-hydroxybenzoate. It is identified by the CAS number 87-20-7. The FEMA number for isoamyl salicylate is 2084. Other identifiers include the FL number 09.038 and CoE number 186. The molecular formula is C12H16O3, and it has a molecular weight of 208.26 g/mol. Isoamyl salicylate contains ester functional groups, which contribute to its characteristic odor profile, often described as floral and sweet, reminiscent of jasmine and lilac.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Isoamyl salicylate is known for its pleasant floral aroma, often described as sweet, floral, and slightly fruity, with nuances of jasmine and lilac. It is used as an impact note in both flavor and fragrance formulations. The compound has a moderate intensity and diffusion, making it suitable for creating a lasting floral impression. While specific taste and odor thresholds are not widely reported, its sensory role is primarily as a modifier and enhancer in complex fragrance and flavor systems.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Isoamyl salicylate is not commonly found in nature but can be synthesized through esterification of salicylic acid with isoamyl alcohol. This synthetic pathway is crucial for its designation as a "nature-identical" compound in flavor and fragrance applications. Its relevance to "natural flavor" or "natural fragrance" designations depends on regulatory definitions, which may vary by region.

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

4. Use in Flavors

In flavor applications, isoamyl salicylate is used to impart floral and fruity notes, often in conjunction with other esters to create complex profiles. It is commonly used in fruit flavors, such as apple and pear, as well as in floral blends. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with higher concentrations potentially leading to overpowering floral notes. Isoamyl salicylate is stable under typical food processing conditions, but care should be taken to avoid excessive heat and acidic environments, which may lead to hydrolysis.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Isoamyl salicylate is a versatile ingredient in fragrance formulations, contributing to floral, fruity, and green fragrance families. It serves as a modifier and impact note, providing a sweet, floral character that enhances the overall scent profile. Typical concentration ranges in perfumes and personal care products are between 0.1% and 1%. Due to its moderate volatility, isoamyl salicylate is often used as a middle note, providing a lasting floral impression.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, isoamyl salicylate is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. 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, regulatory acceptance varies, with Japan and China having specific guidelines for its use. In Latin America, countries like Brazil and members of MERCOSUR have their own regulatory frameworks, often aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Isoamyl salicylate is considered safe for use in flavors and fragrances when used within recommended limits. Oral exposure through flavor use is generally low, with an acceptable daily intake (ADI) not specifically established but considered safe under typical usage levels. Dermal exposure in fragrance applications is monitored by IFRA, with guidelines to prevent irritation and sensitization. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be in place to minimize prolonged exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Isoamyl salicylate is valued for its ability to impart a sweet, floral character to both flavors and fragrances. It synergizes well with other esters and floral compounds, enhancing the overall complexity of formulations. Common pitfalls include overuse, leading to an overpowering floral note, and instability under extreme conditions. Formulators should balance its use with complementary ingredients to achieve the desired sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on isoamyl salicylate is well-established, with comprehensive sensory and regulatory information available. Industry practices are documented, though some regional regulatory nuances may require further clarification. Known data gaps include specific taste and odor thresholds, which are not widely reported but can be inferred from industry usage patterns.

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 12:50:36 GMT (p2)