Date published: 2026-5-1

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Isoamyl Hexanoate (CAS 2198-61-0)

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Alternate Names:
Hexanoic Acid Isopentyl Ester (contains 2-Methylbutyl Hexanoate)
CAS Number:
2198-61-0
Molecular Weight:
186.30
Molecular Formula:
C11H22O2
For Research Use Only. Not Intended for Diagnostic or Therapeutic Use.
* Refer to Certificate of Analysis for lot specific data.

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Isoamyl Hexanoate is an ester compound that exhibits a colorless liquid form with a delightful fruity scent. Widely employed as a flavoring and fragrance agent, it finds applications in various food and cosmetic products. It plays a role in the examination of esters′ effects on enzyme activity. Despite ongoing research, the exact mechanism of action of Isoamyl Hexanoate remains partially understood. It is postulated that this compound interacts with proteins and enzymes.


Isoamyl Hexanoate (CAS 2198-61-0) References

  1. Characterization of the aromatic profile in aqueous essence and fruit juice of yellow passion fruit (Passiflora edulis Sims F. Flavicarpa degner) by GC-MS and GC/O.  |  Jordán, MJ., et al. 2002. J Agric Food Chem. 50: 1523-8. PMID: 11879031
  2. Potentialities of two solventless extraction approaches--stir bar sorptive extraction and headspace solid-phase microextraction for determination of higher alcohol acetates, isoamyl esters and ethyl esters in wines.  |  Perestrelo, R., et al. 2009. Talanta. 80: 622-30. PMID: 19836529
  3. Characterization of the volatility of flavor compounds in alcoholic beverages through headspace solid-phase microextraction (HS-SPME) and mathematical modeling.  |  Khio, SW., et al. 2012. J Food Sci. 77: C61-70. PMID: 22132700
  4. Second order kinetic modeling of headspace solid phase microextraction of flavors released from selected food model systems.  |  Zhang, J., et al. 2014. Molecules. 19: 13894-908. PMID: 25255763
  5. RIFM fragrance ingredient safety assessment, isoamyl hexanoate, CAS Registry Number 2198-61-0.  |  Api, AM., et al. 2017. Food Chem Toxicol. 110 Suppl 1: S114-S122. PMID: 28344086
  6. Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model.  |  Cuffia, F., et al. 2018. Food Sci Technol Int. 24: 67-77. PMID: 28870105
  7. The influence of yeast on chemical composition and sensory properties of dry white wines.  |  Puertas, B., et al. 2018. Food Chem. 253: 227-235. PMID: 29502826
  8. Effect of a grapevine-shoot waste extract on red wine aromatic properties.  |  Ruiz-Moreno, MJ., et al. 2018. J Sci Food Agric. 98: 5606-5615. PMID: 29696658
  9. Indigenous Yeast Interactions in Dual-Starter Fermentations May Improve the Varietal Expression of Moschofilero Wine.  |  Nisiotou, A., et al. 2019. Front Microbiol. 10: 1712. PMID: 31402907
  10. Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model.  |  Cuffia, F., et al. 2020. Food Sci Technol Int. 26: 173-184. PMID: 31604385
  11. Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).  |  Ge, S., et al. 2020. J Sci Food Agric. 100: 3087-3098. PMID: 32083310
  12. Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum.  |  Chitarrini, G., et al. 2020. Molecules. 25: PMID: 32326547
  13. Comparison of Chemical and Sensory Profiles between Cabernet Sauvignon and Marselan Dry Red Wines in China.  |  Song, X., et al. 2023. Foods. 12: PMID: 36900627

Ordering Information

Product NameCatalog #UNITPriceQtyFAVORITES

Isoamyl Hexanoate, 25 ml

sc-499293
25 ml
$46.00