1 -Methylbutyl acetate

Methylbutyl acetate (contributes to characteristic odor of bananas)... 

Methylbutyl acetate is more commonly known as isoamyl acetate... 

Methyl- 1-butencarboxylic acid, m369 67,s-2-Methyl-2-butenedioic acid, c284 Methyl 2-buten-l-oate, m200 3-Methylbutyl acetate, i91 2-Methylbutylamine, a246 Methyl tert-butyl ether, b572... 

Methyl- 1-butanol 3-Methylbutyl acetate 2-Methyl-2-butene... 

Methyl 2-butenoate 3-Methyl- 1-butyne 2-Methylbutyl acetate Methyl chloroacetate Methyl cyanoacetate Methyl cyclobutanecarboxylate Methylcyclohexane 6.75... 

Synonyms 2-Acetoxypentane sec-Amyl ethanoate BRN 1721249 1-Methylbutyl acetate 1-Methylbutyl ethanoate 2-Pentanol acetate 2-Pentyl acetate sec-Pentyl acetate 2-Pentyl ethanoate 5ec-Pentyl ethanoate UN 1104. 

Synonyms Acetic acid, isopentyl ester Acetic acid, 3-methylbutyl ester AI3-00576 Banana oil BRN 1744750 CCRIS 6051 EINECS 204-662-3 FEMA No. 2055 Isoamyl ethanoate Isopentyl acetate Isopentyl alcohol acetate 3-Methyl-1-butanol acetate 3-Methylbutyl acetate 3-Methyl-1-butyl acetate 3-Methylbutyl ethanoate NSC 9260 Pear oil UN 1104. 

Methylbutyl acetate, see sec-Amyl acetate 3-Methylbutyl acetate, see Isoamyl acetate 3-Methyl-l-butyl acetate, see Isoamyl acetate 3-Methylbutyl ethanoate, see Isoamyl acetate Methylbutyl ethyl ketone, see 5-Methyl-3-heptanone Methyl n-butyl ketone, see 2-Hexanone Methylcarbamate-l-naphthalenol, see Carbaryl Methylcarbamate-l -naphthol, see Carbaryl Methyl carbamic acid, 2,3-dihydro-2,2-dimethyl-7-... 

Ethyl 2-methylbutanoate, 2-methylbutyl acetate and hexyl acetate contribute most to the characteristic aroma of Fuji apples [49]. In Red Delicious apples, ethyl butanoate, ethyl 2-methylbutanoate, propyl 2-methylbutanoate and hexyl acetate contribute to the characteristic aroma as determined by Charm-Analysis and/or AEDA [50, 51]. In a comparative study of 40 apple cultivars, the highest odour potency or Charm value was found for -damascenone [52]. This compound usually occurs in a glycosidically bound form and is present primarily in processed products owing to hydrolysis of the glycoside bond after crushing fruit cells [53]. -Damascenone has a very low odour threshold with a sweet, fruity, perfumery odour and is not typical of apple aroma in gen-... 

Butyl acetate Pentyl acetate Hexyl acetate 2-Methylbutyl acetate Hexyl propane ate Ethyl butanoate Butyl butanoate Hexyl butanoate Methyl 2-methylbutanoate Ethyl 2-methylbutanoate Propyl 2-methylbutanoate Butyl 2-methylbutanoate Hexyl 2-methylbutanoate Ethyl hexanoate Ethyl octanoate Ethyl ( )-2-octenoate Methyl ( ,Z)-2,4-decadienoate Ethyl ( ,Z)-2,4-decadienoate... 

Important aroma compounds of black currant berries have been identified mainly by GC-O techniques by Latrasse et al. [119], Mikkelsen and Poll [115] and Varming et al. [7] and those of black currant nectar and juice by Iversen et al. [113]. The most important volatile compounds for black currant berry and juice aroma include esters such as 2-methylbutyl acetate, methyl butanoate, ethyl butanoate and ethyl hexanoate with fruity and sweet notes, nonanal, /I-damascenone and several monoterpenes (a-pinene, 1,8-cineole, linalool, ter-pinen-4-ol and a-terpineol) as well as aliphatic ketones (e.g. l-octen-3-one) and sulfur compounds such as 4-methoxy-2-methyl-butanethiol (Table 7.3, Figs. 7.3, 7.4, 7.6). 4-Methoxy-2-methylbutanethiol has a characteristic catty note and is very important to blackcurrant flavour [119]. 

A solution of (1 R, 2R )-1.2-bis(3,4-dimcthoxyphenyl)-3-hydroxy-3-methylbutyl acetate (19.9 g, 47 mmol) in CH2C1, (100mL) was added to a stirred solution of DAST (12.3mL, 93 mmol) at —78 C over a period of 5 min. The mixture was stirred for a further 4 h at - 78 C and then allowed to warm to 0 C. The reaction was quenched by the addition ofH2G and the mixture was extracted with EtOAc(2 x 500 mL). The combined organic extracts were washed successively with sat. aq NaHCO, and brine, dried (Na2S04) and evaporated. The residue was chromatographed (silica gel, hexane/EtOAc 5 1) to give the title compound yield 14.3 g (73%). 

Esters also constitute a group of important flavour compounds. They are the main aroma components found in fruits (apples, pears,. ..). For example, bananas contain 12-18 ppm acetates. The price of the pure flavour compounds, when isolated from fruit, can range between 10,000 and 100,000 US /kg In the past, research has been carried out by our group about the microbial production of fruity esters by the yeast Hansenula mrakii and the fungus Geotrichum penicillatum [10]. A fermentation was developed whereby fusel oil was continuously converted into a mixture of 3-methylbutyl acetate (isoamyl acetate) and 2-methylbutyl acetate, the character impact compounds of banana flavour. 

Industrial (BASF) syntheses of vitamin A and vitamin A aldehyde have been accomplished utilizing the aldehydes obtained from allyl acetate hydroformylation.22 Either aldehyde (10) or (11) reacts with the same phosphorus ylide to give vitamin A or retinal (Scheme 4). Hydroformylation of 3-methyl-2-butenyl acetate gives a high yield of 2-formyl-3-methylbutyl acetate. Elimination of acetic acid followed by isomerization provides trimethylacrylaldehyde, which is an intermediate in the synthesis of irones (Scheme 5). 

Cleanser/detergent Ethanol, 2-propanol, 2-methyl-l-propanol, 4,5,6,11,12, 21 3-butenylpropylether, 3-methylbutyl-acetate, 2-propanol, limonene, tridecane, 2-butoxyethanol... 

---