Octylisobutyrat Chemische Eigenschaften,Einsatz,Produktion Methoden
Beschreibung
Octyl isobutyrate has a fruity, fatty fragrance with a soft and humid
undertone reminiscent of parsley and fern root with a sweet flavor
suggestive of grape. May be prepared by esterification of n-octanol
with isobutyric acid.
Chemische Eigenschaften
Octyl isobutyrate has a fruity, fatty fragrance with a soft and humid undertone reminiscent of parsley and fern root. It
has a sweet flavor suggestive of grape.
Occurrence
Reported found among the volatile components of hop. Also reported found in grapefruit juice and babaco fruit
(Carica pentagona Heilborn).
Verwenden
Octyl isobutyrate is used in imitation Pistacio, Grape, Melon, Peach, Citrus complexes, fruit blends, wine and Liqueur flavors, ect. The concentration is normally about 2 to 4 ppm in the finished product.
synthetische
Esterification of n-octanol with isobutyric acid.
Stoffwechsel
Isobutyrates are hydrolysed to materials that are either normally in the diet or readily converted to such materials (Fassett, 1963a). Isobutyric acid occurs normally in the metabolism of valine, being converted to a propionyl group and entering into the glycogenic process (Fassett, 1963b). π-Octanol is largely oxidized in vivo; about 10% is excreted conjugated with glucuronic acid in rabbits. Isomeric octanols may be more highly conjugated; they may also be oxidized to the ketone or may be excreted unchanged (Williams, 1959).
Octylisobutyrat Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
