109-20-6

Basic information

• Product Name: GERANYL ISOVALERATE
• Synonyms: TRANS-3,7-DIMETHYL-2,6-OCTADIEN-1-YL ISOPENTANOATE;TRANS-3 7-DIMETHYL-2 6-OCTADIEN-1-OL METHYLBUTYRATE;(2E)-3,7-Dimethyl-2,6-octadienyl 3-methylbutanoate;2,6-Octadien-1-ol, 3,7-dimethyl-, isovalerate, (E)-;3,7-dimethyl-,isovalerate,(e)-6-octadien-1-ol;3,7-dimethyl-2,6-octadienylester,(e)-isovalericaci;3-methyl-,3,7-dimethyl-2,6-octadienylester,(e)-butanoicaci;3-methyl-,3,7-dimethyl-2,6-octadienylester,(E)-Butanoicacid
• CAS NO: 109-20-6
• Molecular Formula: C₁₅H₂₆O₂
• Molecular Weight: 238.37
• EINECS: 203-655-2
• Product Categories: Alphabetical Listings;Flavors and Fragrances;G-H
• Mol File: 109-20-6.mol
• Article Data: 5

Chemical Properties

• Boiling Point: 279 °C(lit.)
• Flash Point: 113 °C
• Appearance: /
• Density: 0.89 g/mL at 25 °C(lit.)
• Vapor Pressure: 0.00054mmHg at 25°C
• Refractive Index: n20/D 1.458(lit.)
• CAS DataBase Reference: GERANYL ISOVALERATE(CAS DataBase Reference)
• NIST Chemistry Reference: GERANYL ISOVALERATE(109-20-6)
• EPA Substance Registry System: GERANYL ISOVALERATE(109-20-6)

Safety Data

• WGK Germany: 2
• RTECS: RG5927700
• Hazardous Substances Data: 109-20-6(Hazardous Substances Data)

Usage

Description

Geranyl isovalerate has a rose odor with an apple-pineapple undertone and a sweet apple taste.

Chemical Properties

Different sources of media describe the Chemical Properties of 109-20-6 differently. You can refer to the following data:
1. Geranyl isovalerate has a rose odor with an apple–pineapple undertone and sweet apple taste.
2. Geranyl Isovalerate is a liquid with a strongly fruity rose odor. It is used in perfume and flavor compositions.

Occurrence

Reported found in Eucalyptus citriodora Hook, kumquat peel oil, lovage root and lovage leaf

Uses

Geranyl Isovalerate is a synthetic flavoring agent that is a moderately stable, light yellow liquid of fruity odor. it should be stored in glass or tin containers. it is used in fruit flavors such as apple or pear with applications in beverages, ice cream, candy, and baked goods at 4–11 ppm.

Preparation

By direct esterification of geraniol with isovaleric acid under azeotropic conditions (Arctander, 1969).

Taste threshold values

Taste characteristics at 15 ppm: green, fruity, oily, herbal and melon-like.

Safety Profile

A skin irritant. When heated to decomposition it emits acrid smoke and irritating fumes. See also ESTERS.

InChI:InChI=1/C15H26O2/c1-12(2)7-6-8-14(5)9-10-17-15(16)11-13(3)4/h7-8,13H,6,9-11H2,1-5H3/b14-8+

Upstream product

• 106-25-2 Nerol 
• 108-12-3 isopentanoyl chloride 
• 106-24-1 Geraniol 
• 108-64-5 Ethyl isovalerate 
• 13058-12-3 ethyl 3,7-dimethyl-2,6-octadienoate 
• 503-74-2 3-methylbutyric acid 
• 123-35-3 7-methyl-3-methene-1,6-octadiene 
• 64-19-7 acetic acid 

Related news

GERANYL ISOVALERATE (cas 109-20-6) accumulation in adventitious root culture of anthemis nobilis08/19/2019

Adventitious root cultures of Anthemis nobilis were established from roots of in vitro plantlets. GC-MS analysis of the n-hexane extract of the root cultures revealed that they accumulated geranyl isovalerate, a compound which is generally not detectable in parental plants, and negligible amount...detailed

Relevant articles and documents

Efficient Enzymatic Preparation of Flavor Esters in Water

A straightforward biocatalytic method for the enzymatic preparation of different flavor esters starting from primary alcohols (e.g., isoamyl, n-hexyl, geranyl, cinnamyl, 2-phenethyl, and benzyl alcohols) and naturally available ethyl esters (e.g., formate, acetate, propionate, and butyrate) was developed. The biotransformations are catalyzed by an acyltransferase from Mycobacterium smegmatis (MsAcT) and proceeded with excellent yields (80-97%) and short reaction times (30-120 min), even when high substrate concentrations (up to 0.5 M) were used. This enzymatic strategy represents an efficient alternative to the application of lipases in organic solvents and a significant improvement compared with already known methods in terms of reduced use of organic solvents, paving the way to sustainable and efficient preparation of natural flavoring agents.

Toward a total synthesis of brassinosteroids; structure assessment of the Ireland-Claisen products of geranyl and neryl esters

As estimated by 1H NMR analysis, thermal isomerisation of the kinetic silylenolate derived from the ester (Z)-8a proceeds with acceptable diastereo and facial selectivity, thence affording an acid having the required absolute configuration for further elaboration to brassinosteroids.

Synthesis of Fatty Acid Ester by Corynebacterium sp. S-401

Resting cells and acetone-dried cells of Corynebacterium sp.S-401 catalyzed the fatty acid ester synthesis of various alcohols and fatty acids.These reactions were carried out in phosphate buffer and/or organic solvents.In some cases synthetic reactions of esters in nonpolar solvents, such as n-hexane and benzene, gave better results compared with those obtained in phosphate buffer.