10522-33-5

Usage

Uses

Used in Fragrance and Flavoring Industry:
(Z)-3,7-dimethylocta-2,6-dienyl valerate is used as a fragrance and flavoring agent for its pleasant and fruity odor. It is added to products to enhance their scent and taste, making it a popular choice in the industry.
Used in Perfume Production:
(Z)-3,7-dimethylocta-2,6-dienyl valerate is used as a key ingredient in the production of perfumes for its aromatic properties and ability to contribute a fruity note to the overall fragrance.
Used in Cosmetics:
In the cosmetics industry, (Z)-3,7-dimethylocta-2,6-dienyl valerate is used as an additive to provide a pleasant scent to various cosmetic products, enhancing the sensory experience for the user.
Used in Food Additives:
(Z)-3,7-dimethylocta-2,6-dienyl valerate is also used in the food industry as an additive to improve the aroma and taste of certain products, thanks to its volatile nature and appealing fruity scent.

InChI:InChI=1/C15H26O2/c1-5-6-10-15(16)17-12-11-14(4)9-7-8-13(2)3/h8,11H,5-7,9-10,12H2,1-4H3/b14-11-

Upstream product

• 106-25-2 Nerol 
• 109-52-4 valeric acid 

Relevant academic research and scientific papers

A clean enzymatic process for producing flavour esters by direct esterification in switchable ionic liquid/solid phases

A clean biocatalytic approach for producing flavour esters using switchable ionic liquid/solid phases as reaction/separation media has been developed. The phase behaviour of different IL/flavour acetyl ester (geranyl acetate, citronellyl acetate, neryl acetate and isoamyl acetate) mixtures was studied at several concentrations, resulting for all cases in fully homogeneous liquid media at 50 °C, and solid systems at room temperature. By using an iterative centrifugation protocol on the solid IL/flavour ester mixtures at controlled temperatures, the solid IL phase and the liquid flavour ester phase can be easily separated. The excellent suitability of an immobilized Candida antarctica lipase B (Novozym 435) catalyst in the esterification reaction between an aliphatic carboxylic acid (acetic, propionic, butyric or valeric) and a flavour alcohol (isoamyl alcohol, nerol, citronellol or geraniol) in N,N′,N′′,N′′′-hexadecyltrimethyl-ammonium bis(trifluoromethylsulfonyl)imide ([C16tma][NTf2])IL has been demonstrated, the product yield being improved up to 100% under appropriate reaction conditions (enzyme amount, dehydrating molecular sieves, etc.) at 50 °C. The enzymatic synthesis of sixteen different flavour esters was carried out in [C16tma][NTf2] by means of this approach, providing products of up to 0.757 g mL-1 concentration after IL separation. The residual activity of the enzyme/IL system during seven consecutive operation cycles was shown to be practically unchanged after reuse.