Description General description Isobutyl acetate, a medium chain ester, is a high-volume solvent, flavor and fragrance compound. It is the fruity ester formed during the fermentation of wine. Organoleptic threshold value of isobutyl acetate has been evaluated in Norwegian all-malt pilsener beer. Engineered biosynthesis of isobutyl acetate in Escherichia coli directly from glucose has been reported. Application Isobutyl acetate is suitable ester aroma compound used in the estimation of esters which contribute to the fruity aroma in sweet wines by dynamic headspace sorptive extraction (DHS) combined with thermal desorption (TD) and coupled with gas chromatography-mass spectrometry (GC/MS). It may be employed as extracting reagent for the determination of low phosphate concentration in sea water. Packaging 1 kg in aluminum bottle 4, 9, 20, 100 kg in composite drum Biochem/physiol Actions Taste at 10 ppm Other Notes Natural occurrence: Apple, banana, cocoa, fig, grape, grape brandy, pear, pineapple, sherry, strawberry and wine. Download our Flavors and Fragrances Catalog to view our entire product line. Subscribe to our Newsletter to keep up to date on our latest Flavors and Fragrances offerings.