2345-26-8 Usage
Description
Geranyl isobutyrate is a colorless, oily liquid with a light rose odor and a sweet, apricot-like taste. It is synthesized by heating geraniol and acetic isobutyric aldehyde in the presence of sodium acetate in toluene and then distilling the formed acetic acid as an azeotrope. It is also reported to be found in the essential oils of Japanese hops and valerian, as well as in guava, carrot, thymus, hop oil, beer, sake, hybrid passion fruit juice, and Spanish sage.
Uses
Used in Flavor Industry:
Geranyl isobutyrate is used as a flavoring agent for its sweet, apricot-like taste. It is commonly used in the creation of fruit flavors.
Used in Perfumery:
Geranyl isobutyrate is used as a component in floral perfume compositions due to its light rose odor and fruity rose scent.
Used in Fragrance Industry:
Geranyl isobutyrate is used in the fragrance industry to add a fruity nuance to various scents.
Used in Essential Oils:
Geranyl isobutyrate is found in the essential oils of Japanese hops, valerian, and other plants, contributing to their unique aroma and flavor profiles.
Preparation
By heating geraniol and acetic isobutyric aldehyde in the presence of sodium acetate in toluene and then distilling the formed acetic acid as an azeotrope.
Check Digit Verification of cas no
The CAS Registry Mumber 2345-26-8 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 2,3,4 and 5 respectively; the second part has 2 digits, 2 and 6 respectively.
Calculate Digit Verification of CAS Registry Number 2345-26:
(6*2)+(5*3)+(4*4)+(3*5)+(2*2)+(1*6)=68
68 % 10 = 8
So 2345-26-8 is a valid CAS Registry Number.
InChI:InChI=1/C14H24O2/c1-11(2)7-6-8-13(5)9-10-16-14(15)12(3)4/h7,9,12H,6,8,10H2,1-5H3/b13-9+
2345-26-8Relevant articles and documents
Efficient Enzymatic Preparation of Flavor Esters in Water
Perdomo, Igor Chiarelli,Gianolio, Stefania,Pinto, Andrea,Romano, Diego,Contente, Martina Letizia,Paradisi, Francesca,Molinari, Francesco
, p. 6517 - 6522 (2019/06/20)
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.
Synthesis of Fatty Acid Ester by Corynebacterium sp. S-401
Seo, Chull Won,Yamada, Yasuhiro,Okada, Hirosuke
, p. 405 - 410 (2007/10/02)
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.