Isoamyl butyrate
Isoamyl butyrate is a main indicator of banana aroma.Isoamyl butyrate is a toxic compound.
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Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to
24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
Need more advice on solubility, usage and handling? Please email to: service@chemfaces.com
The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.
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Sciences des Aliments,1996, 16(5):515-528.
Volatile compounds from bananas. II - Comparative study of two extraction methods. Application to the pulp of banana: Cavendish, poyo.[Reference:
WebLink]
METHODS AND RESULTS:
Two extraction methods for volatile flavor compounds were tested using the pulp of banana (cavendish, poyo): 1) the simultaneous distillation and solvent extraction technique (SDE) which uses the LIKENS and NICKERSON device (L-N apparatus) and 2) the simultaneous purging and solvent extraction technique (SPE), using the apparatus developed by UMANO and SHIBAMOTO (U-S apparatus). A study was carried out with a L-N apparatus to test the volatile compounds concentration homogeneity and stability of a stock of fresh bananas, frozen bananas and frozen bananas after six weeks of storage at -80°C. We have chosen eight volatile compounds that characterize banana aroma (isobutyl and isoamyl alcohol; isobutyl, butyl, isoamyl acetate; isobutyl, butyl and Isoamyl butyrate), which may be used as main indicators of banana aroma. Extraction kinetics were obtained after 1, 2, 3, 4, 5 and 6 h extraction with the L-N apparatus and 2, 4, 6 et 8 h with the U-S apparatus.
CONCLUSIONS:
The extraction of four molecules (isoamyl alcohol, isoamyl acetate, Isoamyl butyrate and butyl butyrate), among the studied volatile compounds, proved to be better with the L-N device after 1 h of running than with the U-S apparatus after 8 h of running.
Archives of Biological Sciences,2013: 65(3):877-883.
Identification of bioactive components of essential oils in Heracleum sosnowskyi and Heracleum mantegazzianum (Apiaceae)[Reference:
WebLink]
The contents and composition of essential oils obtained from and (Apiaceae) were examined.
METHODS AND RESULTS:
Essential oils were investigated by the GC/MS method. The composition of hogweeds' essential oils was examined in order to determine toxic compounds that could have a direct influence on the health of people and animals living in close proximity to both species. It was found that the essential oils, except for derivatives of coumarins, contain numerous toxic compounds, e.g. isobutyl isobutyrate, Isoamyl butyrate, hexyl hexanoate, 1-hexadecanol etc.
CONCLUSIONS:
No significant differences were found in the chemical composition of the examined seed samples of , which confirms the suggestions that the species can be closely related.
