Isoamyl benzoate has a fruity, slightly pungent odor. May be
prepared by transesterification of methyl benzoate and isoamyl
alcohol in the presence of potassium isoamylate; also by heating
benzoyl chloride and isoamyl acetate.
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Reported found in vinegar, cocoa, sweet cherry, papaya, beer, quince, litchi, cherimoya, sea buckthorn
(Hippophae rhamnoides L.) and jackfruit (Artocarpus heterophyllus Larn.)
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Isoamyl benzoate is a common ester used in the fragrance and flavor
industry. It has pleasant fruity and floral aromas, making it popular in
a variety of fragrances.
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By transesterification of methyl benzoate and isoamyl alcohol in the presence of potassium isoamylate; also by heating
benzyl chloride and isoamyl acetate.
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Benzoic acid is metabolized in the mammalian body after conjugation with glycine to form hippuric acid and benzoylglucuronic acid, which are excreted in the urine(Williams, 1959).
