The widely used flavours in e-cigarettes are - menthol (mint), acetylpyridine (burnt flavour), vanillin (vanilla), cinnamaldehyde (cinnamon), eugenol (clove), diacetyl (butter), dimethylpyrazine (strawberry),
isoamyl acetate (banana) and eucalyptol (spicy cooling).
Isoamyl acetate belongs to flavoring substances, its odor being similar to both banana and pear.
The key aroma active compounds in vitamin A and D concentrates were: hexanal, Z-3hexen-1-ol,
isoamyl acetate, octanal, limonene, phellandrene, damascone, ionone, cyclocitral and irone.
The nonextracted wines had significantly higher concentrations of ethyl lactate and
isoamyl acetate than the extracted wines.
As to esters, ethyl acetate was unaffected (see "Ethyl Acetate and Isoamy Acetate"), while
isoamyl acetate and ethyl caproate decreased in 2011 relative to delayed harvest date.
[47] reported synthesis of
isoamyl acetate by transesterification of isoamyl alcohol with vinyl acetate using immobilized Rhizopus oryzae NRRL 3562 lipase.
Vosshall and colleagues tested the ability of 26 men and women to distinguish scents concocted from 128 odor molecules, such as banana-scented
isoamyl acetate. Participants were unfamiliar with most of the resulting smells, which were randomly presented in mixtures of 10, 20 or 30 odor molecules.
An esterase from Bacillus licheniformis participates in the synthesis of the short chain ester
isoamyl acetate that is an important flavour compound (Torres et al.
These include
isoamyl acetate [6], ethyl pentanoate [7], hexyl acetate [8, 9], ethyl isobutyrate [10], methyl (E)-geranoate ((E)-3,7-dimethyl-2,6-octadienoic acid methyl ester) [9], ethyl octanoate [8], isoamyl octanoate [9], and butyl butyrate [11, 12].
The winemaker might view
isoamyl acetate (an ester) as a fault and attempt to minimize its impact on the wine by controlling viticultural and winemaking practices which will influence this compound.