isoamyl acetate

Known as: 3-methyl-1-butanol, acetate, isopentyl acetate 
 
National Institutes of Health

Topic mentions per year

Topic mentions per year

1960-2018
0102019602018

Papers overview

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2007
2007
The objective of this work was to propose a reaction mechanism and to develop a rate equation for the synthesis of isoamyl… (More)
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2005
2005
Aromatic compounds are an important element in the flavor of yeast-fermented alcohol. We isolated mutants of Saccharomyces… (More)
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2004
2004
Coenzyme A (CoA) and its thioester derivatives are important precursor molecules for many industrially useful compounds such as… (More)
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2003
2003
Two non-Saccharomyces wine yeast strains, Hanseniaspora guilliermondii 11104 and Pichia anomala 10590, selected as good producers… (More)
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2002
2002
Branched-chain alcohols, such as isoamyl alcohol and isobutanol, and isoamyl acetate are important flavor components of yeast… (More)
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2001
2001
The effects of important reaction parameters for enhancing isoamyl acetate formation through lipase-catalyzed esterification of… (More)
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Highly Cited
2001
Highly Cited
2001
A double coupling bioreactor system was used to fast screen yeast strains for the production of acetate esters. Eleven yeast… (More)
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2000
2000
Immobilized lipase from Mucor miehei was employed for the esterification of isoamyl alcohol with acetic acid in n-heptane solvent… (More)
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1998
1998
Isoamyl acetate is synthesized from isoamyl alcohol and acetyl coenzyme A by alcohol acetyltransferase (AATFase) in Saccharomyces… (More)
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1992
1992
Isoamyl acetate was synthesized by lipase-catalyzed transesterification of ethyl acetate in n-hexane. The selectivity and rates… (More)
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