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Acetic acid isoamyl

Pleasantly smelling ester (also amyl acetate, isoamyl acetate and isopentyl acetate), which occurs in all fermented beverages in varying amounts. In wine, the substance causes a higher concentration of an aroma of bananas and pears (hence referred to as pear ethers or pear oil). He is mainly in cold-fermented wines, the one Macération carbonique (Carbonic acid mixture) were encountered. The ester may be for the typical variety flavor of the Pinotage responsible. Due to the pleasant smell of the substance is used for example in the candy, essences, fruit juice, art lemonade and liqueur production, as well as for the perfume production and perfuming of shoe cream. Another connection of the acetic acid is Acetic acid ethyl ester, See also below flavorings,

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