# isoamyl alcohol

> chemical compound

**Wikidata**: [Q223101](https://www.wikidata.org/wiki/Q223101)  
**Wikipedia**: [English](https://en.wikipedia.org/wiki/Isoamyl_alcohol)  
**Source**: https://4ort.xyz/entity/isoamyl-alcohol


## References

1. isoamyl alcohol. Global Substance Registration System
2. [CAS Common Chemistry](https://commonchemistry.cas.org/detail?cas_rn=123-51-3)
3. 3-Methyl-1-butanol. PubChem
4. ChEBI release 2020-09-01
5. Gene Ontology release 2020-05-02
6. 3-METHYLBUTANOL. ChEMBL
7. Freebase Data Dumps. 2013
8. 3-Methylbutan-1-ol. ChemSpider
9. ChEBI release 2019-10-02
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12. Volatile constituents of prickly pear (Opuntia ficus indica Mill., de Castilla variety)
13. Volatile components of zinchoge flower (Daphne odora Thunb.).
14. Volatile constituents of carambola (Averrhoa carambola L.)
15. Volatile flavour components of guava
16. Glycosidically bound aroma compounds in the fruits of Prunus species: apricot (P. armeniaca, L.), peach (P. persica, L.), yellow plum (P. domestica, L. ssp. syriaca)
17. Pollen and flower volatiles in two Rosa species
18. Aroma chemicals isolated and identified from leaves of Aloe arborescens Mill. Var. Natalensis Berger
19. Production of Monoterpenes in Liquid Cultures by the YeastAmbrosiozyma monospora1
20. Composition of the essential oil from Asarum canadense
21. Volatile compounds isolated from edible Korean chamchwi (Aster scaber Thunb)
22. Interconversion of verbenols and verbenone by identified yeasts isolated from the spruce bark beetleIps typographus
23. Volatile flavor components of watermelon (Citrullus vulgaris).
24. Floral fragrance chemistry in the early flowering shrub Daphne mezereum
25. Water-Soluble Constituents of Fennel. I. Alkyl Glycosides.
26. Survey of the volatile constituents of cotton lint and waste with regard to byssinosis
27. Volatiles from Liquid Cultures of Lentinellus cochleatus (Basidiomycotina)
28. Volatile components of two cultivars of mango from Florida
29. Characterization of the major aroma constituent of the fungus Trichoderma viride
30. Analysis of volatiles from callus cultures of olive Olea europaea
31. Volatile constituents of peony flowers
32. The Essential Oil of Young Flower Shoots of Phaeomeria speciosa Koord
33. Characterization of some volatile constituents of dry red beans
34. Essential Oil of Salvia lereifolia Benth.
35. The Essential Oil of Salvia pomifera L.
36. Volatiles of the Jobo Fruit (Spondias mombinL.)
37. Steam volatile aroma constituents of roasted cocoa beans
38. Composition of Essential Oils from Two Varieties ofThymbra spicataL.
39. Principal constituents of black truffle (Tuber melanosporum) aroma
40. Aloe exudate: characterization by reversed phase HPLC and headspace GC-MS.
41. Determination of the Volatile Fraction of Polygonum bistorta L. at Different Growing Stages and Evaluation of Its Antimicrobial Activity against Two Major Honeybee (Apis mellifera) Pathogens
42. Aroma constituents and alkylamides of red and green huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium).
43. Volatile compounds from the mycelium of the mushroom Agaricus bisporus
44. Volatile constituents of Dactylanthus taylorii flower nectar in relation to flower pollination and browsing by animals
45. Identification of volatile, water-soluble compounds from hops (Humulus Lupulus L.)
46. Direct thermal desorption-gas chromatography and gas chromatography-mass spectrometry profiling of hop (Humulus lupulus L.) essential oils in support of varietal characterization
47. Volatiles from Medicago sativa complex flowers
48. The Aroma of Cranberries. II. Vaccinium macrocarpon Ait.
49. Antioxidant Properties of Rosemary Oleoresin in Turkey Sausage
50. Volatile Flavor Compounds of Myoga (Zingiber Mioga).