Banana essence oil (CAS 70321-69-6) — Sweet Top to middle Note Fragrance Ingredient
Banana essence oil
CAS 70321-69-6
What Is Banana essence oil?
Banana essence oil is a synthetic fragrance ingredient that replicates the sweet, creamy aroma of ripe bananas. It’s commonly found in candies, baked goods, and tropical-themed perfumes. This ingredient matters because it provides an authentic banana scent without the volatility of natural banana extracts, making it ideal for long-lasting fragrance formulations and food flavorings where consistency is key.
Safety Profile
GENERALLY SAFEWhat Does Banana essence oil Smell Like?
Banana essence oil bursts with the unmistakable aroma of perfectly ripe bananas – a luscious blend of sweet, creamy fruitiness with subtle green undertones. The top note is bright and slightly tart like banana peel, evolving into a heart of rich, custard-like sweetness reminiscent of banana pudding. The dry-down reveals a soft, vanillic base that lingers like the aftertaste of a banana smoothie. Unlike natural banana which fades quickly, this synthetic version maintains its tropical character for hours, with a candied nuance that makes it particularly useful in gourmand compositions.
In Famous Fragrances
Fragrance associations may not reflect actual formulations.
This playful gourmand uses banana essence oil as its star player, creating a hyper-realistic banana split effect when combined with vanilla and whipped cream notes. The banana note maintains its integrity throughout the fragrance’s evolution.
A single-note celebration of banana essence oil’s versatility, capturing everything from the green peel to the ripe fruit. Used here at high concentration to achieve photorealistic effect.
Banana essence oil adds unexpected tropical depth to this mango-centric fragrance, creating a fruit cocktail effect that’s both sophisticated and playful. The banana note is tempered with citrus to prevent cloying sweetness.
Chemistry, Properties & Perfumer Guide
The Chemistry
Banana essence oil is typically composed of isoamyl acetate (CAS 123-92-2), the ester responsible for banana’s characteristic aroma. This compound occurs naturally in bananas and is synthesized through esterification of isoamyl alcohol with acetic acid. The synthetic version offers greater stability than natural banana extracts, which contain enzymes that cause rapid degradation. While isoamyl acetate dominates the profile, commercial banana essences often include supporting molecules like butyl butyrate and eugenol to round out the flavor profile.
Physical & Chemical Properties
| Appearance | Colorless to pale yellow liquid |
|---|---|
| Boiling Point | 142 °C (isoamyl acetate) |
| Density | 0.876 g/cm³ (isoamyl acetate) |
| Solubility | Slightly soluble in water, miscible with alcohol |
Perfumer Guide
| Application | Typical % | Range | Notes |
|---|---|---|---|
| Fine Fragrance | 0.5-2% | Up to 5% | Used as accent in tropical compositions |
| Candles | 3-6% | Up to 10% | Popular in bakery-themed scents |
| Food Flavoring | 0.01-0.1% | Up to 0.5% | Standard in banana-flavored products |
Classic Accords
Tip: Pair with green notes to recreate the banana peel effect, or with vanilla to emphasize the fruit’s creamy aspects.
Alternatives & Comparisons
The pure chemical standard for banana scent, more straightforward and less complex than blended banana essences. Use when you need precise control over the banana character.
A natural alternative with more depth but less stability. Contains the full spectrum of banana volatiles but requires careful formulation to prevent rapid oxidation.
Safety, Regulatory & Sustainability
⚠ Regulatory Disclaimer
General reference only. Consult current IFRA Standards Library before formulating.
IFRA Status
Not restricted by IFRA. Banana essence oil components fall well below any concentration limits for general use.
EU Allergen Declaration
May contain trace amounts of potential allergens from esterification process, but not listed as EU allergen itself.
GHS Classification
RIFM Assessment
RIFM has assessed isoamyl acetate (primary component) as safe for current fragrance use levels.
Sustainability
Synthetic banana essence is more sustainable than natural banana extracts, which require large quantities of fruit for minimal yield. The synthetic route uses byproducts from other chemical processes, reducing waste. However, some producers are developing fermentation-derived versions using bioengineered yeast for a renewable approach to banana aroma compounds.
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References
- Burdock, G.A. (2010). Fenaroli’s Handbook of Flavor Ingredients. CRC Press. ISBN 9781420090869
- PubChem Compound Summary for Isoamyl Acetate CID 31276
Data: PubChem (NIH), PubMed, RIFM, IFRA. Last reviewed: Apr 2026.
Report a data errorIngredient Data Sheet
CAS 70321-69-6Physical data: PubChem (NIH/NLM), U.S. EPA CompTox Dashboard, EPA OPERA models, RDKit. Odor & flavor: Arctander (Perfume & Flavor Chemicals), Fenaroli's Handbook of Flavor Ingredients, Leffingwell. Thresholds: van Gemert (Compilations of Odour Threshold Values). Regulatory: IFRA Standards 51st, FEMA GRAS. Trade names: Surburg (Common Fragrance & Flavor Materials). All data compiled and cross-referenced for perfumertools.com.
