Noun
isoamyl (uncountable)
(chemistry) the organic radical derived from isoamyl alcohol; 3-methyl butyl
First the amount of isoamyl alcohol and isobutanol is the yeast strain. Source: Internet
For example, a study conducted by Pinal et al. found that cultivating two strains at a temperature of 35 degrees as compared to a temperature of 30 degrees produced more isoamyl alcohol. Source: Internet
It was found that the higher the carbon/ nitrogen ratio, the higher the production of higher alcohols such as isobutyl alcohol and isoamyl alcohol. Source: Internet