FlavScents AInsights Entry for Butter Acids (CAS: 85536-25-0)

1. Identity & Chemical Information

Butter acids, also known as butyric acids, are a complex mixture of fatty acids derived from butter. The CAS number for butter acids is 85536-25-0. This material does not have a single IUPAC name due to its complex nature. It is important to note that butter acids are not assigned a specific FEMA number, as they are typically used as a mixture rather than a single compound. Other identifiers such as FL number, CoE number, and IFRA reference are not specifically assigned to butter acids. The molecular formula and molecular weight are not applicable due to the mixture nature of this material. The functional groups present in butter acids include carboxylic acids, which contribute to their characteristic sour and rancid odor profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Butter acids are characterized by their strong, pungent odor reminiscent of rancid butter or cheese. The sensory profile includes descriptors such as sour, cheesy, and fatty. The intensity of the odor is high, and it has a significant diffusion capability, making it a potent impact note in formulations. The taste and odor thresholds for butter acids are not clearly reported, but they are known to be effective at low concentrations due to their strong sensory impact. Typically, butter acids are used as impact notes in flavor formulations to impart a realistic buttery or cheesy character.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Butter acids naturally occur in dairy products, particularly in butter and cheese, where they are formed through the fermentation and enzymatic degradation of fats. The formation of butter acids is primarily associated with the breakdown of triglycerides into free fatty acids during the fermentation process. This material is relevant to the designation of "natural flavor" as it is derived from natural sources and processes. However, the specific pathways and conditions of formation can vary, influencing the final composition and sensory characteristics.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Butter acids are widely used in flavor formulations, particularly in dairy, cheese, and butter flavors. They serve as key impact notes that provide authenticity and depth to these flavor profiles. Typical use levels in finished food or beverage products range from 0.1 to 10 ppm, depending on the desired intensity and application. These values are industry-typical estimates, as specific documented ranges are not readily available. Butter acids are relatively stable under normal processing conditions but may degrade under high heat or extreme pH conditions, which can affect their sensory contribution.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, butter acids are used sparingly due to their strong odor. They are primarily utilized in trace amounts to add realism and complexity to gourmand and dairy-themed fragrances. The typical concentration ranges are qualitative, as quantitative data is not well-documented. Butter acids contribute primarily to the base notes of a fragrance due to their low volatility and persistent odor profile.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, butter acids are generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, they are regulated under Regulation (EC) No 1334/2008, but specific FL number status is not clearly reported. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, butter acids are used in compliance with local flavor regulations, though specific approvals may vary. In Latin America, countries like Brazil and those in MERCOSUR have their own regulatory frameworks, which generally align with international standards but may have specific requirements.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, butter acids are considered safe within the typical use levels in food, with no specific ADI or MSDI reported. The margin of safety is generally high due to their natural occurrence in food. Dermal exposure in fragrance use is limited due to potential irritation and sensitization, and IFRA guidelines should be consulted for safe use levels. Inhalation exposure is minimal due to low volatility, but occupational exposure should be managed with appropriate ventilation and protective measures. The risk profiles for food and fragrance applications differ primarily in terms of exposure routes and concentrations used.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Butter acids are valuable for their ability to impart authentic buttery and cheesy notes in both flavor and fragrance formulations. They synergize well with other dairy and fatty notes, enhancing the overall richness and complexity. Common formulation pitfalls include overuse, leading to an overpowering and unpleasant odor. It is frequently under-used in applications where a subtle, realistic dairy note is desired. Formulators should carefully balance butter acids with other components to achieve the desired sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on butter acids is well-established in terms of sensory characteristics and typical use in flavors. However, specific quantitative data on use levels and regulatory approvals are less documented, often relying on industry-typical practices. Known data gaps include detailed toxicological studies and comprehensive regulatory status across all regions.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-04-27 19:45:01 GMT (p2)