FlavScents AInsights Entry for Butyraldehyde (CAS: 123-72-8)

1. Identity & Chemical Information

• Common Name(s): Butyraldehyde, Butanal
• IUPAC Name: Butanal
• CAS Number: 123-72-8
• FEMA Number: 2170
• Other Identifiers: FL No. 02.002
• Molecular Formula: C4H8O
• Molecular Weight: 72.11 g/mol

Butyraldehyde is a simple aliphatic aldehyde characterized by its linear four-carbon chain. The presence of the aldehyde functional group contributes to its distinctive odor profile, which is often described as pungent and fruity. This structural feature is crucial for its reactivity and sensory attributes, making it a valuable compound in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Butyraldehyde is known for its sharp, pungent odor with fruity and green nuances. It is often described as having a penetrating, aldehydic character that can be perceived at low concentrations. The compound's odor threshold is relatively low, making it an impactful note in formulations. In flavor applications, it contributes a fresh, green apple-like taste, enhancing the realism and complexity of fruit flavors.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Butyraldehyde occurs naturally in various fruits and fermented products. It is formed through the oxidative degradation of fatty acids and can also result from the Maillard reaction during food processing. Its presence in natural sources supports its designation as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

Butyraldehyde is utilized in a wide range of flavor categories, including fruit, dairy, and confectionery. It serves as an impact note, providing freshness and authenticity to apple, banana, and other fruit flavors. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and application. It is relatively stable under acidic conditions but can be prone to oxidation, necessitating careful formulation considerations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, butyraldehyde is used to impart a fresh, aldehydic note, often in conjunction with other aldehydes to create complex, layered scents. It is commonly found in floral and fruity fragrance families and is used in both fine fragrances and functional products like detergents. Typical concentrations range from trace amounts to 0.5% in formulations, contributing primarily to the top note due to its high volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 02.002.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific restrictions in ASEAN countries.
• Latin America: Generally accepted in Brazil and MERCOSUR, subject to local regulations.

Explicit approvals and harmonized assumptions exist, though some variability in regulatory treatment may occur across regions.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, butyraldehyde is considered safe within the established FEMA GRAS limits, with an acceptable daily intake (ADI) not specifically defined but implied through usage levels. Dermal exposure in fragrance applications is generally safe, though it may cause irritation or sensitization in sensitive individuals. Inhalation exposure is primarily a concern in occupational settings, where adequate ventilation and protective measures are recommended.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Butyraldehyde is valued for its ability to enhance freshness and authenticity in both flavors and fragrances. It synergizes well with other aldehydes and fruity esters, though care must be taken to avoid overpowering the formulation. Common pitfalls include excessive use leading to harshness or instability due to oxidation. It is often underutilized in complex formulations where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on butyraldehyde is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some regional regulatory nuances may require further verification. Known data gaps are minimal, primarily related to specific toxicological thresholds.

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 2026-08-27 01:51:04 GMT (p2)