FlavScents AInsights Entry for Butyric Acid (CAS: 107-92-6)

1. Identity & Chemical Information

• Common Name(s): Butyric acid, Butanoic acid
• IUPAC Name: Butanoic acid
• CAS Number: 107-92-6
• FEMA Number: 2221
• Other Identifiers: FL number 08.005, CoE number 05.001
• Molecular Formula: C4H8O2
• Molecular Weight: 88.11 g/mol
• Functional Groups and Structure–Odor Relevance: Butyric acid is a carboxylic acid with a simple linear structure. The presence of the carboxyl group contributes to its characteristic rancid, cheesy odor, which is significant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Butyric acid is known for its strong, pungent odor reminiscent of rancid butter or cheese. It is often described as having a sour, sweaty, and somewhat sweet undertone. The intensity of its odor is high, and it has a low odor threshold, making it a potent impact note in formulations. In flavor applications, it can provide a realistic dairy note or enhance the richness of certain profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Butyric acid naturally occurs in various foods, including butter, parmesan cheese, and as a product of anaerobic fermentation in the gut. It is formed through the fermentation of carbohydrates by butyric acid bacteria. This compound is significant in the designation of "natural flavor" due to its presence in many natural fermentation processes.

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

4. Use in Flavors

Butyric acid is used in a variety of flavor categories, including dairy, fruit, and savory applications. It serves as an impact note to provide authenticity and depth, particularly in cheese and butter flavors. Typical use levels in finished food products range from 0.1 to 10 ppm, with higher concentrations potentially leading to overpowering notes. It is relatively stable under heat but can be sensitive to oxidation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance formulations, butyric acid is used sparingly due to its intense odor. It can be found in trace amounts in certain fragrance families to add realism or as a modifier. Its volatility makes it a top note, but it is often masked by other components to prevent it from dominating the fragrance profile.

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 number 08.005.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific concentration limits in certain applications.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, with harmonized assumptions across the region.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Butyric acid is considered safe for consumption at low levels, with an ADI not specifically established but generally recognized as safe under typical use conditions.
• Dermal Exposure: Can cause irritation and sensitization; IFRA guidelines recommend caution in fragrance applications.
• Inhalation Exposure: Volatile nature requires careful handling to avoid occupational exposure risks.

Risk profiles differ between food and fragrance applications, with more stringent controls in place for dermal and inhalation routes.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Butyric acid is valued for its ability to impart authentic dairy and cheesy notes in flavors. It synergizes well with other fatty acids and esters to create complex profiles. Formulators should be cautious of its potency, as overuse can lead to undesirable rancid notes. It is often under-used in fragrance due to its challenging odor profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on butyric acid is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some variability exists in regional regulatory interpretations.

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 2026-09-02 14:25:01 GMT (p2)