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 23
• Molecular Formula: C4H8O2
• Molecular Weight: 88.11 g/mol

Butyric acid is a carboxylic acid with a simple linear structure, characterized by a four-carbon chain terminating in a carboxyl group. This structure is responsible for its distinctively pungent odor, often described as rancid or cheesy. The presence of the carboxyl group contributes to its acidic properties and its role in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Butyric acid is known for its strong, unpleasant odor reminiscent of rancid butter or cheese. Despite its off-putting smell, it plays a crucial role in creating complex flavor profiles, often used in small quantities to add depth and authenticity. Its taste is similarly intense, with a sour, buttery note. The odor threshold of butyric acid is relatively low, making it detectable at minimal concentrations, which is advantageous in flavor formulations where a little goes a long way.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Butyric acid occurs naturally in various foods, particularly in dairy products like butter and cheese, where it is a product of fermentation. It is also found in the gut as a result of microbial fermentation of dietary fibers. In terms of formation, butyric acid can be produced through the anaerobic fermentation of carbohydrates by certain bacteria. Its presence in natural products allows it to be labeled as a "natural flavor" in certain contexts.

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

4. Use in Flavors

Butyric acid is utilized in flavor formulations to impart a rich, buttery note, often in conjunction with other compounds to create a balanced profile. It is commonly used in dairy flavors, confectionery, and baked goods. Typical use levels in finished products range from 0.1 to 10 ppm, depending on the desired intensity and application. It is stable under typical processing conditions but can degrade under extreme heat or acidic conditions, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, butyric acid is used sparingly due to its potent odor. It can add a realistic touch to certain compositions, particularly in recreating natural scents like cheese or butter. Its volatility makes it a top note, although it is often used in trace amounts to modify or enhance other notes rather than as a primary scent. Concentration ranges are typically very low, often below 0.1%.

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 limits varying by country.
• Latin America: Generally accepted, with specific regulations in Brazil and MERCOSUR countries.

Explicit approvals exist for flavor use, while fragrance applications are subject to IFRA guidelines. There are no significant known uncertainties, but formulators should verify country-specific regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, butyric acid is considered safe at typical use levels, with an acceptable daily intake (ADI) established by regulatory bodies. Dermal exposure in fragrance applications is limited due to potential irritation, and it is included in IFRA standards to ensure safe use. Inhalation exposure is generally low risk due to its low volatility in typical fragrance concentrations. The risk profiles differ slightly between food and fragrance applications, primarily due to the different exposure routes and concentrations used.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Butyric acid is valued for its ability to impart a rich, authentic buttery note, enhancing the realism of dairy and savory flavors. It synergizes well with other fatty acids and esters. A common pitfall is overuse, leading to an overpowering and unpleasant odor. It is often underutilized in complex formulations where its impact can be subtle yet significant.

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. Known data gaps are minimal, primarily related to specific regional regulatory nuances.

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 2026-07-02 05:41:34 GMT (p2)