FlavScents AInsights Entry: Butyl Alcohol (CAS: 71-36-3)
1. Identity & Chemical Information
- Common Name(s): Butyl Alcohol, n-Butanol
- IUPAC Name: Butan-1-ol
- CAS Number: 71-36-3
- FEMA Number: 2178
- Other Identifiers: FL No. 02.001
- Molecular Formula: C4H10O
- Molecular Weight: 74.12 g/mol
Butyl alcohol is a primary alcohol with a four-carbon structure. Its functional group, the hydroxyl group (-OH), is responsible for its characteristic odor and its solubility in water. The linear structure of butyl alcohol contributes to its moderate volatility and its role as a solvent in various applications.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Butyl alcohol is characterized by a mild, sweet odor with a hint of banana-like fruitiness. It is often described as having a medium intensity and moderate diffusion. The taste threshold for butyl alcohol is relatively low, making it detectable at low concentrations. In sensory applications, it serves as a background note that can enhance the realism of fruit and alcoholic beverage flavors.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Butyl alcohol occurs naturally in various fruits and fermented products. It is formed through the fermentation of carbohydrates by yeast and bacteria, a process commonly utilized in the production of alcoholic beverages. Its presence in natural products allows it to be designated as a "natural flavor" under certain regulatory frameworks.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Butyl alcohol is used in a variety of flavor categories, including fruit, alcoholic beverages, and confectionery. It acts as a solvent and a flavor enhancer, providing a subtle alcoholic note that can enhance the authenticity of fruit flavors. Typical use levels in finished food or beverages range from 10 to 50 ppm, with higher concentrations potentially leading to overpowering effects. It is relatively stable under typical food processing conditions but may degrade under extreme heat or acidic conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrances, butyl alcohol is used across several fragrance families, including floral, fruity, and green notes. It serves as a modifier and a solvent, contributing to the overall balance and diffusion of the fragrance. Typical concentrations in fragrance formulations range from 0.1% to 1%, depending on the desired effect. Its volatility places it in the top note category, where it provides an initial burst of freshness.
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. 02.001.
- United Kingdom: Aligns with EU regulations post-Brexit.
- Asia: Approved for use in Japan and China, with specific concentration limits.
- Latin America: Generally recognized as safe, with specific regulations in Brazil and MERCOSUR countries.
Explicit approvals and harmonized assumptions are common, but formulators should verify country-specific regulations due to potential variability.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, butyl alcohol has a low acute toxicity, with an acceptable daily intake (ADI) not clearly established but considered safe at typical use levels. Dermal exposure in fragrance applications may cause mild irritation, but it is not a known sensitizer. Inhalation exposure is generally safe at low concentrations, though occupational exposure limits should be observed to prevent irritation.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Butyl alcohol is valued for its ability to enhance the authenticity of fruit and alcoholic flavors. It synergizes well with esters and other alcohols, providing a balanced profile. Common pitfalls include overuse, which can lead to an overpowering alcoholic note. It is often under-used in formulations seeking a subtle enhancement of fruitiness.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
Data on butyl alcohol is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent, though some undocumented practices may exist. Regulatory ambiguities are minimal, but formulators should remain aware of regional differences.
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
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 2026-04-14 13:48:21 GMT (p2)
