FlavScents AInsights Entry for Isobutyl Alcohol (CAS: 78-83-1)

1. Identity & Chemical Information

• Common Name(s): Isobutyl alcohol, 2-Methyl-1-propanol
• IUPAC Name: 2-Methylpropan-1-ol
• CAS Number: 78-83-1
• FEMA Number: 2178
• Other Identifiers: FL No. 02.001, CoE No. 203
• Molecular Formula: C4H10O
• Molecular Weight: 74.12 g/mol

Isobutyl alcohol is a primary alcohol with a branched structure, featuring a hydroxyl group attached to a secondary carbon. This configuration contributes to its moderate polarity and solubility in water, influencing its volatility and odor profile. The presence of the hydroxyl group is crucial for its characteristic odor, which is often described as a fusel-like aroma.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Isobutyl alcohol is characterized by a sharp, fusel-like odor with a slightly sweet undertone. Its aroma is often described as pungent and alcoholic, with moderate intensity and diffusion. The compound is typically used as a background note in flavor formulations, providing a sense of realism and complexity. While specific taste and odor thresholds are not well-documented, its sensory impact is generally recognized at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Isobutyl alcohol occurs naturally in various fruits and fermented products. It is formed through the fermentation process, where yeast metabolizes sugars, producing alcohols as by-products. This compound is also a component of the Maillard reaction, contributing to the complex flavors in cooked foods. 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

Isobutyl alcohol is utilized in a variety of flavor categories, including alcoholic beverages, baked goods, and confectionery. It serves as a functional component in flavor systems, often used to enhance the authenticity of fruit and fermented flavors. Typical use levels in finished products range from 1 to 50 ppm, with higher concentrations potentially leading to overpowering notes. The compound is relatively stable under typical processing conditions but may oxidize over time, affecting flavor quality.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, isobutyl alcohol is employed across several fragrance families, including floral and fruity compositions. It acts as a modifier and impact note, contributing to the freshness and lift of a fragrance. Typical concentration ranges in formulations are from trace amounts to 0.5%, depending on the desired effect. Its volatility classifies it as a top note, providing an initial burst of aroma that quickly dissipates.

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 accepted in Brazil and MERCOSUR countries, subject to local regulations.

Explicit approvals exist for both flavor and fragrance applications, with harmonized assumptions across major markets. However, country-specific variations may apply, particularly in Asia and Latin America.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, isobutyl alcohol is considered safe at typical flavor use levels, with an acceptable daily intake (ADI) not explicitly established but inferred from similar compounds. Dermal exposure in fragrance applications is generally low-risk, though IFRA guidelines should be consulted to avoid irritation or sensitization. Inhalation exposure, particularly in occupational settings, requires ventilation controls due to its volatility and potential for respiratory irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Isobutyl alcohol is valued for its ability to enhance the authenticity of flavors and fragrances. It synergizes well with esters and other alcohols, providing depth and complexity. Formulators should be cautious of its potential to dominate blends if used excessively. It is often under-utilized in non-alcoholic applications, where its subtle impact can enhance realism.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on isobutyl alcohol is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent, though some undocumented nuances exist in specific applications. Known data gaps include precise sensory thresholds and detailed 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 11:24:43 GMT (p2)