FlavScents AInsights Entry for Dimethyl Benzyl Carbinyl Butyrate (CAS: 10094-34-5)

1. Identity & Chemical Information

• Common Name(s): Dimethyl benzyl carbinyl butyrate
• IUPAC Name: 1-Phenyl-3-methylbutyl butanoate
• CAS Number: 10094-34-5
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C14H20O2
• Molecular Weight: 220.31 g/mol
• Functional Groups and Structure–Odor Relevance: This compound contains ester functional groups, which are often associated with fruity and floral odors. The presence of the phenyl group contributes to its aromatic character, enhancing its use in both flavors and fragrances.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Dimethyl benzyl carbinyl butyrate is characterized by a sweet, fruity, and floral aroma with nuances reminiscent of apple and pear. It is often described as having a moderate intensity and good diffusion.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported, but it is typically used at low concentrations due to its potent aroma.
• Typical Sensory Role: It serves as an impact note in formulations, providing a distinct fruity and floral character that enhances the overall sensory profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: This compound is not typically found in nature and is primarily synthesized for use in flavors and fragrances.
• Formation Pathways: It is produced through esterification, a chemical reaction between an alcohol and an acid, specifically involving benzyl alcohol and butyric acid.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a synthetic compound, it does not qualify for natural flavor or fragrance designations unless derived from natural precursors through acceptable processes.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in fruit-flavored products, especially those mimicking apple, pear, and other similar fruits.
• Functional Role in Flavor Systems: Acts as a modifier and impact note, enhancing the fruity character of the formulation.
• Typical Use Levels: Industry-typical use levels range from 1 to 10 ppm in finished food or beverage products, depending on the desired intensity.
• Stability Considerations: It is relatively stable under normal conditions but may degrade under extreme heat or acidic conditions, which can affect its sensory properties.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Utilized in floral and fruity fragrance compositions, including perfumes, body sprays, and personal care products.
• Functional Role: Provides trace realism and acts as a modifier, contributing to the overall complexity and appeal of the fragrance.
• Typical Concentration Ranges: Typically used at concentrations ranging from 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It is considered a middle note, providing a lasting fruity and floral character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS by FEMA.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not specifically listed under EU flavoring regulations.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations unless otherwise specified.
• Asia (Japan, China, ASEAN): Regulatory status not clearly reported; formulators should verify compliance with local regulations.
• Latin America (e.g., Brazil, MERCOSUR): Not explicitly listed; local regulatory consultation recommended.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values; formulators should adhere to industry-typical use levels and conduct safety assessments.
• Dermal Exposure: No specific data on irritation or sensitization; IFRA guidelines should be consulted for safe use in fragrances.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.
• Risk Profiles: Generally considered safe at typical use levels in both food and fragrance applications, but specific safety data is limited.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Offers a unique fruity and floral character that is difficult to replicate with other compounds.
• Typical Synergies: Pairs well with other fruity esters and floral compounds to create complex and appealing sensory profiles.
• Common Formulation Pitfalls: Overuse can lead to an overpowering aroma; careful balancing with other ingredients is essential.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in formulations seeking a subtle fruity note due to concerns about intensity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical identity and sensory characteristics are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and applications are based on industry norms rather than specific regulatory guidance.
• Known Data Gaps or Regulatory Ambiguities: Lack of explicit regulatory listings in some regions; formulators should verify compliance.

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 2026-07-10 15:38:15 GMT (p2)