FlavScents AInsights Entry: Ethyl Butyrate (CAS: 105-54-4)
1. Identity & Chemical Information
Ethyl butyrate, also known as butyric acid ethyl ester, is a chemical compound with the IUPAC name ethyl butanoate. It is identified by the CAS number 105-54-4 and has a FEMA number of 2427. The molecular formula for ethyl butyrate is C6H12O2, and it has a molecular weight of 116.16 g/mol. This compound is characterized by its ester functional group, which is crucial for its fruity odor profile. The structure-odor relevance is significant as the ester linkage contributes to its sweet, pineapple-like aroma, making it a popular choice in flavor and fragrance formulations.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Ethyl butyrate is renowned for its fruity odor and flavor, often described as reminiscent of pineapple, apple, and strawberry. It has a strong intensity and high diffusion, making it an impactful note in both flavor and fragrance compositions. The taste threshold of ethyl butyrate is relatively low, allowing it to impart a noticeable flavor even at minimal concentrations. Typically, it serves as an impact note in formulations, providing a burst of fruitiness that enhances the overall sensory experience.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Ethyl butyrate naturally occurs in various fruits, including apples, bananas, and pineapples. It is formed through the esterification process, where butyric acid reacts with ethanol. This compound is often associated with the "natural flavor" designation due to its presence in fruit and its production through fermentation processes. Its natural occurrence in fruits makes it a suitable candidate for natural flavor labeling in food products.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Ethyl butyrate is extensively used in the flavor industry, particularly in fruit-flavored products such as beverages, candies, and baked goods. It functions as a primary flavoring agent, providing a strong fruity note that enhances the overall flavor profile. Typical use levels in finished food products range from 2 to 50 ppm, with lower concentrations used for subtle flavoring and higher concentrations for more pronounced effects. Ethyl butyrate is stable under typical processing conditions, although it may degrade under extreme heat or acidic conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, ethyl butyrate is used in various fragrance families, including fruity, floral, and gourmand. It acts as a modifier or impact note, adding a fresh, fruity top note to perfumes and personal care products. Typical concentration ranges in fragrances are from 0.1% to 1%, depending on the desired intensity and product type. Due to its high volatility, ethyl butyrate primarily contributes to the top notes of a fragrance composition.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
In the United States, ethyl butyrate is recognized as Generally Recognized As Safe (GRAS) by FEMA for use in food products. The European Union permits its use under Regulation (EC) No 1334/2008, and it is assigned an FL number of 09.005. In the United Kingdom, post-Brexit regulations align with EU standards. In Asia, ethyl butyrate is approved for use in Japan and China, with specific concentration limits. In Latin America, countries like Brazil and members of MERCOSUR also permit its use, following harmonized safety assessments.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Ethyl butyrate is considered safe for oral exposure in flavor applications, with an Acceptable Daily Intake (ADI) established by JECFA. The compound has a low potential for dermal irritation and sensitization, making it suitable for use in fragrances. Inhalation exposure is generally considered safe at typical use levels, although occupational exposure should be monitored to prevent overexposure. The risk profiles for food and fragrance applications are similar, with no significant differences in safety considerations.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Ethyl butyrate is valued for its strong, fruity aroma and versatility in both flavor and fragrance formulations. It synergizes well with other esters and fruity compounds, enhancing the overall sensory profile. Formulators should be cautious of its high volatility, which may lead to rapid evaporation in open systems. It is frequently overused in attempts to achieve a strong fruity note, so careful calibration is essential to avoid overpowering the formulation.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on ethyl butyrate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, although some variability in use levels may exist due to formulation-specific requirements. No significant data gaps or regulatory ambiguities are noted, providing a high level of confidence in the available information.
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 2026-02-26 14:46:53 GMT (p2)
