FlavScents AInsights Entry for Ethyl Butyrate (CAS: 105-54-4)

1. Identity & Chemical Information

• Common Name(s): Ethyl Butyrate
• IUPAC Name: Ethyl butanoate
• CAS Number: 105-54-4
• FEMA Number: 2427
• Other Identifiers: FL No. 02.015
• Molecular Formula: C6H12O2
• Molecular Weight: 116.16 g/mol

Ethyl butyrate is an ester formed from butyric acid and ethanol. It is characterized by its fruity odor, reminiscent of pineapple and other tropical fruits. The ester functional group is crucial for its odor profile, contributing to its volatility and sensory impact.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl butyrate is renowned for its strong, fruity aroma, often described as pineapple-like, with nuances of apple and strawberry. It is a high-impact odorant with a low odor threshold, making it effective even at low concentrations. Its sensory role is primarily as an impact note, providing a burst of fruitiness in both flavor and fragrance applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl butyrate occurs naturally in various fruits, including apples, bananas, and pineapples. It is formed through enzymatic esterification processes in fruits, where ethanol and butyric acid react. This compound is often used to enhance the "natural flavor" designation in products due to its presence in nature.

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

4. Use in Flavors

Ethyl butyrate is widely used in the flavor industry, particularly in fruit-flavored products such as beverages, candies, and baked goods. It serves as a key impact note, enhancing the fruitiness and authenticity of flavors. Typical use levels range from 2 to 50 ppm in finished products, with higher concentrations used in more robust flavor profiles. It is stable under typical processing conditions but 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 fruity and tropical fragrance families. It acts as a top note, providing an initial burst of fruitiness that enhances the overall fragrance profile. Typical concentrations range from trace amounts to 1% in formulations, depending on the desired intensity and product type.

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 02.015.
• 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.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl butyrate is considered safe for use in food and fragrance applications. For oral exposure, it has a high margin of safety with an ADI not specified due to its low toxicity. Dermal exposure in fragrances is generally safe, with low irritation potential, though IFRA guidelines should be consulted for specific product types. Inhalation exposure is minimal due to its low volatility at typical use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl butyrate is valued for its potent fruity aroma, making it a staple in both flavor and fragrance formulations. It synergizes well with other esters and fruit notes, enhancing overall complexity. Formulators should be cautious of its potency, as overuse can lead to an overpowering effect. It is often under-utilized in non-fruit applications where a subtle fruity note could add depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on ethyl butyrate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific use levels may vary by application. No significant data gaps or regulatory ambiguities are noted.

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 any item is missing, immediately revise the entry to fix it before returning the final output.

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 2026-01-20 08:15:17 GMT (p2)