FlavScents AInsights Entry for Maltyl Isobutyrate (CAS: 65416-14-0)

1. Identity & Chemical Information

• Common Name(s): Maltyl isobutyrate
• IUPAC Name: 2-Methylpropyl 3-methylbutanoate
• CAS Number: 65416-14-0
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not available; IFRA reference not applicable
• Molecular Formula: C9H18O2
• Molecular Weight: 158.24 g/mol

Maltyl isobutyrate is an ester compound characterized by its fruity and malty aroma. The ester functional group is crucial for its odor profile, contributing to its sweet, fruity, and slightly alcoholic scent, which is reminiscent of malt and fruit.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Maltyl isobutyrate is known for its distinctive malty and fruity aroma, often described as sweet and reminiscent of malted beverages or certain fruits. The intensity of its odor is moderate, making it suitable for use as an impact note in various formulations. Its diffusion is considered good, allowing it to be perceived easily in both flavor and fragrance applications. Specific taste and odor thresholds are not clearly reported, but it is typically used to impart a malty character in flavor systems.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Maltyl isobutyrate is not commonly found in nature but can be synthesized through esterification processes involving isobutyric acid and maltyl alcohol. It is not typically associated with natural flavor or fragrance designations due to its synthetic origin. However, it can be used in formulations labeled as "natural" if derived from natural precursors through acceptable processes.

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

4. Use in Flavors

Maltyl isobutyrate is primarily used in flavor applications to impart a malty, fruity note. It is commonly found in categories such as bakery, confectionery, and alcoholic beverages. Its functional role in flavor systems includes acting as an impact note and enhancing background realism. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with higher concentrations potentially leading to overpowering effects. Stability is generally good under typical processing conditions, but it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, maltyl isobutyrate is used to add a sweet, malty note to compositions. It is suitable for use in fragrance families such as gourmand and fruity. Its functional role includes acting as a modifier and providing trace realism. Typical concentration ranges are qualitative, with usage often in trace amounts to avoid overpowering other fragrance components. It contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety standards.
• European Union: Not specifically listed under Reg. (EC) No 1334/2008; assumed to be safe under general flavoring regulations.
• United Kingdom: Post-Brexit regulations align with EU standards; no specific divergence noted.
• Asia: Limited specific data; generally follows international safety standards.
• Latin America: Data not clearly reported; typically follows international guidelines.

Explicit approvals are limited, and formulators should verify compliance with local regulations. Known uncertainties exist due to the lack of specific listings in some regions.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data on ADI, TTC, and MSDI not found; general safety assumed based on typical use levels.
• Dermal Exposure: No specific data on irritation or sensitization; IFRA guidelines should be consulted for fragrance use.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered.

Risk profiles may differ between food and fragrance applications, with fragrance use requiring careful consideration of dermal and inhalation exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Maltyl isobutyrate is valued for its ability to impart a distinct malty note, enhancing the sensory profile of both flavors and fragrances. It synergizes well with other fruity and sweet notes, but care must be taken to avoid overuse, which can lead to an overpowering effect. Common pitfalls include using it at too high a concentration or in inappropriate contexts where its malty character may clash with other components.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on maltyl isobutyrate is well-established in terms of its sensory profile and typical use levels. However, there are gaps in specific regulatory listings and toxicological data, which require formulators to rely on industry-typical practices and general safety guidelines.

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 2026-07-06 12:53:52 GMT (p2)