FlavScents AInsights Entry for Isobutyl Salicylate (CAS: 87-19-4)

1. Identity & Chemical Information

• Common Name(s): Isobutyl Salicylate
• IUPAC Name: 2-Hydroxybenzoic acid isobutyl ester
• CAS Number: 87-19-4
• FEMA Number: 2145
• Other Identifiers: FL No. 09.034
• Molecular Formula: C11H14O3
• Molecular Weight: 194.23 g/mol

Isobutyl salicylate is an ester formed from salicylic acid and isobutanol. The compound features a salicylate group, which is known for its sweet, floral, and slightly balsamic odor profile. The ester linkage contributes to its volatility and odor characteristics, making it a valuable component in both flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Isobutyl salicylate is characterized by a sweet, floral, and slightly balsamic odor, reminiscent of ylang-ylang and lilac. It is often described as having a moderate intensity with good diffusion properties, making it suitable for use as an impact note in fragrance compositions. The compound's odor threshold is relatively low, allowing it to impart a noticeable scent even at low concentrations.

In flavor applications, isobutyl salicylate can contribute a sweet, fruity note, often used to enhance the perception of fruitiness in various formulations. It serves as a background realism enhancer, providing depth and complexity to flavor profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Isobutyl salicylate is not commonly found in nature but can be synthesized through esterification of salicylic acid with isobutanol. This synthetic pathway is typical for many esters used in the flavor and fragrance industry. While it is not naturally occurring, its structural similarity to naturally occurring salicylates allows it to be used in "natural" flavor and fragrance designations when derived from natural precursors.

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

4. Use in Flavors

Isobutyl salicylate is used in a variety of flavor categories, including fruit, floral, and confectionery applications. It functions as a flavor enhancer, providing a sweet, fruity note that can complement and elevate the overall flavor profile. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with higher concentrations potentially leading to an overpowering effect.

The compound is relatively stable under typical processing conditions but may degrade under extreme heat or acidic conditions, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, isobutyl salicylate is utilized across various fragrance families, including floral, oriental, and chypre. It acts as a modifier and impact note, providing a sweet, floral character that enhances the overall scent profile. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and role within the composition.

Isobutyl salicylate is moderately volatile, contributing primarily to the middle notes of a fragrance, where it provides a lasting floral impression.

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. 09.034.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific concentration limits varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, with harmonized assumptions based on international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, isobutyl salicylate is considered safe at typical use levels in food, with an acceptable daily intake (ADI) not specifically established but inferred from similar compounds. The compound's margin of safety is generally high due to its low use levels.

Dermal exposure in fragrance applications is considered safe, with no significant irritation or sensitization reported at typical concentrations. IFRA guidelines provide specific usage recommendations to ensure consumer safety.

Inhalation exposure is minimal due to the compound's moderate volatility, with occupational exposure limits not specifically established but considered low risk under normal use conditions.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Isobutyl salicylate is valued for its ability to impart a sweet, floral character to both flavors and fragrances. It synergizes well with other floral and fruity notes, enhancing the overall complexity and appeal of the formulation. Common pitfalls include overuse, which can lead to an overpowering sweetness, and instability under extreme conditions. Formulators should consider its volatility and potential interactions with other ingredients to optimize its impact.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on isobutyl salicylate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although some specific concentration limits may vary by region. Known data gaps include specific ADI values, which are inferred from similar compounds.

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 2026-02-27 16:39:54 GMT (p2)