FlavScents AInsights Entry for (R)-3-methyl-2-butanol (CAS: 1572-93-6)

1. Identity & Chemical Information

• Common Name(s): (R)-3-methyl-2-butanol
• IUPAC Name: (R)-3-methylbutan-2-ol
• CAS Number: 1572-93-6
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not found; IFRA reference not applicable
• Molecular Formula: C5H12O
• Molecular Weight: 88.15 g/mol
• Functional Groups and Structure–Odor Relevance: This compound contains a hydroxyl group attached to a branched carbon chain, which is typical for alcohols contributing to fruity and floral notes in flavors and fragrances.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: (R)-3-methyl-2-butanol is characterized by a mild, fruity odor with nuances of apple and pear. It is often described as having a sweet, alcoholic aroma.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported; however, it is generally used in low concentrations due to its potent sensory impact.
• Typical Sensory Role: It serves as an impact note in flavor compositions, providing a fresh, fruity character that enhances the overall profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: This compound is found naturally in various fruits, including apples and pears, and is a byproduct of fermentation processes.
• Formation Pathways: It can be formed through the fermentation of sugars by yeast, which is a common pathway in the production of alcoholic beverages.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Its presence in natural sources allows it to be labeled as a natural flavoring agent in certain regulatory contexts.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in fruit-flavored products, alcoholic beverages, and confectionery.
• Functional Role in Flavor Systems: Acts as a modifier and impact note, enhancing fruity and alcoholic profiles.
• Typical Use Levels: Industry-typical use levels range from 1 to 10 ppm in finished products, with higher concentrations potentially leading to overpowering effects.
• Stability Considerations: It is relatively stable under normal conditions but may degrade under high heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Utilized in fruity and floral fragrance compositions, often in personal care products and fine fragrances.
• Functional Role: Provides trace realism and acts as a modifier to enhance the freshness of a fragrance.
• Typical Concentration Ranges: Typically used at concentrations below 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It is a volatile compound contributing primarily to the top notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS; usage is based on industry practices.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not clearly reported; assumed to be used under general flavoring regulations.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia (Japan, China, ASEAN): Usage is typically aligned with international standards, but specific approvals are not clearly documented.
• Latin America (e.g., Brazil, MERCOSUR): Generally follows international guidelines; specific national regulations may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values found; generally considered safe at typical use levels in food.
• Dermal Exposure: Not known to cause irritation or sensitization; IFRA standards should be consulted for specific applications.
• Inhalation Exposure: Volatile nature suggests potential for inhalation exposure, but no significant occupational hazards reported.
• Risk Profiles: Generally similar for food and fragrance applications, with low risk at typical use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Offers a unique fruity note that enhances both flavor and fragrance compositions.
• Typical Synergies: Works well with other fruity and floral notes, as well as with certain esters and aldehydes.
• Common Formulation Pitfalls: Overuse can lead to an overpowering alcoholic note; balance is key.
• Situations Where It is Frequently Over- or Under-Used: Often under-utilized in complex formulations where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Sensory characteristics and natural occurrence are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and regulatory assumptions are based on industry norms.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological data are limited.

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 2026-08-25 23:22:02 GMT (p2)