FlavScents AInsights Entry: Methyl Isobutyl Carbinyl Acetate (CAS: 108-84-9)
1. Identity & Chemical Information
- Common Name(s): Methyl isobutyl carbinyl acetate
- IUPAC Name: 4-methylpentan-2-yl acetate
- CAS Number: 108-84-9
- FEMA Number: Not available
- Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
- Molecular Formula: C8H16O2
- Molecular Weight: 144.21 g/mol
- Functional Groups and Structure–Odor Relevance: Methyl isobutyl carbinyl acetate is an ester, which typically contributes fruity and floral notes to fragrances and flavors. The acetate group is known for imparting a sweet, pleasant aroma, often associated with pear-like or apple-like scents.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Methyl isobutyl carbinyl acetate is characterized by its fruity, floral odor profile, often described as reminiscent of pear or apple. It has a moderate intensity and diffusion, making it suitable for use as a background realism note or a subtle modifier in both flavors and fragrances. The taste and odor thresholds are not clearly reported, but its sensory role is typically as an impact note in formulations requiring a fresh, fruity character.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Methyl isobutyl carbinyl acetate is not commonly found in nature and is primarily synthesized for use in industrial applications. It is typically produced through the esterification of methyl isobutyl carbinol with acetic acid. This synthetic pathway allows for consistent quality and availability, which is crucial for its use in flavor and fragrance formulations. Its synthetic origin means it does not qualify for "natural flavor" or "natural fragrance" designations under most regulatory frameworks.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Methyl isobutyl carbinyl acetate is used in a variety of flavor applications, particularly in fruit-flavored products such as candies, beverages, and desserts. It serves as a functional component to enhance fruity notes, providing a fresh and juicy character. Typical use levels in finished food or beverage products range from 1 to 20 ppm, with industry-typical levels often around 5 ppm. It is relatively stable under normal 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, methyl isobutyl carbinyl acetate is valued for its ability to impart a fresh, fruity note, making it a popular choice in floral and fruity fragrance families. It is used in a variety of product types, including perfumes, body sprays, and household products. Typical concentration ranges are from 0.1% to 1% in the final product, depending on the desired intensity. 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, but used under general flavoring principles.
- European Union: Not specifically listed under Regulation (EC) No 1334/2008; use is based on general safety assessments.
- United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
- Asia: Limited specific data; generally follows international safety assessments.
- Latin America: Usage is typically aligned with international standards, but specific national regulations should be consulted.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
- Oral Exposure: No specific ADI or MSDI values are available; use is based on general safety assessments for flavoring substances.
- Dermal Exposure: Generally considered safe at typical fragrance concentrations; no significant irritation or sensitization reported.
- Inhalation Exposure: Volatility suggests potential for inhalation exposure, but no specific occupational hazards identified at typical use levels.
Risk profiles do not significantly differ between food and fragrance applications, with safety primarily ensured through adherence to recommended use levels.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Methyl isobutyl carbinyl acetate is valued for its ability to impart a fresh, fruity character to both flavors and fragrances. It synergizes well with other fruity and floral notes, enhancing the overall complexity of the formulation. Common pitfalls include overuse, which can lead to an overly synthetic or cloying aroma. It is often under-used in formulations seeking a subtle, natural fruitiness.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on methyl isobutyl carbinyl acetate is well-established in terms of its chemical identity and sensory profile. However, specific regulatory and toxicological data are less documented, relying on general industry practices and safety assessments. Known data gaps include specific ADI values and detailed regulatory listings in some regions.
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 2026-01-29 01:34:33 GMT (p2)