FlavScents AInsights Entry: Methyl Butyrate (CAS: 623-42-7)

1. Identity & Chemical Information

• Common Name(s): Methyl Butyrate
• IUPAC Name: Methyl butanoate
• CAS Number: 623-42-7
• FEMA Number: 2707
• Other Identifiers: FL No. 09.013
• Molecular Formula: C5H10O2
• Molecular Weight: 102.13 g/mol

Methyl butyrate is an ester formed from butyric acid and methanol. Its structure consists of a butanoate group linked to a methyl group, which contributes to its fruity odor profile. The ester functional group is crucial for its volatility and odor characteristics, making it a valuable compound in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Methyl butyrate is characterized by a sweet, fruity odor reminiscent of apples and pineapples. It is often described as having a fresh, ester-like scent with moderate intensity and good diffusion. The compound is used as an impact note in flavor formulations, providing a bright, fruity top note that enhances the perception of freshness and juiciness in products.

Taste and odor thresholds for methyl butyrate are not extensively documented, but it is known to be effective at low concentrations, typical of many esters used in flavor applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Methyl butyrate occurs naturally in various fruits, including apples, bananas, and strawberries. It is formed through enzymatic processes in fruits, where it contributes to their characteristic aromas. The compound is also produced during fermentation processes, adding to the complexity of fermented beverages.

Its presence in natural sources allows it to be designated as a "natural flavor" in regulatory terms, provided it is derived from natural processes.

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

4. Use in Flavors

Methyl butyrate is widely used in the flavor industry, particularly in fruit-flavored products such as candies, beverages, and desserts. It serves as a key component in apple, pineapple, and other tropical fruit flavors. Its functional role includes acting as an impact note and enhancing the overall fruitiness of flavor systems.

Typical use levels in finished food products range from 1 to 30 ppm, depending on the desired intensity and the complexity of the flavor profile. It is generally stable under typical food processing conditions, though it may hydrolyze under extreme pH or prolonged heat exposure.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, methyl butyrate is used in fruity and floral compositions, often as a top note. It is found in products such as perfumes, body sprays, and air fresheners. Its role is to provide a fresh, fruity accent that enhances the overall brightness and appeal of the fragrance.

Concentration ranges in fragrance formulations are typically low, often less than 1%, due to its potent odor profile. Methyl butyrate is highly volatile, contributing primarily to the top notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Methyl butyrate is approved for use as a flavoring agent under FEMA GRAS status.
• European Union: It is listed under Regulation (EC) No 1334/2008 with an assigned FL number, indicating its approval for use in food.
• United Kingdom: Post-Brexit, the UK aligns with EU regulations, maintaining similar approvals.
• Asia: In Japan and China, methyl butyrate is permitted for use in flavors, though specific regulations may vary.
• Latin America: Countries like Brazil and members of MERCOSUR recognize methyl butyrate as a safe flavoring agent, consistent with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Methyl butyrate is considered safe for use in food and fragrance applications at typical exposure levels.

• Oral Exposure: The compound has a high margin of safety when used as a flavoring agent, with no specific ADI or MSDI established, but it is generally recognized as safe.
• Dermal Exposure: In fragrance applications, methyl butyrate is not known to cause irritation or sensitization at typical use levels. IFRA standards provide guidance on safe concentrations.
• Inhalation Exposure: Due to its volatility, inhalation exposure is possible, but it is not associated with significant occupational hazards under normal use conditions.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Methyl butyrate is valued for its ability to impart a fresh, fruity character to both flavors and fragrances. It synergizes well with other esters and fruity compounds, enhancing the overall complexity and appeal of formulations. A common pitfall is overuse, which can lead to an artificial or overpowering scent. Formulators should aim for balance, using methyl butyrate to complement rather than dominate the profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on methyl butyrate is well-established, with comprehensive sensory and regulatory information available. While specific numeric thresholds are not always documented, industry practices provide reliable guidance for its use. Known data gaps include detailed toxicological studies, though existing evidence supports its safety in typical applications.

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 2026-07-02 05:47:51 GMT (p2)