FlavScents AInsights Entry for 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: 2702
• Other Identifiers: FL No. 09.014
• Molecular Formula: C5H10O2
• Molecular Weight: 102.13 g/mol

Methyl butyrate is an ester formed from butyric acid and methanol. It is characterized by its fruity odor, reminiscent of apples and pineapples, which is attributed to its ester functional group. This compound is widely used in flavor and fragrance formulations due to its pleasant aroma and volatility.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Methyl butyrate is known for its sweet, fruity odor with notes of apple, pineapple, and strawberry. It is often described as having a medium intensity and good diffusion, making it an effective impact note in both flavors and fragrances. The odor threshold is relatively low, allowing it to be perceived at minimal concentrations, although specific threshold values are not clearly reported.

In flavor applications, methyl butyrate serves as a top note, providing a fresh and fruity character that enhances the overall profile of fruit-flavored products.

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 reactions during the ripening process of these fruits. Additionally, it can be produced via fermentation processes, contributing to its designation as a "natural flavor" in certain contexts.

The compound's presence in natural sources supports its use in products labeled as containing natural flavors, aligning with consumer preferences for naturally derived ingredients.

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

4. Use in Flavors

Methyl butyrate is extensively used in the flavor industry, particularly in fruit-flavored products such as candies, beverages, and desserts. It functions as an impact note, providing a fresh and fruity character that enhances the overall flavor profile.

Typical use levels in finished food products range from 1 to 50 ppm, with lower concentrations used for subtle background notes and higher concentrations for more pronounced fruity flavors. It is generally stable under typical food processing conditions, although it 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 butyrate is used in various fragrance families, including fruity, floral, and gourmand compositions. It acts as a top note, providing an initial burst of freshness and fruitiness. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and product type.

Due to its volatility, methyl butyrate contributes primarily to the top notes of a fragrance, offering a quick and impactful sensory experience.

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 flavorings.
• United Kingdom: Post-Brexit, the regulatory status aligns with the EU, maintaining its approval for flavor use.
• Asia: In Japan and China, methyl butyrate is permitted for use in food flavors, although 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 both flavor and fragrance applications, with a wide margin of safety. For oral exposure, it is recognized as GRAS by FEMA, with no specific ADI or MSDI established, indicating low toxicity at typical use levels.

Dermal exposure in fragrance applications is generally safe, with no significant reports of irritation or sensitization. However, formulators should adhere to IFRA guidelines to ensure consumer safety.

Inhalation exposure is minimal due to its rapid evaporation and low concentration in end products, reducing occupational risks.

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 notes, enhancing the overall sensory profile. Formulators should be cautious of its volatility, which may lead to rapid evaporation if not properly encapsulated or stabilized.

Common pitfalls include overuse, which can lead to an overpowering or artificial aroma. It is often under-utilized in complex formulations where its subtlety can enhance background realism.

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. Industry practices are well-documented, although specific sensory thresholds and detailed toxicological data may be less clearly reported. Overall, the compound's safety and efficacy are supported by authoritative sources.

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

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 2026-09-01 10:22:21 GMT (p2)