FlavScents AInsights Entry for Isoamyl Butyrate (CAS: 106-27-4)
1. Identity & Chemical Information
Isoamyl butyrate, also known as isopentyl butyrate, is a chemical compound with the IUPAC name 3-methylbutyl butanoate. It is identified by the CAS number 106-27-4 and has a FEMA number of 2055. Other identifiers include its FL number and CoE number, which are used in various regulatory contexts. The molecular formula of isoamyl butyrate is C9H18O2, and it has a molecular weight of 158.24 g/mol. Structurally, it is an ester formed from isoamyl alcohol and butyric acid, which contributes to its fruity odor profile, reminiscent of pear and banana.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Isoamyl butyrate is characterized by its strong, fruity odor, often described as pear-like with nuances of banana. It is a high-impact aroma compound with a relatively low odor threshold, making it effective even at low concentrations. This compound is typically used as an impact note in flavor formulations, providing a distinct fruity character that enhances the overall sensory experience.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Isoamyl butyrate naturally occurs in various fruits, including apples, pears, and bananas, contributing to their characteristic aromas. It can be formed through esterification processes in nature, where isoamyl alcohol reacts with butyric acid. This compound is often used in products labeled as "natural flavor" due to its presence in natural sources.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In the flavor industry, isoamyl butyrate is used across a range of applications, including beverages, confectionery, and baked goods. It serves as a key ingredient in fruit-flavored products, particularly those mimicking pear and banana flavors. Typical use levels in finished products range from 1 to 50 ppm, depending on the desired intensity and product type. Isoamyl butyrate is relatively stable under typical processing conditions but may degrade under extreme heat or acidic conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Isoamyl butyrate is utilized in the fragrance industry for its fruity, sweet aroma. It is commonly found in fragrance formulations for personal care products, household cleaners, and air fresheners. It acts as a top note, providing an initial burst of freshness and fruitiness. Typical concentration ranges in fragrance products are from trace amounts up to 1%, depending on the formulation and desired effect.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
In the United States, isoamyl butyrate is recognized as GRAS (Generally Recognized As Safe) by FEMA for use in flavors. The European Union includes it in the list of authorized flavoring substances under Regulation (EC) No 1334/2008. In the UK, post-Brexit regulations align closely with EU standards. In Asia, countries like Japan and China have specific regulations for flavoring substances, generally allowing its use within specified limits. In Latin America, regulations vary, but it is typically permitted in food and fragrance applications.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Isoamyl butyrate is considered safe for use in food and fragrance applications when used within established guidelines. Oral exposure through flavor use is supported by an acceptable daily intake (ADI) established by regulatory bodies. Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization, as supported by IFRA standards. Inhalation exposure is considered low risk due to its volatility and typical use concentrations.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Isoamyl butyrate is valued for its ability to impart a strong, fruity aroma, making it a versatile ingredient in both flavors and fragrances. It synergizes well with other esters and fruity compounds, enhancing the overall profile of formulations. Formulators should be cautious of its potency, as overuse can lead to an overpowering aroma. It is often under-used in complex formulations where subtlety is desired.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on isoamyl butyrate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, although some variability exists in regulatory interpretations across regions. Known data gaps are minimal, with most information being robust and reliable.
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 2026-08-21 07:02:04 GMT (p2)
