FlavScents AInsights Entry: Styralyl Butyrate (CAS: 3460-44-4)

1. Identity & Chemical Information

• Common Name(s): Styralyl Butyrate
• IUPAC Name: 2-Butenoic acid, 3-phenyl-, ethyl ester
• CAS Number: 3460-44-4
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C12H14O2
• Molecular Weight: 190.24 g/mol

Styralyl butyrate is characterized by its ester functional group, which is crucial for its olfactory properties. The ester linkage contributes to its fruity and floral aroma, making it a valuable compound in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Styralyl butyrate is known for its pleasant, fruity, and floral aroma, often described as reminiscent of sweet, ripe fruits with a hint of floral undertones. Its intensity is moderate, providing a balanced diffusion that makes it suitable for both impact and background notes in formulations. The compound is typically used to impart a sense of freshness and naturalness in both flavors and fragrances.

Taste and odor thresholds for styralyl butyrate are not clearly reported in the literature. However, its sensory role is primarily as a modifier, enhancing the overall profile of the formulation by adding complexity and depth.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Styralyl butyrate is not commonly found in nature and is primarily synthesized for use in industrial applications. Its formation typically involves esterification reactions, where butyric acid is reacted with an appropriate alcohol under acidic conditions to form the ester.

Due to its synthetic origin, styralyl butyrate does not qualify for "natural flavor" or "natural fragrance" designations. However, it is often used in formulations that aim to mimic natural profiles due to its effective sensory characteristics.

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

4. Use in Flavors

Styralyl butyrate is utilized in a variety of flavor categories, including fruit, floral, and sweet profiles. It serves as a functional modifier, enhancing the authenticity and richness of the flavor system. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with industry-typical levels often falling within this range.

The compound is relatively stable under normal processing conditions, though it may be susceptible to hydrolysis under extreme pH conditions. Its stability in heat and oxidation is generally favorable, making it a versatile component in flavor formulations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, styralyl butyrate is incorporated into various fragrance families, including floral, fruity, and gourmand. It acts as a trace realism enhancer and a modifier, contributing to the overall harmony and complexity of the fragrance. Typical concentration ranges in formulations are from 0.1% to 1%, depending on the desired intensity and character.

Styralyl butyrate is considered a middle note due to its moderate volatility, providing a lasting presence that bridges the gap between top and base notes in a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Styralyl butyrate does not have a specific FEMA GRAS status. Its use in flavors and fragrances is subject to general safety evaluations.
• European Union: Not explicitly listed under Regulation (EC) No 1334/2008; use is based on safety assessments.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Limited specific data; general safety evaluations apply in Japan, China, and ASEAN regions.
• Latin America: No specific regulations identified; general safety evaluations apply.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values. General safety evaluations suggest low toxicity at typical use levels.
• Dermal Exposure: No significant irritation or sensitization reported; considered safe under normal use conditions in fragrances.
• Inhalation Exposure: Volatility suggests low risk under typical use conditions; occupational exposure should follow standard safety protocols.

Risk profiles for food and fragrance applications are generally similar, with no significant differences noted in available literature.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Styralyl butyrate is valued for its ability to impart a natural, fruity-floral character to both flavors and fragrances. It synergizes well with other esters and floral compounds, enhancing the overall complexity and appeal of the formulation. Common pitfalls include overuse, which can lead to an overpowering or artificial profile. It is often under-utilized in formulations seeking a subtle, natural enhancement.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on styralyl butyrate is well-established in terms of its sensory characteristics and general safety. However, specific regulatory approvals and detailed toxicological data are less documented, leading to reliance on industry-typical practices and safety evaluations.

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 2026-04-15 18:04:58 GMT (p2)