FlavScents AInsights Entry for (-)-Bornyl Isovalerate (CAS: 76-50-6)

1. Identity & Chemical Information

• Common Name(s): (-)-Bornyl Isovalerate
• IUPAC Name: Bornyl 3-methylbutanoate
• CAS Number: 76-50-6
• FEMA Number: 2155
• Other Identifiers: FL No. 09.018
• Molecular Formula: C15H26O2
• Molecular Weight: 238.37 g/mol

(-)-Bornyl isovalerate is an ester compound characterized by the presence of a bornyl group esterified with isovaleric acid. The functional groups include an ester linkage, which is crucial for its odor profile, contributing to its fruity and camphoraceous scent. The structure-odor relationship is significant as the ester linkage is often associated with fruity and sweet notes in flavor and fragrance chemistry.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

(-)-Bornyl isovalerate is known for its distinctive odor profile, which is described as fruity, camphoraceous, and slightly woody. The intensity of its scent is moderate, making it suitable for use as a background note or modifier in complex formulations. The compound is often used to impart a fresh, clean character to both flavors and fragrances. While specific taste and odor thresholds are not well-documented, its sensory role is typically as an impact note that enhances the overall perception of freshness and complexity.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

(-)-Bornyl isovalerate occurs naturally in several essential oils, including those derived from coniferous trees such as pine and fir. It is formed through the esterification of bornyl alcohol with isovaleric acid, a reaction that can occur naturally in plants or be synthesized for industrial use. Its presence in natural sources qualifies it for use in products labeled as containing "natural flavors" or "natural fragrances," depending on the extraction and processing methods used.

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

4. Use in Flavors

In flavor applications, (-)-bornyl isovalerate is used to impart fruity and fresh notes, often in conjunction with other esters to create complex flavor profiles. It is commonly found in fruit-flavored products, including beverages, candies, and desserts. Typical use levels in finished food products range from 1 to 10 ppm, with variations depending on the desired intensity and the specific application. The compound is relatively 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

(-)-Bornyl isovalerate is utilized in various fragrance families, including fresh, woody, and camphoraceous compositions. It serves as a modifier or impact note, enhancing the freshness and complexity of the fragrance. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired effect and product type. Its volatility allows it to contribute primarily to the top and middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with FL No. 09.018.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific restrictions varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Explicit approvals and harmonized assumptions are common, but formulators should verify specific country requirements due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, (-)-bornyl isovalerate is considered safe at typical use levels, with an ADI not specifically established but implied through GRAS status. Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed in manufacturing settings. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

(-)-Bornyl isovalerate is valued for its ability to enhance freshness and complexity in both flavors and fragrances. It synergizes well with other esters and terpenes, providing a balanced and nuanced profile. Common formulation pitfalls include overuse, which can lead to an overpowering camphoraceous note, and underuse, which may result in a lack of desired freshness. It is frequently under-utilized in formulations seeking a natural label due to its natural occurrence.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on (-)-bornyl isovalerate is well-established, particularly regarding its sensory profile and regulatory status. Industry practices are documented, although some regional regulatory nuances may require further verification. Known data gaps include specific taste and odor thresholds, which are not clearly reported but can be inferred from industry use patterns.

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 2026-01-26 22:00:54 GMT (p2)