FlavScents AInsights Entry for Ethyl Isobutyrate (CAS: 97-62-1)

1. Identity & Chemical Information

• Common Name(s): Ethyl isobutyrate
• IUPAC Name: Ethyl 2-methylpropanoate
• CAS Number: 97-62-1
• FEMA Number: 2458
• Other Identifiers: FL No. 09.008
• Molecular Formula: C6H12O2
• Molecular Weight: 116.16 g/mol
• Functional Groups and Structure–Odor Relevance: Ethyl isobutyrate is an ester, characterized by its fruity odor, which is typical of many esters. The ester functional group contributes to its volatility and pleasant aroma, making it valuable in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Ethyl isobutyrate is known for its sweet, fruity aroma reminiscent of pineapple and apple. It has a strong, diffusive character that makes it an impactful top note in formulations.
• Taste and/or Odor Thresholds: The odor threshold is relatively low, allowing it to be perceived at minimal concentrations, enhancing its utility in flavor applications.
• Typical Sensory Role: It serves as an impact note in both flavor and fragrance compositions, providing a fresh, fruity top note that enhances the overall sensory profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Ethyl isobutyrate is naturally found in various fruits, including apples, bananas, and pineapples.
• Formation Pathways: It can be formed through esterification processes in nature, where alcohols and acids react enzymatically.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its presence in natural sources, ethyl isobutyrate can be labeled as a natural flavor or fragrance component when derived from these sources.

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

4. Use in Flavors

• Flavor Categories and Applications: Ethyl isobutyrate is widely used in fruit flavors, particularly in apple, banana, and pineapple profiles. It is also used in confectionery, beverages, and dairy products.
• Functional Role in Flavor Systems: It acts as a top note enhancer, providing freshness and authenticity to fruit flavors.
• Typical Use Levels: Documented use levels range from 1 to 30 ppm in finished products, with typical levels around 10 ppm. These values are industry-typical and may vary based on specific formulation needs.
• Stability Considerations: Ethyl isobutyrate is relatively stable under normal conditions but may hydrolyze under acidic or basic conditions, affecting its flavor profile.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: It is used in fruity and floral fragrance families, often in personal care products, household cleaners, and air fresheners.
• Functional Role: Ethyl isobutyrate serves as a modifier and impact note, providing a fresh, fruity top note.
• Typical Concentration Ranges: It is typically used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: As a volatile ester, it contributes primarily to the top note of a fragrance, providing an initial burst of freshness.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Recognized as GRAS by FEMA for flavor use.
• European Union (Reg. (EC) No 1334/2008; FL number status): Approved for use in food flavorings.
• United Kingdom (Post-Brexit): Aligns with EU regulations, allowing its use in flavors.
• Asia (Japan, China, ASEAN): Generally permitted in food flavors, subject to specific regional regulations.
• Latin America (Brazil, MERCOSUR): Approved for use in food flavors, with regional variations in regulatory specifics.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Ethyl isobutyrate has a high margin of safety when used at typical flavor concentrations. No specific ADI is established, but it is considered safe under current usage levels.
• Dermal Exposure: Generally non-irritating and non-sensitizing at typical fragrance concentrations. IFRA guidelines should be consulted for specific product applications.
• Inhalation Exposure: Due to its volatility, inhalation exposure is possible, but it is not considered hazardous at typical use levels in consumer products.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Ethyl isobutyrate is prized for its ability to impart a fresh, fruity character to both flavors and fragrances.
• Typical Synergies: It blends well with other esters and fruity notes, enhancing the overall profile of formulations.
• Common Formulation Pitfalls: Overuse can lead to an overpowering aroma, while underuse may result in a lack of desired impact.
• Situations Where It is Frequently Over- or Under-Used: It is often overused in attempts to boost fruitiness, leading to imbalance, while underuse can occur in complex formulations where its impact is underestimated.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Ethyl isobutyrate's sensory characteristics and safety profile are well-documented.
• Industry-Typical but Undocumented Practices: Usage levels and formulation strategies are often based on industry experience rather than formal studies.
• Known Data Gaps or Regulatory Ambiguities: Specific regional regulatory nuances may not be fully documented, requiring consultation with local authorities.

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 2026-04-08 10:20:14 GMT (p2)