FlavScents AInsights Entry for Citronellyl Butyrate (CAS: 141-16-2)

1. Identity & Chemical Information

• Common Name(s): Citronellyl Butyrate
• IUPAC Name: 3,7-Dimethyloct-6-en-1-yl butanoate
• CAS Number: 141-16-2
• FEMA Number: 2303
• Other Identifiers: FL No. 09.038
• Molecular Formula: C14H26O2
• Molecular Weight: 226.36 g/mol

Citronellyl butyrate is an ester formed from citronellol and butyric acid. Its structure features a long carbon chain with a terminal ester group, contributing to its fruity and floral odor profile. The presence of the ester functional group is crucial for its olfactory characteristics, providing a sweet, fruity aroma reminiscent of apple and rose.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Citronellyl butyrate is characterized by a sweet, fruity aroma with floral undertones, often described as reminiscent of apple and rose. It exhibits moderate intensity and diffusion, making it suitable for both impact and background notes in formulations. The odor threshold is not well-documented, but it is generally used in low concentrations due to its potent aroma.

In flavor applications, it imparts a fruity, slightly waxy taste, enhancing the overall profile of fruit-flavored products. Its role as a modifier helps in rounding off sharp notes and adding depth to the flavor profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Citronellyl butyrate is not commonly found in nature but can be synthesized through the esterification of citronellol, a naturally occurring terpene alcohol, with butyric acid. This reaction can occur under acidic conditions or with the use of enzymatic catalysts.

While not typically labeled as a "natural flavor," its components, citronellol and butyric acid, can be derived from natural sources, allowing for potential use in natural flavor formulations depending on regulatory definitions.

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

4. Use in Flavors

Citronellyl butyrate is used in a variety of flavor applications, particularly in fruit and floral profiles. It is commonly found in apple, pear, and tropical fruit flavors, where it acts as a modifier to enhance sweetness and add complexity.

Typical use levels in finished food products range from 1 to 10 ppm, with higher concentrations potentially leading to an overpowering waxy note. It is generally stable under normal processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance formulations, citronellyl butyrate is valued for its sweet, floral aroma, fitting well within floral and fruity fragrance families. It is often used in personal care products, such as lotions and perfumes, where it serves as a middle note, providing a smooth transition between top and base notes.

Typical concentration ranges in fragrances are from 0.1% to 1%, depending on the desired intensity and product type. Its moderate volatility allows it to contribute to the fragrance profile without overwhelming other components.

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. 09.038.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific concentration limits.
• 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

Citronellyl butyrate is considered safe for use in both flavors and fragrances, with no significant toxicological concerns at typical use levels.

• Oral Exposure: The ADI is not specifically established, but it is generally recognized as safe under FEMA GRAS guidelines.
• Dermal Exposure: Non-irritating and non-sensitizing at typical fragrance concentrations, with IFRA standards providing guidance on safe use levels.
• Inhalation Exposure: Low volatility reduces inhalation risks, but occupational exposure should be monitored in manufacturing settings.

Risk profiles are similar across food and fragrance applications, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Citronellyl butyrate is prized for its ability to enhance and modify fruity and floral profiles. It synergizes well with other esters and alcohols, providing a smooth, rounded character. Formulators should be cautious of overuse, which can lead to a waxy or overly sweet profile. It is often underutilized in complex formulations where its subtlety can add depth without dominating the blend.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on citronellyl butyrate is well-established, with consistent findings across sensory and regulatory literature. While specific numeric thresholds are not always available, industry practices provide reliable guidance. Known data gaps include detailed toxicological studies, which are mitigated by its GRAS status and historical safe use.

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 2026-09-18 12:04:36 GMT (p2)