FlavScents AInsights Entry: Grape Butyrate (CAS: 5405-41-4)

1. Identity & Chemical Information

• Common Name(s): Grape Butyrate
• IUPAC Name: Butyl butanoate
• CAS Number: 5405-41-4
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not available; IFRA reference not applicable
• Molecular Formula: C8H16O2
• Molecular Weight: 144.21 g/mol

Grape butyrate is an ester compound characterized by its fruity aroma, which is primarily attributed to the butanoate functional group. The ester linkage in grape butyrate is responsible for its pleasant, sweet, and fruity odor, making it a valuable component in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Grape butyrate is known for its distinctive fruity aroma, reminiscent of fresh grapes, with sweet and slightly green nuances. It is often described as having a moderate intensity and good diffusion, making it suitable for use as an impact note in both flavor and fragrance applications. The taste and odor thresholds for grape butyrate are not clearly reported in the literature, but it is typically used to impart a realistic grape-like character in formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Grape butyrate is not commonly found in nature but can be synthesized through esterification processes involving butyric acid and butanol. This compound is often used in artificial flavorings to mimic the natural aroma of grapes. Its relevance to "natural flavor" designation depends on the source of the starting materials and the production process, which must comply with regulatory definitions of natural flavorings.

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

4. Use in Flavors

Grape butyrate is widely used in the flavor industry to create grape-flavored products, including beverages, candies, and baked goods. It serves as an impact note, providing a strong and recognizable grape character. Typical use levels in finished food products range from 1 to 50 ppm, with higher concentrations used in more intense flavor profiles. Grape butyrate is generally stable under typical food processing conditions, but care should be taken to avoid excessive heat and acidic environments, which may lead to degradation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, grape butyrate is used to impart a fruity, grape-like aroma in various product types, including perfumes, body sprays, and air fresheners. It functions as a modifier or impact note, contributing to the top notes of a fragrance composition. Typical concentration ranges are qualitative, as specific ppm values are not well-documented. Grape butyrate is considered volatile, contributing primarily to the top notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Grape butyrate is generally recognized as safe (GRAS) for use in food flavorings by FEMA. Specific regulatory approvals for fragrance use are not detailed.
• European Union: Under Regulation (EC) No 1334/2008, grape butyrate is permitted for use in flavorings, but specific FL number status is not clearly reported.
• United Kingdom: Post-Brexit, the regulatory status aligns with the EU, with no significant divergence reported.
• Asia: Regulatory information for Japan, China, and ASEAN countries is limited, but grape butyrate is generally accepted in flavor applications.
• Latin America: In Brazil and MERCOSUR countries, grape butyrate is typically used in flavorings, but specific regulatory details are not well-documented.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Grape butyrate is considered safe for oral consumption at typical use levels in food products. No specific ADI or MSDI values are reported, but it is generally recognized as safe under FEMA GRAS.
• Dermal Exposure: Limited data on dermal exposure is available, but grape butyrate is not commonly associated with irritation or sensitization in fragrance applications.
• Inhalation Exposure: As a volatile compound, inhalation exposure is possible in occupational settings, but no specific occupational exposure limits are reported.

Overall, the risk profiles for grape butyrate do not significantly differ between food and fragrance applications, with safety primarily ensured through adherence to recommended use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Grape butyrate is valued for its ability to impart a strong, authentic grape aroma in both flavor and fragrance formulations. It synergizes well with other fruity esters and can enhance the overall fruitiness of a product. Formulators should be cautious of overuse, as excessive concentrations can lead to an overpowering or artificial character. It is often under-used in complex formulations where a subtle grape note is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on grape butyrate is well-established in terms of its sensory profile and typical use levels in flavors. However, there are gaps in specific regulatory approvals and toxicological data, particularly for fragrance applications. Industry practices are generally consistent, but formulators should verify regulatory compliance for specific markets.

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 for grape butyrate)

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 2026-09-25 16:16:27 GMT (p2)