FlavScents AInsights Entry for Butyl 2-Methyl Butyrate (CAS: 15706-73-7)
1. Identity & Chemical Information
- Common Name(s): Butyl 2-methyl butyrate
- IUPAC Name: Butyl 2-methylbutanoate
- CAS Number: 15706-73-7
- FEMA Number: 2203
- Other Identifiers: FL number 09.034
- Molecular Formula: C9H18O2
- Molecular Weight: 158.24 g/mol
Butyl 2-methyl butyrate is an ester compound characterized by its fruity odor, which is primarily attributed to the ester functional group. The structure of butyl 2-methyl butyrate includes a butyl group attached to a 2-methylbutanoic acid moiety, contributing to its distinctive sensory properties.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Butyl 2-methyl butyrate is known for its pleasant fruity aroma, often described as apple-like with nuances of pear and pineapple. It exhibits a moderate intensity and good diffusion, making it a versatile component in flavor and fragrance formulations. The compound serves as an impact note in fruity compositions, enhancing the overall realism and appeal of the product.
Taste and odor thresholds for butyl 2-methyl butyrate are not extensively documented, but it is typically used at low concentrations to achieve the desired sensory effect without overpowering other components.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Butyl 2-methyl butyrate occurs naturally in various fruits, including apples and pears, contributing to their characteristic aroma profiles. It can also be formed through esterification reactions involving butanol and 2-methylbutanoic acid, processes that can occur naturally in fruits or be replicated synthetically for commercial use.
The compound's presence in natural sources supports its designation as a "natural flavor" when derived from these origins, aligning with regulatory definitions for natural flavoring substances.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Butyl 2-methyl butyrate is widely used in flavor formulations, particularly in fruit-flavored products such as beverages, candies, and baked goods. It functions as an impact note, providing a fresh, fruity character that enhances the overall flavor profile.
Typical use levels in finished food products range from 1 to 20 ppm, with variations depending on the specific application and desired intensity. The compound is generally stable under typical processing conditions, although it may be susceptible to hydrolysis under extreme pH conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, butyl 2-methyl butyrate is utilized in fruity and floral compositions, contributing to the top notes with its fresh, sweet aroma. It is commonly found in personal care products, household cleaners, and air fresheners.
The compound is typically used at concentrations ranging from trace amounts to 1% in fragrance formulations, depending on the desired effect and product type. Its volatility makes it suitable for top note applications, providing an initial burst of freshness.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
- United States: Recognized as GRAS by FEMA for flavor use.
- European Union: Approved under Regulation (EC) No 1334/2008 with FL number 09.034.
- United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
- Asia: Approved for use in Japan and China, with specific regulations varying by country.
- Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.
The regulatory landscape for butyl 2-methyl butyrate is generally favorable, with harmonized approvals across major markets. However, formulators should verify compliance with specific regional requirements.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Butyl 2-methyl butyrate is considered safe for use in food and fragrance applications when used within established guidelines. Oral exposure through flavor use is supported by its GRAS status, with no specific ADI or MSDI established, indicating a wide margin of safety.
Dermal exposure in fragrance applications is generally well-tolerated, with no significant reports of irritation or sensitization. However, formulators should adhere to IFRA guidelines to ensure consumer safety.
Inhalation exposure is primarily relevant in occupational settings, where standard ventilation practices should mitigate any potential risks associated with volatility.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Butyl 2-methyl butyrate is valued for its ability to impart a fresh, fruity character to both flavors and fragrances. It synergizes well with other esters and fruity notes, enhancing the overall complexity and appeal of formulations.
Common pitfalls include overuse, which can lead to an artificial or cloying effect, and underuse, which may result in a lackluster sensory profile. Formulators should carefully balance its concentration to achieve the desired impact.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on butyl 2-methyl butyrate is well-established, with comprehensive sensory and regulatory information available. While specific numeric thresholds are not always documented, industry practices provide reliable guidance for its use.
Known data gaps include detailed toxicological studies specific to inhalation exposure, although existing data supports its safety in typical applications.
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 2026-06-03 14:56:44 GMT (p2)
