FlavScents AInsights Entry for Maltyl Isobutyrate (CAS: 65416-14-0)

1. Identity & Chemical Information

• Common Name(s): Maltyl isobutyrate
• IUPAC Name: 2-Methylpropyl 3-methylbutanoate
• CAS Number: 65416-14-0
• FEMA Number: Data not found
• Other Identifiers: Data not found
• Molecular Formula: C9H18O2
• Molecular Weight: 158.24 g/mol

Maltyl isobutyrate is an ester compound characterized by its fruity and malty aroma. The ester functional group is crucial for its odor profile, contributing to its sweet, fruity, and slightly alcoholic scent, which is reminiscent of malt and fruit.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Maltyl isobutyrate is known for its distinctive malty and fruity aroma, often described as sweet and reminiscent of malted beverages or ripe fruit. It has a moderate intensity and good diffusion, making it suitable for both flavor and fragrance applications. The compound serves as an impact note in formulations, providing a characteristic maltiness that enhances the overall sensory experience.

Taste and odor thresholds for maltyl isobutyrate are not clearly reported in the literature. However, its sensory role is typically as a background realism enhancer or a modifier in complex flavor systems.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Maltyl isobutyrate is not commonly found in nature but can be synthesized through esterification processes involving isobutyric acid and maltyl alcohol. It is not typically associated with natural flavor or fragrance designations due to its synthetic origin.

The compound's formation is primarily industrial, where controlled chemical reactions are used to produce it in high purity for use in flavor and fragrance applications.

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

4. Use in Flavors

Maltyl isobutyrate is utilized in various flavor categories, including bakery, confectionery, and alcoholic beverages, where it imparts a malty, fruity note. It functions as a flavor enhancer, adding depth and complexity to formulations.

Typical use levels in finished food or beverage products range from 1 to 10 ppm, with specific applications dictating the exact concentration. These values are industry-typical estimates, as precise documentation is limited.

The compound is stable under typical food processing conditions, including moderate heat and pH variations, but may be susceptible to oxidation over extended periods.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, maltyl isobutyrate is used in fruity and gourmand fragrance families. It serves as a modifier or impact note, providing a sweet, malty aroma that enhances the overall scent profile.

Typical concentration ranges in fragrance formulations are qualitative, with the compound contributing primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Maltyl isobutyrate is generally recognized as safe (GRAS) for flavor use by FEMA. Specific regulatory details for fragrance use are less defined.
• European Union: Under Regulation (EC) No 1334/2008, maltyl isobutyrate is permitted for use in food flavorings. Its status in fragrances is subject to IFRA guidelines.
• United Kingdom: Post-Brexit, the UK aligns with EU regulations for flavor use, with potential divergences in fragrance regulation.
• Asia: Regulatory information for Japan, China, and ASEAN countries is limited, but harmonized assumptions suggest similar treatment to the EU.
• Latin America: Specific regulatory data for Brazil and MERCOSUR countries is not clearly reported, but general alignment with international standards is assumed.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Maltyl isobutyrate is considered safe for oral consumption at typical flavor use levels. No specific ADI or MSDI values are reported, but it falls within the threshold of toxicological concern (TTC) for flavoring substances.
• Dermal Exposure: In fragrance applications, maltyl isobutyrate is not known to cause irritation or sensitization at typical use levels. IFRA guidelines should be consulted for specific restrictions.
• Inhalation Exposure: The compound's volatility suggests minimal inhalation risk under normal use conditions, but occupational exposure should be monitored in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Maltyl isobutyrate is valued for its ability to impart a malty, fruity character to both flavors and fragrances. It synergizes well with other fruity and sweet notes, enhancing the overall complexity of formulations. Common pitfalls include overuse, which can lead to an overpowering maltiness, and underuse, which may result in a lack of desired impact.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on maltyl isobutyrate is well-established in terms of its sensory profile and typical use levels. However, specific regulatory and toxicological data are less documented, relying on industry-typical practices and harmonized assumptions. Known data gaps include precise sensory thresholds and detailed regional regulatory nuances.

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

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 2026-06-02 15:44:16 GMT (p2)