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: Not available
• Other Identifiers: Not available
• 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 and fruity scent, which is reminiscent of malt and fruit. This compound is often used in flavor and fragrance formulations to impart a rich, sweet, and malty note.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Maltyl isobutyrate is known for its distinctive malty and fruity aroma, often described as sweet, with nuances of apple and pineapple. Its odor intensity is moderate, making it suitable for use as an impact note in various formulations. The compound's diffusion is relatively good, allowing it to blend well with other fruity and sweet notes. While specific taste and odor thresholds are not well-documented, its sensory role is primarily as an impact note, adding depth and complexity to flavor profiles.

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. However, it can be used in formulations labeled as "natural" if derived from natural precursors through approved processes.

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

4. Use in Flavors

Maltyl isobutyrate is utilized in a variety of flavor categories, including bakery, confectionery, and beverage applications. It serves as a functional component in flavor systems, providing a malty and fruity note that enhances the overall profile. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with industry-typical levels often around 5 ppm. The compound is relatively 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 the fragrance industry, maltyl isobutyrate is used in fruity and gourmand fragrance families. It acts as a modifier, adding a sweet and malty note that enhances the complexity of the fragrance. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity. Its volatility is moderate, contributing primarily to the middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Maltyl isobutyrate is not explicitly listed as FEMA GRAS but may be used under general flavoring guidelines.
• European Union: It is regulated under Reg. (EC) No 1334/2008, with specific use conditions not clearly reported.
• United Kingdom: Post-Brexit regulations align with EU standards, with no significant divergence reported.
• Asia: Regulatory status varies; Japan and China may have specific guidelines, but detailed information is not readily available.
• Latin America: Brazil and MERCOSUR countries may have harmonized regulations, but specific approvals are not documented.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, maltyl isobutyrate is generally considered safe at typical use levels in food, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is not associated with significant irritation or sensitization, aligning with IFRA guidelines. Inhalation exposure is considered low risk due to moderate volatility, but occupational exposure should be minimized through standard safety practices. Risk profiles do not significantly differ between food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Maltyl isobutyrate is valued for its ability to impart a rich, malty sweetness to both flavors and fragrances. It synergizes well with other fruity and sweet notes, enhancing the overall profile. Common formulation pitfalls include overuse, which can lead to an overpowering sweetness, and underuse, which may result in a lack of depth. It is frequently under-utilized in complex formulations where its unique profile can add significant value.

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, regulatory and toxicological data are less comprehensive, with some regional variability and undocumented practices. Known data gaps include specific regulatory approvals in certain regions and detailed toxicological thresholds.

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 2026-09-25 14:05:52 GMT (p2)