FlavScents AInsights Entry for Isovaleraldehyde (CAS: 590-86-3)

1. Identity & Chemical Information

• Common Name(s): Isovaleraldehyde, 3-Methylbutanal
• IUPAC Name: 3-Methylbutanal
• CAS Number: 590-86-3
• FEMA Number: 2693
• Other Identifiers: FL No. 05.015
• Molecular Formula: C5H10O
• Molecular Weight: 86.13 g/mol

Isovaleraldehyde is a branched-chain aldehyde characterized by a methyl group attached to the third carbon of the butanal chain. This structural feature contributes to its distinctive odor profile, which is often described as pungent and fruity. The aldehyde functional group is crucial for its reactivity and sensory properties, making it a valuable component in both flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Isovaleraldehyde is known for its strong, penetrating odor with descriptors such as pungent, fruity, and green. It is often compared to the smell of apples or fermented fruits. The compound has a relatively low odor threshold, making it effective as an impact note in formulations. Its intense aroma can be used to add depth and complexity to flavor profiles, often serving as a top note in both flavor and fragrance applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Isovaleraldehyde occurs naturally in various fruits and fermented products. It is a byproduct of the Maillard reaction, which occurs during the cooking of foods, contributing to the complex flavors of cooked meats and baked goods. Additionally, it can be formed through the fermentation process, particularly in alcoholic beverages like beer and wine. Its presence in natural sources allows it to be designated as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

Isovaleraldehyde is utilized in a wide range of flavor categories, including fruit, nut, and dairy flavors. It acts as an impact note, providing a sharp, fruity character that enhances the overall flavor profile. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the specific application. It is relatively stable under typical 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, isovaleraldehyde is used to impart a fresh, fruity note. It is commonly found in fragrance families such as fruity, green, and floral. Its volatility makes it suitable as a top note, providing an initial burst of aroma that can enhance the freshness and appeal of a fragrance. Typical concentration ranges in perfumes and personal care products are from trace amounts up to 0.5%, depending on the desired effect.

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 No. 05.015.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific concentration limits varying by country.
• Latin America: Generally accepted in MERCOSUR countries, with specific regulations in Brazil.

Isovaleraldehyde is widely accepted for use in both flavors and fragrances, with harmonized regulations across many regions. However, formulators should verify specific country requirements to ensure compliance.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, isovaleraldehyde is considered safe at typical use levels in food, with an established ADI by relevant authorities. Dermal exposure in fragrance applications is generally low risk, but it may cause irritation or sensitization in sensitive individuals. Inhalation exposure is minimal due to its rapid volatility, but occupational exposure should be managed with appropriate ventilation and protective equipment. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Isovaleraldehyde is valued for its ability to impart a fresh, fruity note that can enhance both flavor and fragrance formulations. It synergizes well with other aldehydes and fruity esters, creating complex and appealing profiles. Formulators should be cautious of its potent aroma, as overuse can lead to an overpowering scent or flavor. It is often underutilized in savory applications, where it can add depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on isovaleraldehyde is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some regional regulatory nuances may require further verification. Known data gaps are minimal, with most information supported by authoritative sources.

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 2026-04-10 08:39:10 GMT (p2)