FlavScents AInsights Entry for Isoamyl Butyrate (CAS: 106-27-4)

1. Identity & Chemical Information

Isoamyl butyrate, also known as isopentyl butyrate, is a chemical compound with the IUPAC name 3-methylbutyl butanoate. It is identified by the CAS number 106-27-4 and has a FEMA number of 2055. Other identifiers include its FL number 09.011 and CoE number 124. The molecular formula for isoamyl butyrate is C9H18O2, and it has a molecular weight of 158.24 g/mol. Structurally, isoamyl butyrate is an ester formed from isoamyl alcohol and butyric acid, contributing to its fruity odor profile, which is significant in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Isoamyl butyrate is characterized by its strong, fruity odor reminiscent of bananas and pears, with a sweet, estery nuance. It is often described as having a high intensity and good diffusion, making it a prominent impact note in formulations. The taste threshold for isoamyl butyrate is relatively low, allowing it to impart a noticeable flavor even at minimal concentrations. It is typically used as an impact note in flavor systems, providing a realistic fruity character.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Isoamyl butyrate naturally occurs in various fruits, including apples, bananas, and pears. It is formed through esterification processes in nature, where isoamyl alcohol reacts with butyric acid. This compound is relevant to "natural flavor" designations, as it can be derived from natural sources or synthesized to mimic its natural occurrence.

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

4. Use in Flavors

Isoamyl butyrate is widely used in flavor formulations, particularly in fruit-flavored products such as candies, beverages, and baked goods. It serves as a key impact note, enhancing the fruity character of these products. Typical use levels in finished food or beverages range from 1 to 30 ppm, with industry-typical levels around 10 ppm. Isoamyl butyrate is 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, isoamyl butyrate is used in various fragrance families, including fruity and floral compositions. It acts as a modifier and impact note, providing a fresh, fruity top note. Typical concentration ranges in fragrance formulations are from trace amounts to 1%, depending on the desired intensity and product type. Its volatility makes it suitable for top note applications.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

Isoamyl butyrate is generally recognized as safe (GRAS) for use in flavors by the FDA and FEMA in the United States. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned the FL number 09.011. The United Kingdom follows similar regulations post-Brexit. In Asia, it is approved for use in Japan and China, with specific guidelines in ASEAN countries. In Latin America, countries like Brazil and those in MERCOSUR have harmonized regulations allowing its use in food and fragrance products.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Isoamyl butyrate is considered safe for oral exposure in flavor applications, with an acceptable daily intake (ADI) established by regulatory bodies. For dermal exposure in fragrances, it is generally non-irritating and non-sensitizing, with IFRA standards providing guidance on safe use levels. Inhalation exposure is typically low risk due to its volatility and use in low concentrations. 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

Isoamyl butyrate is valued for its ability to impart a strong, authentic fruity character to both flavors and fragrances. It synergizes well with other esters and fruity notes, enhancing the overall profile. Formulators should be cautious of its high intensity, as overuse can lead to an overpowering effect. It is often under-used in complex formulations where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on isoamyl butyrate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some variability in natural occurrence data may exist. No significant data gaps or regulatory ambiguities are noted.

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 2026-04-03 21:17:33 GMT (p2)