FlavScents AInsights Entry for Isoamyl Butyrate (CAS: 106-27-4)
1. Identity & Chemical Information
Isoamyl butyrate, also known as isopentyl butanoate, is a chemical compound with the CAS number 106-27-4. It is identified by the FEMA number 2055. The molecular formula for isoamyl butyrate is C9H18O2, and it has a molecular weight of 158.24 g/mol. This ester is characterized by its fruity aroma, which is primarily attributed to its ester functional group. The structure of isoamyl butyrate contributes to its odor profile, making it a valuable compound in flavor and fragrance applications.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Isoamyl butyrate is renowned for its strong, sweet, and fruity aroma reminiscent of banana and pear. It is often described as having a high intensity and good diffusion, making it an impactful note in both flavor and fragrance formulations. The taste threshold of isoamyl butyrate is relatively low, allowing it to impart a noticeable fruity flavor even at low concentrations. It serves as an impact note in formulations, providing a distinct and recognizable fruity character.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Isoamyl butyrate occurs naturally in various fruits, including apples, bananas, and pears. It is formed through esterification processes, where isoamyl alcohol reacts with butyric acid. This compound is often used to enhance the "natural flavor" designation in products due to its presence in natural sources. Its formation can also occur during fermentation processes, contributing to the complex aroma profiles of fermented foods and beverages.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Isoamyl butyrate is widely used in the flavor industry, particularly in fruit-flavored products such as candies, beverages, and baked goods. It functions as a key impact note, providing a strong fruity character. Typical use levels in finished products range from 1 to 50 ppm, with variations depending on the desired intensity and product type. It is generally 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 the fragrance industry, isoamyl butyrate is used in various fragrance families, including fruity and floral compositions. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance. Typical concentrations in fragrance formulations range from trace amounts to 1%, depending on the desired effect and product type. Its volatility allows it to contribute to the initial impression of a fragrance.
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 regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have specific guidelines for its use in food and fragrances. In Latin America, regulations vary, with Brazil and MERCOSUR countries having their own standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Isoamyl butyrate is considered safe for oral exposure at typical use levels in food, with an acceptable daily intake (ADI) established by regulatory bodies. Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be monitored. 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, recognizable fruity note. It synergizes well with other esters and fruity compounds, enhancing the overall aroma profile. Formulators should be cautious of its high intensity, as overuse can lead to an overpowering scent or flavor. It is often under-used in complex formulations where subtlety is desired.
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 exists in regional regulations. No significant data gaps or ambiguities are noted, providing a high level of confidence in its use and safety.
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 2026-09-22 20:18:07 GMT (p2)
