FlavScents AInsights Entry for Isoamyl Propionate (CAS: 105-68-0)

1. Identity & Chemical Information

Isoamyl propionate, also known as isopentyl propanoate, is a chemical compound with the CAS number 105-68-0. It is identified by the FEMA number 2084. The molecular formula for isoamyl propionate is C8H16O2, and it has a molecular weight of 144.21 g/mol. This ester is characterized by its fruity aroma, which is attributed to its ester functional group. The structure-odor relevance is significant as the ester linkage contributes to its sweet, fruity scent reminiscent of pears and bananas.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Isoamyl propionate is known for its pleasant, fruity odor with descriptors such as pear, banana, and apple. It is often used as an impact note in flavor compositions due to its strong and diffusive aroma. The taste and odor thresholds are not clearly reported, but it is typically used in low concentrations to achieve the desired sensory effect. Its role in formulations is primarily as a characterizing agent, providing a distinct fruity note that enhances the overall profile of the product.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Isoamyl propionate occurs naturally in various fruits, including apples and bananas, contributing to their characteristic aromas. It can be formed through esterification, a chemical reaction between isoamyl alcohol and propionic acid. This compound is relevant to "natural flavor" designations when derived from natural sources, aligning with consumer preferences for naturally sourced ingredients.

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

4. Use in Flavors

Isoamyl propionate is widely used in flavor applications, particularly in fruit-flavored products such as candies, beverages, and baked goods. It serves as a key component in flavor systems, providing a fruity, sweet note that enhances the overall flavor profile. Typical use levels in finished food or beverage products range from 1 to 20 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 propionate is utilized in various fragrance families, including fruity and floral compositions. It acts as a modifier or impact note, contributing to the top notes of a fragrance with its volatile and fresh aroma. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired effect and product type. Its volatility makes it suitable for top note applications, providing an initial burst of freshness.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, isoamyl propionate is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. 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, including Japan and China, it is generally accepted for use in flavors, though specific regulations may vary. In Latin America, countries like Brazil and those in MERCOSUR also permit its use, aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Isoamyl propionate is considered safe for use in flavors and fragrances when used within recommended levels. Oral exposure through flavor use is deemed safe, with no specific ADI or MSDI established, but it falls within the threshold of toxicological concern (TTC) for flavoring substances. Dermal exposure in fragrance use is generally non-irritating and non-sensitizing, with no specific IFRA restrictions. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed with standard safety practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Isoamyl propionate is valued for its ability to impart a strong, fruity aroma that enhances both flavor and fragrance formulations. It synergizes well with other esters and fruity notes, creating complex and appealing profiles. Formulators should be cautious of overuse, as its strong aroma can dominate blends. It is often under-utilized in savory applications, where it can add unexpected depth and interest.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on isoamyl propionate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, though some sensory thresholds remain unspecified. Regulatory information is consistent across major markets, with no significant data gaps identified.

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 2026-09-15 17:10:07 GMT (p2)