FlavScents AInsights Entry for (±)-ethyl 3-acetoxy-2-methyl butyrate (CAS: 139564-43-5)

1. Identity & Chemical Information

• Common Name(s): Ethyl 3-acetoxy-2-methylbutyrate
• IUPAC Name: Ethyl 3-acetoxy-2-methylbutanoate
• CAS Number: 139564-43-5
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C9H16O4
• Molecular Weight: 188.22 g/mol
• Functional Groups and Structure–Odor Relevance: This compound contains ester functional groups, which are often associated with fruity and sweet odors. The presence of the acetoxy group may contribute to its unique olfactory characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: (±)-ethyl 3-acetoxy-2-methyl butyrate is characterized by a fruity, sweet aroma reminiscent of apple and pineapple. It is often described as having a moderate intensity with good diffusion properties.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported; however, esters of this type typically have low odor thresholds, contributing to their effectiveness in flavor and fragrance applications.
• Typical Sensory Role: This compound is primarily used as an impact note in flavor formulations, providing a fruity top note that enhances the overall profile of the product.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: This compound is not commonly found in nature and is typically synthesized for use in flavor and fragrance applications.
• Formation Pathways: It is generally produced through esterification processes involving acetic acid and alcohol derivatives.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a synthesized compound, it may not qualify for natural labeling unless derived from natural precursors through approved processes.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in fruit-flavored products, including beverages, candies, and baked goods.
• Functional Role in Flavor Systems: Acts as a top note enhancer, providing a fresh, fruity character.
• Typical Use Levels: Documented use levels range from 1 to 10 ppm in finished products, with typical industry use around 5 ppm.
• Stability Considerations: 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

• Fragrance Families and Product Types: Utilized in fruity and floral fragrance compositions, often in personal care products like shampoos and lotions.
• Functional Role: Serves as a modifier and impact note, adding freshness and complexity.
• Typical Concentration Ranges: Used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Primarily contributes to the top note due to its volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS by FEMA.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not specifically listed; use may be subject to general safety assessments.
• United Kingdom (post-Brexit alignment or divergence): Follows EU regulations unless specified otherwise.
• Asia (Japan, China, ASEAN): Regulatory status not clearly reported; formulators should verify compliance with local regulations.
• Latin America (e.g., Brazil, MERCOSUR): Not explicitly documented; harmonized assumptions may apply.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI; typical use levels suggest low risk when used as intended.
• Dermal Exposure: No specific irritation or sensitization data available; general ester safety profiles suggest low risk.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered.
• Risk Profiles: Generally considered safe for both food and fragrance applications at typical use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Offers a unique fruity note that enhances the sensory profile of both flavors and fragrances.
• Typical Synergies: Pairs well with other fruity esters and aldehydes to create complex, appealing profiles.
• Common Formulation Pitfalls: Overuse can lead to an overpowering aroma; balance with other notes is crucial.
• Situations Where It is Frequently Over- or Under-used: Often under-utilized in complex formulations where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical and sensory properties are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and applications are often based on industry experience rather than formal studies.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological data are limited.

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 2026-08-13 00:34:24 GMT (p2)