FlavScents AInsights Entry for Isobutyl Vanillate (CAS: 7152-88-7)

1. Identity & Chemical Information

• Common Name(s): Isobutyl Vanillate
• IUPAC Name: Isobutyl 4-hydroxy-3-methoxybenzoate
• CAS Number: 7152-88-7
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not found; IFRA reference not available
• Molecular Formula: C12H16O4
• Molecular Weight: 224.25 g/mol
• Functional Groups and Structure–Odor Relevance: Isobutyl vanillate contains ester and phenolic functional groups, contributing to its sweet, vanilla-like aroma. The methoxy and hydroxy groups are crucial for its odor profile, enhancing its sweet and creamy characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Isobutyl vanillate is characterized by a sweet, creamy, and vanilla-like aroma with moderate intensity and diffusion. It is often described as having a warm and comforting scent profile.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported in the literature.
• Typical Sensory Role: It serves as an impact note in flavor formulations, providing a rich vanilla character that enhances sweetness and complexity.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Isobutyl vanillate is not commonly found in nature and is typically synthesized for use in flavors and fragrances.
• Formation Pathways: It is primarily produced through esterification of vanillic acid with isobutanol.
• 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 vanilla and creamy flavor profiles, including bakery, confectionery, and dairy products.
• Functional Role in Flavor Systems: Acts as a primary vanilla note, enhancing sweetness and providing depth.
• Typical Use Levels: Industry-typical use levels range from 5 to 50 ppm in finished products, depending on the desired intensity.
• Stability Considerations: Isobutyl vanillate is relatively stable under typical food 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 gourmand and oriental fragrance families, often in perfumes, lotions, and creams.
• Functional Role: Provides a sweet, creamy vanilla note, often used as a modifier or impact note.
• Typical Concentration Ranges: Typically used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Contributes primarily to the middle and base notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS; usage should comply with general safety standards.
• European Union (Reg. (EC) No 1334/2008): Not specifically listed; usage should align with general flavoring regulations.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia (Japan, China, ASEAN): Data not found; usage should comply with local regulations.
• Latin America (e.g., Brazil, MERCOSUR): Data not found; usage should comply with local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI reported; general safety assumed at typical use levels.
• Dermal Exposure: No significant irritation or sensitization reported; IFRA guidelines should be consulted for fragrance use.
• Inhalation Exposure: Low volatility reduces inhalation risk; occupational exposure should be minimal under normal conditions.
• 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: Provides a cost-effective vanilla note with good stability and versatility in both flavors and fragrances.
• Typical Synergies: Pairs well with other vanilla compounds, creamy notes, and sweeteners to enhance overall profile.
• Common Formulation Pitfalls: Overuse can lead to an overpowering or artificial vanilla note; balance with other ingredients is crucial.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex formulations where its subtlety can enhance depth without dominating.

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 based on industry norms rather than specific studies.
• Known Data Gaps or Regulatory Ambiguities: Lack of specific regulatory listings and detailed toxicological data.

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 2026-10-27 07:18:42 GMT (p2)