FlavScents AInsights Entry for Isobutyraldehyde (CAS: 78-84-2)

1. Identity & Chemical Information

• Common Name(s): Isobutyraldehyde
• IUPAC Name: 2-Methylpropanal
• CAS Number: 78-84-2
• FEMA Number: 2170
• Other Identifiers: FL No. 02.015
• Molecular Formula: C4H8O
• Molecular Weight: 72.11 g/mol

Isobutyraldehyde is a simple aliphatic aldehyde characterized by a branched structure. The presence of the aldehyde functional group contributes to its reactivity and odor profile, which is significant in both flavor and fragrance applications. Its structure-odor relationship is primarily influenced by the aldehyde group, which imparts a pungent, fruity aroma.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Isobutyraldehyde is known for its sharp, pungent odor with fruity and green notes. It is often described as having a characteristic intensity that can be perceived at low concentrations. The compound serves as an impact note in formulations, providing a fresh, aldehydic quality that can enhance the overall sensory experience. While specific taste and odor thresholds are not widely documented, its potent aroma suggests a low threshold for detection.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Isobutyraldehyde occurs naturally in various fruits and is a byproduct of fermentation processes. It can also form through the oxidative degradation of isobutanol. In the context of natural flavors, isobutyraldehyde can be considered a naturally occurring compound when derived from these sources, aligning with "natural flavor" designations under certain regulatory frameworks.

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

4. Use in Flavors

Isobutyraldehyde is utilized in flavor formulations for its ability to impart fresh, fruity notes. It is commonly used in fruit flavors, particularly apple and citrus, where it acts as a modifier to enhance realism. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations potentially leading to overpowering effects. Its stability is generally good, though it can be sensitive to oxidation and high temperatures.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, isobutyraldehyde is valued for its aldehydic, fresh quality. It is often used in trace amounts to add a crisp, clean note to floral and citrus compositions. Its volatility makes it a top note contributor, providing an initial burst of freshness. Typical concentrations in fragrance formulations are low, often below 0.5%, to prevent overwhelming the blend.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with an assigned FL number.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific limits varying by country.
• Latin America: Generally accepted under MERCOSUR regulations, though specific national guidelines should be consulted.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Isobutyraldehyde's safety profile is well-documented for oral exposure, with an acceptable daily intake (ADI) established by regulatory bodies. Dermal exposure in fragrance applications is generally considered safe at low concentrations, though it may cause irritation in sensitive individuals. Inhalation exposure, particularly in occupational settings, should be monitored due to its volatility and potential for respiratory irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Isobutyraldehyde is a versatile ingredient that can enhance both flavor and fragrance formulations. Its ability to impart freshness and realism makes it valuable, though care must be taken to avoid overuse, which can lead to harshness. It synergizes well with other aldehydes and fruity esters, providing a balanced profile. Formulators should be mindful of its reactivity and potential for oxidation.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on isobutyraldehyde is robust, with well-established sensory and regulatory information. While industry practices are generally consistent, some variability in natural occurrence data may exist due to differing sources and extraction methods. Known data gaps are minimal, primarily related to specific sensory thresholds.

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 2026-05-15 04:02:37 GMT (p2)