FlavScents AInsights Entry: Butyric Acid (CAS: 107-92-6)

1. Identity & Chemical Information

• Common Name(s): Butyric acid, Butanoic acid
• IUPAC Name: Butanoic acid
• CAS Number: 107-92-6
• FEMA Number: 2221
• Other Identifiers: FL number 08.005, CoE number 01.002
• Molecular Formula: C4H8O2
• Molecular Weight: 88.11 g/mol
• Functional Groups and Structure–Odor Relevance: Butyric acid is a carboxylic acid with a simple linear structure. The carboxyl group contributes to its characteristic sour and rancid odor, which is significant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Butyric acid is known for its strong, pungent odor reminiscent of rancid butter or parmesan cheese. It is often described as having a sour, cheesy, and slightly sweet aroma. The intensity of its odor is high, and it diffuses quickly in the air. In flavor applications, it serves as an impact note, providing authenticity and depth to dairy and cheese flavors. The taste threshold of butyric acid is relatively low, making it a potent flavoring agent even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Butyric acid naturally occurs in various animal fats and plant oils. It is a significant component of butter, where it is released during the fermentation process. Additionally, it can form through the anaerobic fermentation of carbohydrates by certain bacteria, a process commonly occurring in the gut of mammals. This natural formation pathway supports its designation as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

Butyric acid is extensively used in flavor formulations, particularly in dairy, cheese, and butter flavors. It acts as a key impact note, enhancing the authenticity of these flavors. Typical use levels in finished food products range from 0.1 to 10 ppm, with higher concentrations used in more robust cheese flavors. It is stable under typical food processing conditions, although it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, butyric acid is used sparingly due to its intense odor. It is primarily employed in trace amounts to add realism to certain fragrance compositions, such as those mimicking natural environments or animalic notes. Its volatility contributes to its role as a top note, although it can linger into the middle note phase depending on the formulation.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL number 08.005.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved in Japan and China for flavor use, with specific concentration limits.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, with harmonized assumptions for flavor use.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, butyric acid is considered safe at typical flavor use levels, with an established ADI by JECFA. Dermal exposure in fragrance applications is limited due to potential irritation, and it is subject to IFRA guidelines. Inhalation exposure is generally low risk due to its rapid diffusion and low use concentrations in fragrances. The risk profiles differ slightly between food and fragrance applications, with more stringent controls in place for dermal exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Butyric acid is valued for its ability to impart authentic dairy and cheese notes. It synergizes well with other fatty acids and esters to create complex flavor profiles. Formulators should be cautious of its potent odor, which can easily overpower a blend if not used judiciously. It is often under-used in fragrance applications due to its intense aroma, but when used correctly, it can add depth and realism.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on butyric acid is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although some variability exists in regional regulatory interpretations. Known data gaps are minimal, primarily related to specific regional regulatory nuances.

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 2026-03-31 12:33:58 GMT (p2)