FlavScents AInsights Entry for 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 No. 08.005
• Molecular Formula: C₄H₈O₂
• Molecular Weight: 88.11 g/mol

Butyric acid is a carboxylic acid with a simple linear structure, characterized by a four-carbon chain terminating in a carboxyl group. This structure contributes to its distinctively pungent odor, often described as rancid or cheesy. The presence of the carboxyl group is crucial for its acidic properties and its role in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Butyric acid is known for its strong, unpleasant odor reminiscent of rancid butter or vomit, which can be overpowering even at low concentrations. Despite its off-putting smell, it plays a critical role in creating depth and authenticity in certain flavor profiles, particularly in dairy and cheese flavors. The taste threshold of butyric acid is relatively low, making it a potent impact note in formulations. It is often used in trace amounts to enhance the realism of butter and cheese flavors.

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 is produced by anaerobic bacteria in the gut, contributing to the characteristic odor of certain cheeses and fermented products. Its presence in natural sources allows it to be designated as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

Butyric acid is primarily used in dairy flavor formulations, where it imparts a rich, buttery note. It is also utilized in fruit flavors, such as pineapple, to add complexity and authenticity. Typical use levels in food range from 0.1 to 10 ppm, depending on the desired intensity and the specific application. It is stable under typical processing conditions but can degrade under high heat or extreme pH, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, butyric acid is used sparingly due to its potent odor. It can be found in trace amounts in certain fragrance compositions to add depth and realism, particularly in recreating natural scents like cheese or sweat. Its volatility makes it a top note, but its strong odor requires careful balancing with other components to avoid overpowering the fragrance.

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 No. 08.005.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved in Japan and China for specific uses; varies across ASEAN countries.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, but specific regulations may vary.

Butyric acid's regulatory status is well-established for flavor use, with harmonized approvals across major regions. However, its use in fragrances may be subject to more stringent controls due to its strong odor.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Butyric acid is considered safe for consumption at low levels, with an ADI established by JECFA. Its use in food is generally self-limiting due to its strong flavor.
• Dermal Exposure: Can cause irritation and sensitization; IFRA provides guidelines for safe use in fragrances.
• Inhalation Exposure: Volatile and can be irritating to the respiratory system; occupational exposure should be minimized.

The risk profile of butyric acid differs between food and fragrance applications, with more stringent controls necessary for dermal and inhalation exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Butyric acid is valued for its ability to impart authentic buttery and cheesy notes, making it indispensable in dairy flavor formulations. It synergizes well with other fatty acids and esters to create complex flavor profiles. However, its potent odor requires careful dosing to avoid overpowering the final product. Formulators should be cautious of its stability under heat and pH extremes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on butyric acid is well-documented, with extensive research supporting its use in flavors and fragrances. Industry practices are well-established, though some undocumented practices may exist. Regulatory guidelines are clear, but formulators should remain aware of regional variations.

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
• No complex natural material section required for single compound

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 2026-02-12 16:38:37 GMT (p2)