FlavScents AInsights Entry for Butyl Alcohol (CAS: 71-36-3)

1. Identity & Chemical Information

• Common Name(s): Butyl Alcohol, n-Butanol
• IUPAC Name: Butan-1-ol
• CAS Number: 71-36-3
• FEMA Number: 2178
• Other Identifiers: FL No. 02.001
• Molecular Formula: C4H10O
• Molecular Weight: 74.12 g/mol

Butyl alcohol is a primary alcohol with a four-carbon structure. It features a hydroxyl group (-OH) attached to the terminal carbon, which contributes to its solubility in water and its characteristic odor. The presence of the hydroxyl group is crucial for its role in both flavor and fragrance applications, as it influences volatility and odor perception.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Butyl alcohol is characterized by a mild, sweet odor with a hint of banana and a slightly alcoholic note. It is often described as having a medium intensity and moderate diffusion. In flavor applications, it serves as a background note, adding realism and depth to fruit and alcoholic profiles. The odor threshold is relatively low, making it effective even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Butyl alcohol naturally occurs in various fruits and is a byproduct of fermentation processes. It can be formed through the fermentation of carbohydrates by yeast and bacteria, making it relevant for "natural flavor" designations. Its presence in fruits like apples and bananas contributes to their characteristic aromas.

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

4. Use in Flavors

Butyl alcohol is used in flavor formulations for its ability to enhance fruit and alcoholic notes. It is commonly found in beverages, baked goods, and confectionery. Typical use levels range from 10 to 50 ppm in finished products, with higher concentrations potentially leading to overpowering alcoholic notes. It is stable under typical processing conditions but may degrade under extreme heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, butyl alcohol is utilized for its ability to impart freshness and enhance the realism of fruity and floral compositions. It is often used in trace amounts to modify and balance other fragrance components. Its volatility places it in the top note category, contributing to the initial impression of a 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 number 02.001.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific concentration limits.
• Latin America: Generally accepted, with specific regulations in Brazil and MERCOSUR countries.

Regulatory frameworks generally support its use in both flavors and fragrances, with harmonized assumptions across regions.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, butyl alcohol is considered safe within the established ADI and MSDI limits. Dermal exposure in fragrance applications is generally low risk, but IFRA guidelines should be consulted to avoid irritation or sensitization. Inhalation exposure is minimal under typical use conditions, but occupational safety measures should be in place to prevent excessive inhalation in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Butyl alcohol is valued for its ability to enhance and modify flavor and fragrance profiles. It synergizes well with esters and other alcohols, providing a balanced and realistic aroma. Formulators should be cautious of its potential to dominate blends if used excessively, particularly in delicate compositions.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on butyl alcohol is well-established, with comprehensive documentation available from authoritative sources. While industry practices are generally consistent, some variability in use levels and regulatory interpretations may exist.

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 2026-09-28 11:26:34 GMT (p2)