FlavScents AInsights Entry for Ethyl Isovalerate (CAS: 108-64-5)

1. Identity & Chemical Information

Ethyl isovalerate, also known as ethyl 3-methylbutanoate, is a chemical compound with the CAS number 108-64-5. It is recognized by the Flavor and Extract Manufacturers Association (FEMA) with the number 2456. The molecular formula for ethyl isovalerate is C7H14O2, and it has a molecular weight of 130.19 g/mol. This ester is characterized by its functional groups, which include an ester linkage that contributes to its fruity odor profile. The structure-odor relationship is significant, as the ester group is known for imparting sweet, fruity aromas, making it valuable in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl isovalerate is noted for its pleasant, fruity odor reminiscent of apples and pears, with a sweet, slightly pungent undertone. It is often described as having a medium intensity and good diffusion properties, making it an effective impact note in formulations. The taste threshold for ethyl isovalerate is not well-documented, but its odor threshold is typically low, allowing it to be perceived at minimal concentrations. In sensory applications, it serves as both an impact note and a background realism enhancer, providing a natural fruitiness to compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl isovalerate occurs naturally in various fruits, including apples, pears, and strawberries, contributing to their characteristic aromas. It can be formed through enzymatic reactions during the ripening of fruits or through fermentation processes. Its presence in natural sources supports its designation as a "natural flavor" under certain regulatory frameworks, provided it is derived from natural processes.

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

4. Use in Flavors

In flavor applications, ethyl isovalerate is used across a range of categories, including fruit, confectionery, and beverage flavors. It functions primarily as an impact note, enhancing the fruity character of formulations. Typical use levels in finished products range from 1 to 10 ppm, with higher concentrations potentially leading to overpowering effects. It is generally 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

Ethyl isovalerate is utilized in fragrance compositions, particularly within fruity and floral fragrance families. It serves as a modifier and impact note, contributing to the top notes of a fragrance. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and product type. Its volatility classifies it as a top note, providing an initial burst of fruitiness that can enhance the overall fragrance profile.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

Ethyl isovalerate is generally recognized as safe (GRAS) for use in flavors by the FDA and FEMA in the United States. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned an FL number. Post-Brexit, the United Kingdom aligns with EU regulations, maintaining similar approvals. In Asia, countries like Japan and China recognize its use in flavors, although specific regulatory details may vary. In Latin America, including Brazil and MERCOSUR countries, it is typically accepted under harmonized flavor regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, ethyl isovalerate is considered safe at typical use levels, with no specific acceptable daily intake (ADI) established, but it falls within the threshold of toxicological concern (TTC) for flavoring substances. Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is minimal due to its low volatility and typical use concentrations. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns at standard usage levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl isovalerate is valued for its ability to impart a natural fruity aroma, making it a versatile component in both flavor and fragrance formulations. It synergizes well with other esters and fruity notes, enhancing the overall profile. Formulators should be cautious of its potency, as overuse can lead to an artificial or overpowering scent. It is often under-used in complex formulations where subtlety is required, but its impact can be maximized by careful balancing with complementary ingredients.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl isovalerate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although specific numeric thresholds for taste are less frequently reported. There are no significant data gaps or regulatory ambiguities, ensuring confidence in its use across applications.

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 2026-02-03 16:09:46 GMT (p2)