FlavScents AInsights Entry for Dimethyl Benzyl Carbinyl Butyrate (CAS: 10094-34-5)

1. Identity & Chemical Information

• Common Name(s): Dimethyl benzyl carbinyl butyrate
• IUPAC Name: 1-Phenyl-3-methylbutyl butanoate
• CAS Number: 10094-34-5
• FEMA Number: 2370
• Other Identifiers: FL number 09.271
• Molecular Formula: C13H18O2
• Molecular Weight: 206.28 g/mol

Dimethyl benzyl carbinyl butyrate is characterized by its ester functional group, which is crucial for its olfactory properties. The ester linkage contributes to its fruity and floral scent profile, making it a valuable component in both flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Dimethyl benzyl carbinyl butyrate is known for its pleasant, fruity, and floral aroma, often described as reminiscent of apple or pear with a hint of jasmine. It exhibits moderate intensity and diffusion, making it suitable for use as an impact note or a background modifier in complex formulations. The taste threshold is not clearly reported, but its odor threshold is typically low, allowing it to impart noticeable character even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This compound does not occur naturally in significant quantities and is primarily synthesized for use in flavor and fragrance applications. Its formation typically involves esterification reactions between alcohols and acids, a common synthetic pathway in the production of esters. While it is not naturally derived, it can be used in "natural flavor" formulations if the synthesis process adheres to natural product guidelines.

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

4. Use in Flavors

Dimethyl benzyl carbinyl butyrate is utilized across various flavor categories, including fruit, floral, and confectionery profiles. It serves as a functional component to enhance fruity notes and provide a realistic background in flavor systems. Typical use levels in finished food or beverages range from 1 to 10 ppm, with higher concentrations potentially leading to overpowering effects. It is generally stable under typical food processing conditions, though care should be taken to avoid prolonged exposure to high temperatures and acidic environments, which may lead to hydrolysis.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, dimethyl benzyl carbinyl butyrate is incorporated into floral and fruity fragrance families. It acts as a modifier and impact note, contributing to the top and middle notes of a composition. Typical concentration ranges in perfumes and personal care products are from 0.1% to 1%, depending on the desired intensity and product type. Its volatility is moderate, allowing it to provide a lasting scent without overwhelming the composition.

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 09.271.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific concentration limits varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Explicit approvals exist in major markets, though formulators should verify specific country requirements due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, dimethyl benzyl carbinyl butyrate is considered safe within the typical use levels in food, with no specific ADI established. Dermal exposure in fragrance applications is generally safe, though IFRA guidelines should be consulted to avoid sensitization risks. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be in place to prevent prolonged exposure in manufacturing settings. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Dimethyl benzyl carbinyl butyrate is valued for its ability to impart a fresh, fruity character to both flavors and fragrances. It synergizes well with other esters and floral compounds, enhancing the overall complexity of a formulation. Common pitfalls include overuse, which can lead to an artificial or cloying effect. It is frequently under-utilized in formulations seeking a subtle, natural fruitiness.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on dimethyl benzyl carbinyl butyrate is well-established, with comprehensive sensory and regulatory information available. Industry practices are documented, though some regional regulatory nuances may require further verification. 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 2026-02-04 20:51:43 GMT (p2)