FlavScents AInsights Entry for 2-ethyl butyl 2-ethyl butyrate (CAS: 55145-34-1)

1. Identity & Chemical Information

• Common Name(s): 2-ethyl butyl 2-ethyl butyrate
• IUPAC Name: 2-ethylbutyl 2-ethylbutanoate
• CAS Number: 55145-34-1
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C12H24O2
• Molecular Weight: 200.32 g/mol

2-ethyl butyl 2-ethyl butyrate is an ester compound characterized by its fruity and sweet odor profile. The ester functional group is crucial for its odor characteristics, contributing to its use in flavor and fragrance applications. The molecular structure, featuring two ethyl groups, enhances its volatility and diffusion properties, making it a valuable component in formulations requiring a fruity note.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-ethyl butyl 2-ethyl butyrate is known for its fruity, sweet aroma reminiscent of pineapple and apple. It is often described as having a moderate to high intensity with good diffusion properties. This compound is typically used as an impact note in flavor formulations, providing a fresh and vibrant fruity character. The odor threshold is not clearly reported, but its sensory impact is significant even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-ethyl butyl 2-ethyl butyrate does not occur naturally in significant quantities and is primarily synthesized for use in flavors and fragrances. Its formation is typically achieved through esterification reactions involving 2-ethylbutanol and 2-ethylbutyric acid. While it is not naturally occurring, its synthetic production allows it to be used in "natural flavor" formulations under certain regulatory definitions, provided the starting materials are derived from natural sources.

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

4. Use in Flavors

2-ethyl butyl 2-ethyl butyrate is utilized in a variety of flavor categories, including fruit, confectionery, and beverage applications. It serves 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 used in more concentrated flavor bases. The compound is stable under typical 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 fragrance applications, 2-ethyl butyl 2-ethyl butyrate is used in fruity and floral compositions, contributing to the top notes with its fresh and sweet aroma. It is commonly found in personal care products, air fresheners, and household cleaning products. Typical concentration ranges in formulations are from 0.1% to 1%, depending on the desired intensity and product type. Its volatility makes it suitable for top note applications, providing an initial burst of fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety standards.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage should align with general flavoring guidelines.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Specific regulations in Japan, China, and ASEAN countries are not clearly documented; general safety and usage guidelines apply.
• Latin America: No specific regulatory information available; general safety standards should be adhered to.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values reported; usage should be guided by general safety assessments and industry practices.
• Dermal Exposure: No significant irritation or sensitization data available; IFRA guidelines should be consulted for fragrance applications.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing environments.

The risk profiles for food and fragrance applications are generally considered low, provided usage levels are within industry norms.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-ethyl butyl 2-ethyl butyrate is valued for its ability to impart a fresh, fruity character to both flavors and fragrances. It synergizes well with other fruity esters and can enhance the overall complexity of a formulation. Common pitfalls include overuse, which can lead to an overpowering aroma, and underuse, which may result in a lack of desired impact. Formulators should carefully balance its concentration to achieve the optimal sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-ethyl butyl 2-ethyl butyrate is well-established in terms of its sensory profile and general usage in flavors and fragrances. However, specific regulatory and toxicological data are limited, necessitating reliance on general industry practices and safety assessments. Known data gaps include precise regulatory approvals and detailed toxicological studies.

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 2026-02-06 07:49:11 GMT (p2)