FlavScents AInsights Entry for Ethyl Isobutyrate (CAS: 97-62-1)
1. Identity & Chemical Information
- Common Name(s): Ethyl isobutyrate
- IUPAC Name: Ethyl 2-methylpropanoate
- CAS Number: 97-62-1
- FEMA Number: 2457
- Other Identifiers: FL No. 09.013
- Molecular Formula: C6H12O2
- Molecular Weight: 116.16 g/mol
Ethyl isobutyrate is an ester compound characterized by its fruity odor, which is primarily attributed to its ester functional group. The structure of ethyl isobutyrate includes an ethyl group attached to the carboxylate of isobutyric acid, contributing to its volatile and aromatic properties. This compound is widely used in flavor and fragrance formulations due to its pleasant fruity aroma.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Ethyl isobutyrate is known for its sweet, fruity odor reminiscent of pineapple and other tropical fruits. It is often described as having a medium to high intensity with good diffusion properties, making it an effective impact note in both flavor and fragrance applications. The taste threshold of ethyl isobutyrate is relatively low, allowing it to impart a noticeable fruity flavor even at low concentrations. It is commonly used to enhance the perception of freshness and fruitiness in various products.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Ethyl isobutyrate naturally occurs in various fruits, including apples, bananas, and pineapples. It is formed through esterification processes, where isobutyric acid reacts with ethanol. This compound is often used in products labeled as "natural flavor" due to its presence in natural sources. Its formation can also occur during fermentation processes, contributing to the complex aroma profiles of fermented foods and beverages.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Ethyl isobutyrate is extensively used in flavor formulations, particularly in fruit-flavored products such as candies, beverages, and desserts. It serves as a key impact note, providing a fresh and fruity character. Typical use levels in finished food products range from 1 to 50 ppm, with higher concentrations used in more intense fruit flavors. Ethyl isobutyrate is 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
In the fragrance industry, ethyl isobutyrate is utilized in a variety of product types, including perfumes, personal care products, and household cleaners. It is often used in fruity and tropical fragrance families, contributing as a top note due to its high volatility. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and product type.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
United States
Ethyl isobutyrate is recognized as Generally Recognized As Safe (GRAS) by FEMA for use in food flavors.
European Union
It is approved for use under Regulation (EC) No 1334/2008 and assigned FL No. 09.013.
United Kingdom
Post-Brexit, the regulatory status aligns with the EU, maintaining similar approvals.
Asia
In Japan and China, ethyl isobutyrate is permitted for use in food flavors, subject to specific regulatory guidelines.
Latin America
Countries like Brazil and members of MERCOSUR recognize ethyl isobutyrate for use in food and fragrance applications, following regional safety assessments.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Oral Exposure
Ethyl isobutyrate has a high margin of safety for oral exposure, with an Acceptable Daily Intake (ADI) established by FEMA. It is considered safe for consumption at typical flavor use levels.
Dermal Exposure
In fragrance applications, ethyl isobutyrate is not known to cause skin irritation or sensitization at typical use concentrations. It is included in IFRA standards for safe use in personal care products.
Inhalation Exposure
Due to its volatility, inhalation exposure is possible, but it is generally considered safe under normal use conditions. Occupational exposure limits are not specifically established, but general ventilation is recommended in manufacturing settings.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Ethyl isobutyrate is valued for its ability to impart a fresh, fruity aroma and flavor, making it a versatile ingredient in both flavor and fragrance formulations. It synergizes well with other esters and fruity compounds, enhancing the overall sensory profile. Formulators should be cautious of its volatility and potential for degradation under extreme conditions. It is often under-used in complex formulations where its impact can be overshadowed by more dominant notes.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on ethyl isobutyrate is well-established, with comprehensive sensory and safety profiles documented in authoritative sources. While industry practices are generally consistent, some variability in use levels and regulatory interpretations may exist. Known data gaps are minimal, with ongoing research focusing on expanding its applications and understanding its interactions in complex formulations.
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
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 2026-02-13 12:31:12 GMT (p2)
