FlavScents AInsights Entry for Ethyl Butyrate (CAS: 105-54-4)

1. Identity & Chemical Information

Ethyl butyrate, also known as butyric acid ethyl ester, is a chemical compound with the IUPAC name ethyl butanoate. It is identified by the CAS number 105-54-4 and has a FEMA number of 2427. Other identifiers include the FL number 02.015 and CoE number 123. The molecular formula for ethyl butyrate is C6H12O2, and it has a molecular weight of 116.16 g/mol. This compound is characterized by its ester functional group, which is crucial for its fruity odor profile. The structure-odor relevance is significant as the ester linkage contributes to its volatility and sensory impact, making it a valuable component in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl butyrate is renowned for its strong, fruity odor reminiscent of pineapple and other tropical fruits. It is often described as having a sweet, ethereal, and juicy character with moderate to high intensity and good diffusion. The taste and odor thresholds are relatively low, making it an effective impact note in formulations. Its typical sensory role includes being an impact note in fruit flavors, providing background realism, and acting as a modifier to enhance the perception of other fruity notes.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl butyrate naturally occurs in various fruits, including apples, bananas, and pineapples, contributing to their characteristic aromas. It can form through enzymatic esterification processes in fruits or during fermentation. Its presence in natural sources allows it to be designated as a "natural flavor" in certain regulatory contexts, depending on its method of production and source.

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

4. Use in Flavors

Ethyl butyrate is extensively used in flavor formulations, particularly in fruit-flavored products such as beverages, candies, and baked goods. It serves as a key impact note and modifier, enhancing the authenticity and appeal of fruit flavors. Typical use levels in finished food or beverage products range from 1 to 50 ppm, with industry-typical levels often around 10 ppm. It is generally stable under typical processing conditions but 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 butyrate is used in various fragrance families, including fruity, floral, and gourmand compositions. It functions as a trace realism enhancer and impact note, providing a fresh, juicy top note. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and product type. Its volatility makes it primarily a top note, contributing to the initial impression of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, ethyl butyrate is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned the FL number 02.015. The United Kingdom follows similar regulations post-Brexit. In Asia, it is permitted in Japan and China, with specific use conditions. In Latin America, countries like Brazil and those in MERCOSUR also allow its use, aligning with international standards. However, formulators should verify specific country regulations due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl butyrate is considered safe for oral exposure in flavor applications, with an ADI not specified due to its low toxicity. The margin of safety is generally high, given its low use levels. For dermal exposure in fragrances, it is not a known irritant or sensitizer, aligning with IFRA guidelines. Inhalation exposure is typically low risk due to its rapid evaporation and low concentration in products. 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

Ethyl butyrate is valued for its ability to impart a fresh, fruity character to both flavors and fragrances. It synergizes well with other esters and fruity compounds, enhancing overall complexity and appeal. Common formulation pitfalls include overuse, leading to an artificial or overpowering aroma. It is often under-used in complex formulations where its subtlety can enhance realism without dominating the profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl butyrate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some variability in natural occurrence data may exist due to differences in source materials. Known data gaps are minimal, with most regulatory and safety aspects clearly defined.

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 06:34:23 GMT (p2)