FlavScents AInsights Entry for Butyl Butyryl Lactate (CAS: 7492-70-8)

1. Identity & Chemical Information

• Common Name(s): Butyl Butyryl Lactate
• IUPAC Name: Butyl 3-hydroxybutanoate
• CAS Number: 7492-70-8
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C10H18O3
• Molecular Weight: 186.25 g/mol
• Functional Groups and Structure–Odor Relevance: Butyl butyryl lactate is an ester, which typically contributes to fruity and sweet odor profiles. The ester linkage in its structure is crucial for its volatility and sensory characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Butyl butyryl lactate is characterized by a fruity, sweet odor reminiscent of pineapple or apple. It has a moderate intensity and good diffusion properties.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported; however, esters like butyl butyryl lactate generally have low odor thresholds, contributing to their effectiveness in flavor and fragrance applications.
• Typical Sensory Role: It is often used as an impact note in formulations, providing a fresh, fruity top note that enhances the overall sensory profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Butyl butyryl lactate is not commonly found in nature and is typically synthesized for use in flavors and fragrances.
• Formation Pathways: It is produced through esterification, a chemical reaction between butyric acid and butanol, often catalyzed by an acid.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a synthesized compound, it may not qualify for "natural" labeling unless derived from natural sources through approved processes.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in fruit-flavored products, especially those mimicking apple, pineapple, and other tropical fruits.
• Functional Role in Flavor Systems: Acts as a top note enhancer, providing freshness and complexity to flavor profiles.
• Typical Use Levels: Industry-typical use levels range from 1 to 50 ppm in finished products, depending on the desired intensity and product type.
• Stability Considerations: Butyl butyryl lactate is relatively stable under normal conditions but may hydrolyze under extreme pH or high temperatures.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Utilized in fruity and floral fragrance compositions, including personal care products and household items.
• Functional Role: Serves as a modifier and impact note, enhancing the freshness and appeal of the fragrance.
• Typical Concentration Ranges: Typically used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It contributes primarily to the top note due to its volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS by FEMA.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not specifically listed; usage may be subject to general safety evaluations.
• United Kingdom (post-Brexit alignment or divergence): Follows EU regulations unless specified otherwise.
• Asia (Japan, China, ASEAN): Regulatory status not clearly reported; formulators should verify compliance with local regulations.
• Latin America (e.g., Brazil, MERCOSUR): Not explicitly documented; local regulatory consultation recommended.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values; typical use levels in flavors suggest low risk at intended concentrations.
• Dermal Exposure: No specific data on irritation or sensitization; general ester safety profiles suggest low risk.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.
• Risk Profiles: Generally considered safe for both food and fragrance applications at typical use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Provides a fresh, fruity note that is versatile across both flavor and fragrance applications.
• Typical Synergies: Pairs well with other fruity esters and aldehydes to enhance complexity.
• Common Formulation Pitfalls: Overuse can lead to an overpowering or artificial note; balance with other components is crucial.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex formulations where its subtlety can enhance overall perception.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: General sensory and chemical properties are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and applications are based on industry norms.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological data are limited.

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 2026-11-06 20:31:55 GMT (p2)