FlavScents AInsights Entry: Butyl Lactate (CAS: 138-22-7)

1. Identity & Chemical Information

• Common Name(s): Butyl Lactate
• IUPAC Name: Butyl 2-hydroxypropanoate
• CAS Number: 138-22-7
• FEMA Number: 2191
• Other Identifiers: FL No. 09.011
• Molecular Formula: C7H14O3
• Molecular Weight: 146.18 g/mol

Butyl lactate is an ester formed from butanol and lactic acid. It features a hydroxyl group and an ester linkage, which contribute to its characteristic fruity and creamy odor profile. The ester functional group is crucial for its volatility and odor characteristics, making it a valuable component in both flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Butyl lactate is characterized by a fruity, creamy odor reminiscent of butter and fruit. It is often described as having a mild to moderate intensity with a smooth diffusion. The compound is used primarily as a background realism note in flavor formulations, enhancing the creamy and fruity aspects of a product. Its odor threshold is relatively low, allowing it to impart noticeable effects even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Butyl lactate naturally occurs in various fruits and fermented products. It can be formed through the esterification of lactic acid with butanol, a process that can occur naturally in certain fermentation pathways. This compound is often used in products labeled as "natural flavor" due to its presence in natural sources and its derivation from naturally occurring substances.

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

4. Use in Flavors

Butyl lactate is utilized in a variety of flavor categories, including dairy, fruit, and confectionery. It serves as a functional component to enhance creaminess and fruitiness, often used as a background note to add depth and realism. Typical use levels in finished food or beverage products range from 5 to 50 ppm, with industry-typical levels around 20 ppm. It is generally stable under normal processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, butyl lactate is used across several fragrance families, including fruity and gourmand. It acts as a modifier and impact note, contributing to the creamy and fruity aspects of a fragrance. Typical concentration ranges in formulations are from 0.1% to 1%, depending on the desired effect. Butyl lactate is considered a middle note due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States

• FDA/FEMA GRAS: Approved for use in food flavors.

European Union

• Regulation (EC) No 1334/2008: Listed as a permitted flavoring substance.

United Kingdom

• Post-Brexit regulations align with EU standards for flavor use.

Asia

• Japan: Approved for use in food flavors.
• China/ASEAN: Generally recognized as safe for flavor use, but specific regulations may vary.

Latin America

• Brazil/MERCOSUR: Approved for use in food flavors, following international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure

Butyl lactate is considered safe for oral consumption at typical use levels, with an acceptable daily intake (ADI) established by FEMA. The compound is metabolized into lactic acid and butanol, both of which are naturally occurring and generally recognized as safe.

Dermal Exposure

In fragrance applications, butyl lactate is not known to cause significant irritation or sensitization at typical use levels. It is included in IFRA standards, which guide safe use concentrations.

Inhalation Exposure

Due to its volatility, inhalation exposure is possible, but it is not considered hazardous at typical fragrance concentrations. Occupational exposure limits are not specifically established, but general ventilation is recommended.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Butyl lactate is valued for its ability to impart creamy and fruity notes, enhancing the overall sensory profile of both flavors and fragrances. It synergizes well with other esters and lactones, providing a smooth, rounded character. Formulators should be cautious of its potential to dominate if used excessively, particularly in delicate formulations.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on butyl lactate is well-established, with comprehensive documentation available from authoritative sources. While industry practices are generally consistent, some variability in use levels and regulatory interpretations may exist. Known data gaps are minimal, with most information supported by peer-reviewed literature and industry standards.

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 2026-02-13 08:35:04 GMT (p2)