FlavScents AInsights Entry for Butyl Propionate (CAS: 590-01-2)

1. Identity & Chemical Information

• Common Name(s): Butyl propionate
• IUPAC Name: Butyl propanoate
• CAS Number: 590-01-2
• FEMA Number: 2216
• Other Identifiers: FL number 09.013
• Molecular Formula: C7H14O2
• Molecular Weight: 130.18 g/mol

Butyl propionate is an ester formed from butanol and propionic acid. Its structure consists of a propionate group linked to a butyl chain, which contributes to its fruity 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 propionate is characterized by a fruity, sweet odor reminiscent of pineapple and apple. It is often described as having a moderate intensity with good diffusion properties, making it suitable for use as an impact note in formulations. The taste threshold for butyl propionate is not well-documented, but its odor threshold is typically low, allowing it to be effective in small concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Butyl propionate is found naturally in various fruits, including apples and pineapples, contributing to their characteristic aromas. It can also be formed through esterification processes in nature, where butanol and propionic acid react enzymatically. This compound is often used in products labeled as "natural flavor" due to its occurrence in nature and its ability to mimic natural fruit aromas.

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

4. Use in Flavors

Butyl propionate is widely used in flavor formulations, particularly in fruit-flavored products such as beverages, candies, and baked goods. It serves as an impact note, enhancing the fruity character of the flavor profile. Typical use levels in finished products range from 1 to 20 ppm, with higher concentrations used in more intense fruit flavors. It is generally stable under typical food 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 propionate is used in fruity and floral compositions, contributing to the top notes of perfumes and personal care products. It acts as a modifier, enhancing the freshness and sweetness of the fragrance. Typical concentrations range from trace amounts to 1% in the final product, depending on the desired intensity. 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: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL number 09.013.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific concentration limits.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Explicit approvals exist for flavor use, while fragrance use is typically harmonized across regions. Some variability may occur due to country-specific regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, butyl propionate is considered safe at typical use levels, with an acceptable daily intake (ADI) not specifically established but generally recognized as safe. Dermal exposure in fragrance applications is unlikely to cause irritation or sensitization at typical concentrations, aligning with IFRA guidelines. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed with standard safety practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Butyl propionate 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 aroma complexity. Formulators should be cautious of overuse, which can lead to an overly synthetic profile. It is often under-utilized in complex formulations where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on butyl propionate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some variability exists in regional regulatory interpretations. Known data gaps include specific taste thresholds and detailed toxicological profiles, which are typically inferred from similar compounds.

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 22:46:21 GMT (p2)