FlavScents AInsights Entry for sec-butyl propionate (CAS: 591-34-4)

1. Identity & Chemical Information

• Common Name(s): sec-butyl propionate
• IUPAC Name: Butan-2-yl propanoate
• CAS Number: 591-34-4
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not found; IFRA reference not applicable
• Molecular Formula: C7H14O2
• Molecular Weight: 130.19 g/mol
• Functional Groups and Structure–Odor Relevance: sec-butyl propionate is an ester, a functional group known for contributing fruity and sweet notes to flavors and fragrances. The ester linkage in its structure is crucial for its characteristic odor profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: sec-butyl propionate is characterized by a fruity, sweet odor reminiscent of pineapple and pear. It has a moderate intensity and good diffusion properties.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported in the literature.
• Typical Sensory Role: It is often used as an impact note in flavor compositions, providing a fresh and fruity top note that enhances the overall sensory experience.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: sec-butyl propionate is not commonly found in nature and is primarily synthesized for use in flavors and fragrances.
• Formation Pathways: It is typically produced via esterification, a chemical reaction between sec-butyl alcohol and propionic acid.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a synthesized compound, it does not qualify for natural flavor or fragrance designation unless derived from natural precursors.

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

4. Use in Flavors

• Flavor Categories and Applications: sec-butyl propionate is used in fruit flavors, particularly those mimicking pineapple, pear, and other tropical fruits.
• Functional Role in Flavor Systems: It acts as a top note enhancer, adding freshness and complexity to flavor profiles.
• Typical Use Levels: Documented use levels range from 1 to 20 ppm in finished food products, with typical industry use around 5 ppm.
• Stability Considerations: It is relatively stable under normal conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Commonly used in fruity and floral fragrance compositions, including personal care products and household items.
• Functional Role: Serves as a modifier and impact note, providing a fresh, fruity aroma.
• Typical Concentration Ranges: Used at concentrations ranging from 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It is a volatile compound contributing primarily to the top note of fragrance compositions.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS by FEMA; usage should comply with general safety standards.
• European Union (Reg. (EC) No 1334/2008): Not specifically listed; usage should align with general flavoring regulations.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia (Japan, China, ASEAN): Data not clearly reported; formulators should verify compliance with local regulations.
• Latin America (e.g., Brazil, MERCOSUR): Data not clearly reported; compliance with local flavoring regulations is advised.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values reported; general safety practices should be followed.
• Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for fragrance use.
• Inhalation Exposure: As a volatile compound, inhalation exposure should be minimized in occupational settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: sec-butyl propionate is valued for its ability to impart fresh, fruity notes that enhance the appeal of both flavors and fragrances.
• Typical Synergies: Works well with other esters and fruity compounds to create complex, appealing profiles.
• Common Formulation Pitfalls: Overuse can lead to an overpowering or artificial aroma; balance with other notes is crucial.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex formulations where its subtlety can be overshadowed by more dominant notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical and sensory properties are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and applications are often based on industry experience rather than formal studies.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological data are limited, necessitating cautious use.

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 2026-03-27 05:40:17 GMT (p2)