AInsights Entry for Methoxymethyl Butanol (CAS: 56539-66-3)

1. Identity & Chemical Information

• Common Name(s): Methoxymethyl butanol
• IUPAC Name: 4-methoxy-4-methylpentan-2-ol
• CAS Number: 56539-66-3
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C7H16O2
• Molecular Weight: 132.20 g/mol

Methoxymethyl butanol is a single chemical compound characterized by its ether and alcohol functional groups. The presence of these groups contributes to its solubility in water and its potential as a solvent in various applications. The structure-odor relevance is primarily influenced by the methoxy group, which can impart a mild, sweet odor profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Methoxymethyl butanol is known for its mild, sweet odor with a slightly fruity nuance. It is often described as having a low to moderate intensity, making it suitable for use as a background note or modifier in fragrance compositions. The diffusion of this compound is moderate, allowing it to blend well with other fragrance components.

The taste and odor thresholds for methoxymethyl butanol are not well-documented, but its sensory role is typically as a subtle enhancer rather than a primary impact note.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Methoxymethyl butanol is not commonly found in nature and is primarily synthesized for industrial use. Its formation typically involves chemical synthesis pathways rather than natural biosynthesis. As such, it does not qualify for "natural flavor" or "natural fragrance" designations under most regulatory frameworks.

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

4. Use in Flavors

Methoxymethyl butanol is used in flavor applications to impart a subtle sweetness and enhance the overall profile of a flavor system. It is commonly used in fruit and confectionery flavors, where it acts as a background realism enhancer.

Typical use levels in finished food or beverage products are not well-documented, but industry estimates suggest low ppm levels, often below 10 ppm, to avoid overpowering the primary flavor notes. It is generally stable under typical food processing conditions, including moderate heat and pH variations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, methoxymethyl butanol is valued for its ability to add a sweet, fruity nuance to compositions. It is used across various fragrance families, including floral and fruity, and is often employed in personal care products and household items.

The compound typically functions as a modifier or background note, with concentration ranges varying depending on the desired effect. It is considered a middle note due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Methoxymethyl butanol does not have a specific FEMA GRAS status for flavor use. Its use in fragrances is subject to general safety evaluations.
• European Union: Not explicitly listed under Regulation (EC) No 1334/2008 for flavor use. Fragrance use is subject to IFRA guidelines.
• United Kingdom: Post-Brexit regulations align closely with EU standards.
• Asia: Specific regulatory status in Japan, China, and ASEAN countries is not well-documented.
• Latin America: Regulatory information for Brazil and MERCOSUR is limited.

Overall, methoxymethyl butanol's regulatory status is characterized by a lack of explicit approvals, relying instead on harmonized safety assumptions and industry practices.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data on acceptable daily intake (ADI) or threshold of toxicological concern (TTC) for methoxymethyl butanol is not readily available. Its use in flavors is typically at low levels, minimizing potential exposure risks.
• Dermal Exposure: In fragrance applications, methoxymethyl butanol is generally considered safe, with low potential for irritation or sensitization. It is not specifically restricted by IFRA.
• Inhalation Exposure: Given its moderate volatility, inhalation exposure is possible but not typically a concern at standard use levels in consumer products.

The risk profiles for methoxymethyl butanol do not significantly differ between food and fragrance applications, with safety primarily ensured through low usage levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Methoxymethyl butanol is valued for its ability to subtly enhance sweetness and fruitiness in both flavors and fragrances. It synergizes well with other sweet and fruity notes, providing a cohesive background that supports more prominent ingredients.

Formulators should be cautious of overuse, as excessive levels can lead to an undesirable overpowering effect. It is often under-utilized due to its subtlety, but when used judiciously, it can significantly enhance the complexity of a formulation.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on methoxymethyl butanol is well-established in terms of its chemical identity and sensory profile. However, there are notable gaps in specific regulatory approvals and toxicological data, which are often filled by industry-typical practices and assumptions.

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 2026-06-18 12:27:25 GMT (p2)