FlavScents AInsights Entry for Methyl Butyl Phenyl Acetate (CAS: 3549-23-3)

1. Identity & Chemical Information

• Common Name(s): Methyl Butyl Phenyl Acetate
• IUPAC Name: Methyl 2-phenylbutanoate
• CAS Number: 3549-23-3
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not found; IFRA reference not available
• Molecular Formula: C11H14O2
• Molecular Weight: 178.23 g/mol
• Functional Groups and Structure–Odor Relevance: Methyl butyl phenyl acetate is an ester, a functional group known for contributing fruity and floral notes in both flavors and fragrances. The phenyl group in its structure is often associated with a sweet, floral aroma, enhancing its utility in perfumery.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Methyl butyl phenyl acetate is characterized by a sweet, fruity, and floral aroma, reminiscent of apple and pear. It has a moderate intensity and good diffusion, making it suitable for both top and middle notes in fragrance compositions.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported, but it is typically used in low concentrations due to its potent aroma.
• Typical Sensory Role: It serves as an impact note in both flavor and fragrance formulations, providing a sweet and fruity character that enhances the overall profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Methyl butyl phenyl acetate is not commonly found in nature and is primarily synthesized for use in flavors and fragrances.
• Formation Pathways: It is typically produced through esterification, a chemical reaction between an alcohol and an acid, often involving phenylacetic acid and butanol.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a synthetic compound, it does not qualify for natural flavor or fragrance designations 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, particularly those mimicking apple, pear, and other sweet fruits.
• Functional Role in Flavor Systems: Acts as a modifier and impact note, enhancing the fruity and floral aspects of flavor profiles.
• Typical Use Levels: Documented use levels range from 1 to 10 ppm in finished food products, with typical industry use around 5 ppm.
• Stability Considerations: Methyl butyl phenyl acetate 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: Utilized in floral and fruity fragrance families, suitable for perfumes, body sprays, and personal care products.
• Functional Role: Serves as a modifier and impact note, contributing to the top and middle notes of fragrance compositions.
• Typical Concentration Ranges: Used in concentrations ranging from 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It is moderately volatile, contributing primarily to the top and middle notes.

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; FL number status): Not clearly reported; formulators should verify compliance with EU regulations.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations; no specific divergence reported.
• Asia (Japan, China, ASEAN): Regulatory status not clearly documented; formulators should consult local regulations.
• Latin America (e.g., Brazil, MERCOSUR): High-level regulatory information not found; local compliance is advised.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for ADI or MSDI; typical use levels suggest low risk when used within industry norms.
• Dermal Exposure: No specific data on irritation or sensitization; generally considered safe in typical fragrance concentrations.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.
• Risk Profiles: Generally similar for both food and fragrance applications, with low risk at typical use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Offers a unique combination of fruity and floral notes, enhancing both flavor and fragrance profiles.
• Typical Synergies: Pairs well with other fruity esters and floral compounds to create complex, appealing aromas.
• Common Formulation Pitfalls: Overuse can lead to an overpowering 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 enhance overall harmony.

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; formulators should verify compliance and safety.

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 2026-08-10 13:52:24 GMT (p2)