FlavScents AInsights Entry for Phenethyl Butyrate (CAS: 103-52-6)

1. Identity & Chemical Information

Phenethyl butyrate, also known as 2-phenylethyl butanoate, is a single chemical compound with the CAS number 103-52-6. It is identified by the FEMA number 2870. The molecular formula for phenethyl butyrate is C12H16O2, and it has a molecular weight of 192.26 g/mol. This compound features an ester functional group, which is significant for its odor characteristics. The ester linkage in phenethyl butyrate contributes to its fruity and floral scent, making it a valuable component in both flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Phenethyl butyrate is characterized by its pleasant, fruity, and floral aroma, reminiscent of honey and roses. It is often described as having a sweet, fruity odor with nuances of apple and pear. The compound is used as an impact note in formulations, providing a strong initial impression that enhances the overall sensory experience. While specific taste and odor thresholds are not widely documented, its potent aroma suggests that it is effective even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Phenethyl butyrate occurs naturally in various fruits, including apples, pears, and strawberries. It is formed through esterification, a chemical reaction between phenethyl alcohol and butyric acid. This compound is often used in products labeled as "natural flavor" due to its presence in natural sources. Its formation can also occur during fermentation processes, contributing to the complex aroma profiles of fermented foods and beverages.

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

4. Use in Flavors

In the flavor industry, phenethyl butyrate is utilized for its sweet, fruity notes, making it suitable for a variety of applications, including confectionery, beverages, and baked goods. It functions as a flavor enhancer, providing depth and complexity to fruit flavors. Typical use levels in finished products range from 1 to 20 ppm, with higher concentrations used in more robust flavor profiles. Phenethyl butyrate is generally stable under typical processing conditions, though it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Phenethyl butyrate is a versatile ingredient in the fragrance industry, commonly found in floral and fruity fragrance families. It serves as a modifier and impact note, enhancing the overall scent profile with its sweet, floral characteristics. Typical concentration ranges in fragrance formulations vary, but it is often used at levels of 0.1% to 1% depending on the desired intensity. Its volatility allows it to contribute to the top and middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, phenethyl butyrate is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, phenethyl butyrate is permitted for use in flavors, though specific regulations may vary. In Latin America, countries like Brazil and those in MERCOSUR also allow its use, aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Phenethyl butyrate is considered safe for use in food and fragrance applications. For oral exposure, it has a high margin of safety, with no adverse effects reported at typical use levels. Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed with standard safety practices. Overall, the risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Phenethyl butyrate is valued for its ability to impart a sweet, fruity aroma that enhances both flavor and fragrance formulations. It synergizes well with other fruity and floral notes, creating balanced and appealing profiles. Formulators should be cautious of overuse, as its potent aroma can dominate a blend. It is often underutilized in complex formulations where its subtlety can add depth without overpowering other components.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on phenethyl butyrate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are consistent with documented use levels and safety assessments. However, specific sensory thresholds and regional regulatory nuances may require further exploration to ensure compliance and optimal formulation outcomes.

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 2026-03-12 14:29:48 GMT (p2)