AInsights Entry for Allyl 2-Ethyl Butyrate (CAS: 7493-69-8)

1. Identity & Chemical Information

• Common Name(s): Allyl 2-ethyl butyrate
• IUPAC Name: Allyl 2-ethylbutanoate
• CAS Number: 7493-69-8
• FEMA Number: 2034
• Other Identifiers: FL No. 09.034
• Molecular Formula: C9H16O2
• Molecular Weight: 156.22 g/mol
• Functional Groups and Structure–Odor Relevance: Allyl 2-ethyl butyrate is an ester, which typically contributes fruity and sweet notes to flavors and fragrances. The allyl group is known for enhancing the volatility and diffusion of the compound, making it a potent impact note in formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Allyl 2-ethyl butyrate is characterized by a fruity, pineapple-like aroma with sweet and slightly green nuances. It is often described as having a fresh, tropical fruit scent.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported, but it is known to be effective at low concentrations due to its potent aroma.
• Typical Sensory Role: This compound is primarily used as an impact note in flavor formulations, providing a distinct fruity character that can enhance the overall profile of tropical and fruit-flavored products.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Allyl 2-ethyl butyrate is not commonly found in nature but can be synthesized for use in flavor and fragrance applications.
• Formation Pathways: It is typically produced through esterification, a chemical reaction between allyl alcohol and 2-ethylbutyric acid.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: While it can be synthesized to mimic natural flavors, its designation as a "natural" ingredient depends on the source of the starting materials and the production process.

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

4. Use in Flavors

• Flavor Categories and Applications: Allyl 2-ethyl butyrate is widely used in fruit flavors, particularly in pineapple, apple, and tropical fruit profiles.
• Functional Role in Flavor Systems: It acts as a key impact note, providing a fresh and vibrant fruity character.
• 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: It is relatively stable under normal storage conditions but may degrade under high heat or acidic conditions, which can affect its flavor profile.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Allyl 2-ethyl butyrate is used in fruity and floral fragrance compositions, often in personal care products like shampoos and body washes.
• Functional Role: It serves as a modifier and impact note, enhancing the freshness and fruitiness of the fragrance.
• Typical Concentration Ranges: It is typically used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Due to its volatility, it contributes primarily to the top notes of a fragrance, providing an initial burst of freshness.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Recognized as GRAS by FEMA for use in food.
• European Union (Reg. (EC) No 1334/2008; FL number status): Approved for use in food flavorings; listed under FL No. 09.034.
• United Kingdom: Follows EU regulations post-Brexit, with no significant divergence reported.
• Asia (Japan, China, ASEAN): Generally permitted in food applications, but specific regulations may vary by country.
• Latin America (e.g., Brazil, MERCOSUR): Typically aligns with international standards, but local regulations should be verified.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Considered safe for use in food at typical concentrations; no specific ADI or MSDI reported.
• Dermal Exposure: Generally regarded as non-irritating and non-sensitizing at typical fragrance concentrations.
• Inhalation Exposure: Low volatility reduces inhalation risk; occupational exposure limits are not specifically defined.
• Risk Profiles: No significant differences in risk profiles between food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Its potent fruity aroma makes it a versatile ingredient in both flavor and fragrance formulations.
• Typical Synergies: Pairs well with other fruity esters and aldehydes to enhance tropical and citrus profiles.
• Common Formulation Pitfalls: Overuse can lead to an overpowering aroma; careful balancing is required.
• Situations Where It is Frequently Over- or Under-used: Often under-used in complex formulations where its impact can be masked by other strong notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Regulatory approvals and sensory characteristics are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and synergies are often based on industry experience rather than published data.
• Known Data Gaps or Regulatory Ambiguities: Specific toxicological thresholds and detailed regulatory guidance in some regions may be lacking.

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 2026-03-30 13:11:08 GMT (p2)