FlavScents AInsights Entry for Ammonium Isovalerate 30% in PG (CAS: 7563-33-9)

1. Identity & Chemical Information

• Common Name(s): Ammonium Isovalerate
• IUPAC Name: Ammonium 3-methylbutanoate
• CAS Number: 7563-33-9
• FEMA Number: Data not found
• Other Identifiers: Data not found
• Molecular Formula: C5H11NO2
• Molecular Weight: 117.15 g/mol
• Functional Groups and Structure–Odor Relevance: Ammonium isovalerate is an ammonium salt of isovaleric acid. The presence of the ammonium group can influence its solubility and volatility, impacting its odor profile, which is typically described as cheesy or sweaty due to the isovaleric acid component.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Ammonium isovalerate is characterized by a strong, pungent odor reminiscent of cheese or sweat. It has a sharp, penetrating aroma that can be quite intense.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported; however, the compound is known for its potent odor even at low concentrations.
• Typical Sensory Role: It is often used as an impact note in formulations requiring a strong, distinctive aroma, such as in cheese flavorings or to add complexity to savory profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Ammonium isovalerate is not typically found in nature but can be derived from isovaleric acid, which occurs naturally in some plants and animal secretions.
• Formation Pathways: It can be synthesized through the neutralization of isovaleric acid with ammonia.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a synthetic derivative, it may not qualify for natural labeling unless derived from natural sources.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in cheese and dairy flavor formulations, as well as in savory and umami profiles.
• Functional Role in Flavor Systems: Acts as an impact note to provide authenticity and depth to cheese flavors.
• Typical Use Levels: Industry-typical use levels range from 0.1 to 5 ppm in finished products, depending on the desired intensity.
• Stability Considerations: Generally stable under typical processing 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: Used in niche perfumery and functional products where a strong, distinctive odor is desired.
• Functional Role: Provides a trace realism or impact note, particularly in compositions mimicking natural body odors or aged cheese.
• Typical Concentration Ranges: Typically used at very low concentrations, often below 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Contributes primarily to the top and middle notes due to its volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS; usage should be justified by safety data.
• European Union (Reg. (EC) No 1334/2008; FL Number Status): Not clearly reported; consult specific regulations for use in food and fragrance.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations unless specified otherwise.
• Asia (Japan, China, ASEAN): Regulatory status varies; specific approvals may be required.
• Latin America (e.g., Brazil, MERCOSUR): Data not found; consult local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI established; use should be based on safety assessments.
• Dermal Exposure: Potential for irritation or sensitization; IFRA guidelines should be consulted for fragrance use.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures may be necessary.
• Risk Profiles: Differ between food and fragrance applications, with more stringent controls typically applied in food use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Provides a unique, intense aroma that can enhance authenticity in cheese and savory flavors.
• Typical Synergies: Works well with other dairy and umami compounds to create complex flavor profiles.
• Common Formulation Pitfalls: Overuse can lead to overpowering and unpleasant aromas; careful balancing is required.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in applications where a strong impact note is beneficial due to concerns about its intense aroma.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical identity and sensory characteristics are well-documented.
• Industry-Typical but Undocumented Practices: Usage levels and applications are often based on industry experience rather than formal studies.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and safety data may be lacking, requiring careful consideration by formulators.

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 2026-06-27 09:35:46 GMT (p2)