FlavScents AInsights Entry for Isoamyl 2-methyl butyrate (CAS: 27625-35-0)

1. Identity & Chemical Information

• Common Name(s): Isoamyl 2-methyl butyrate
• IUPAC Name: 3-methylbutyl 2-methylbutanoate
• CAS Number: 27625-35-0
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not available; IFRA reference not applicable
• Molecular Formula: C10H20O2
• Molecular Weight: 172.27 g/mol
• Functional Groups and Structure–Odor Relevance: Isoamyl 2-methyl butyrate is an ester, a class of compounds known for their fruity and pleasant odors. The ester linkage contributes to its characteristic fruity aroma, often associated with apple and pear notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Isoamyl 2-methyl butyrate is characterized by its fruity, apple-like aroma with nuances of pear. It is known for its moderate intensity and good diffusion, making it a popular choice for imparting a fresh, fruity note in both flavors and fragrances. The compound serves as an impact note, providing a distinct and recognizable fruity character. Taste and odor thresholds are not clearly reported, but it is typically used in low concentrations due to its potent sensory impact.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Isoamyl 2-methyl butyrate is naturally found in various fruits, including apples and pears, contributing to their characteristic aroma profiles. It can be formed through enzymatic esterification processes in fruits, where alcohols and acids react to produce esters. This compound is relevant to "natural flavor" designations when derived from natural sources through approved processes.

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

4. Use in Flavors

Isoamyl 2-methyl butyrate is widely used in flavor formulations, particularly in fruit-flavored products such as candies, beverages, and baked goods. It functions as an impact note, providing a fresh and authentic fruity character. Typical use levels in finished food products range from 1 to 10 ppm, with higher concentrations potentially leading to an overpowering effect. The compound is 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

In the fragrance industry, isoamyl 2-methyl butyrate is utilized in fruity and floral compositions, often as a top note due to its volatility. It is employed in products such as perfumes, body sprays, and air fresheners. Typical concentration ranges are qualitative, with trace amounts providing sufficient impact. Its volatility makes it suitable for top and middle note applications, contributing to the initial burst of fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Generally recognized as safe (GRAS) for flavor use by FEMA. No specific restrictions for fragrance use.
• European Union: Approved under Regulation (EC) No 1334/2008 for flavor use. No specific fragrance restrictions.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Japan and China allow its use in flavors; specific fragrance regulations not clearly reported.
• Latin America: Generally permitted in flavors; specific fragrance regulations vary by country.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Considered safe for use in food products at typical concentrations. No specific ADI or MSDI reported.
• Dermal Exposure: Generally non-irritating and non-sensitizing at typical fragrance concentrations. IFRA standards should be consulted for specific product types.
• Inhalation Exposure: Low volatility reduces inhalation risk in occupational settings. No specific occupational exposure limits reported.

Risk profiles are similar for both food and fragrance applications, with no significant safety concerns at typical use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Isoamyl 2-methyl butyrate is valued for its ability to impart a fresh, fruity character to both flavors and fragrances. It synergizes well with other fruity esters and can enhance the overall complexity of a formulation. Common pitfalls include overuse, leading to an artificial or overpowering aroma. It is often under-utilized in complex fragrance compositions where subtlety is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on isoamyl 2-methyl butyrate is well-established, particularly regarding its sensory characteristics and applications. However, specific regulatory and toxicological data may be limited or vary by region. Industry practices are generally consistent, but formulators should verify specific regulatory requirements for their target markets.

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 2026-03-20 17:42:45 GMT (p2)