ALLYL 2-ETHYLBUTYRATE

CAS: 7493-69-8 FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT

ALLYL 2-ETHYLBUTYRATE is a synthetic ester used as a flavoring agent and enhancer in food and beverage products. It is regulated under U.S. flavoring additive provisions and has been evaluated by international expert committees for safety at current levels of intake.

What It Is

ALLYL 2-ETHYLBUTYRATE is a synthetic organic ester with the CAS number 7493-69-8 that is widely used in the food industry as a flavoring agent, flavor enhancer, or adjuvant. As a member of the class of esters, it belongs to a group of compounds commonly used to impart or enhance sensory qualities in food, particularly a fruity, ethereal aroma. These kinds of esters are chemically characterized by the reaction of an alcohol and an acid to form an ester linkage, and they often contribute desirable olfactory qualities even at very low concentrations. In regulatory contexts, such compounds are differentiated from direct nutritional ingredients and are instead categorized under provisions that allow their use to facilitate or improve the sensory experience of food products. The inclusion of this ingredient in food and beverage formulations is subject to conditions specified by food regulatory authorities, and its usage is governed by standards of good manufacturing practice and safety evaluations conducted by expert bodies. For example, in the United States, this compound is listed among synthetic flavoring substances that may be safely used in food when used in the minimum quantity required to produce the intended flavor effect and in accordance with all relevant principles of good manufacturing practice. This reflects the general regulatory framework for this class of additives designed to ensure consumer safety while enabling product developers to achieve targeted sensory outcomes. The compound is known among flavor chemists and in regulatory listings by a variety of names due to its ester structure and has been assigned identifiers and listings in flavor industry reference systems.

How It Is Made

The synthesis of ALLYL 2-ETHYLBUTYRATE typically involves esterification chemistry, where 2-ethylbutyric acid (or its sodium salt) is reacted with allyl alcohol or an allyl halide such as allyl bromide to form the ester linkage. This reaction can be conducted under controlled heating with appropriate catalysts or acid catalysts to facilitate esterification. The esterification process is a common method in industrial flavor compound synthesis, allowing for the creation of a wide range of esters with specific olfactory properties. In practical industrial settings, careful control of reaction conditions, purification steps, and solvent systems is necessary to achieve the high purity required for use in food applications. The resulting product is typically refined to meet quality specifications, such as purity levels of 95% or greater, and is characterized by analytical techniques to confirm identity and absence of undesirable impurities. Although exact manufacturing conditions and proprietary process details vary among producers, the general approach follows standard chemical synthesis practices applicable to small-molecule flavor compounds. It is also possible for this compound to be derived indirectly in research or laboratory contexts by direct esterification of 2-ethylbutyric acid with allyl alcohol, where water formed during the reaction is removed to drive the equilibrium toward ester formation. The refined product is a colorless liquid that exhibits the characteristic fruity, ethereal odor sought in sensory applications. Manufacturers adhere to regulatory and quality frameworks that require documentation of synthesis and analytical verification to ensure that the compound meets food-grade standards. As a synthetic flavoring compound, it is included in industrial inventories and subject to inspections and compliance checks to maintain alignment with food additive requirements.

Why It Is Used In Food

ALLYL 2-ETHYLBUTYRATE is used in food and beverage formulations primarily to enhance flavor and aroma. As a flavoring agent or enhancer, it contributes a fruity, ethereal note that can elevate or complement the sensory profile of products. Flavor chemists and product developers leverage such compounds to achieve consistent and appealing taste and smell characteristics in a wide range of food categories. Flavor enhancement is an important aspect of food formulation, particularly when the base ingredients lack strong natural flavors or when manufacturers seek to create distinctive taste experiences that appeal to consumers. For instance, subtle fruity esters like ALLYL 2-ETHYLBUTYRATE can help round out complex flavor blends in beverages, confectionery, and dairy products. Even in products with naturally occurring flavors, additive esters can provide consistency across batches, compensate for variability in raw materials, and reinforce desired sensory cues. Rather than contributing nutritional value, flavoring agents like this compound influence the perceived quality and enjoyment of food. Their use is guided by principles of good manufacturing practice, meaning that they are incorporated at the minimum level necessary to achieve the intended effect without overshadowing other sensory elements or exceeding safety thresholds established by regulators. This careful use aligns with consumer expectations for balanced flavor profiles and supports product innovation in competitive markets. In essence, ALLYL 2-ETHYLBUTYRATE serves as a tool for sensory modulation, helping producers tailor the flavor experience to specific product goals, such as a fruity aroma in soft drinks, desserts, or baked goods. Its role is complementary to other formulation components and exemplifies how small concentrations of specialized compounds can have a marked influence on overall product perception.

Adi Example Calculation

To illustrate how experts think about exposure in relation to safety evaluations, consider a hypothetical example. Suppose a product formulation includes a flavoring compound at a level of 1 milligram per kilogram of food. If an individual consumes 2 kilograms of such food per day, their exposure would be 2 milligrams. Under a scenario where a safety expert committee has concluded that this exposure is within safe limits based on toxicological data and typical use levels, that conclusion supports regulatory acceptance. In other words, the focus is on ensuring that cumulative exposure from all sources remains below levels that would be of toxicological concern under lifetime consumption patterns. This example is illustrative and does not represent a specific regulatory recommendation for ALLYL 2-ETHYLBUTYRATE. Instead, it demonstrates how placement of a flavoring agent at trace levels in a formulation contributes to overall exposure in the context of safety evaluations. Because expert bodies such as JECFA evaluate both toxicity data and potential intake levels based on typical food use patterns, they can determine whether the expected exposure is acceptable without resorting to numeric ADIs in every case.

Safety And Health Research

Safety assessment for flavoring agents such as ALLYL 2-ETHYLBUTYRATE typically involves evaluation by expert committees and regulatory bodies that review available toxicological data, exposure scenarios, and chemical properties. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated this ingredient and concluded that at levels used as a flavoring agent it does not raise safety concerns. This type of assessment generally encompasses a review of studies related to acute toxicity, subchronic toxicity, genotoxicity, and other relevant endpoints to determine whether typical dietary exposure presents risks. Regulators such as the U.S. Food and Drug Administration (FDA) incorporate such flavoring substances into regulatory frameworks like 21 CFR §172.515, which allows their use in foods at levels consistent with good manufacturing practice. Inclusion in this list reflects confidence that, based on available evidence and expert review, use of the compound within typical formulation practices does not pose a hazard to consumers. It does not imply a specific health benefit or nutritional effect but rather indicates that routine exposure via food is not expected to lead to adverse outcomes when appropriately applied. Scientific assessments pay particular attention to potential hazards such as genotoxicity or chronic toxicity at high doses. In the case of many esters used as flavorings, data show that the compounds are metabolized and eliminated without accumulating, and they are used at very low concentrations, which limits overall exposure. The absence of specific numeric limits from some regulators does not imply absence of oversight; instead it reflects reliance on good manufacturing practice and expert judgment that exposures inherent to their intended use are sufficiently low to be protective of public health. Overall, safety and health research for flavoring agents like ALLYL 2-ETHYLBUTYRATE emphasizes risk assessment frameworks that integrate exposure estimates with toxicological data to ensure that consumer exposure remains within boundaries that do not raise health concerns.

Regulatory Status Worldwide

In the United States, ALLYL 2-ETHYLBUTYRATE is included within the list of synthetic flavoring substances and adjuvants that may be safely used in food under the conditions described in 21 CFR §172.515, which generally allows such substances when used in the minimum quantity required to achieve their intended effect and in accordance with principles of good manufacturing practice. This CFR provision explicitly lists this compound among many allowed synthetic flavoring substances, indicating its regulatory acceptance for direct use in food formulations subject to those conditions. The listing in 21 CFR §172.515 effectively serves as the U.S. regulatory basis for its use as a flavoring agent. Regulatory acceptance under this section does not provide a numerical allowable daily intake but depends on formulation practices that align with safety evaluations and use levels that are part of good manufacturing practice. Internationally, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated ALLYL 2-ETHYLBUTYRATE (JECFA Number 11) and, in its summary evaluation, concluded that it presents "no safety concern at current levels of intake when used as a flavoring agent". Such evaluations reflect expert review of relevant toxicological and exposure data and inform Codex and national regulatory decisions. While JECFA does not assign a numeric acceptable daily intake (ADI) for every flavoring agent, its "no safety concern" conclusion signals that routine use levels consistent with good manufacturing practice are considered acceptable from a safety perspective. These regulatory frameworks illustrate how flavoring agents like ALLYL 2-ETHYLBUTYRATE are assessed and permitted in food production. The U.S. CFR listing and the international JECFA evaluation together support its use subject to appropriate formulation and safety considerations. National regulations outside the U.S. may reference JECFA evaluations or adopt similar provisions for flavoring substances but should be consulted individually for specific restrictions or labeling requirements.

Taste And Functional Properties

ALLYL 2-ETHYLBUTYRATE is recognized for its fruity and ethereal sensory characteristics. In sensory evaluation contexts, esters of this class often evoke impressions that are associated with fruit-like notes—such as apricot, peach, or cherry—when used in trace amounts. While the exact perception can vary depending on the overall flavor matrix of a product, this compound’s functional contribution is primarily olfactory rather than gustatory, meaning it influences aroma more than taste per se. In terms of functional properties beyond sensory impact, esters like ALLYL 2-ETHYLBUTYRATE are typically volatile organic compounds with moderate solubility in organic solvents and limited solubility in water. This volatility contributes to their ability to deliver pronounced aroma at low concentrations. In food matrices that contain both aqueous and lipid phases, their partitioning can influence perception: because they are more soluble in lipid or alcoholic phases than in water, they may persist in certain product types and release aroma gradually during consumption. Heat and pH stability of flavor esters can vary. In many processing contexts, moderate heat and neutral to slightly acidic pH conditions common in food production do not significantly degrade such compounds when used within standard formulation parameters. However, extended exposure to high temperatures or extreme pH can lead to hydrolysis or transformation, which is why their use in processes such as baking or cooking often considers potential losses and adjustments to formulation. Overall, the functional properties of ALLYL 2-ETHYLBUTYRATE are best described in terms of its ability to contribute to a complex flavor profile by adding specific olfactory notes that enhance consumer perception of fruitiness or freshness. Its inclusion in a formulation is typically calibrated to avoid overpowering other flavor components while contributing to a balanced sensory outcome.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a regulatory concept used to express the amount of a substance that can be ingested daily over a lifetime without appreciable health risk. ADIs are typically established by expert bodies after thorough evaluation of toxicological data and consideration of uncertainty factors to account for gaps in data and differences between test systems and humans. For many flavoring agents, particularly those evaluated and deemed safe at current use levels, a numeric ADI may not be explicitly established; instead, expert committees such as JECFA may conclude that the compound does not raise safety concerns when used as intended. This conclusion is considered analogous to an ADI in that it reflects a determination that routine dietary exposure is not expected to pose health risks. In practical terms, this means that formulators and manufacturers can use ALLYL 2-ETHYLBUTYRATE in food products in accordance with regulatory provisions (such as the U.S. CFR listing) and good manufacturing practice, without exceeding exposure levels considered safe by regulators. It also means that regulatory bodies rely on both the inherent chemistry of the compound and typical use patterns in food to gauge potential risk rather than imposing strict numerical limits in every case. Importantly, the concept of ADI is not a recommended intake level or nutritional goal; rather, it is a safety benchmark used in risk assessment. Consumers are not expected to monitor ADI values themselves but can be reassured that regulatory oversight and expert evaluation underpin the conditions under which flavoring agents are permitted in food.

Comparison With Similar Additives

ALLYL 2-ETHYLBUTYRATE is one of many ester-type flavoring agents used in food formulation. Others in this class include compounds like ethyl butyrate, isoamyl acetate, and ethyl acetate, each of which contributes distinctive fruity or ethereal aromas. Ethyl butyrate, for example, is often associated with pineapple or tropical fruit notes and is widely used in beverages and confectionery. Isoamyl acetate, on the other hand, has a banana-like aroma and is common in fruit-flavored products. Compared to these, ALLYL 2-ETHYLBUTYRATE may contribute a more nuanced fruity note that can complement other flavor components without dominating the profile. Another similar additive is allyl butyrate, which also offers fruity qualities but with its own specific sensory signature. The selection among these esters depends on the target sensory outcome, the product matrix, and how each compound interacts with other flavor components. While all these compounds share the general property of being esters with fruity notes, slight differences in molecular structure lead to perceptible differences in aroma character. From a regulatory standpoint, many flavoring esters are evaluated and permitted under similar provisions that emphasize use levels consistent with good manufacturing practice. This reflects a broader understanding that such compounds, when used at trace levels, contribute to sensory quality without introducing significant safety concerns. The comparison underscores how flavor chemists choose among structurally related compounds based on the specific sensory profile desired in the final food product.

Common Food Applications Narrative

Flavoring agents such as ALLYL 2-ETHYLBUTYRATE are found across a broad spectrum of consumer food and beverage products due to their ability to enhance or impart desirable sensory qualities. In beverage categories, both alcoholic and non-alcoholic drinks may incorporate trace levels of fruity esters to support refreshing or fruit-forward profiles. This can be particularly useful in products where base ingredients alone do not provide sufficient aroma intensity or where a specific fruit note is desired. In confectionery, such esters are often part of complex flavor blends that define candies, gummies, and other sweet treats. Their fruity character helps mimic natural fruit flavors or enhance composite fruit profiles. Similarly, in frozen desserts like ice creams and sorbets, they can complement dairy richness with bright aromatic accents. Baked goods—ranging from cakes to pastries—also benefit from the addition of subtle flavoring agents that persist through gentle heat and contribute to the overall sensory experience. In dairy-based gelatin desserts and puddings, the inclusion of fruity esters helps round out flavor impressions that might otherwise seem flat or one-dimensional. Even in products where fruit ingredients are present but vary in intensity due to seasonal or processing differences, supplemental flavoring compounds help ensure consistency and consumer satisfaction. Across these applications, the common thread is the use of small amounts of this ester to fine-tune flavor perception. Manufacturers consider both regulatory guidelines and sensory goals when deciding how and where to incorporate such ingredients, balancing their contribution with other formulation components to achieve the targeted taste and aroma outcomes. This narrative reflects how ALLYL 2-ETHYLBUTYRATE supports diverse product types without dominating the flavor profile, enabling nuanced and appealing sensory profiles in everyday food items.

Safety & Regulations

FDA

  • Notes: Listed under synthetic flavoring substances allowed when used according to good manufacturing practice, numeric approval status not explicitly stated in deep link.
  • Regulation: 21 CFR 172.515

EFSA

  • Notes: EFSA specific numeric values for this compound were not identified in the sources available.

JECFA

  • Notes: JECFA concluded no safety concern without assigning a numeric ADI in the summary.
  • Adi Display: No safety concern at current levels of intake

Sources

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