Identification
CAS.No.:
2051-78-7
FL.No.:
9.054
FEMA.No.:
2021
NAS.No.:
2021
CoE.No.:
280
EINECS.No.:
218-129-8
JECFA.No.:
2
Description
Allyl butyrate has a peach/apricot odor and is used as a flavoring ingredient and adjuvant.
Regulatory Status
CoE: Approved. Bev.: 1 ppm; Food: 3 ppm
FDA: 21 CFR 172.515
FDA (other): n/a
JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996).
Usage
Reported uses (ppm): (FEMA, 1994)
Alcoholic beverages
0.67
1.33
Gelatins, puddings
0.92
1.7
Nonalcoholic beverages
0.65
1.47
Natural occurrence
Not reported found in nature.
Aroma
Sweet-ethereal odor with somewhat fruity undertone. Could find use in perfumery, but the matetial as such is not very interesting or characteristic, does not offer any specific olfactory advantage.
Chemical Properties
Allyl butyrate has a peach/apricot odor and is used as a flavoring ingredient and adjuvant.
Definition
ChEBI: Allyl butyrate is a fatty acid ester.
Preparation
From allyl alcohol and butyric acid in the presence of concentrated H2SO4 or p-toluenesulfonic acid in benzene.
Taste threshold values
Taste characteristics at 10 ppm: fruity, green, tropical with sweet, fermented waxy nuances
Flammability and Explosibility
Not classified
