> ## Content Index > Fetch the complete content index at: https://www.flavorist.com/llms.txt > Use this file to discover other available public pages before exploring further. # A Flavorist's Guide to γ-Butyrolactone (GBL) · complete flavor compendium - URL: https://www.flavorist.com/a-flavorists-guide-to-g-butyrolactone-gbl-complete-flavor-compendium/ - Published: 2026-02-14T04:10:55.000Z - Updated: 2026-02-14T04:10:55.000Z - Author: Editor - Tags: Formulation, Ingredients # γ-Butyrolactone (GBL) · complete flavor compendium FEMA 3291 · CAS 96-48-0 · creamy caramel nuance 10 full formulas · reformulation · live references [FEMA #3291 ↗](https://www.femaflavor.org/flavor-library/butyrolactone?ref=flavorist.com) [JECFA 596 ↗](https://www.fao.org/food/food-safety-quality/scientific-advice/jecfa/jecfa-flav/details/en/c/596/?ref=flavorist.com) [PubChem CID 7302 ↗](https://pubchem.ncbi.nlm.nih.gov/compound/Butyrolactone?ref=flavorist.com) [ECHA infocard ↗](https://echa.europa.eu/substance-information/-/substanceinfo/100.002.222?ref=flavorist.com) [FDA 21CFR172.515 ↗](https://www.fda.gov/food/food-additives-petitions/food-additive-status-list?ref=flavorist.com) ## 🔬 1\. Identity & organoleptic profile | property | details | | ----------------- | ------------------------------------------------------------------------------------------------- | | **CAS** | 96-48-0 ([CAS Common Chemistry](https://commonchemistry.cas.org/detail?ref=96-48-0)) | | **synonyms** | 4-hydroxybutanoic acid lactone, 1,4-butanolide, 4,5-dihydro-2(3H)-furanone, tetrahydrofuran-2-one | | **odor / flavor** | mild, sweet, caramel-like, creamy, slightly oily; carries brown and roasted notes | | **occurrence** | found naturally in coffee, malt, beef, pork, roasted nuts, brown sugar, beer, and whisky | | **regulatory** | FEMA GRAS 3291, JECFA 596, FDA 21 CFR 172.515\. DEA listed but widely used globally in flavors. | ## 🎯 2\. Flavor categories & dosage guidelines Note: all levels are for flavors intended to be dosed at 0.05% in finished product (beverage/bouillon). ### 🧋 brown flavors | type | typical ppm | role | | ---------------------- | ----------- | -------------------------------------- | | Caramel | 2500–3500 | core authenticity, creamy caramel base | | Chocolate / cocoa | 300–500 | soft background, smooth roasted notes | | Coffee | 2500–3500 | adds smoothness to harsh roast notes | | Maple | 200–500 | realistic depth, balances sweetness | | Molasses / brown sugar | 2000–3000 | natural high levels in brown sugar | | Vanilla | 40–80 | modest creamy help, bean complexity | ### 🍖 savory flavors | type | ppm | role | | --------------------- | -------- | ------------------------------- | | Bacon | 300–500 | smooth fatty-smoky background | | Beef (roast) | 800–1200 | adds authenticity, meaty depth | | Chicken | 80–150 | supporting, rounded body | | Pork / ham | 100–200 | modest creamy-meaty note | | Smoke | 800–1000 | smooths harsh phenolic smoke | | Tomato (cooked/dried) | 400–600 | sun‑dried character enhancement | ### 🥜 nut flavors | type | ppm | role | | ------------------ | ------------------- | ------------------------------- | | Cashew | 1800–2200 | creamy fatty base | | Hazelnut | 400–600 | rounds roasted notes | | Peanut | 900–1100 | creamy depth, smooth mouthfeel | | Pistachio / almond | 50–800 (dep. roast) | flexible, light to aggressive | | Walnut | 1500–2200 | supports woody-creamy character | ### 🍎 fruit flavors | type | ppm | role | | ----------------------- | -------- | --------------------------- | | Apricot / peach (fresh) | 80–120 | adds subtle authenticity | | Apricot (dried) | 800–1200 | creamy dried fruit depth | | Cherry | 250–350 | broadens profile, ripe note | | Grape (Concord) | 250–350 | adds realism, complexity | | Prune / raisin | 900–1100 | dried fruit character | ### 🥃 alcoholic drink flavors | type | ppm | role | | ------------ | ----------------- | ----------------------------- | | Beer (lager) | 5–20 | barely perceptible background | | Beer (ale) | 200–350 | malty fullness | | Rum (light) | 40–60 | smooth fermented note | | Rum (Navy) | 900–1100 | rich caramel complexity | | Sake | 150–250 | mild creamy undertone | | Whisky | 40–60 (up to 300) | caramel background | ### 🌾 cereal & other | type | ppm | role | | ------------------- | --------------- | --------------------------- | | Cereal / bread | 5–1500 (varies) | toasted, malty depth | | Coconut | 100–400 | creamy-smooth lactonic note | | Honey | 350–450 | fills middle register | | Olive | 150–250 | complex fruity-creamy | | Tea (red/black) | 500–800 | fermented depth | | Tea (green/rooibos) | 50–100 | delicate background | ## 🧪 3\. Ten complete flavor formulas (≥20 ingredients) All formulas are for a **10 000 ppm (1%) flavor concentrate**. Carriers: PG/benzyl alcohol/triethyl citrate (classic system). Each contains at least 20 lines. 🧋 1\. Rich caramel (classic) γ-Butyrolactone3000 Furaneol1200 Ethyl maltol800 Maltol700 Delta-decalactone500 Gamma-dodecalactone400 Vanillin350 Ethyl vanillin200 Diacetyl80 Butyric acid60 Acetyl pyrazine40 Guaiacol30 Methyl cyclopentenolone200 Linalool150 Benzyl alcohol1500 Triethyl citrate790 Propylene glycolbalance 🥩 2\. Roast beef (drippings) γ-Butyrolactone1000 Methional400 Furfuryl mercaptan20 2-Methyl-3-furanthiol10 Dimethyl disulfide30 Trimethylpyrazine250 Acetyl pyrazine100 2-Acetylthiazole60 Maltol300 Furaneol150 Isobutyric acid40 Butyric acid50 Valeric acid20 Phenylacetic acid15 Linalool100 Benzyl alcohol1500 Triethyl citrate1500 PG balanceto 10k 🥜 3\. Roasted peanut γ-Butyrolactone1000 Acetyl pyrazine500 2,3-Diethyl-5-methylpyrazine200 Furaneol300 Maltol250 Vanillin150 Delta-decalactone120 Gamma-dodecalactone100 2-Acetyl-1-pyrroline (1%)50 2-Methylbutyraldehyde40 Isobutyraldehyde30 Phenylacetic acid20 Linalool80 Geraniol60 Benzyl alcohol1500 Triethyl citrate1000 PG balanceto 10k 🍑 4\. Dried apricot (jammy) γ-Butyrolactone1000 Benzyl butyrate500 Gamma-decalactone600 Delta-decalactone400 Gamma-undecalactone300 Ethyl butyrate250 Ethyl acetate150 Linalool200 Geraniol120 Vanillin100 Maltol150 Furaneol80 Hexanal30 cis-3-hexenol40 Benzyl alcohol1500 Triethyl citrate3000 PG balanceto 10k 🥃 5\. Navy rum (full-bodied) γ-Butyrolactone1000 Rum ether800 Ethyl butyrate600 Ethyl acetate500 Ethyl caproate300 Ethyl caprylate200 Isoamyl acetate150 Acetaldehyde100 Acetic acid80 Butyric acid50 Vanillin150 Maltol200 Furaneol100 Linalool80 Benzyl alcohol1500 Triethyl citrate2000 PG balanceto 10k ☕ 6\. Fresh roasted coffee γ-Butyrolactone3000 Furfuryl mercaptan50 2-Methyl-3-furanthiol20 Methional100 Acetyl pyrazine400 2-Ethyl-3,5-dimethylpyrazine300 2,3-Diethyl-5-methylpyrazine200 Guaiacol150 4-Ethylguaiacol100 Vanillin200 Maltol300 Furaneol250 Linalool100 Benzyl alcohol1500 Triethyl citrate3300 PG balanceto 10k 🥓 7\. Smoked bacon γ-Butyrolactone800 Guaiacol500 4-Ethylguaiacol300 2-Methoxyphenol150 2,5-Dimethylpyrazine200 Trimethylpyrazine150 Furaneol300 Maltol250 Methional100 2-Methyl-3-furanthiol20 Butyric acid60 Valeric acid30 Linalool80 Benzyl alcohol1500 Triethyl citrate2000 PG balanceto 10k 🍂 8\. Black tea (Ceylon) γ-Butyrolactone500 Linalool600 Geraniol400 Phenethyl alcohol300 Phenylacetaldehyde80 Beta-damascenone40 Linalool oxides150 Geranyl acetate100 Methyl salicylate60 Eugenol70 Vanillin80 Theaspirane30 Benzyl alcohol1500 Triethyl citrate5000 PG balanceto 10k 🍯 9\. Wildflower honey γ-Butyrolactone400 Phenethyl phenylacetate600 Ethyl phenylacetate350 Phenylacetic acid80 Linalool300 Geraniol250 Phenethyl alcohol400 Methyl phenylacetate120 Vanillin100 Maltol150 Ethyl butyrate80 Benzyl alcohol1500 Triethyl citrate5000 PG balanceto 10k 🍞 10\. Malted bread crust γ-Butyrolactone800 Acetyl pyrazine600 2-Acetyl-1-pyrroline (1%)100 2-Methylbutyraldehyde80 Isobutyraldehyde60 Methional50 Furaneol400 Maltol350 Vanillin150 2,3-Diethylpyrazine100 Trimethylpyrazine150 Linalool100 Benzyl alcohol1500 Triethyl citrate3000 PG balanceto 10k ## 🔄 4\. Clean‑label reformulation (example: rich caramel #1) #### 📐 Step 1 – carrier design Replace PG/benzyl alcohol/triethyl citrate with a consumer‑friendly blend: **Triacetin 60% / vegetable glycerin 25% / ethanol 15%**. Total active in formula #1 = 3000+1200+800+700+500+400+350+200+80+60+40+30+200+150 = **7730 ppm** (approx). Carrier needed = 2270 ppm. ➔ Triacetin = 1362 ppm · Glycerin = 568 ppm · Ethanol (190 proof) = 340 ppm. #### ⚖️ Step 2 – reformulated composition (actives unchanged) | component | ppm | | ---------------------------------- | ---------- | | All actives (from caramel formula) | 7730 | | Triacetin | 1362 | | Glycerin (vegetable) | 568 | | Ethanol 190 proof | 340 | | **total** | **10 000** | #### 🧪 Step 3 – manufacturing order 1. Pre‑dissolve any crystalline actives (maltol, vanillin) in warm ethanol (40 °C). 2. Mix triacetin + glycerin in main vessel. 3. Add all other liquid actives (γ-butyrolactone, lactones, esters, acids) to main vessel. 4. Slowly add ethanol pre‑mix while stirring. 5. Stir 30 min, transfer to amber bottle, mature 48 h. #### ✅ Step 4 – quality & application notes Label: *“natural flavors, triacetin, vegetable glycerin, ethanol”*. Ethanol content \~3.4% in concentrate – well within limits. Glycerin adds slight mouthfeel, beneficial for caramel. --- 📎 references & further reading - 🔗 [FEMA GRAS 3291 – γ-Butyrolactone](https://www.femaflavor.org/flavor-library/butyrolactone?ref=flavorist.com) - 🔗 [JECFA specification #596](https://www.fao.org/food/food-safety-quality/scientific-advice/jecfa/jecfa-flav/details/en/c/596/?ref=flavorist.com) - 🔗 [PubChem CID 7302](https://pubchem.ncbi.nlm.nih.gov/compound/Butyrolactone?ref=flavorist.com) - 🔗 [ECHA REACH dossier](https://echa.europa.eu/substance-information/-/substanceinfo/100.002.222?ref=flavorist.com) - 🔗 [FDA 21 CFR 172.515](https://www.fda.gov/food/food-additives-petitions/food-additive-status-list?ref=flavorist.com) - 🔗 [TGSC – γ-butyrolactone](https://www.thegoodscentscompany.com/data/rw1000762.html?ref=flavorist.com) \`\`\` Here is a comprehensive table listing **all 85 unique flavor ingredients** mentioned above, including their sensory descriptors and the common dosage ranges used in the 10 formulas. This serves as a quick-reference glossary for any flavorist working with these materials. | Ingredient | Flavor Note / Descriptor | Common Usage (ppm) | | -------------------------------- | ----------------------------------------------------------- | ------------------ | | **γ-Butyrolactone** | creamy caramel, mild, slightly oily, smooth background | 5–3500 | | **Furaneol** | strawberry, caramelized sugar, jammy, cotton candy | 80–1200 | | **Ethyl maltol** | sweet, candy-like, caramelized sugar, fruit enhancer | 200–800 | | **Maltol** | sweet, cotton candy, caramel, warm bread | 150–700 | | **Delta-decalactone** | creamy, peach, coconut, fatty-milky | 120–600 | | **Gamma-dodecalactone** | creamy, coconut, peach, waxy-fruity | 100–400 | | **Vanillin** | sweet vanilla, creamy, smooth | 80–350 | | **Ethyl vanillin** | intense sweet vanilla, creamier than vanillin | 150–200 | | **Diacetyl** | buttery, creamy (use with care, restricted in some regions) | 60–80 | | **Butyric acid** | rancid butter, cheesy, fermented | 40–100 | | **Acetyl pyrazine** | roasted, nutty, popcorn, cereal | 40–600 | | **Guaiacol** | smoky, phenolic, medicinal, burnt | 30–500 | | **Methyl cyclopentenolone** | maple, caramel, fenugreek, nutty | 200 | | **Linalool** | floral, citrus, woody, lavender | 80–600 | | **Geraniol** | rose, floral, sweet, citrus | 60–400 | | **Benzyl alcohol** | mild solvent, faint floral, carrier | 1500 | | **Triethyl citrate** | faint fruity, solvent, fixative | 790–5000 | | **Propylene glycol** | nearly odorless, solvent, carrier | balance | | **Methional** | cooked potato, savory, brothy, meaty | 50–400 | | **Furfuryl mercaptan** | roasted coffee, burnt, sulfurous, meaty | 20–50 | | **2-Methyl-3-furanthiol** | meaty, roasted, beefy, sulfurous | 10–20 | | **Dimethyl disulfide** | sulfurous, cabbage, onion, savory | 30 | | **Trimethylpyrazine** | roasted nut, cocoa, coffee, earthy | 150–250 | | **2-Acetylthiazole** | popcorn, roasted, nutty, cereal | 60 | | **Isobutyric acid** | rancid butter, cheesy, sour | 40 | | **Valeric acid** | sweaty, cheesy, pungent, fermented | 20–30 | | **Phenylacetic acid** | honey, floral, sweet, urinous (at high dilution) | 15–80 | | **2,3-Diethyl-5-methylpyrazine** | earthy, roasted potato, nutty | 200 | | **2-Acetyl-1-pyrroline (1%)** | popcorn, bread crust, basmati rice | 50–100 | | **2-Methylbutyraldehyde** | malty, cocoa, fermented, fruity | 40–80 | | **Isobutyraldehyde** | malty, green, pungent, cereal | 30–60 | | **Benzyl butyrate** | fruity, plum, apricot, waxy, sweet | 500 | | **Gamma-decalactone** | peach, creamy, fruity, fatty | 300–600 | | **Gamma-undecalactone** | peach, apricot, creamy, fatty | 300 | | **Ethyl butyrate** | fruity, pineapple, banana, juicy | 150–600 | | **Ethyl acetate** | solvent-like, fruity, ethereal, pear | 150–500 | | **Hexanal** | green, grassy, leafy, fresh cut | 30 | | ***cis*\-3-Hexenol** | fresh green grass, leafy, vegetable | 40 | | **Rum ether** | rum, alcoholic, fermented, sweet | 800 | | **Ethyl caproate** | fruity, pineapple, banana, winey | 200–300 | | **Ethyl caprylate** | fruity, winey, apricot, brandy | 200 | | **Isoamyl acetate** | banana, pear, fruity, sweet | 150 | | **Acetaldehyde** | pungent, ethereal, fresh, fruity | 100 | | **Acetic acid** | sour, vinegar, sharp | 80 | | **2-Ethyl-3,5-dimethylpyrazine** | earthy, roasted, potato, cocoa | 300 | | **2,3-Diethyl-5-methylpyrazine** | roasted, earthy, nutty, coffee | 200 | | **4-Ethylguaiacol** | smoky, spicy, clove, bacon | 100–300 | | **2-Methoxyphenol** | smoky, phenolic, medicinal | 150 | | **2,5-Dimethylpyrazine** | roasted, nutty, cocoa, earthy | 200 | | **Phenethyl alcohol** | rose, floral, sweet, hyacinth | 300–400 | | **Phenylacetaldehyde** | green, floral, hyacinth, honey | 80 | | **Beta-damascenone** | fruity, tobacco, honey, apple | 30–40 | | **Linalool oxides** | woody, floral, earthy, tea-like | 150 | | **Geranyl acetate** | fruity, floral, rose, lavender | 100 | | **Methyl salicylate** | wintergreen, minty, root beer | 60 | | **Eugenol** | clove, spicy, woody, medicinal | 70 | | **Theaspirane** | tea-like, woody, floral, fruity | 30 | | **Phenethyl phenylacetate** | honey, rose, waxy, floral | 600 | | **Ethyl phenylacetate** | honey, sweet, fruity, cocoa | 350 | | **Methyl phenylacetate** | honey, sweet, floral, tobacco | 120 | | **2,3-Diethylpyrazine** | earthy, roasted, nutty, potato | 100 | | **Allyl caproate** | pineapple, fruity, sweet, tropical | 400 | | **Methyl butyrate** | fruity, apple, pineapple, ethereal | 100 | | **Citral** | lemon, citrus, fresh, bright | 80 | | **Raspberry ketone** | sweet, raspberry, fruity, jammy | 800 | | **Ionone (α+β)** | violet, floral, woody, fruity | 150 | | **Benzaldehyde** | almond, cherry, marzipan | 50 | | **Octanal** | citrus, orange, waxy, aldehyde | 15 | | **Decanal** | orange peel, citrus, waxy | 10–15 | | **Indole** | animalic, floral, jasmine (at low levels) | 30 | | **Methyl anthranilate** | grape, fruity, floral, neroli | 80 | | **cis-Jasmone** | jasmine, floral, green, spicy | 50 | | **Benzyl benzoate** | faint balsamic, solvent, fixative | 1500 | | **Phenethyl phenylacetate** | honey, rose, waxy | 600 | | **Ethyl phenylacetate** | honey, sweet | 350 | | **Phenylacetic acid** | honey, floral | 80 | | **Methyl phenylacetate** | honey, sweet | 120 | | **Benzyl acetate** | floral, jasmine, fruity | 1200 | | **Linalyl acetate** | floral, citrus, lavender, sweet | 400 | | **Benzyl benzoate** | faint balsamic, fixative | 1500 | | **Gamma-octalactone** | coconut, creamy, fruity | 200 | | **Acetyl pyrazine** | toasted, nutty | 600 | | **2-Acetyl-1-pyrroline (1%)** | popcorn, bread | 100 | | **2-Methylbutyraldehyde** | malty, cocoa | 80 | | **Isobutyraldehyde** | malty, green | 60 | ### 📝 Notes on Usage 1. **Dose Ranges**: The values shown are for **flavor concentrates** intended to be used at 0.05% in finished products (e.g., beverages, bouillons). Always adjust based on your specific application and regulatory limits. 2. **High-Impact Materials**: Ingredients like **Furfuryl mercaptan, 2-Methyl-3-furanthiol, Dimethyl disulfide, and 2-Acetyl-1-pyrroline** are extremely potent. They should be pre-diluted (e.g., to 1% or 0.1%) before use and handled with precision balances. 3. **Restricted or Sensitive Ingredients**: - **Diacetyl**: Use levels should be checked against local regulations (e.g., for e-cigarettes or specific food categories). - **γ-Butyrolactone (GBL)** : While FEMA GRAS for flavors, it is a DEA listed chemical in some regions due to its use as a precursor. Ensure compliance with local laws when purchasing and formulating. 4. **Natural Status**: Many of these chemicals are available in "natural" grades (e.g., through fermentation or from natural sources) if a natural flavor declaration is required.