Important Synthetic Flavor Compounds - Part 4 (ethyl 3 methyl butyrate ethyl hexanoate isopropyl acetate isobutyl acetate isoamyl acetate isoamyl butyrate ethyl acrylate or ethyl cis-4 octanoate ethyl trans-2, cis-4-decadienoate allyl hexanoate)

ethyl 3 methyl butyrate, ethyl hexanoate, isopropyl acetate, isobutyl acetate, isoamyl acetate, isoamyl butyrate, ethyl acrylate, or ethyl 2-propenoate, ethyl cis-4 octanoate, ethyl trans-2, cis-4-decadienoate, allyl hexanoate

For the short list of synthetic flavor compounds, provided here is information flavorists need to know including 1) their FEMA number, 2) flavor note(s), 3) compounds that render similar flavor note, 4) compounds that are often used togather with the compound, 5) applications, 6) usage levels, 7) other things flavorists need to know.

Ethyl 3-Methyl Butyrate (Ethyl Isovalerate)

• FEMA Number: 2463
• Flavor Note(s): Powerful and substantive fruity note, similar to a more powerful version of ethyl butyrate, backed by a less obvious note of pineapple. It has a very distinct profile from its structural isomer ethyl 2-methyl butyrate .
• Compounds That Render Similar Flavor Note: Ethyl butyrate (fruity, pineapple), though ethyl 3-methyl butyrate is more powerful and substantive .
• Compounds Often Used Together With: A great partner for a number of related esters, especially ethyl butyrate, ethyl 2-methyl butyrate, and ethyl hexanoate .
• All Potential Applications: Extremely versatile. Used in a wide range of flavors including tropical fruits (cherimoya up to 500 ppm, jackfruit up to 3,000 ppm, kiwi ~100 ppm, lychee ~20 ppm, mango ~500 ppm, passionfruit ~2,000 ppm, pineapple up to 3,000 ppm), berry fruits (blackberry ~800 ppm, blackcurrant ~100 ppm, blueberry up to 8,000-10,000 ppm, cherry ~200 ppm, cranberry ~500 ppm, raspberry ~500 ppm, strawberry ~1,000 ppm), and other fruits (apple ~1,000 ppm, apricot ~300 ppm, Concord grape ~200 ppm, lemon/lime ~100 ppm, orange up to 200 ppm, watermelon ~1,000 ppm) .
• General Usage Levels: Dose rates are suggested for flavors intended to be dosed at 0.05% in ready-to-drink beverages or in a simple bouillon. Levels vary widely by application, from 20 ppm in lychee to as high as 10,000 ppm in blueberry flavors .
• Important Considerations for Flavorists: Found widely in nature. It is a powerful ester that can add significant depth and impact to flavors . FEMA GRAS.

Ethyl Hexanoate (Ethyl Caproate)

• FEMA Number: 2439
• Flavor Note(s): Sweet, fruity, pineapple, waxy, fatty and estry with a green banana nuance. The taste is sweet, pineapple, fruity, waxy and banana with a green, estry nuance .
• Compounds That Render Similar Flavor Note: Ethyl butyrate (pineapple, but lighter), isoamyl acetate (banana, but less fatty-waxy).
• Compounds Often Used Together With: Often used with ethyl butyrate, ethyl 3-methyl butyrate, and other esters to build complex fruit profiles .
• All Potential Applications: Pineapple, banana, strawberry, and other fruit flavors. Used in beverages, candies, baked goods, and dairy products.
• General Usage Levels: Typical usage levels in finished products range from 5 to 50 ppm, depending on the application.
• Important Considerations for Flavorists: Colorless to yellowish liquid with a flash point of 121°F TCC. Slightly soluble in propylene glycol, insoluble in water and glycerin. Soluble in fixed oils and most organic solvents . FEMA GRAS.

Isopropyl Acetate

• FEMA Number: 2926
• Flavor Note(s): Ethereal, fruity, sweet, banana, with a slight chemical nuance. Also described as tutti frutti, fruity, apple, banana-like .
• Compounds That Render Similar Flavor Note: Ethyl acetate (ethereal, but less banana), isoamyl acetate (banana, but more pronounced and less chemical).
• Compounds Often Used Together With: Used with other fruity esters and solvents to create top notes in fruit complexes.
• All Potential Applications: Fruit flavors (banana, apple, tutti frutti) and as a solvent in flavor formulations. Naturally occurs in apple, banana, cheddar cheese, cocoa, grape, honey, melon, pineapple, and strawberry .
• General Usage Levels: Recommended smelling at 10.00% in dipropylene glycol . In finished products, typical usage levels range from 5 to 30 ppm.
• Important Considerations for Flavorists: Extremely flammable with a flash point of 62°F TCC (16.67°C). Very volatile. Food Chemicals Codex listed . Must be stored away from all ignition sources. FEMA GRAS.

Isobutyl Acetate

• FEMA Number: 2175
• Flavor Note(s): Sweet, fruity, etherial with an apple banana nuance. The taste is sweet, fruity with a banana tutti frutti note .
• Compounds That Render Similar Flavor Note: Isopropyl acetate (more chemical banana), isoamyl acetate (stronger banana), ethyl acetate (more ethereal).
• Compounds Often Used Together With: Used with other acetate esters and fruity components in apple, banana, pear, and tutti frutti flavors.
• All Potential Applications: Fruit flavors, particularly apple, banana, pear, and tutti frutti. Used in beverages, candies, baked goods, and as a solvent.
• General Usage Levels: In finished products, typical usage levels range from 5 to 50 ppm.
• Important Considerations for Flavorists: Flammable with a flash point of 60°F TCC. Very soluble in alcohol, fixed oils, and propylene glycol. Slightly soluble in water . Store in tightly sealed containers away from heat and ignition sources. FEMA GRAS.

Isoamyl Acetate

• FEMA Number: 2055
• Flavor Note(s): Apple, banana, pear . It is the classic "banana" character with sweet, fruity, and pear-like undertones.
• Compounds That Render Similar Flavor Note: Isoamyl butyrate (softer, more fruity), amyl acetate, isopropyl acetate (chemical banana).
• Compounds Often Used Together With: Used with ethyl acetate, ethyl butyrate, and other esters to build banana, pear, and tutti frutti profiles. Also used with isoamyl alcohol for depth.
• All Potential Applications: Banana, pear, apple, tutti frutti, and other fruit flavors for candy, beverages, baked goods, chewing gum, and dairy products.
• General Usage Levels: Used at moderate to high levels. In finished products, levels typically range from 10 to 100 ppm, but can be higher in candy applications.
• Important Considerations for Flavorists: JECFA number 43. Listed in 21CFR172.515 . Flammable. Store in a cool, dry place away from ignition sources. FEMA GRAS.

Isoamyl Butyrate

• FEMA Number: 2060
• Flavor Note(s): Strong, fruity, banana, pear, peach. The taste is sweet .
• Compounds That Render Similar Flavor Note: Isoamyl acetate (stronger, sharper banana), amyl butyrate, isoamyl isobutyrate.
• Compounds Often Used Together With: Used with isoamyl acetate, ethyl butyrate, and other esters to build complex fruit profiles, especially for banana, pear, peach, and apricot.
• All Potential Applications: Banana, pear, peach, apricot, and other fruit flavors. Used in beverages, candies, baked goods, and dairy products.
• General Usage Levels: In finished products, typical usage levels range from 5 to 50 ppm.
• Important Considerations for Flavorists: Sum of isomers >98%. Flash point 58°C. Insoluble in water. Keep in tightly closed container in a cool and dry place, protected from light. When stored for more than 24 months, quality should be checked before use . FEMA GRAS.

Ethyl Acrylate (Ethyl 2-Propenoate)

• FEMA Number: 2418
• Flavor Note(s): Intense, harsh, fruity aroma. It is described as a lachrymator (tearing agent) .
• Compounds That Render Similar Flavor Note: Ethyl methacrylate, methyl acrylate (harsh, fruity).
• Compounds Often Used Together With: Limited use in flavors due to safety concerns; may be used with other esters in pineapple and other fruit notes at very low levels.
• All Potential Applications: Pineapple and other fruit flavors, though its use is highly restricted.
• General Usage Levels: Extremely low levels due to potency and safety considerations. Typical usage would be in the parts per billion (ppb) range if used.
• Important Considerations for Flavorists: Colourless mobile liquid; lachrymator/intense, harsh, fruity aroma. Soluble in ether and oils; slightly soluble in water. Boiling point 99-101°C. JECFA evaluation 2004 (Session 63) . Due to its lachrymatory nature and safety profile, it requires extremely careful handling with adequate ventilation and PPE. Regulatory status may be restricted in some applications. FEMA GRAS but subject to strict usage limits.

Ethyl cis-4-Octenoate

• FEMA Number: 3344
• Flavor Note(s): A fruity pear-like note with slight citrus connotations .
• Compounds That Render Similar Flavor Note: Ethyl trans-4-octenoate, ethyl 2-octenoate, other unsaturated C8 esters with pear-like character.
• Compounds Often Used Together With: Used with ethyl hexanoate, ethyl decadienoate, and other unsaturated esters to build pear, apple, and tropical fruit profiles.
• All Potential Applications: Pear, apple, and tropical fruit flavors where a fresh, fruity character is desired.
• General Usage Levels: Typical usage in finished products would be in the low ppm range (0.5-10 ppm) due to its potency.
• Important Considerations for Flavorists: Store tightly sealed under inert gas in a cool, well-ventilated area. Shelf life 24 months from manufacture date. Insoluble in water; soluble in alcohol . Emerging research suggests this substance may possess notable antimicrobial properties, particularly in combating prevalent foodborne microorganisms like Salmonella and Listeria . FEMA GRAS.

Ethyl trans-2, cis-4-Decadienoate

• FEMA Number: 3148
• Flavor Note(s): Fruity, pear, apple, tropical. It is known for its powerful, sweet, and juicy pear-like character with fatty-green undertones.
• Compounds That Render Similar Flavor Note: Ethyl 2,4-decadienoate isomers, methyl decadienoate, and other unsaturated esters with pear character.
• Compounds Often Used Together With: Used with ethyl hexanoate, ethyl octanoate, and other esters to build complex pear, apple, and tropical fruit profiles.
• All Potential Applications: Pear, apple, pineapple, and other tropical fruit flavors for beverages, candies, and baked goods.
• General Usage Levels: Extremely potent. Used at very low levels, typically from 0.1 to 5 ppm in the finished product.
• Important Considerations for Flavorists: JECFA Flavor Number 1192. FEMA GRAS Publication No(s): 4, 25 . As an unsaturated ester, it is prone to oxidation and isomerization. Store under inert gas in tightly sealed containers, protected from light and heat. FEMA GRAS.

Allyl Hexanoate (Allyl Caproate)

• FEMA Number: 2032
• Flavor Note(s): Pineapple . It has a sweet, fruity, juicy pineapple character with a slightly ethereal top note.
• Compounds That Render Similar Flavor Note: Allyl cyclohexylpropionate (pineapple, but heavier), ethyl hexanoate (pineapple, but less intense), methyl hexanoate.
• Compounds Often Used Together With: Used with ethyl butyrate, ethyl hexanoate, and other esters to build complex pineapple and tropical fruit profiles.
• All Potential Applications: Pineapple flavors, tropical fruit blends, and other fruit applications where a distinctive pineapple note is desired. Used in beverages, candies, baked goods, and chewing gum.
• General Usage Levels: In finished products, typical usage levels range from 5 to 50 ppm.
• Important Considerations for Flavorists: JECFA number 3. Listed in 21CFR172.515 . As an allyl ester, it may have different regulatory considerations compared to non-allyl esters. Store in tightly sealed containers away from light and heat. FEMA GRAS. d

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