| 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.
|
| 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 |