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)
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Food Category
Usual
Max.
Alcoholic beverages
0.67
1.33
Baked goods
2.04
4.55
Frozen dairy
1.15
2.28
Gelatins, puddings
0.92
1.7
Nonalcoholic beverages
0.65
1.47
Soft candy
1.84
3.56
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
