Butyl Acetate in Fruit & Non-Fruit Flavors

In so many instances the choice between the normal and iso versions of flavor chemicals is fairly straightforward. Menthone is an easy winner over iso-menthone in mint flavors. iso-Amyl acetate usually performs vastly better than n-amyl acetate in fruit flavors. A studied, deliberately contrarian approach cannot be ruled out (and might be greatly admired), but the easy choice is pretty obvious.

The contest between n-butyl acetate and iso-butyl acetate is not so easy. The normal ester is a little brighter, but also a touch harsher. Whichever way you look at it, there is not a lot to guide your choice. That is also demonstrated in the similar annual use levels of the two esters.

For this article, I will look at n-butyl acetate (FEMA#: 2174, CAS#: 123-86-4). The character is mostly banana, with a hint of rum. This ester is very effective when used in combination with iso-amyl acetate in a wide range of flavors.

Note that the dose rates given throughout this article are the levels suggested for use in flavors intended to be dosed at 0.05% in ready-to-drink beverages or a simple bouillon.

Butyl acetate brightens the fruity aspect of all types of plum flavors. Three hundred ppm works very well.Adobe Stock

Fruit Flavors

Apple: As so often in this article, butyl acetate is clearly not the primary ester in apple flavors, but it does round out ethyl 2-methyl butyrate in a very attractive way. Five thousand ppm is a reasonable level of addition.

Apricot: The effect is much more subtle in apricot flavors, and levels in the range from 500 ppm to 1,000 ppm are most effective.

Banana: Here the obvious partner ester is iso-amyl acetate. Three thousand ppm of butyl acetate adds welcome complexity without detracting from the impact.

Blackberry: The aliphatic ester note is relatively recessed in a number of berry flavors and blackberry flavors offer a typical example. A range of levels of addition of this ingredient can work, up to 400 ppm.

Blackcurrant: The same comments also apply to blackcurrant flavors. The ideal level can vary, but 100 ppm is probably as high as you need to go.

Cherry: The ideal level of butyl acetate in cherry flavors depends on the choice of other esters. It only plays a secondary role, and levels range from 30 ppm to 100 ppm.

Fig: Fig flavors, especially those aimed at fresh figs, are lifted and enhanced by 300 ppm of butyl acetate.

Grape, Concord: Methyl anthranilate can be way too dominant in Concord grape flavors. Two hundred ppm of butyl acetate, along with other esters, helps to smooth the profile without diminishing the impact.

Guava: Guava flavors inevitably owe much of their fruit profile to methyl cinnamate. A hint, around 100 ppm, of butyl acetate lifts that effect appreciably.

Jackfruit: Butyl acetate is much more at home in jackfruit flavors than in durian flavors, even though the profiles have some similarities. Four thousand ppm is not excessive.

Mango: Butyl acetate is particularly good in mango flavors, adding a bright note and simultaneously mellowing the mango skin notes. Levels vary, but 300 ppm is a good starting point.

Butyl acetate provides an attractive note in sapodilla flavors. Levels of addition start around 500 ppm.Adobe Stock

Melon: All melon flavors are in severe danger of being overwhelmed by iso-amyl acetate, this is especially true of cantaloupe melon flavors. Butyl acetate enables relatively high levels of iso-amyl acetate without that chemical being quite so obvious. Five thousand ppm is a good level.

Nectarine: The effect of butyl acetate in nectarine flavors is to lift and brighten the profile. As always, the level of addition is a question of creative opinion. Levels up to 1,000 ppm are, in my opinion, effective.

Passionfruit: Passionfruit flavors rely more on ethyl esters than iso-amyl esters, so the effect of this ingredient is quite subtle. One hundred ppm works well.

Peach: Levels ranging from 300 ppm to 1,000 ppm are acceptable in peach flavors. In this profile, I lean towards the lower end of that range.

Pear: Butyl acetate enhances and brightens the impact of hexyl acetate at levels of addition in the region of 5,000 ppm.

Plum: Butyl acetate brightens the fruity aspect of all types of plum flavors. Three hundred ppm works very well.

Pomegranate: Pomegranate flavors are an interesting challenge, with most of the key fruity notes being fairly non-volatile esters such as hexyl 2-methyl butyrate. This ingredient brightens the profile nicely at 300 ppm.

Raspberry: Butyl acetate combines well with several other esters in raspberry flavors and works particularly well with hexyl acetate. Three hundred ppm is ideal.

Sapodilla: This ingredient provides an attractive note in sapodilla flavors. Levels of addition start around 500 ppm.

Strawberry: Strawberry flavors are also more obviously dominated by ethyl esters. Eight hundred ppm of butyl acetate adds complexity and brightness.

Watermelon: Levels of butyl acetate in watermelon flavors vary, mostly depending on the level of fantasy aspects to the profile. Five hundred to two thousand is a good range helping, as with cantaloupe melon, to disguise the iso-amyl acetate.

Two hundred ppm of butyl acetate only works around the edges of the profile, but it does add authenticity.Adobe Stock

Non-Fruit Flavors

Chocolate and Cocoa: Chocolate and cocoa flavors may seem to be an unexpected home for butyl acetate. The level of use is very modest, around 50 ppm, but the subtle brightening effect is very positive.

Milk, Condensed: Condensed milk and dulce de leche flavors are weighed down by so many heavy, sweet, cloying ingredients that a little lift is welcome. Only 100 ppm of butyl acetate provides that lift without being obvious.

Olive: I love good olive oil and replicating the flavor is a highly interesting challenge. Two hundred ppm of this raw material only works around the edges of the profile, but it does add authenticity.

Soy Sauce: Soy sauce flavors should have a very modest fruity character. Butyl acetate can contribute to this at around 20 ppm.

Walnut: The same comment is also applicable to walnut flavors. The ideal level of addition is a little higher, nearer 50 ppm.

Wine: Butyl acetate, in quantitative terms, is easily pushed into second place by iso-butyl acetate in all fermented flavors. Despite this, it can add a little sharpness as a secondary component. One hundred ppm in wine flavors is a good example of this effect.