Ethyl butyrate

It is perhaps one of the most commonly used ester. It is small enough in molecular weight to yield a significant vapor pressure, ergo a good lift and impact.

Ethyl butyrate is a natural product of certain plants and has been detected in the volatile components from the following natural foods: US blue cheese, Beaufort mountain cheese, dalieb fruit, ripening bananas, commercial and concentrated aqueous orange essence, concord grape essence, tree-ripened nectarines and ripening kiwi fruit.

Ethyl butyrate has a fruity odor with a pineapple undernote and a sweet and analogous taste. It is virtually insoluble in water, but soluble in alcohol.

This ester was granted GRAS status by FEMA (1965) and is approved as GRAS by the FDA for food use. It is used in many sweet products as an important aroma chemical. Ethyl butyrate finds its most usefulness in cherry flavors, rum and butterscotch flavors, apple flavors and chewing gum flavors.
Ethyl butyrate

Food additive: Amyl acetate

Chemical name for amyl acetate is 3-Methylbutyl acetate. Chemical formula is C7H14O2. Amyl acetate is used in food and beverage as flavoring ingredient.

Solubility characteristics: Slightly soluble in water. Insoluble in glycerin. Practically insoluble in propan-1,2-diol. Miscible with ethanol, ether, ethyl acetate most fixed oils and mineral oils.

Amy acetate has a powerful, fruity odor with a bittersweet taste reminiscent of pear. If impure, the odor is strong, penetrating, and almost shocking, Usually prepared by etherification of commercial amyl alcohol with acetic acid.

Naturally found in sweet cherry, wheaten bread, Swiss cheese, malt whiskey, white wine, red wine, green tea, heated soybean, apple brandy quince, malt, nectarine, ceriman and other natural sources.
Food additive: Amyl acetate