EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

butter acids
fatty acids, butter

Supplier Sponsors

Name:butter fatty acids
CAS Number: 85536-25-0
ECHA EC Number:287-506-7
Formula:unspecified
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
FEMA Number:2171 butter acids
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: BUTTER ACIDS
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
 
Physical Properties:
Appearance:yellow waxy solid (est)
Food Chemicals Codex Listed: No
Soluble in:
 ethyl alcohol, vary slightly
 oils
 water, 0.04073 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: oily
Odor Strength:medium
Substantivity:400 hour(s) at 100.00 %
buttery oily fatty dairy creamy waxy milky
Odor Description:at 100.00 %. butter oily fatty
fatty dairy creamy sweet waxy milky
Odor Description:Fatty, dairy and creamy with a sweet, cultured, waxy and milky undernote
Mosciano, Gerard P&F 19, No. 6, 53, (1994)
Flavor Type: fatty
fatty creamy waxy dairy milky
Taste Description: at 50.00 ppm. Fatty, creamy and waxy with a deep, dairy and milky mouthfeel
Mosciano, Gerard P&F 19, No. 6, 53, (1994)
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
BUTTER ACIDS TYPE NATURAL
Odor: Waxy, oily
Advanced Biotech
BUTTER DERIVATIVES NATURAL
Odor: Waxy, oily
Bell Flavors & Fragrances
Butter Derivatives (Acids)
Berjé
Butter Acids
Corman
Butter Acids
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Parchem
Butter Acids
Penta International
BUTTER, ACIDS NATURAL, Kosher
Taytonn
BUTTER ACID EX
WholeChem
Butter Acid Ex
 
Safety Information:
Preferred SDS: View
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
 
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
 average usual ppmaverage maximum ppm
baked goods: -8.30000
beverages(nonalcoholic): -2.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -3.00000
fruit ices: -3.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -2800.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
EPI System: View
EPA Substance Registry Services (TSCA):85536-25-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
butter fatty acids
Chemidplus:0085536250
 
References:
 butter fatty acids
Canada Domestic Sub. List:85536-25-0
Pubchem (sid):135332280
 
Other Information:
FDA Everything Added to Food in the United States (EAFUS):View
HMDB (The Human Metabolome Database):HMDB39842
FooDB:FDB019496
Export Tariff Code:3302.10.9000
Wikipedia:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
butter starter distillates
FL/FR
heptanal diethyl acetal
FL/FR
acidic
acidic
iso
butyric acid
FL/FR
2-
methyl butyric acid
FL/FR
aldehydic
acetyl nonyryl
FL/FR
balsamic
cinnamyl benzoate
FL/FR
bready
coffee furanone
FL/FR
buttery
acetoin
FL/FR
acetoin dimer
FL/FR
acetoin propylene glycol acetal
FL/FR
acetyl butyryl
FL/FR
acetyl isobutyryl
FL/FR
acetyl propionyl
FL/FR
butter oil CO2 extract
FL/FR
butyl butyryl lactate
FL/FR
iso
butyl lactate
FL/FR
butyl octanoate
FL/FR
2,3-
heptane dione
FL/FR
3,4-
hexane dione
FL/FR
caramellic
alpha,alpha-
dimethyl anisyl acetone
FL/FR
ethyl furaneol
FL/FR
levulinic acid
FL/FR
maltol
FL/FR
maltyl propionate
FL/FR
strawberry furanone solution
FL/FR
cheesy
butyric acid
FL/FR
2-
methyl hexanoic acid
FL/FR
2-
methyl valeric acid
FL/FR
valeric acid
FL/FR
coconut
coconut decanone methyl
FR
delta-
decalactone
FL/FR
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
delta-
undecalactone
FL/FR
coffee
furfuryl mercaptan
FL/FR
1-
hydroxy-2-butanone
FL/FR
coumarinic
epsilon-
decalactone
FL/FR
creamy
gamma-
butyrolactone
FL/FR
creamy lactone
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
waxy lactone
FL/FR
earthy
2-
octanone
FL/FR
ethereal
iso
valeraldehyde propylene glycol acetal
FL/FR
fatty
butter esters
FL/FR
butyl undecylenate
FL/FR
(Z)-
dairy lactone
FL/FR
7-
decen-4-olide
FL/FR
(Z)-
ethyl oleate
FL/FR
4-
methyl octanoic acid
FL/FR
perilla seed oil
FL/FR
sorbitan oleate
CS
(E,Z,Z)-2,4,7-
tridecatrienal
FL/FR
fermented
butyl laevo-lactate
FL/FR
floral
para-
anisyl butyrate
FL/FR
benzyl lactate
FL/FR
geranyl isobutyrate
FL/FR
jasmin pyranone
FL/FR
linalyl butyrate
FL/FR
octanal / methyl anthranilate schiff's base
FR
2-
pentadecanone
FL/FR
fruity
acetoin acetate
FL/FR
1-
acetoxyacetone
FL/FR
butyl 2-decenoate
FL/FR
gamma-
decalactone
FL/FR
dodecyl isobutyrate
FL/FR
ethyl isobutyrate
FL/FR
ethyl lactate
FL/FR
ethyl propionate
FL/FR
(R)-(-)-2-
heptanol
FL/FR
2-
methyl butyl butyrate
FL/FR
2-
nonanone
FL/FR
octen-1-yl cyclopentanone
FL/FR
prenyl isobutyrate
FL/FR
sorbyl butyrate
FL/FR
strawberry furanone butyrate
FL/FR
fungal
1-
decen-3-ol
FL/FR
green
(Z)-4-
hepten-1-ol
FL/FR
(Z)-3-
hepten-1-ol
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
3-
hexenyl isovalerate
FL/FR
neryl butyrate
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
herbal
3-
octanone
FL/FR
1-
octen-3-yl acetate
FL/FR
mushroom
(S)-(+)-2-
heptanol
FL/FR
1-
octen-3-yl butyrate
FL/FR
musk
iso
ambrettolide
FL/FR
nutty
2,3-
dimethyl pyrazine
FL/FR
2-
ethyl pyrazine
FL/FR
filbert heptenone
FL/FR
oily
amyl laurate
FL/FR
plastic
1-
phenyl-1,2-propane dione
FL/FR
soapy
ethyl undecanoate
FL/FR
tropical
delta-
dodecalactone
FL/FR
glyceryl 5-hydroxydecanoate
FL/FR
glyceryl 5-hydroxydodecanoate
FL/FR
vanilla
vanillin propylene glycol acetal
FL/FR
waxy
iso
amyl laurate
FL/FR
9-
decenoic acid
FL/FR
ethyl myristate
FL/FR
ethyl octanoate
FL/FR
2-
methyl heptanoic acid
FL/FR
methyl laurate
FL/FR
nonanoic acid
FL/FR
octyl isobutyrate
FL/FR
palmitic acid
FR
delta-
tetradecalactone
FL/FR
undecanoic acid
FL/FR
woody
nopyl aldehyde
FR
For Flavor
No flavor group found for these
1-
acetoxyacetone
FL/FR
amyl laurate
FL/FR
benzyl lactate
FL/FR
butter nut rum flavor
FL
butyl octanoate
FL/FR
cinnamyl benzoate
FL/FR
7-
decen-4-olide
FL/FR
5-
decenoic acid
FL
6-
decenoic acid
FL
alpha,alpha-
dimethyl anisyl acetone
FL/FR
dodecyl isobutyrate
FL/FR
2(5H)-
furanone
FL
(R)-(-)-2-
heptanol
FL/FR
(S)-(+)-2-
heptanol
FL/FR
(Z)-3-
hepten-1-ol
FL/FR
3-(
methyl thio) hexanal
FL
perilla seed oil
FL/FR
prenyl isobutyrate
FL/FR
sodium 4-methyl-2-oxovalerate
FL
acidic
acidic
iso
butyric acid
FL/FR
levulinic acid
FL/FR
valeric acid
FL/FR
aldehydic
acetyl nonyryl
FL/FR
alliaceous
3-
tetrahydrothiophenone
FL
anisic
para-
anisyl butyrate
FL/FR
bitter
glyceryl tributyrate
FL
(E,Z,Z)-2,4,7-
tridecatrienal
FL/FR
brown
1-
hydroxy-2-butanone
FL/FR
buttery
acetoin propylene glycol acetal
FL/FR
bovolide
FL
butter cream frosting flavor
FL
butter enhancers
FL
sweet
butter flavor
FL
creamy
butter flavor
FL
butter flavor
FL
butter maple flavor
FL
butter nut vanilla flavor
FL
butter oil CO2 extract
FL/FR
butter pecan flavor
FL
butter praline flavor
FL
butter starter distillates
FL/FR
butter toffee flavor
FL
butter vanilla nut flavor
FL
iso
butyl lactate
FL/FR
butyl laevo-lactate
FL/FR
butyroin
FL
diacetyl
FL
diacetyl substitute
FL
ghee flavor
FL
2,3-
heptane dione
FL/FR
3,4-
hexane dione
FL/FR
2-
methyl valeric acid
FL/FR
(E)-2-
pentenoic acid
FL
caramellic
butter rum toffee flavor
FL
ethyl furaneol
FL/FR
maltol
FL/FR
maltyl propionate
FL/FR
3-
methyl butyl 2-furyl butyrate
FL
1-
phenyl-1,2-propane dione
FL/FR
strawberry furanone solution
FL/FR
cheesy
2-
nonanone
FL/FR
chocolate
chocolate butter cream flavor
FL
citrus
butter lemon orange flavor
FL
coconut
delta-
decalactone
FL/FR
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
coffee
furfuryl mercaptan
FL/FR
creamy
acetoin
FL/FR
acetoin butyrate
FL
acetyl butyryl
FL/FR
acetyl ethyl carbinol
FL
acetyl isobutyryl
FL/FR
butter esters
FL/FR
butter fat enzyme modified with added butyric acid
FL
butyl butyryl lactate
FL/FR
creamy lactone
FL/FR
5,5-
dibutyl dihydrofuran-2(3H)-one
FL
divanillin
FL
delta-
dodecalactone
FL/FR
glyceryl 5-hydroxydecanoate
FL/FR
glyceryl 5-hydroxydodecanoate
FL/FR
2,4-
heptadienal
FL
heptanal diethyl acetal
FL/FR
jasmin pyranone
FL/FR
octyl isobutyrate
FL/FR
delta-
undecalactone
FL/FR
waxy lactone
FL/FR
dairy
acetoin dimer
FL/FR
dairy flavor
FL
2-
octanone
FL/FR
earthy
1-
decen-3-ol
FL/FR
ethereal
ethyl isobutyrate
FL/FR
fatty
iso
amyl laurate
FL/FR
cocoa butter distillates
FL
(Z)-
dairy lactone
FL/FR
diacetyl trimer
FL
dimethyl sulfoxide
FL
(E,E)-2,4-
dodecadienal
FL
(Z)-
ethyl oleate
FL/FR
4-
methyl octanoic acid
FL/FR
nonanoic acid
FL/FR
2,4-
octadien-1-ol
FL
2-
pentadecanone
FL/FR
2,4-
undecadienal
FL
(E,E)-2,4-
undecadienal
FL
floral
geranyl isobutyrate
FL/FR
linalyl butyrate
FL/FR
fruity
acetoin acetate
FL/FR
acetyl isovaleryl
FL
butyl 2-decenoate
FL/FR
gamma-
decalactone
FL/FR
ethyl lactate
FL/FR
ethyl propionate
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
2-
methyl butyl butyrate
FL/FR
2-
methyl butyric acid
FL/FR
octen-1-yl cyclopentanone
FL/FR
sorbyl butyrate
FL/FR
strawberry furanone butyrate
FL/FR
iso
valeraldehyde propylene glycol acetal
FL/FR
green
heptanal 2,3-butane diol acetal
FL
(Z)-4-
hepten-1-ol
FL/FR
(Z)-4-
heptenal
FL/FR
(E)-2-
heptenal
FL
(Z)-3-
hexen-1-yl butyrate
FL/FR
3-
hexenyl isovalerate
FL/FR
neryl butyrate
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
2,4-
octadienal
FL
1-
octen-3-yl acetate
FL/FR
milky
gamma-
butyrolactone
FL/FR
malted
milk flavor
FL
mushroom
3-
octanone
FL/FR
1-
octen-3-yl butyrate
FL/FR
musk
iso
ambrettolide
FL/FR
nutty
arachis hypogaea fruit extract
FL
butter pecan cake flavor
FL
coffee furanone
FL/FR
2,3-
dimethyl pyrazine
FL/FR
2-
ethyl pyrazine
FL/FR
filbert heptenone
FL/FR
oily
2-
methyl hexanoic acid
FL/FR
sour
butyric acid
FL/FR
spicy
spiced
butter rum flavor
FL
cinnamon butter pecan flavor
FL
cinnamon nut butter rum flavor
FL
sweet
honey distillates
FL
vanilla butter nut flavor
FL
toasted
acetyl propionyl
FL/FR
tropical
S-
methyl 4-methyl pentane thioate
FL
vanilla
vanillin propylene glycol acetal
FL/FR
waxy
butyl undecylenate
FL/FR
epsilon-
decalactone
FL/FR
9-
decenoic acid
FL/FR
ethyl myristate
FL/FR
ethyl octanoate
FL/FR
ethyl undecanoate
FL/FR
2-
methyl heptanoic acid
FL/FR
methyl laurate
FL/FR
delta-
tetradecalactone
FL/FR
undecanoic acid
FL/FR
winey
5-
ethyl-2-methyl pyridine
FL
 
Potential Uses:
FLbutter
 
Occurrence (nature, food, other):note
 natural
 
Synonyms:
 butter acids type natural
 butter derivatives natural
 butter, acids natural
 fatty acids butter
 fatty acids, butter
 

Articles:

PubMed:Palatability and stability of shortbread made with low saturated fat content.
PubMed:Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism.
PubMed:Discovery of new lactones in sweet cream butter oil.
PubMed:Selection of groundnut variety for making a good quality peanut butter.
PubMed:Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation.
PubMed:Composition and flavor of milk and butter from cows fed unsaturated dietary fat and receiving bovine somatotropin.
PubMed:The effect of refrigerated and frozen storage on butter flavor and texture.
PubMed:Composition and flavor of milk and butter from cows fed fish oil, extruded soybeans, or their combination.
PubMed:Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids.
PubMed:Inverse gas chromatographic evaluation of the influence of soy protein on the binding of selected butter flavor compounds in a wheat soda cracker system.
PubMed:Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system.
PubMed:Composition and properties of milk and butter from cows fed fish oil.
PubMed:Effect of cold storage and packaging material on the major aroma components of sweet cream butter.
PubMed:Effects of diet containing extruded full-fat soybeans or butter on the growth, composition, and sensory characteristics of pork.
PubMed:Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures.
PubMed:Free fatty acids and the flavor of dairy products.
PubMed:FUNCTIONAL CHARACTERS EVALUATION OF BISCUITS SUBLIMATED WITH PURE PHYCOCYANIN ISOLATED FROM SPIRULINA AND SPIRULINA BIOMASS.
PubMed:Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid.
PubMed:Flavor release from salad dressings: sensory and physicochemical approaches in relation with the structure.
PubMed:In vitro propagation of peanut (Arachis hypogaea L.) by shoot tip culture.
PubMed:Physical and sensory properties of dairy products from cows with various milk fatty acid compositions.
PubMed:Antimicrobial properties of commercial annatto extracts against selected pathogenic, lactic acid, and spoilage microorganisms.
PubMed:Evaluation of antioxidant capacity of cereal brans.
PubMed:Diacetyl formation by lactic bacteria.
PubMed:Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.
 
Notes:
Flavouring ingredient for baked goods, ice cream, puddings, imitation dairy products, nonalcoholic beverages and candies
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