heliotropyl isobutyrate

Heliotropyl isobutyrate is a synthetic ester classified under organic flavor and fragrance compounds. It carries the preferred chemical name 1,3-benzodioxol-5-ylmethyl 2-methylpropanoate and is known for its pale, clear appearance. The compound imparts a sweet, medium-intensity fruity aroma evocative of berry jam, plum, and tropical heliotrope notes, contributing sensory profiles of fruity and powdery aspects. Synonymous with piperonyl isobutyrate and other related nomenclature, it has the molecular formula C₁₂H₁₄O₄ and is catalogued under PubChem CID 62580. Heliotropyl isobutyrate is generally produced via esterification of piperonyl alcohol with isobutyric acid derivatives, serving as a valuable ingredient in flavor and fragrance formulations due to its pronounced and lasting aromatic qualities.

This compound does not occur naturally but is synthesized for use primarily in flavor and fragrance applications. It is widely utilized to impart fruity and berry-like aromas in a variety of consumer products including baked goods, soft candies, and beverages. Its sensory profile complements tropical, jammy, and plum notes, making it valuable in fruit and berry flavor reconstructions. Heliotropyl isobutyrate conforms to safety and usage regulations under FEMA (US), where it is registered with FEMA number 2913, and is evaluated by JECFA (Joint FAO/WHO Expert Committee on Food Additives) as flavoring substance number 895. These assessments support its use within established concentration limits in food flavorings and perfumery formulations worldwide.

Heliotropyl isobutyrate exhibits physical properties that influence its incorporation within flavor and fragrance systems. It has a moderate molecular weight of 222.24 Da and demonstrates a specific gravity between 1.158 and 1.161 at 20°C. Its refractive index ranges from 1.51 to 1.512 at 20°C, while its logP value is approximately 2.8 (estimated), indicating moderate lipophilicity. The compound has a relatively high flash point around 113°C (235°F), suggesting low volatility under typical usage conditions. Its boiling point ranges from 91 to 92°C at reduced pressure (0.05 mm Hg). Solubility assessments show it is soluble in alcohol and very slightly soluble in water at around 83 mg/L at 25°C, which affects its formulation compatibility and stability. Vapor pressure is very low (~6.0E-6 mmHg at 25°C), supporting sustained fragrance longevity upon application.

(IUPAC):	Atomic Weights of the Elements 2011 (pdf)
Videos:	The Periodic Table of Videos
tgsc:	Atomic Weights use for this web site
(IUPAC):	Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):	View
HMDB (The Human Metabolome Database):	HMDB37130
FooDB:	FDB016124
Export Tariff Code:	2932.99.7000
ChemSpider:	View

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes. S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36 - Wear suitable protective clothing.
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
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for heliotropyl isobutyrate usage levels up to:
	8.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU):		0.085 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA):		3.00 (μg/capita/day)
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
Click here to view publication 3
		average usual ppm	average maximum ppm
baked goods:		0.10000	3.50000
beverages(nonalcoholic):		0.05000	1.00000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	0.05000
fruit ices:		-	0.05000
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		0.05000	3.50000
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

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to Flavouring Group Evaluation 20 (FGE.20): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical group 23 View page or View pdf

Flavouring Group Evaluation 52 (FGE.52): Consideration of hydroxy- and alkoxy-substituted benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters evaluated by EFSA in FGE.20 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf

Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23 View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 2 (FGE.20Rev2): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30 View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30 View page or View pdf

EPI System: View

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):5461-08-5

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :62580

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:3

1,3-benzodioxol-5-ylmethyl 2-methylpropanoate

Chemidplus:0005461085