N-Butyric Acid Aroma Chemical | Rancid & Cheesy Note

Product Name

N-Butyric Acid

CAS No.: 107-92-6

🟢 Difficulty: Advanced

⏳ Lasting: Medium

🌸 Note: Top / Heart

Description

N-Butyric Acid, also known as Butanoic Acid, is a short-chain fatty acid with an extremely distinctive odor. In concentrated form, it is strongly sour, rancid, fatty and cheesy, while at very low dilution it can contribute useful fruity, dairy-like and fermented nuances. It occurs naturally in butter, cheese and other fermented materials, which accounts for its characteristic odor profile.

In perfumery, N-Butyric Acid is primarily used as a specialty trace material rather than as a conventional fragrance ingredient. Its powerful character can help create realistic dairy, butter, cheese, fermented, animalic and certain fruity effects. It can be particularly useful when reconstructing natural-smelling food or animalic nuances where a tiny amount can add considerable realism.

Because of its extremely strong odor, N-Butyric Acid should be handled and evaluated carefully. At higher concentrations it can quickly overwhelm a composition, whereas very small quantities can provide subtle complexity and realism.

Odor Profile

• Sour

• Rancid

• Fatty

• Cheesy

• Fermented

• Dairy-like

• Sharp

• Fruity at high dilution

Recommended Formulation Level (Educational guideline only)

• Trace: 0.001–0.01%

• General use: 0.01–0.05%

• High-impact accords: 0.05–0.20%

These are formulation guidelines for perfumers and are not IFRA limits.

Works Well With

• Isovaleric Acid

• Valeric Acid

• Caproic Acid

• Acetic Acid

• Lactic Acid

• Diacetyl

• Acetoin

• Ethyl Butyrate

• Butyraldehyde

• Methyl Butyrate

• Fruity Esters

• Lactones

Common Applications

• Fine Fragrance

• Specialty Accords

• Dairy Accords

• Cheese Accords

• Animalic Accords

• Fruity Accords

• Fermented Effects

• Food Aroma Reconstruction

• Experimental Perfumery

Perfumers' Tip

N-Butyric Acid should generally be used at extremely low levels. A trace can add convincing fatty or fermented realism, while slightly higher amounts quickly produce a strong rancid-cheesy effect. For experimental accords, dilute it heavily first and evaluate gradually rather than adding the neat material directly to the formula.