Hexyl Butyrate, with CAS number 2639-63-6, is a synthetic aroma chemical commonly used in perfumery for its fruity and sweet characteristics, reminiscent of apple and pear. It is often employed in fragrance compositions to enhance the fruity notes and add a fresh, uplifting quality to the overall scent profile. Hexyl Butyrate typically finds its place in top and middle notes, contributing to the initial impression of a fragrance and supporting the development of more complex accords. In terms of safety and regulatory considerations, Hexyl Butyrate is subject to IFRA guidelines, which may impose restrictions on its usage levels in certain applications, particularly in leave-on products. As with many synthetic aroma chemicals, it is important for formulators to be aware of potential allergenic responses, although Hexyl Butyrate is not widely recognized as a common allergen. Overall, it serves as a versatile ingredient in modern perfumery, valued for its ability to impart a bright, fruity character. — AI-generated summary, 2026-09-02.
A juicy, fresh fruity ester with a distinct green-apple and unripe pineapple character, backed by a soft buttery-sweet undertone. Diffusive and bright on first sniff, it quickly fades leaving a light waxy-fruity trail.AI · claude-opus-4-7
Composition, IFRA restriction figures, allergen concentrations and where this material is bought are part of Perfume Foundry’s curated library and need an account. Create one or sign in.
Perfume and Flavor Chemicals, page 680.
Colorless mobile liquid.
Almost insoluble in water, soluble in alcohol and propylene glycol, miscible with oils.
Powerful, fruity, heavy odor, reminiscent not of one particular fruit, but of a melange of unripe fruits.
Probably of very little interest to perfumery, this ester finds some application in flavor compositions. In trace amounts it introduces power and fresh notes in strawberry, cherry, pineapple, chocolate (or cocoa) and in various bern and fruit complexes.
Probably of very little interest to perfumery, this ester finds some application in flavor compositions.
In trace amounts it introduces power and fresh notes in strawberry, cherry, pineapple, chocolate (or cocoa) and in various bern and fruit complexes.
Produced by direct esterification of n-Hexanol with n-Butyric acid under azeotropic conditions. Also from n-Hexanol and n-Butyric anhydride.