Tributyrin has a rich, oily-buttery character reminiscent of fresh butter and cream, with a slightly fatty, mildly cheesy undertone. On its own it reads as a dairy/fat note rather than a sweet one, giving body and realism to gourmand or butter/caramel accords. It hydrolyzes readily to release butyric acid, so misuse can turn sour or rancid.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1325.
Colorless, slightly viscous liquid.
Practically insoluble in water, miscible with alcohol and oils.
Sweet, mildly fruity, buttery-creamy odor. Decomposed material shows dominating acid-butyric odor and loss of creamy aroma.
The taste is relatively bitter, practically to the minimum perceptible level, but the intensity of bitterness is not unpleasant even at concentrations in excess of 1000 ppm. The bitterness is easily overcome in the presence of sweetening agents plus acids.
The title material is not used in perfumery.
It finds some use in flavor compositions as a supporting blender for the more powerful flavor chemicals in imitation Butter (and Margarine) flavors, Butterscotch, Caramel, etc.
Produced from Glycerin and Butyric anhydride with a dehydrating agent or under conditions of azeotropic distillation of water.