FlavScents AInsights Entry for Ethyl Acetoacetate (CAS: 141-97-9)

1. Identity & Chemical Information

Ethyl acetoacetate, commonly known as EAA, is a versatile chemical compound used in both flavor and fragrance industries. Its IUPAC name is ethyl 3-oxobutanoate. The CAS number for ethyl acetoacetate is 141-97-9. It is also identified by FEMA number 2415. The molecular formula of ethyl acetoacetate is C6H10O3, and it has a molecular weight of 130.14 g/mol. The compound contains functional groups such as an ester and a ketone, which contribute to its fruity and sweet odor profile, making it relevant in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl acetoacetate is characterized by its fruity, sweet, and slightly green odor, reminiscent of pineapple and apple. It is often used as an impact note in formulations due to its distinctive aroma. The compound has a moderate intensity and diffusion, making it suitable for both top and middle notes in fragrance compositions. While specific taste and odor thresholds are not widely documented, its sensory role is primarily as a modifier and enhancer in both flavors and fragrances.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl acetoacetate is not commonly found in nature but can be synthesized through the Claisen condensation of ethyl acetate with sodium ethoxide. This synthetic pathway is crucial for its designation as a "nature-identical" flavoring agent, allowing it to be used in natural flavor formulations. Its formation does not typically occur through natural processes like fermentation or enzymatic degradation, which limits its occurrence in natural products.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

In the flavor industry, ethyl acetoacetate is used across various categories, including fruit, dairy, and confectionery flavors. It serves as a functional modifier, enhancing the fruity and sweet notes of formulations. Typical use levels in finished food or beverage products range from 1 to 50 ppm, with industry-typical levels around 10 ppm. Ethyl acetoacetate is stable under normal conditions but may degrade under extreme heat or acidic conditions, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Ethyl acetoacetate is utilized in fragrance compositions, particularly within fruity and floral fragrance families. It acts as a modifier and impact note, providing a fresh and sweet character. Typical concentration ranges in fragrance products are from 0.1% to 1%, depending on the desired intensity. Due to its volatility, it contributes primarily to the top and middle notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

Ethyl acetoacetate is generally recognized as safe (GRAS) by FEMA for flavor use in the United States. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. Post-Brexit, the United Kingdom aligns with EU regulations. In Asia, countries like Japan and China have specific guidelines for its use in flavors and fragrances, while in Latin America, regulations may vary, with Brazil and MERCOSUR having their own standards. Explicit approvals and harmonized assumptions are common, but formulators should verify country-specific regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, ethyl acetoacetate has a high margin of safety when used within recommended levels in flavors. Dermal exposure in fragrances is generally safe, with low irritation and sensitization potential, as supported by IFRA guidelines. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be in place during handling. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl acetoacetate is valued for its ability to enhance fruity and sweet notes in both flavors and fragrances. It synergizes well with other esters and fruity compounds, providing a balanced and appealing aroma profile. Common formulation pitfalls include overuse, leading to an overpowering sweetness, and instability under extreme conditions. It is frequently under-used in complex formulations where its subtlety can enhance overall character.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl acetoacetate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, though some regional regulatory nuances may require further verification. Known data gaps are minimal, with most information being consistent across sources.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-03-16 06:01:34 GMT (p2)