2-ethyl-4-methyl-1,3-dioxolane

Material Search

2-ethyl-4-methyl-1,3-dioxolane

Identifiers

CAS (Single)	4359-46-0
FEMA	N/A
EINECS	224-435-2
Synonyms	1,3- dioxolane, 2-ethyl-4-methyl- propanal cyclic 1-methyl-1,2-ethanediyl acetal propanal, cyclic 1-methyl-1,2-ethanediyl acetal propionaldehyde 1,2-propanediol acetal
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	06.088 2-ethyl-4-methyl-1,3-dioxolane
DG SANTE Food Contact Materials	N/A
FDA UNII	952Z8YU8PC
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	116.16004
Molecular Formula	C6 H12 O2

Properties

Food Chemicals Codex Listed	No
Appearance	colorless clear liquid (est)
Assay	95.00 to 100.00
Specific Gravity	0.91600 to 0.92200 @ 25.00 °C.
Lbs/Gal (est)	7.622 to 7.672
Refractive Index	1.40200 to 1.40800 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	116.00 Â°C. @ 760.00 mm Hg
Flash Point	84.00 Â°F. TCC ( 28.89 Â°C. )
Acid Value	N/A
Vapor Pressure	15.010000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	1.128 (est)
Soluble In	alcohol water, 1.397e+004 mg/L @ 25 °C (est) water
Occurrence	wine port wine - up to 2 mg/kg

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry for 2-ethyl-4-methyl-1,3-dioxolane (CAS: 4359-46-0)

1. Identity & Chemical Information

Common Name(s): 2-ethyl-4-methyl-1,3-dioxolane
IUPAC Name: 2-ethyl-4-methyl-1,3-dioxolane
CAS Number: 4359-46-0
FEMA Number: Not available
Other Identifiers: Not available
Molecular Formula: C6H12O2
Molecular Weight: 116.16 g/mol
Functional Groups and Structure–Odor Relevance: This compound contains a dioxolane ring, which is a five-membered ring with two oxygen atoms. The presence of the ethyl and methyl groups contributes to its odor profile, which is often described as fruity and fresh.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-ethyl-4-methyl-1,3-dioxolane is characterized by a fruity, fresh odor with nuances that can be reminiscent of apple or pear. It is often used as a modifier in flavor compositions to enhance fruitiness and provide a fresh top note. The intensity of its odor is moderate, and it has good diffusion properties, making it suitable for use in both flavors and fragrances. Specific taste and odor thresholds are not clearly reported in the literature.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This compound is not commonly found in nature and is typically synthesized for use in flavor and fragrance applications. It can be formed through chemical synthesis involving the reaction of ethyl and methyl groups with a dioxolane ring structure. Its synthetic nature means it does not qualify for "natural flavor" or "natural fragrance" designations under most regulatory frameworks.

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

4. Use in Flavors

2-ethyl-4-methyl-1,3-dioxolane is used in a variety of flavor categories, particularly in fruit flavors such as apple, pear, and tropical fruits. It serves as a functional modifier, enhancing the freshness and authenticity of fruit notes. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with higher concentrations potentially leading to an overpowering effect. The compound is stable under typical processing conditions, including moderate heat and pH variations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2-ethyl-4-methyl-1,3-dioxolane is used in various fragrance families, including fruity and fresh compositions. It acts as a top note, providing a fresh and fruity character that enhances the overall fragrance profile. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and product type. Its volatility makes it suitable for use in top and middle notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety standards.
European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage should align with general flavoring guidelines.
United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
Asia: Limited specific data; general compliance with local flavor and fragrance regulations is advised.
Latin America: No specific data; adherence to MERCOSUR and local regulations is recommended.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Data not found for specific ADI or MSDI values; general safety practices should be followed.
Dermal Exposure: No specific data on irritation or sensitization; IFRA guidelines should be consulted for fragrance use.
Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered.

Risk profiles may differ between food and fragrance applications, with fragrance use requiring careful consideration of dermal and inhalation exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-ethyl-4-methyl-1,3-dioxolane is valued for its ability to enhance fruitiness and freshness in both flavors and fragrances. It synergizes well with other fruity and fresh notes, but care should be taken to avoid overuse, which can lead to an artificial or overpowering effect. Formulators should consider its volatility and diffusion properties when designing products.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-ethyl-4-methyl-1,3-dioxolane is well-established in terms of its sensory profile and typical use levels. However, specific toxicological data and regulatory approvals are less documented, requiring formulators to rely on industry-typical practices and general safety guidelines.

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 2026-08-24 08:23:29 GMT (p2)

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