FlavScents AInsights Entry: Ethyl Pyruvate (CAS: 617-35-6)

1. Identity & Chemical Information

• Common Name(s): Ethyl Pyruvate
• IUPAC Name: Ethyl 2-oxopropanoate
• CAS Number: 617-35-6
• FEMA Number: 2455
• Other Identifiers: FL No. 09.037
• Molecular Formula: C5H8O3
• Molecular Weight: 116.12 g/mol

Ethyl pyruvate is a simple ester with a functional group that includes an ester linkage and a keto group. The presence of these functional groups contributes to its characteristic fruity and slightly pungent odor, which is relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl pyruvate is characterized by a fruity, slightly pungent odor with nuances reminiscent of green apple and sour fruit. It is often described as having a moderate intensity and good diffusion properties. In flavor applications, it serves as an impact note, providing a fresh and tangy character that enhances fruit profiles.

Taste and odor thresholds for ethyl pyruvate are not extensively documented, but it is typically used in low concentrations due to its potent sensory impact.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl pyruvate is not commonly found in nature but can be formed through the esterification of pyruvic acid with ethanol. This reaction can occur during fermentation processes, contributing to its presence in some fermented foods and beverages. Its formation through natural pathways supports its designation as a "natural flavor" under certain regulatory frameworks.

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

4. Use in Flavors

Ethyl pyruvate is utilized in various flavor categories, including fruit, dairy, and confectionery. It functions as a flavor enhancer, providing a fresh and tangy note that complements fruit flavors like apple, pear, and citrus. Typical use levels in finished food products range from 1 to 10 ppm, with higher concentrations potentially leading to overpowering effects.

Stability considerations include moderate resistance to heat and pH variations, although it may be prone to oxidation, which can alter its sensory profile.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, ethyl pyruvate is used in fruity and fresh compositions, often as a modifier or impact note. It is found in fragrance families such as fruity, citrus, and green. Typical concentration ranges in formulations are from trace amounts up to 0.5%, depending on the desired intensity and diffusion.

Ethyl pyruvate contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Ethyl pyruvate is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL number 09.037.
• United Kingdom: Post-Brexit regulations align with EU standards.
• Asia: In Japan, it is permitted for use in flavors, while specific regulations in China and ASEAN countries may vary.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, though specific approvals should be verified.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, ethyl pyruvate is considered safe at typical use levels in food, with no specific ADI established. The margin of safety is generally high due to its low use concentrations.

Dermal exposure in fragrance applications is not associated with significant irritation or sensitization, aligning with IFRA guidelines.

Inhalation exposure is minimal due to its moderate volatility, but occupational exposure should be managed with standard safety practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl pyruvate is valued for its ability to impart a fresh, tangy character to both flavors and fragrances. It synergizes well with other fruity and green notes, enhancing overall freshness. Formulators should be cautious of its potency, as overuse can lead to an overpowering effect. It is often under-utilized in complex formulations where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on ethyl pyruvate is well-established, particularly regarding its sensory characteristics and regulatory status. Industry practices are documented, though specific sensory thresholds and detailed toxicological data may be less comprehensive. Regulatory ambiguities are minimal, with harmonized approvals across major regions.

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 2026-01-19 13:43:37 GMT (p2)