FlavScents AInsights Entry: Ethyl Crotonate (CAS: 10544-63-5)

1. Identity & Chemical Information

• Common Name(s): Ethyl Crotonate
• IUPAC Name: Ethyl (E)-but-2-enoate
• CAS Number: 10544-63-5
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported
• Molecular Formula: C6H10O2
• Molecular Weight: 114.14 g/mol

Ethyl crotonate is an ester characterized by its unsaturated aliphatic chain, which contributes to its fruity and sweet odor profile. The presence of the ester functional group is crucial for its volatility and odor characteristics, making it a valuable compound in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl crotonate is known for its fruity, sweet, and slightly pungent odor, reminiscent of pineapple and other tropical fruits. It is often used as an impact note in formulations due to its strong diffusion and moderate intensity. The compound's sensory role typically involves enhancing the fruity character of a blend, providing both realism and complexity.

Taste and odor thresholds for ethyl crotonate are not clearly reported in the literature, but it is generally used in low concentrations due to its potent aroma.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl crotonate is not widely reported as a natural constituent in foods or plants. It is primarily synthesized for use in flavor and fragrance applications. The compound can be formed through esterification reactions involving crotonic acid and ethanol, a process commonly employed in industrial settings to produce esters with desirable sensory properties.

Its synthetic origin does not preclude it from being used in "natural flavor" formulations, provided it meets regulatory criteria for such designations.

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

4. Use in Flavors

Ethyl crotonate is utilized in various flavor categories, including fruit, confectionery, and beverage applications. Its functional role in flavor systems is to impart a fruity and sweet note, often serving as a top note or impact enhancer.

Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with specific concentrations depending on the desired intensity and the matrix of the product. These values are industry-typical estimates, as precise documentation is limited.

Stability considerations include moderate resistance to heat and pH variations, although it may be susceptible to oxidation over time.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance formulations, ethyl crotonate is used across various fragrance families, including fruity, floral, and gourmand. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance composition.

Typical concentration ranges in perfumes and personal care products are from 0.1% to 1%, depending on the desired effect and product type. Its volatility allows it to contribute significantly to the initial impression of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Ethyl crotonate is not explicitly listed as FEMA GRAS, but it may be used under general flavoring substance guidelines.
• European Union: Not clearly reported under Reg. (EC) No 1334/2008; further verification needed.
• United Kingdom: Post-Brexit alignment with EU regulations is assumed, but specific divergence is not documented.
• Asia: Limited data available; Japan and China may have specific guidelines that require consultation.
• Latin America: Regulatory status in Brazil and MERCOSUR countries is not clearly documented.

Explicit approvals and harmonized assumptions vary, and formulators should verify compliance with local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data on acceptable daily intake (ADI) or threshold of toxicological concern (TTC) is not clearly reported. Industry practice suggests low usage levels mitigate potential risks.
• Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for fragrance use.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure, but occupational safety data is limited.

Risk profiles may differ between food and fragrance applications, with fragrance use requiring more stringent safety assessments due to dermal exposure potential.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl crotonate is valued for its ability to impart a strong, fruity character to both flavors and fragrances. It synergizes well with other esters and fruity compounds, enhancing the overall profile of a formulation. Common pitfalls include overuse, which can lead to an overpowering or artificial aroma. It is frequently under-used in complex formulations where its impact could enhance the overall sensory experience.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl crotonate is well-established in terms of its sensory profile and general use in formulations. However, specific regulatory and toxicological data are less documented, requiring formulators to rely on industry-typical practices and consult authoritative sources for compliance.

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
• No complex natural material section required for this single compound

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 2026-02-18 16:52:15 GMT (p2)