FlavScents AInsights Entry for Ethyl Formate (CAS: 109-94-4)

1. Identity & Chemical Information

Ethyl formate, also known as ethyl methanoate, is a chemical compound with the CAS number 109-94-4. It is recognized by the FEMA number 2425. The molecular formula of ethyl formate is C3H6O2, and it has a molecular weight of 74.08 g/mol. This compound is characterized by its ester functional group, which is responsible for its fruity odor reminiscent of rum and raspberries. The ester linkage in ethyl formate contributes significantly to its volatility and sensory properties, making it a valuable component in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl formate is known for its distinctive fruity odor, often described as rum-like with hints of raspberry and pineapple. It is a high-intensity compound with a rapid diffusion rate, making it an effective top note in both flavors and fragrances. The taste threshold of ethyl formate is relatively low, allowing it to impart a noticeable impact even at minimal concentrations. Its primary sensory role is as an impact note, providing a burst of fruitiness that can enhance the overall profile of a formulation.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl formate occurs naturally in various fruits, including raspberries and pineapples, and is also found in some alcoholic beverages like rum. It can be formed through the esterification of formic acid with ethanol, a reaction that can occur naturally in fruits or be catalyzed in industrial settings. Due to its natural occurrence, ethyl formate can be labeled as a "natural flavor" in certain regulatory contexts, provided it is derived from natural sources.

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

4. Use in Flavors

In the flavor industry, ethyl formate is utilized across a variety of categories, including fruit, rum, and confectionery flavors. It serves as an impact note, providing a burst of fruitiness that enhances the overall flavor profile. Typical use levels in finished food or beverage products range from 1 to 50 ppm, with higher concentrations used in more robust flavor systems. Ethyl formate is relatively stable under acidic conditions but can hydrolyze in the presence of strong bases or prolonged heat exposure.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Ethyl formate is employed in fragrance formulations, particularly within fruity and tropical fragrance families. It acts as a top note, contributing to the initial impression of a fragrance with its volatile and fruity character. Typical concentration ranges in fragrance products are from 0.1% to 1%, depending on the desired intensity and product type. Its high volatility makes it suitable for use in products like perfumes and body sprays, where a quick release of scent is desirable.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, ethyl formate is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned an FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, ethyl formate is permitted in countries like Japan and China, though specific use levels may vary. In Latin America, countries such as Brazil and members of MERCOSUR also allow its use, with harmonized assumptions across the region.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl formate is considered safe for oral exposure at typical flavor use levels, with an acceptable daily intake (ADI) established by regulatory bodies. For dermal exposure, it is generally non-irritating at concentrations used in fragrances, though IFRA guidelines should be consulted for specific product types. Inhalation exposure is primarily relevant in occupational settings, where adequate ventilation is recommended to mitigate any potential respiratory irritation due to its volatility.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl formate is valued for its ability to impart a fresh, fruity note to both flavors and fragrances. It synergizes well with other esters and fruity compounds, enhancing the overall sensory profile. Formulators should be cautious of its volatility and potential for hydrolysis under certain conditions. It is often under-used in complex formulations where its impact note can provide a desirable lift and freshness.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl formate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some variability in natural occurrence data may exist due to differences in source materials. Regulatory frameworks are generally harmonized, though formulators should verify specific regional requirements.

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 2026-08-17 13:33:02 GMT (p2)