FlavScents AInsights Entry for Acetal (CAS: 105-57-7)

1. Identity & Chemical Information

• Common Name(s): Acetal, 1,1-Diethoxyethane
• IUPAC Name: 1,1-Diethoxyethane
• CAS Number: 105-57-7
• FEMA Number: 2003
• Other Identifiers: FL No. 02.001
• Molecular Formula: C6H14O2
• Molecular Weight: 118.18 g/mol
• Functional Groups and Structure–Odor Relevance: Acetal is characterized by its ether functional groups, which contribute to its fruity and ethereal odor profile. The presence of these groups is crucial for its volatility and sensory impact in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Acetal is known for its pleasant, fruity odor reminiscent of green apples and pears. It is often described as having a light, ethereal quality with moderate intensity and good diffusion. The compound serves as an impact note in formulations, providing a fresh and crisp character. While specific taste and odor thresholds are not widely documented, acetal is typically used in low concentrations due to its potent sensory attributes.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Acetal is not commonly found in nature but can be formed through the acid-catalyzed reaction of ethanol with acetaldehyde. This reaction pathway is relevant in the context of alcoholic beverages and fermented products, where acetal may contribute to the overall aroma profile. Its formation through natural processes allows it to be designated as a "natural flavor" under certain regulatory frameworks.

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

4. Use in Flavors

Acetal is utilized across various flavor categories, including fruit, alcoholic beverages, and confectionery. It acts as a flavor enhancer, providing a fresh and fruity note that complements other ingredients. Typical use levels in finished food or beverage products range from 0.5 to 5 ppm, with industry-typical concentrations around 2 ppm. Acetal is relatively stable under normal processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, acetal is employed in formulations for its fresh, fruity aroma. It is commonly used in the creation of floral and fruity fragrance families, as well as in personal care products. Acetal functions as a top note due to its high volatility, contributing to the initial impression of a fragrance. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and product type.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Acetal is approved for use as a flavoring agent under FEMA GRAS status.
• European Union: Listed under Regulation (EC) No 1334/2008 with an assigned FL number, allowing its use in food flavorings.
• United Kingdom: Post-Brexit regulations align with EU standards, maintaining its approved status.
• Asia: In Japan and China, acetal is permitted for use in food and fragrance applications, subject to local regulations.
• Latin America: Countries like Brazil and members of MERCOSUR recognize acetal under harmonized flavoring regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Acetal is considered safe for use in food and fragrance applications at typical exposure levels. For oral exposure, it has a high margin of safety with no specific ADI established, but it is generally recognized as safe under FEMA GRAS. Dermal exposure in fragrance use shows low irritation potential, with no significant sensitization reported. Inhalation exposure is minimal due to its rapid volatilization, but occupational safety measures should be observed in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Acetal is valued for its ability to impart a fresh, fruity note that enhances the overall sensory profile of both flavors and fragrances. It synergizes well with other fruity and floral compounds, providing a crisp top note. Formulators should be cautious of its volatility and potential degradation under extreme conditions. It is often under-used in complex formulations where its subtlety can be overshadowed by more dominant notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on acetal is well-established, with comprehensive documentation available from authoritative sources. Industry practices are consistent with documented use levels, though some sensory thresholds remain less clearly defined. Regulatory frameworks are harmonized across major regions, ensuring consistent application standards.

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 2026-03-04 09:49:00 GMT (p2)