FlavScents AInsights Entry: Ethyl Levulinate (CAS: 539-88-8)

1. Identity & Chemical Information

• Common Name(s): Ethyl Levulinate
• IUPAC Name: Ethyl 4-oxopentanoate
• CAS Number: 539-88-8
• FEMA Number: 2444
• Other Identifiers: FL No. 09.037
• Molecular Formula: C7H12O3
• Molecular Weight: 144.17 g/mol

Ethyl levulinate is an ester derived from levulinic acid and ethanol. It features a ketone group and an ester linkage, which contribute to its fruity and slightly floral odor profile. The presence of these functional groups is crucial for its role in flavor and fragrance applications, providing a sweet, fruity note that is often associated with apple or pineapple nuances.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl levulinate is characterized by its sweet, fruity odor reminiscent of apple and pineapple, with a subtle floral undertone. It is often described as having a moderate intensity and good diffusion, making it suitable for both flavor and fragrance applications. The compound serves as an impact note in formulations, providing a distinct fruity character that enhances the overall sensory experience.

Taste and odor thresholds for ethyl levulinate are not well-documented, but it is typically used in concentrations that allow it to act as a background enhancer or a primary note, depending on the desired effect.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl levulinate is not commonly found in nature but can be synthesized through the esterification of levulinic acid with ethanol. This reaction is often catalyzed by acid catalysts and can occur under mild conditions. The compound is sometimes considered for "natural flavor" designation when derived from natural sources of levulinic acid and ethanol, although this depends on regulatory definitions and source materials.

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

4. Use in Flavors

Ethyl levulinate is used in a variety of flavor applications, particularly in fruit-flavored products such as apple, pineapple, and other tropical fruit profiles. It acts as a flavor enhancer and can be used to impart a sweet, fruity note to beverages, confectionery, and baked goods.

Typical use levels in finished food or beverage products range from 5 to 50 ppm, with higher concentrations potentially leading to an overpowering effect. 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 the fragrance industry, ethyl levulinate is valued for its ability to impart a fresh, fruity note to compositions. It is commonly used in floral and fruity fragrance families and is suitable for a variety of product types, including perfumes, body sprays, and personal care products.

The compound typically contributes to the top and middle notes of a fragrance, with volatility that allows it to blend well with other fruity and floral components. Concentration ranges in fragrance formulations are generally qualitative, with usage levels adjusted based on the desired intensity and diffusion.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Ethyl levulinate is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use.
• European Union: It is listed under Regulation (EC) No 1334/2008 with an assigned FL number, indicating its approval for use in food flavorings.
• United Kingdom: Post-Brexit regulations align with EU standards, maintaining its approved status.
• Asia: In Japan and China, ethyl levulinate is permitted for use in flavors, although specific concentration limits may vary.
• Latin America: Countries like Brazil and members of MERCOSUR generally follow international guidelines, allowing its use in flavor applications.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl levulinate is considered safe for use in food and fragrance applications when used within recommended limits. Oral exposure through flavor use is supported by its GRAS status, with no specific ADI or MSDI established, indicating a wide margin of safety.

For dermal exposure in fragrance use, ethyl levulinate is not known to cause irritation or sensitization at typical usage levels. Its volatility suggests minimal inhalation risk under normal conditions, although occupational exposure should be managed with standard safety practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl levulinate is a versatile ingredient that enhances fruity and floral profiles in both flavors and fragrances. It synergizes well with other esters and fruity compounds, providing a rounded and natural character. Formulators should be cautious of overuse, as excessive concentrations can lead to an artificial or cloying effect. It is often under-utilized in complex formulations where its subtlety can enhance overall harmony.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl levulinate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent, although specific sensory thresholds and detailed toxicological data may be less documented. Regulatory guidelines are clear, with minor regional variations.

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 2026-09-07 07:12:54 GMT (p2)