FlavScents AInsights Entry for Acetic Acid (CAS: 64-19-7)

1. Identity & Chemical Information

• Common Name(s): Acetic Acid, Vinegar Acid
• IUPAC Name: Acetic Acid
• CAS Number: 64-19-7
• FEMA Number: 2006
• Other Identifiers: FL No. 09.001
• Molecular Formula: C₂H₄O₂
• Molecular Weight: 60.05 g/mol
• Functional Groups and Structure–Odor Relevance: Acetic acid is a simple carboxylic acid with a methyl group attached to a carboxyl group. Its structure contributes to its characteristic pungent, vinegar-like odor, which is a key component in many flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Acetic acid is known for its sharp, pungent odor reminiscent of vinegar. It is a volatile compound with a high diffusion rate, making it a prominent impact note in both flavor and fragrance formulations. The taste threshold of acetic acid is relatively low, contributing to its strong sour taste, which is often used to enhance or modify other flavors. In sensory applications, it serves as both an impact note and a background realism enhancer, providing authenticity to vinegar and sour profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Acetic acid naturally occurs in various fruits and fermented products. It is primarily formed through the fermentation process, where ethanol is oxidized by acetic acid bacteria. This pathway is crucial for the production of vinegar, a common source of acetic acid in culinary applications. Its presence in natural products 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

Acetic acid is widely used in flavor formulations, particularly in vinegar, pickled products, and condiments. It acts as a souring agent and flavor enhancer, providing a tangy note that complements savory and sweet profiles. Typical use levels in food range from 200 to 3000 ppm, depending on the desired intensity and product type. It is stable under acidic conditions but can volatilize at high temperatures, which should be considered during processing.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, acetic acid is used to impart a fresh, tangy note that can enhance the realism of citrus and fruity compositions. It is often employed in trace amounts due to its high volatility and strong odor. Acetic acid contributes primarily to the top notes of a fragrance, providing an initial burst of freshness that quickly dissipates.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Acetic acid is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 09.001.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence.
• Asia: Widely accepted in Japan and China for food use, with specific limits in place.
• Latin America: Generally approved, with specific regulations varying by country.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Acetic acid is considered safe for use in food and fragrances at typical exposure levels. For oral exposure, it has a high margin of safety when used within recommended limits. Dermal exposure in fragrance applications is generally safe, though it can cause irritation at high concentrations. Inhalation exposure is typically limited to occupational settings, where proper ventilation is advised to minimize irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Acetic acid is valued for its ability to enhance sour and tangy profiles in both flavors and fragrances. It synergizes well with sweet and savory notes, providing balance and complexity. Formulators should be cautious of its volatility and potential for irritation, ensuring it is used at appropriate levels to avoid overpowering other components.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on acetic acid is well-established, with comprehensive documentation available from authoritative sources. While industry practices are generally consistent, formulators should verify specific regulatory requirements for their target markets.

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

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 2026-09-01 10:24:10 GMT (p2)