FlavScents AInsights Entry: 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, CoE No. 02.001
• 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 formulations. The taste is sour and acidic, contributing to the tanginess in food products. The odor threshold is relatively low, allowing it to be perceived at minimal concentrations, which is crucial for its role as a flavor enhancer and modifier.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Acetic acid occurs naturally in various fruits and fermented products. It is primarily formed through the fermentation of ethanol by acetic acid bacteria, a process widely used in vinegar production. This natural formation pathway aligns with its designation as a "natural flavor" in regulatory contexts, particularly when derived from natural fermentation processes.

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

4. Use in Flavors

Acetic acid is extensively used in flavor formulations, particularly in savory and condiment categories such as sauces, dressings, and pickled products. It functions as an acidulant, providing sourness and enhancing other flavors. 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 sparingly due to its intense odor. It is primarily employed in trace amounts to add realism to vinegar or sour-themed accords. Its volatility classifies it as a top note, contributing to the initial impression of a fragrance. Typical concentrations are below 0.1% in finished products to avoid overpowering other components.

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 reported.
• Asia: Widely accepted in Japan and China, with specific use levels regulated by national standards.
• Latin America: Generally approved in countries like Brazil under MERCOSUR regulations, with harmonized assumptions across the region.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Acetic acid is considered safe for oral exposure at typical dietary levels, with an ADI not specified due to its natural occurrence in foods. Dermal exposure in fragrance applications is generally low risk, but high concentrations can cause irritation. Inhalation exposure is primarily a concern in occupational settings, where adequate ventilation is recommended to mitigate irritation risks. The risk profiles are similar across food and fragrance applications, with the primary concern being concentration-dependent irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Acetic acid is valued for its ability to enhance and modify flavors, particularly in savory applications. It synergizes well with other acids and umami compounds. Formulators should be cautious of its volatility and potential to overpower other flavors if used excessively. It is often under-used in sweet applications where a subtle sour note can add complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on acetic acid is well-established, with comprehensive regulatory and sensory information available. Industry practices are well-documented, though specific ppm ranges in niche applications may vary. There are no significant data gaps, but formulators should verify regional regulatory 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
• 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 2026-04-28 09:33:29 GMT (p2)