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

1. Identity & Chemical Information

• Common Name(s): Acetic Acid, Ethanoic Acid
• IUPAC Name: Acetic Acid
• CAS Number: 64-19-7
• FEMA Number: 2006
• Other Identifiers: FL No. 09.002
• Molecular Formula: C₂H₄O₂
• Molecular Weight: 60.05 g/mol
• Functional Groups and Structure–Odor Relevance: Acetic acid is characterized by its carboxylic acid functional group, which contributes to its sour, pungent odor. This functional group is crucial for its role in both flavor and fragrance applications, providing a sharp, vinegar-like scent that is both distinctive and versatile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Acetic acid is known for its sharp, pungent odor reminiscent of vinegar. It is often described as sour and acidic, with a strong, penetrating character. The intensity of its odor can vary, but it is generally considered to have a high diffusion rate, making it noticeable even at low concentrations. In flavor applications, acetic acid serves as an impact note, providing a tangy, sour taste that enhances the realism of vinegar and pickled products.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Acetic acid occurs naturally in various sources, including fruits, vegetables, and fermented products. It is a key component of vinegar, produced through the fermentation of ethanol by acetic acid bacteria. This process is a classic example of natural flavor formation, aligning with "natural flavor" designations in regulatory contexts. Additionally, acetic acid can form through the Maillard reaction and lipid oxidation, contributing to its presence in cooked and processed foods.

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 functions as a flavor enhancer, providing a sour, tangy note that is essential in many culinary applications. Typical use levels in finished food products range from 200 to 3000 ppm, depending on the desired intensity and product type. Acetic acid is stable under normal cooking conditions but can volatilize at high temperatures, which may reduce its impact in some applications.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, acetic acid is used to impart a sharp, fresh note that can enhance the realism of certain compositions. It is often employed in trace amounts to modify or balance other fragrance components. Acetic acid contributes primarily to the top notes of a fragrance due to its high volatility. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired effect and product type.

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. 09.002.
• United Kingdom: Post-Brexit regulations align with EU standards for acetic acid.
• Asia: In Japan and China, acetic acid is approved for use in food and fragrance applications, with specific concentration limits.
• Latin America: Countries like Brazil and members of MERCOSUR recognize acetic acid under harmonized food safety standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Acetic acid is generally considered safe for use in food and fragrance applications when used within recommended limits. For oral exposure, the acceptable daily intake (ADI) is not explicitly defined, but typical use levels are well within safe margins. Dermal exposure in fragrance applications is generally low risk, though high concentrations can cause irritation. Inhalation exposure is primarily a concern in occupational settings, where proper ventilation is recommended to mitigate irritation risks.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Acetic acid is valued for its ability to impart a sharp, tangy note that enhances the authenticity of vinegar and pickled flavors. It synergizes well with other acids and can be used to balance sweetness in formulations. Common pitfalls include overuse, which can lead to an overpowering sourness, and underuse, which may result in a lack of desired impact. Formulators should consider the volatility of acetic acid when designing heat-processed products.

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. Industry practices are well-documented, though specific use levels may vary based on regional preferences and product types. No significant data gaps or regulatory ambiguities are noted for acetic acid in its typical applications.

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 2026-02-25 16:33:58 GMT (p2)