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

1. Identity & Chemical Information

• Common Name(s): Acetic 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

Acetic acid is a simple carboxylic acid characterized by its functional group, the carboxyl group (-COOH), which is responsible for its acidic properties and distinct sour odor. The structure-odor relevance is significant as the carboxyl group contributes to its pungent, vinegar-like smell, which is a key characteristic in both 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 often described as sour, acidic, and slightly sweet. The intensity of its odor is high, and it diffuses quickly in the air. In flavor applications, acetic acid serves as an impact note, providing a tangy and sour taste that is essential in vinegar and pickled products. The taste threshold for acetic acid is relatively low, making it a potent flavoring agent even at minimal concentrations.

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 of ethanol by acetic acid bacteria, a process widely used in the production of vinegar. Additionally, acetic acid can be produced via the oxidation of acetaldehyde. Its presence in natural products qualifies it for use in "natural flavor" designations, particularly in food products where fermentation is involved.

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

4. Use in Flavors

Acetic acid is extensively used in flavor formulations, particularly in the production of vinegar-flavored products, sauces, and dressings. It acts as a flavor enhancer and preservative due to its acidic nature. Typical use levels in food range from 200 to 3000 ppm, depending on the desired intensity and product type. Acetic acid is stable under normal storage conditions but can volatilize at elevated temperatures, which should be considered during formulation.

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 fruit and citrus accords. It is commonly found in fragrance families such as citrus and green. Acetic acid is typically used in trace amounts due to its high volatility and strong odor, contributing primarily to the top notes of a fragrance composition.

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: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Widely accepted in Japan and China for food use; specific regulations may vary.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, with harmonized standards for food additives.

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 specifically established due to its natural occurrence in foods. For dermal exposure, it can cause irritation and should be used with caution in fragrance applications. Inhalation exposure, particularly in occupational settings, requires ventilation due to its volatility and potential to cause respiratory irritation. The risk profiles for food and fragrance applications are generally aligned, with primary concerns related to concentration and exposure duration.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Acetic acid is valued for its ability to impart a sharp, tangy flavor and enhance the freshness of fragrance compositions. It synergizes well with other acids and esters in flavor systems. Formulators should be cautious of its volatility and potential for irritation, ensuring appropriate concentrations are used. Overuse can lead to an overpowering sourness, while underuse may result in a lack of desired impact.

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 ppm ranges may vary based on product type and regional regulations. Known data gaps are minimal, with most regulatory and safety information readily accessible.

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 2026-10-20 12:34:00 GMT (p2)