AInsights Entry for Acetoin Acetate (CAS: 4906-24-5)

1. Identity & Chemical Information

• Common Name(s): Acetoin acetate
• IUPAC Name: 3-Hydroxybutan-2-one acetate
• CAS Number: 4906-24-5
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported
• Molecular Formula: C6H10O3
• Molecular Weight: 130.14 g/mol
• Functional Groups and Structure–Odor Relevance: Acetoin acetate is an ester, which typically contributes fruity and sweet notes to flavors and fragrances. The ester linkage in its structure is crucial for its sensory properties, often imparting a creamy, buttery aroma.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Acetoin acetate is characterized by a creamy, buttery aroma with fruity undertones. It is often described as having a sweet, pleasant scent reminiscent of fresh butter or cream.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported; however, esters like acetoin acetate generally have low odor thresholds, making them potent at low concentrations.
• Typical Sensory Role: It serves as an impact note in flavor formulations, providing a rich, creamy background that enhances the overall profile of dairy and fruit flavors.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Acetoin acetate is not commonly found in nature but can be synthesized through the esterification of acetoin with acetic acid.
• Formation Pathways: It is typically produced via chemical synthesis, involving the reaction of acetoin with acetic anhydride or acetic acid under acidic conditions.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a synthesized compound, acetoin acetate may not qualify for "natural" labeling unless derived from natural precursors through approved processes.

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

4. Use in Flavors

• Flavor Categories and Applications: Acetoin acetate is used in dairy, fruit, and confectionery flavors to impart a creamy, buttery note.
• Functional Role in Flavor Systems: It acts as a background enhancer, adding richness and depth to flavor profiles.
• Typical Use Levels: Documented use levels are not clearly reported; however, industry-typical concentrations range from 1 to 50 ppm in finished products, depending on the desired intensity.
• Stability Considerations: Acetoin acetate is relatively stable under normal conditions but may hydrolyze in acidic or basic environments, affecting its sensory properties.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Commonly used in gourmand and fruity fragrance compositions.
• Functional Role: It serves as a modifier, adding creamy, sweet nuances to fragrance blends.
• Typical Concentration Ranges: Generally used at trace levels, often below 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Acetoin acetate contributes primarily to the middle notes, providing a lasting creamy character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Data not found
• European Union (Reg. (EC) No 1334/2008; FL number status): Not clearly reported
• United Kingdom (post-Brexit alignment or divergence): Not clearly reported
• Asia (Japan, China, ASEAN): High-level data not found
• Latin America (e.g., Brazil, MERCOSUR): High-level data not found

Explicit approvals and harmonized assumptions are not clearly documented, indicating potential variability in regulatory acceptance.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for ADI, TTC, or MSDI. Generally considered safe at typical flavor use levels.
• Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for fragrance applications.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure, but occupational risks are not well-documented.

Risk profiles may differ between food and fragrance applications, with more stringent controls likely in fragrance use due to dermal exposure potential.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Acetoin acetate is prized for its ability to impart a rich, creamy note that enhances the sensory appeal of both flavors and fragrances.
• Typical Synergies: Works well with other esters and lactones to create complex, creamy profiles.
• Common Formulation Pitfalls: Overuse can lead to an overpowering buttery note, masking other flavor or fragrance components.
• Situations Where It is Frequently Over- or Under-used: Often under-used in fruit flavors where a subtle creamy background can enhance authenticity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical identity and sensory characteristics are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and regulatory status may rely on industry norms rather than explicit documentation.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological data are limited, necessitating cautious use and consultation of authoritative guidelines.

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 2026-10-02 16:35:29 GMT (p2)