FlavScents AInsights Entry for Acetolein (CAS: 28060-90-4)

1. Identity & Chemical Information

• Common Name(s): Acetolein
• IUPAC Name: 3-Hydroxybutanal
• CAS Number: 28060-90-4
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C4H8O2
• Molecular Weight: 88.11 g/mol
• Functional Groups and Structure–Odor Relevance: Acetolein contains an aldehyde group and a hydroxyl group, which contribute to its reactivity and potential odor characteristics. The presence of these functional groups suggests potential for a sweet, fruity odor profile, common in aldehydes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Acetolein is characterized by a sweet, fruity odor with nuances that may resemble green or fresh notes. The intensity is moderate, and it can act as a background modifier in formulations.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported; however, aldehydes typically have low odor thresholds, indicating high potency.
• Typical Sensory Role: Acetolein is often used as a background realism enhancer in flavor systems, providing subtle sweetness and freshness.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Acetolein is not widely reported as a natural constituent in foods or essential oils.
• Formation Pathways: It can be formed through the oxidation of butanol or as an intermediate in the Maillard reaction, which occurs during the cooking of foods.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its formation in natural processes like the Maillard reaction, acetolein may be considered for use in natural flavor designations, depending on regulatory definitions.

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

4. Use in Flavors

• Flavor Categories and Applications: Acetolein is used in fruit, confectionery, and bakery flavors to impart sweetness and enhance freshness.
• Functional Role in Flavor Systems: It acts as a background modifier, enhancing the overall profile without dominating.
• Typical Use Levels: Documented use levels are not available; however, industry-typical use is estimated at low ppm levels due to its potency.
• Stability Considerations: Acetolein is relatively stable under neutral pH but may degrade under acidic or basic conditions. It is also prone to oxidation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Acetolein is used in fresh, green, and fruity fragrance compositions.
• Functional Role: It serves as a trace realism enhancer and modifier, adding subtle freshness.
• Typical Concentration Ranges: Typically used at trace levels due to its potency.
• Volatility and Top/Middle/Base Contribution: Acetolein is volatile and contributes primarily to the top notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not specifically listed.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia (Japan, China, ASEAN): High-level regulatory data not found.
• Latin America (e.g., Brazil, MERCOSUR): High-level regulatory data not found.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for ADI or MSDI; typical aldehyde safety considerations apply.
• Dermal Exposure: Potential for irritation and sensitization; IFRA guidelines should be consulted.
• Inhalation Exposure: Volatile, with occupational exposure considerations similar to other aldehydes.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Acetolein provides subtle sweetness and freshness, enhancing the realism of flavor and fragrance compositions.
• Typical Synergies: Works well with other aldehydes and esters to create complex, fresh profiles.
• Common Formulation Pitfalls: Overuse can lead to overpowering sweetness; careful balancing is required.
• Situations Where It is Frequently Over- or Under-Used: Often under-used due to lack of awareness of its subtle impact.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Limited due to the niche use of acetolein.
• Industry-Typical but Undocumented Practices: Use levels and sensory roles are often based on industry experience rather than published data.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and safety data are limited.

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 2026-08-31 17:54:29 GMT (p2)