FlavScents AInsights Entry for Acetophenone (CAS: 98-86-2)

1. Identity & Chemical Information

Acetophenone, also known as methyl phenyl ketone, is a single chemical compound with the IUPAC name 1-phenylethanone. It is identified by the CAS number 98-86-2 and has a FEMA number of 2009. Other identifiers include the FL number 02.005 and CoE number 01.001. The molecular formula of acetophenone is C8H8O, and it has a molecular weight of 120.15 g/mol. Acetophenone contains a ketone functional group, which is significant for its characteristic sweet, floral odor reminiscent of orange blossoms. This functional group is crucial for its role in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Acetophenone is known for its sweet, floral odor with nuances of orange blossom and almond. It is often described as having a moderate intensity and good diffusion properties. The compound serves as an impact note in fragrance compositions, providing a floral and slightly fruity character. In flavor applications, it can impart a sweet, fruity taste, although specific taste thresholds are not well-documented. Acetophenone is typically used to enhance the realism of floral and fruity profiles in both flavors and fragrances.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Acetophenone occurs naturally in various plants and essential oils, including those of orange, jasmine, and acacia. It can also be formed through the oxidation of ethylbenzene or by the Friedel-Crafts acylation of benzene with acetyl chloride. In the context of "natural flavor" or "natural fragrance" designations, acetophenone can be considered natural if derived from plant sources, although synthetic production is common for commercial use due to cost and availability considerations.

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

4. Use in Flavors

Acetophenone is utilized in a variety of flavor categories, including fruit, floral, and nutty profiles. It functions as a background realism enhancer and impact note in flavor systems. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with higher concentrations potentially leading to overpowering effects. Acetophenone is relatively stable under normal conditions but may degrade under extreme heat or acidic conditions, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, acetophenone is used across several fragrance families, including floral, oriental, and gourmand. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance composition. Typical concentration ranges in perfumes are from 0.1% to 1%, depending on the desired intensity and character. Acetophenone's volatility allows it to contribute to the initial impression of a fragrance, while its floral character provides depth and complexity.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, acetophenone is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, acetophenone is approved for use in Japan and China, with specific concentration limits varying by country. In Latin America, countries like Brazil and those in MERCOSUR have harmonized regulations, although specific approvals may differ.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, acetophenone has an established ADI (Acceptable Daily Intake) based on its GRAS status, although specific values are not clearly reported. Dermal exposure in fragrance applications is generally considered safe, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is typically low-risk due to its moderate volatility, but occupational exposure should be monitored to prevent overexposure. The risk profiles for food and fragrance applications are generally similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Acetophenone is valued for its ability to impart a sweet, floral character to both flavors and fragrances. It synergizes well with other floral and fruity notes, enhancing the overall complexity of a composition. Common formulation pitfalls include overuse, leading to an overpowering or artificial character. It is often under-used in formulations seeking a subtle floral nuance. Formulators should consider its stability and potential interactions with other ingredients to optimize its use.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on acetophenone is well-established, with comprehensive documentation available from authoritative sources. Industry-typical practices are generally consistent with documented guidelines, although some data gaps exist in specific sensory thresholds and regional regulatory nuances. Overall, the confidence in the available data is high, with minor ambiguities primarily related to regional regulatory specifics.

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 2026-02-24 06:32:29 GMT (p2)