FlavScents AInsights Entry for Acetyl Propionyl (CAS: 600-14-6)

1. Identity & Chemical Information

• Common Name(s): Acetyl propionyl, 2,3-Pentanedione
• IUPAC Name: Pentane-2,3-dione
• CAS Number: 600-14-6
• FEMA Number: 2843
• Other Identifiers: FL No. 07.191
• Molecular Formula: C5H8O2
• Molecular Weight: 100.12 g/mol
• Functional Groups and Structure–Odor Relevance: Acetyl propionyl is a diketone, characterized by two carbonyl groups. This structure contributes to its buttery and creamy odor profile, making it relevant in flavor applications where such notes are desired.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Acetyl propionyl is known for its buttery, creamy, and slightly sweet aroma. It is often described as having a rich, dairy-like character with moderate intensity and good diffusion.
• Taste and/or Odor Thresholds: The odor threshold is relatively low, allowing it to impart noticeable flavor even at low concentrations.
• Typical Sensory Role: It serves as an impact note in flavor formulations, providing a realistic buttery note that enhances the richness and depth of the overall flavor profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Acetyl propionyl is not commonly found in nature but can be formed during the fermentation process or as a byproduct of the Maillard reaction.
• Formation Pathways: It is primarily synthesized for industrial use, although it can occur naturally in some fermented products.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its synthetic origin, acetyl propionyl is typically not classified as a natural flavor or fragrance component.

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

4. Use in Flavors

• Flavor Categories and Applications: Acetyl propionyl is widely used in dairy, bakery, and confectionery flavors to impart a buttery note.
• Functional Role in Flavor Systems: It acts as a key modifier, enhancing the creamy and buttery aspects of a flavor profile.
• Typical Use Levels: Documented use levels range from 1 to 20 ppm in finished food products, with typical usage around 5 ppm.
• Stability Considerations: Acetyl propionyl is relatively stable under normal conditions but may degrade under high heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: It is less commonly used in fragrances but can be found in gourmand and sweet fragrance compositions.
• Functional Role: Primarily used as a trace realism note to add depth and richness.
• Typical Concentration Ranges: Generally used at low concentrations, often below 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Acetyl propionyl contributes to the middle notes, providing a creamy, buttery character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Recognized as GRAS by FEMA for flavor use.
• European Union (Reg. (EC) No 1334/2008; FL number status): Approved for use in food flavorings.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia (Japan, China, ASEAN): Generally permitted in food flavors, subject to specific regional regulations.
• Latin America (e.g., Brazil, MERCOSUR): Permitted with similar regulatory frameworks as the US and EU.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Acetyl propionyl has a low acute toxicity profile. The ADI is not specifically established, but it is considered safe at typical use levels.
• Dermal Exposure: Limited data on dermal exposure; generally not a primary concern in fragrance use.
• Inhalation Exposure: Volatility may pose inhalation risks in occupational settings; proper ventilation is recommended.
• Risk Profiles: Generally considered safe for both food and fragrance applications at typical use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Acetyl propionyl is prized for its ability to impart a rich, buttery note that enhances the sensory appeal of various products.
• Typical Synergies: Works well with other creamy and sweet notes, such as vanillin and ethyl maltol.
• Common Formulation Pitfalls: Overuse can lead to an overpowering buttery note that may dominate the flavor profile.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in non-dairy applications where a subtle buttery note could enhance complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Comprehensive sensory and regulatory data are available.
• Industry-Typical but Undocumented Practices: Usage levels and synergies are often based on industry experience rather than formal studies.
• Known Data Gaps or Regulatory Ambiguities: Limited data on long-term exposure effects, particularly in non-food 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 2026-10-02 16:38:32 GMT (p2)