FlavScents AInsights Entry for Methyl Vinyl Ketone (CAS: 78-94-4)

1. Identity & Chemical Information

• Common Name(s): Methyl Vinyl Ketone
• IUPAC Name: But-3-en-2-one
• CAS Number: 78-94-4
• FEMA Number: Not applicable
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not applicable
• Molecular Formula: C4H6O
• Molecular Weight: 70.09 g/mol
• Functional Groups and Structure–Odor Relevance: Methyl vinyl ketone is an α,β-unsaturated ketone, which is known for its reactivity due to the presence of the vinyl group adjacent to the carbonyl. This structure contributes to its pungent odor and potential as a reactive intermediate in various chemical processes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Methyl vinyl ketone is characterized by a sharp, pungent odor reminiscent of acrolein. It is often described as having a penetrating, acrid smell.
• Taste and/or Odor Thresholds: Specific thresholds are not well-documented, but the compound is known for its strong sensory impact even at low concentrations.
• Typical Sensory Role: Due to its intense odor, methyl vinyl ketone is not typically used directly in flavor or fragrance formulations but may be encountered as an impurity or degradation product.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Methyl vinyl ketone is not commonly found in nature but can be a byproduct of the degradation of certain natural compounds.
• Formation Pathways: It can form through the oxidative degradation of unsaturated fatty acids or as a byproduct in the Maillard reaction under specific conditions.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its synthetic origin and lack of significant natural occurrence, methyl vinyl ketone is not typically classified under natural flavor or fragrance categories.

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

4. Use in Flavors

• Flavor Categories and Applications: Methyl vinyl ketone is not used as a flavoring agent due to its pungent odor and potential toxicity.
• Functional Role in Flavor Systems: It may be studied as a model compound for understanding reactivity in flavor systems but is not used in commercial formulations.
• Typical Use Levels: Not applicable due to its non-use in flavor applications.
• Stability Considerations: Methyl vinyl ketone is reactive and can polymerize or degrade under heat and acidic or basic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Not used in fragrance formulations due to its pungent odor and reactivity.
• Functional Role: It is not employed in fragrance applications but may be of interest in research settings for studying chemical reactivity.
• Typical Qualitative or Quantitative Concentration Ranges: Not applicable.
• Volatility and Top/Middle/Base Contribution: Methyl vinyl ketone is highly volatile, contributing to its strong odor profile.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not recognized as GRAS for flavor use.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not listed for flavor use.
• United Kingdom (post-Brexit alignment or divergence): Follows EU regulations; not approved for flavor use.
• Asia (Japan, China, ASEAN): Generally not approved for use in flavors or fragrances.
• Latin America (e.g., Brazil, MERCOSUR): Not typically approved for flavor or fragrance use.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Methyl vinyl ketone is not used in food products due to its potential toxicity. No ADI or MSDI is established.
• Dermal Exposure: Known to cause irritation and sensitization; not recommended for use in personal care products.
• Inhalation Exposure: Highly volatile and can cause respiratory irritation; occupational exposure limits should be observed.
• Risk Profiles: The risk is primarily associated with its reactivity and potential for irritation across exposure routes.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Primarily of interest for research into chemical reactivity and degradation pathways.
• Typical Synergies: Not applicable due to its non-use in formulations.
• Common Formulation Pitfalls: Its reactivity can lead to unwanted polymerization or degradation.
• Situations Where It is Frequently Over- or Under-Used: Not applicable in commercial flavor or fragrance formulations.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Known for its chemical reactivity and sensory impact.
• Industry-Typical but Undocumented Practices: Not typically used in industry formulations.
• Known Data Gaps or Regulatory Ambiguities: Limited data on sensory thresholds and specific regulatory approvals.

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 (not applicable)
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable)

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 2026-01-21 18:55:43 GMT (p2)