FlavScents AInsights Entry for Pyruvic Acid (CAS: 127-17-3)

1. Identity & Chemical Information

• Common Name(s): Pyruvic acid
• IUPAC Name: 2-Oxopropanoic acid
• CAS Number: 127-17-3
• FEMA Number: 2969
• Other Identifiers: FL No. 09.001
• Molecular Formula: C3H4O3
• Molecular Weight: 88.06 g/mol

Pyruvic acid is a simple alpha-keto acid with a carboxyl group and a ketone group. Its structure is significant in biochemistry as it is a key intermediate in several metabolic pathways. The presence of the keto group contributes to its characteristic sour odor, which is relevant in flavor applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Pyruvic acid is known for its sharp, sour odor reminiscent of vinegar, with a pungent intensity. It is often described as having a slightly acetic, fermented character. The taste threshold for pyruvic acid is relatively low, making it a potent flavoring agent in small concentrations. It typically serves as an impact note in formulations, providing a tangy, acidic profile that can enhance the perception of freshness and sharpness in food products.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Pyruvic acid naturally occurs in various fruits and vegetables and is a key intermediate in the glycolysis metabolic pathway. It is formed during the fermentation process and can also result from the enzymatic degradation of carbohydrates. Its presence in natural sources allows it to be designated as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

Pyruvic acid is utilized in flavor formulations to impart a sour, tangy note. It is commonly used in dairy products, beverages, and savory applications. Typical use levels in finished products range from 1 to 50 ppm, depending on the desired intensity and product type. It is stable under acidic conditions but may degrade under high heat or alkaline environments, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, pyruvic acid is used to add a fresh, tangy note, often in citrus or green fragrance families. It acts as a modifier, enhancing the realism of natural scents. Typical concentrations in fragrance formulations are low, generally below 0.1%, due to its potent odor. Its volatility contributes to its role as a top note in fragrance compositions.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with FL No. 09.001.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific restrictions in ASEAN countries.
• Latin America: Generally accepted, with specific regulations in Brazil and MERCOSUR countries.

Explicit approvals and harmonized assumptions are common, but formulators should verify country-specific regulations due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, pyruvic acid is considered safe at typical flavor use levels, with an acceptable daily intake (ADI) not specifically established but generally recognized as safe. Dermal exposure in fragrance use is limited by its potential for irritation, and it is subject to IFRA guidelines. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be in place to prevent irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Pyruvic acid is valued for its ability to enhance sour and tangy profiles in both flavors and fragrances. It synergizes well with other acids and esters, but care must be taken to avoid overuse, which can lead to an overpowering sourness. It is often underutilized in complex formulations where a subtle acidic note is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on pyruvic acid is well-established, with comprehensive sensory and regulatory information available. Industry practices are documented, though some regional regulatory nuances may require further verification. Known data gaps are minimal, primarily related to specific regional regulatory updates.

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
• No complex natural material section required

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 2026-07-07 12:49:49 GMT (p2)