FlavScents AInsights Entry for Triacetin (CAS: 102-76-1)

1. Identity & Chemical Information

Triacetin, also known as glyceryl triacetate, is a triester of glycerol and acetic acid. It is identified by the CAS number 102-76-1. The IUPAC name for triacetin is 1,2,3-propanetriyl triacetate. It is recognized by FEMA with the number 2007. Other identifiers include the FL number 09.011 and CoE number 203. The molecular formula of triacetin is C9H14O6, and it has a molecular weight of 218.21 g/mol. Structurally, triacetin is characterized by three ester functional groups, which contribute to its role as a solvent and plasticizer in various applications. Its structure-odor relevance is minimal, as it is primarily used for its functional properties rather than its sensory characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Triacetin is generally odorless and tasteless, which makes it an ideal carrier and solvent in flavor and fragrance formulations. It does not contribute any significant sensory notes on its own but can enhance the diffusion and longevity of other aromatic compounds. Due to its lack of inherent odor or flavor, triacetin is typically used as a background modifier, providing a neutral base that supports the primary sensory attributes of a formulation.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Triacetin is not commonly found in nature but can be synthesized through the esterification of glycerol with acetic acid. This reaction is typically catalyzed by acidic conditions. While triacetin itself is not a natural product, its components, glycerol and acetic acid, are naturally occurring substances. Triacetin's synthetic origin means it does not qualify for "natural flavor" or "natural fragrance" designations under most regulatory frameworks.

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

4. Use in Flavors

In flavor applications, triacetin is used primarily as a solvent and carrier for flavoring agents. It is particularly valued for its ability to dissolve a wide range of flavor compounds and its stability under various conditions. Typical use levels in finished food or beverage products range from 10 to 1000 ppm, depending on the specific application and regulatory guidelines. Triacetin is stable under heat and acidic conditions, making it suitable for use in baked goods and acidic beverages.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Triacetin is utilized in fragrance formulations as a solvent and fixative. It is compatible with a wide range of fragrance materials and helps to stabilize volatile compounds, enhancing the longevity of the fragrance. Triacetin is used across various fragrance families and product types, including perfumes, lotions, and deodorants. It typically contributes to the base note of a fragrance due to its low volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, triacetin is recognized as Generally Recognized As Safe (GRAS) by FEMA for use in food. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned the FL number 09.011. The United Kingdom follows similar regulations post-Brexit. In Asia, triacetin is approved for use in Japan and China, with specific guidelines varying by country. In Latin America, countries like Brazil and those in MERCOSUR have harmonized regulations allowing its use in food and fragrance applications.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Triacetin is considered safe for oral exposure at levels typically used in food and beverages, with an acceptable daily intake (ADI) established by regulatory authorities. Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization. Inhalation exposure is minimal due to its low volatility, but occupational exposure should still be managed with standard safety practices. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Triacetin is valued for its versatility as a solvent and carrier in both flavor and fragrance formulations. It synergizes well with a variety of compounds, enhancing their stability and diffusion. Formulators should be aware of its neutral sensory profile, which can be advantageous in applications where the primary focus is on the active flavor or fragrance components. Common pitfalls include over-reliance on triacetin for solubility, which may affect the overall balance of a formulation.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on triacetin is well-established, with comprehensive documentation available from authoritative sources. Industry practices are consistent with documented uses, although some regional regulatory nuances may exist. Known data gaps are minimal, with most information readily accessible through established databases and literature.

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 for triacetin)

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 2026-08-28 10:54:05 GMT (p2)