FlavScents AInsights Entry for Ethyl Acetate (CAS: 141-78-6)
1. Identity & Chemical Information
- Common Name(s): Ethyl Acetate
- IUPAC Name: Ethyl Ethanoate
- CAS Number: 141-78-6
- FEMA Number: 2414
- Other Identifiers: FL No. 09.037
- Molecular Formula: C4H8O2
- Molecular Weight: 88.11 g/mol
Ethyl acetate is an ester formed from ethanol and acetic acid. It is characterized by its functional groups, which include an ester linkage that contributes to its fruity odor. This compound is widely used in the flavor and fragrance industry due to its pleasant, sweet smell reminiscent of pear drops.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Ethyl acetate is known for its sweet, fruity odor with notes of pear and a hint of pineapple. It is often described as having a medium intensity and good diffusion properties. The compound serves as an impact note in formulations, providing a fresh and uplifting character. While specific taste and odor thresholds are not always reported, ethyl acetate is typically used in concentrations that ensure its presence is noticeable without being overpowering.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Ethyl acetate occurs naturally in various fruits, including apples, grapes, and bananas. It is also a byproduct of fermentation processes, contributing to the aroma of wines and beers. The compound can be formed through the esterification of ethanol and acetic acid, a reaction that can occur both naturally and industrially. Its presence in natural products 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
Ethyl acetate is utilized across a broad range of flavor categories, including fruit, confectionery, and alcoholic beverages. It acts as a flavor enhancer and impact note, often used to impart a fresh, fruity character. Typical use levels in finished products range from 5 to 50 ppm, with higher concentrations potentially used in specific applications like candies or beverages. Ethyl acetate is relatively stable under normal conditions but can hydrolyze in the presence of strong acids or bases.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, ethyl acetate is employed in various product types, including perfumes, colognes, and personal care items. It is often used as a solvent and a top note, providing a fresh, volatile burst that enhances the overall fragrance profile. Typical concentrations range from trace amounts to several percent, depending on the desired effect. Its high volatility makes it an excellent choice for top note applications.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
United States
Ethyl acetate is recognized as GRAS (Generally Recognized As Safe) by FEMA for use in flavors.
European Union
Listed under Regulation (EC) No 1334/2008 with FL number 09.037, ethyl acetate is approved for use in food flavorings.
United Kingdom
Post-Brexit, the UK aligns with EU regulations, maintaining similar approvals for ethyl acetate.
Asia
In Japan and China, ethyl acetate is permitted for use in food and fragrances, subject to local regulations.
Latin America
Countries like Brazil and members of MERCOSUR generally follow international guidelines, allowing the use of ethyl acetate in flavors and fragrances.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Oral Exposure
Ethyl acetate is considered safe for oral consumption at typical flavor use levels, with an ADI not specifically established but generally recognized as safe.
Dermal Exposure
In fragrance applications, ethyl acetate is not known to cause significant irritation or sensitization, aligning with IFRA guidelines.
Inhalation Exposure
Due to its volatility, inhalation exposure is a consideration, particularly in occupational settings. However, it is generally regarded as low risk at typical use concentrations.
Overall, the risk profiles for ethyl acetate do not significantly differ between food and fragrance applications.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Ethyl acetate is valued for its ability to impart a fresh, fruity note that enhances both flavors and fragrances. It synergizes well with other esters and fruity compounds, providing a balanced and appealing profile. Formulators should be cautious of its volatility, which can lead to rapid evaporation if not properly managed. It is often under-used in complex formulations where its impact can be overshadowed by heavier notes.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on ethyl acetate is well-established, with comprehensive documentation available from authoritative sources. While industry practices are generally consistent, some variability in use levels and regulatory interpretations may exist. Known data gaps are minimal, primarily related to specific sensory thresholds.
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 2026-06-22 04:46:21 GMT (p2)
