FlavScents AInsights Entry for Ethyl 2-Acetyl Propionate (CAS: 609-14-3)

1. Identity & Chemical Information

• Common Name(s): Ethyl 2-acetyl propionate
• IUPAC Name: Ethyl 3-oxobutanoate
• CAS Number: 609-14-3
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C7H12O3
• Molecular Weight: 144.17 g/mol
• Functional Groups and Structure–Odor Relevance: Ethyl 2-acetyl propionate contains ester and ketone functional groups, which contribute to its fruity and sweet odor profile. The ester group is often associated with fruity aromas, while the ketone group can add depth and complexity to the scent.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Ethyl 2-acetyl propionate is characterized by a fruity, sweet aroma with nuances of pineapple and apple. It is known for its moderate intensity and good diffusion properties.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported in the literature.
• Typical Sensory Role: This compound is often used as an impact note in flavor compositions, providing a fruity and sweet character that enhances the overall profile of the formulation.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Ethyl 2-acetyl propionate is not commonly found in nature and is primarily synthesized for use in flavors and fragrances.
• Formation Pathways: It is typically produced through esterification reactions involving acetic acid and propionic acid derivatives.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its synthetic origin, ethyl 2-acetyl propionate is not typically 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: Ethyl 2-acetyl propionate is used in fruit-flavored products, particularly those mimicking apple and pineapple profiles. It is also used in confectionery, beverages, and baked goods.
• Functional Role in Flavor Systems: It acts as a flavor enhancer and impact note, providing a sweet and fruity character.
• Typical Use Levels: Documented use levels range from 1 to 10 ppm in finished food products, with typical industry use around 5 ppm.
• Stability Considerations: Ethyl 2-acetyl propionate is relatively stable under normal storage conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: This compound is used in fruity and gourmand fragrance families. It is found in personal care products, air fresheners, and household cleaning products.
• Functional Role: It serves as a modifier and impact note, adding a sweet, fruity aroma.
• Typical Concentration Ranges: Concentrations in fragrance formulations typically range from 0.1% to 1%.
• Volatility and Top/Middle/Base Contribution: Ethyl 2-acetyl propionate is a top to middle note, contributing to the initial impression and heart of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Ethyl 2-acetyl propionate is not explicitly listed as GRAS by FEMA.
• European Union (Reg. (EC) No 1334/2008; FL Number Status): Not explicitly listed under EU flavoring regulations.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations; no specific divergence noted.
• Asia (Japan, China, ASEAN): Limited specific regulatory information available; typically follows international standards.
• Latin America (e.g., Brazil, MERCOSUR): Regulatory status not clearly documented; generally aligns with international practices.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values are available. Generally considered safe at typical use levels in food.
• Dermal Exposure: No significant irritation or sensitization reported at typical fragrance use levels.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure, but no specific occupational hazards reported.
• Risk Profiles: No significant differences in risk profiles between food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Ethyl 2-acetyl propionate is valued for its ability to impart a sweet, fruity aroma that enhances flavor and fragrance profiles.
• Typical Synergies: It blends well with other fruity esters and ketones to create complex fruit profiles.
• Common Formulation Pitfalls: Overuse can lead to an overly sweet or artificial character.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex formulations where its subtlety can be overshadowed by more dominant notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Sensory characteristics and typical use levels are well-documented.
• Industry-Typical but Undocumented Practices: Use in fragrance applications is based on industry norms rather than explicit regulatory guidance.
• Known Data Gaps or Regulatory Ambiguities: Lack of specific regulatory listings in some regions; thresholds and safety data are not comprehensively documented.

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 2026-11-05 09:56:06 GMT (p2)