FlavScents AInsights Entry for Formic Acid (CAS: 64-18-6)

1. Identity & Chemical Information

• Common Name(s): Formic acid
• IUPAC Name: Methanoic acid
• CAS Number: 64-18-6
• FEMA Number: 2488
• Other Identifiers: FL number 08.001, CoE number 01
• Molecular Formula: CH₂O₂
• Molecular Weight: 46.03 g/mol

Formic acid is the simplest carboxylic acid, characterized by a single carbon atom bonded to a hydroxyl group and a carbonyl group. Its functional groups contribute to its pungent odor and acidic properties, which are relevant in both flavor and fragrance applications. The presence of the carboxyl group is crucial for its reactivity and sensory characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Formic acid is known for its sharp, pungent odor reminiscent of vinegar, with a slightly acrid undertone. It is not typically used for its flavor but rather for its ability to enhance or modify other flavors. The taste threshold is relatively low, making it a potent modifier in flavor systems. Its primary sensory role is as an impact note, providing a sharpness that can enhance the perception of freshness or acidity in a formulation.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Formic acid occurs naturally in various sources, including ants, bees, and nettles. It is also found in some fruits and is a byproduct of the fermentation process. In the context of "natural flavor" designation, formic acid can be derived from natural sources or synthesized to mimic its natural occurrence. Its formation in nature often involves enzymatic degradation or microbial fermentation pathways.

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

4. Use in Flavors

Formic acid is used in flavor formulations primarily as an acidity regulator and preservative. It is found in flavor categories such as dairy, fruit, and vinegar flavors. Typical use levels in finished food products range from 10 to 100 ppm, with higher concentrations used in more acidic or preservative-focused applications. It is stable under acidic conditions but can degrade under high heat or alkaline environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, formic acid is used sparingly due to its intense odor. It can be found in certain fragrance families where a sharp, acidic note is desired, such as in citrus or green fragrances. Its role is often as a trace realism enhancer or modifier. Concentration ranges are typically very low, often below 0.1%, due to its high volatility and potential for irritation.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL number 08.001.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved in Japan and China, with specific use restrictions.
• Latin America: Generally accepted, with specific regulations in Brazil and MERCOSUR countries.

Explicit approvals exist for flavor use, while fragrance use is subject to IFRA guidelines. There are known uncertainties in country-specific regulations, particularly in Asia and Latin America.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Formic acid's safety profile varies by exposure route. Orally, it has a low ADI, and its use in flavors is limited to low concentrations to ensure safety. Dermally, it can cause irritation and sensitization, necessitating careful formulation in fragrances. Inhalation exposure is a concern in occupational settings due to its volatility, requiring adequate ventilation and protective measures. The risk profiles differ significantly between food and fragrance applications, with stricter controls in place for dermal and inhalation exposures.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Formic acid is valued for its ability to enhance acidity and freshness in flavors. It synergizes well with other acids and can be used to adjust pH in formulations. Common pitfalls include overuse, leading to excessive sharpness or irritation. It is often under-used in fragrance formulations due to its potential for irritation, but when used judiciously, it can add a unique sharpness.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on formic acid is well-established, with comprehensive regulatory and safety information available. Industry practices are documented, though some regional regulatory nuances may not be fully captured. Known data gaps include specific sensory thresholds and detailed regional regulatory differences.

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 2026-11-06 05:18:00 GMT (p2)