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

1. Identity & Chemical Information

Formic acid, also known as methanoic acid, is a simple carboxylic acid with the chemical formula CH₂O₂ and a molecular weight of 46.03 g/mol. It is identified by the CAS number 64-18-6. The IUPAC name for formic acid is methanoic acid. It is recognized by FEMA with the number 2488. Formic acid is characterized by its functional group, the carboxyl group (-COOH), which is responsible for its acidic properties and its pungent, penetrating odor. This functional group is crucial in determining 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 but more intense. It has a sour taste, which is typical of carboxylic acids. The odor threshold for formic acid is relatively low, making it detectable at minimal concentrations. In sensory applications, formic acid is often used as an impact note due to its strong and distinctive character. It can also serve as a modifier in formulations, providing a sharpness that enhances other flavors or odors.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Formic acid occurs naturally in various sources, including the venom of ants and the stings of bees. It is also found in some fruits and is a byproduct of the fermentation process. In the context of natural flavors, formic acid can be considered a natural component when derived from these sources. Its formation can occur through the oxidation of methanol or as a byproduct of the degradation of formaldehyde.

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

4. Use in Flavors

In flavor applications, formic acid is used primarily for its sour taste and preservative qualities. It is commonly found in flavor categories such as vinegar and pickled products. Typical use levels in food and beverages range from 10 to 100 ppm, depending on the desired intensity and the specific application. Formic acid is stable under acidic conditions but can degrade under high heat or alkaline conditions, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Formic acid is less commonly used in fragrances due to its pungent odor, but it can be employed in trace amounts to add realism to certain compositions, particularly those mimicking natural environments or animalic notes. It is typically used in very low concentrations, often below 1%, to avoid overpowering the fragrance blend. 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)

In the United States, formic acid is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, formic acid is approved for use in Japan and China, with specific concentration limits. In Latin America, countries like Brazil and members of MERCOSUR have their own regulatory frameworks, often aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Formic acid's safety profile varies with exposure route. Orally, it has a low acute toxicity, but high concentrations can cause irritation. The acceptable daily intake (ADI) is not clearly defined, but it is generally considered safe at low levels typical in food. Dermally, formic acid can cause irritation and sensitization, necessitating caution in fragrance applications. Inhalation exposure should be minimized due to its volatility and potential respiratory irritation. The risk profiles differ between food and fragrance applications, with stricter controls in place for dermal exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Formic acid is valued for its strong acidic character and preservative properties. It synergizes well with other acids and can enhance the sharpness of citrus or vinegar notes. Common pitfalls include overuse, leading to an overpowering sourness or pungency. It is often under-used in fragrance due to its strong odor, but when used judiciously, it can add authenticity to natural or animalic scents.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on formic acid is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent, though some undocumented uses may exist. Regulatory ambiguities are minimal, with clear guidelines in major markets.

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 2026-02-03 22:12:07 GMT (p2)