FlavScents AInsights Entry: 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 No. 08.001
• 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.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Formic acid is known for its sharp, pungent odor reminiscent of vinegar, which can be quite intense and diffusive. It is primarily used as an impact note in formulations, providing a tangy, sour character. The taste threshold for formic acid is relatively low, making it effective in small concentrations to impart a sour taste.

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 a byproduct of the fermentation process and can be formed through the oxidation of methanol. Its presence in natural sources allows it to be designated as a "natural flavor" in certain contexts.

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

4. Use in Flavors

Formic acid is utilized in flavor systems to enhance sourness and acidity, often in fruit-flavored beverages and confectionery. Typical use levels range from 10 to 100 ppm in finished products, with higher concentrations potentially leading to an overpowering sourness. 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 contribute to the freshness of citrus and green notes, acting as a modifier or impact note. Its volatility makes it a top note, but it is generally used in trace amounts to avoid overpowering the fragrance composition.

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 for specific uses; ASEAN regulations vary.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, with specific use conditions.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Formic acid's safety profile varies by exposure route. Orally, it is considered safe at low concentrations, with an ADI established by regulatory bodies. Dermal exposure can cause irritation, necessitating caution in fragrance applications. Inhalation of concentrated vapors may pose occupational hazards, requiring proper ventilation and protective equipment.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Formic acid is valued for its ability to impart a sharp, sour note in flavors and a fresh, tangy edge in fragrances. It synergizes well with citrus and green notes but can be challenging to balance due to its intensity. Overuse can lead to harshness, while underuse may result in a lack of desired impact.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on formic acid is well-established, with comprehensive regulatory and safety evaluations available. Industry practices are documented, though some regional regulatory nuances may require further verification.

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
• No section 5a required as formic acid is a single compound

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 2026-03-24 07:11:39 GMT (p2)