AInsights Entry for Leafy Acetal (CAS: 7493-57-4)

1. Identity & Chemical Information

• Common Name(s): Leafy Acetal
• IUPAC Name: 1,1-Diethoxy-3-methylbutane
• CAS Number: 7493-57-4
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C9H20O2
• Molecular Weight: 160.25 g/mol
• Functional Groups and Structure–Odor Relevance: Leafy acetal is characterized by its acetal functional group, which contributes to its distinctive odor profile. The presence of the acetal group is crucial for its stability and olfactory properties, often imparting a fresh, green, and slightly fruity aroma.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Leafy acetal is known for its fresh, green, and slightly fruity odor, reminiscent of freshly cut grass or leaves. It is often described as having a moderate intensity with a clean and crisp character. The diffusion of leafy acetal is considered moderate, making it suitable for use as an impact note in both flavors and fragrances. While specific taste and odor thresholds are not well-documented, its sensory role typically involves enhancing the freshness and naturalness of a composition.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Leafy acetal is not commonly found in nature and is primarily synthesized for use in flavor and fragrance applications. Its formation typically involves the reaction of aldehydes with alcohols under acidic conditions to form the acetal structure. This synthetic pathway allows for the controlled production of leafy acetal, making it a reliable component for "natural flavor" or "natural fragrance" designations when derived from natural precursors.

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

4. Use in Flavors

Leafy acetal is utilized in a variety of flavor categories, including fruit, green, and herbal profiles. It serves as a functional component in flavor systems, providing a fresh and natural note that enhances the overall realism of the flavor. Typical use levels in finished food or beverage products range from 0.5 to 5 ppm, with industry-typical levels often falling within this range. Leafy acetal is generally stable under typical food processing conditions, although it may be sensitive to high temperatures and acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, leafy acetal is incorporated into various fragrance families, including green, floral, and fruity compositions. It functions as a modifier and impact note, contributing to the freshness and vibrancy of the fragrance. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and character. Leafy acetal is considered a top to middle note due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Leafy acetal does not have a specific FEMA GRAS status but is used in compliance with general flavor and fragrance regulations.
• European Union: Not explicitly listed under Reg. (EC) No 1334/2008; usage is subject to general safety assessments.
• United Kingdom: Post-Brexit regulations align with EU standards, with no specific divergence noted.
• Asia: Usage in Japan, China, and ASEAN countries follows local regulatory frameworks, with no specific approvals documented.
• Latin America: Brazil and MERCOSUR countries follow general safety guidelines, with no specific mentions of leafy acetal.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values are available for leafy acetal. It is generally considered safe for use in flavors at typical industry levels.
• Dermal Exposure: Leafy acetal is not known to cause irritation or sensitization at typical fragrance concentrations. IFRA guidelines should be consulted for specific product types.
• Inhalation Exposure: Due to its moderate volatility, inhalation exposure is possible, but no specific occupational hazards have been identified.

Risk profiles for leafy acetal do not significantly differ between food and fragrance applications, with both considered safe under normal use conditions.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Leafy acetal is valued for its ability to impart a fresh and natural character to both flavors and fragrances. It synergizes well with other green and fruity notes, enhancing the overall complexity and appeal of the formulation. Common pitfalls include overuse, which can lead to an overpowering or artificial aroma. Formulators should aim for balance, using leafy acetal to subtly enhance rather than dominate the composition.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on leafy acetal is well-established in terms of its sensory profile and functional applications. However, specific regulatory approvals and toxicological data are less documented, requiring formulators to rely on industry-typical practices and general safety guidelines. Known data gaps include precise usage thresholds and comprehensive regulatory listings.

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 2026-06-24 18:09:28 GMT (p2)