FlavScents AInsights Entry for Diethyl 2-Hydroxyglutarate (CAS: 69134-53-8)

1. Identity & Chemical Information

• Common Name(s): Diethyl 2-hydroxyglutarate
• IUPAC Name: Diethyl 2-hydroxyglutarate
• CAS Number: 69134-53-8
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C8H14O5
• Molecular Weight: 190.19 g/mol

Diethyl 2-hydroxyglutarate is an ester compound characterized by the presence of two ethyl ester groups and a hydroxyl group attached to a glutaric acid backbone. The functional groups contribute to its potential as a flavor and fragrance material, with the ester groups typically imparting fruity and sweet notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Diethyl 2-hydroxyglutarate is known for its mild, fruity odor with sweet undertones. It is often described as having a character reminiscent of fresh fruits, which makes it suitable for use as a background note in flavor compositions. The intensity of its aroma is moderate, providing a subtle yet noticeable impact in formulations. Specific taste and odor thresholds are not clearly reported in the literature, but it is generally used to enhance the overall sensory profile of a product rather than as a primary impact note.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Diethyl 2-hydroxyglutarate is not commonly found in nature and is typically synthesized for use in flavor and fragrance applications. Its formation is primarily through chemical synthesis, involving the esterification of 2-hydroxyglutaric acid with ethanol. This synthetic origin means it does not qualify for "natural flavor" or "natural fragrance" designations under most regulatory frameworks.

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

4. Use in Flavors

Diethyl 2-hydroxyglutarate is utilized in various flavor categories, including fruit, confectionery, and beverage applications. It serves as a functional component that enhances the fruity and sweet characteristics of flavor systems. Typical use levels in finished food or beverage products range from 1 to 50 ppm, with industry-typical levels often falling between 5 and 20 ppm. The compound is relatively stable under normal processing conditions, though it may be susceptible to hydrolysis under extreme pH conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, diethyl 2-hydroxyglutarate is used across various fragrance families, including fruity and floral compositions. It acts as a modifier, providing subtle sweetness and enhancing the overall complexity of the fragrance. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired effect. Its volatility is moderate, contributing primarily to the middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety standards.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage should align with general safety and labeling requirements.
• United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
• Asia: Limited specific data; general safety and labeling standards apply.
• Latin America: Limited specific data; general safety and labeling standards apply.

Explicit approvals for diethyl 2-hydroxyglutarate are not well-documented, and formulators should ensure compliance with regional safety and labeling standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values; formulators should adhere to industry-typical use levels and conduct safety assessments.
• Dermal Exposure: No specific data on irritation or sensitization; general safety practices should be followed.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered.

The risk profiles for food and fragrance applications are generally similar, with no significant differences noted in available literature.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Diethyl 2-hydroxyglutarate is valued for its ability to impart a subtle fruity sweetness, enhancing the complexity of both flavor and fragrance formulations. It synergizes well with other fruity and floral notes, providing a balanced and nuanced profile. Common pitfalls include overuse, which can lead to an overly sweet or artificial character. It is often under-utilized in formulations seeking a natural fruitiness without overpowering the primary notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on diethyl 2-hydroxyglutarate is relatively limited, with most information derived from industry practices and general chemical knowledge. There are known gaps in specific regulatory approvals and toxicological data, which necessitate cautious use and adherence to general safety standards.

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 2026-03-27 13:42:02 GMT (p2)