FlavScents AInsights Entry for Diethyl Malonate (CAS: 105-53-3)

1. Identity & Chemical Information

Diethyl malonate, commonly known as DEM, is a versatile chemical compound used in various applications, particularly in the flavor and fragrance industries. Its IUPAC name is diethyl propanedioate. The compound is identified by the CAS number 105-53-3 and has a FEMA number of 2370. Other identifiers include its FL number and CoE number, which are used in regulatory contexts. The molecular formula for diethyl malonate is C7H12O4, and it has a molecular weight of 160.17 g/mol. Structurally, diethyl malonate contains ester functional groups, which contribute to its characteristic fruity and slightly sweet odor profile, making it relevant in both flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Diethyl malonate is characterized by its mild, fruity odor with nuances of apple and pineapple. It is often described as having a sweet, ethereal quality with moderate intensity and diffusion. The compound is typically used as a background note or modifier in flavor compositions, enhancing the overall fruitiness and providing a subtle sweetness. While specific taste and odor thresholds are not widely reported, its sensory role is well-recognized in the industry for its ability to blend seamlessly with other fruity and sweet notes.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Diethyl malonate is not commonly found in nature but can be synthesized through esterification processes involving malonic acid and ethanol. It is not typically associated with natural flavor or fragrance designations due to its synthetic origin. However, its formation can be linked to chemical pathways that mimic natural processes, such as those occurring in the Maillard reaction or through enzymatic degradation in certain fermentation processes.

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

4. Use in Flavors

In the flavor industry, diethyl malonate is used across various categories, including fruit, confectionery, and beverage flavors. It serves as a functional modifier, enhancing the fruity and sweet characteristics of flavor systems. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with industry-typical levels often falling within this range. Stability considerations include its moderate resistance to heat and pH variations, although it may be susceptible to oxidation over time.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Diethyl malonate is utilized in fragrance formulations, particularly within fruity and floral fragrance families. It acts as a trace realism enhancer and modifier, contributing to the overall complexity and depth of the fragrance. Typical concentration ranges in fragrance products are qualitative, often used in trace amounts to achieve the desired effect. Its volatility allows it to contribute primarily to the top and middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, diethyl malonate is recognized under FEMA GRAS status for flavor use. The European Union regulates it under Regulation (EC) No 1334/2008, where it holds an FL number status. Post-Brexit, the United Kingdom aligns closely with EU regulations. In Asia, countries like Japan and China have specific guidelines for its use, while ASEAN countries may have varying regulations. In Latin America, Brazil and MERCOSUR countries also have specific regulatory frameworks. Explicit approvals and harmonized assumptions are generally consistent, although country-specific variability may exist.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, diethyl malonate is considered safe within the typical use levels in flavor applications, with an acceptable daily intake (ADI) not clearly reported but generally recognized as safe under FEMA GRAS. Dermal exposure in fragrance use is considered low risk, with minimal irritation or sensitization reported. Inhalation exposure is primarily relevant in occupational settings, where standard safety precautions are advised. The risk profiles for food and fragrance applications are generally similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Diethyl malonate is valued for its ability to enhance fruity and sweet notes in both flavors and fragrances. It synergizes well with other esters and fruity compounds, providing a smooth and cohesive profile. Common formulation pitfalls include overuse, which can lead to an overpowering sweetness, and underuse, which may result in a lack of desired complexity. It is frequently used to balance and round out formulations, making it a versatile tool for formulators.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on diethyl malonate is well-established, with comprehensive information available from authoritative sources. Industry-typical practices are well-documented, although some specific numeric values, such as ADI, may not be explicitly reported. Known data gaps are minimal, and regulatory ambiguities are generally addressed through harmonized assumptions across regions.

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 2026-03-26 18:24:20 GMT (p2)