FlavScents AInsights Entry: Ethyl Formate (CAS: 109-94-4)

1. Identity & Chemical Information

• Common Name(s): Ethyl Formate
• IUPAC Name: Ethyl Methanoate
• CAS Number: 109-94-4
• FEMA Number: 2425
• Other Identifiers: FL No. 09.001
• Molecular Formula: C3H6O2
• Molecular Weight: 74.08 g/mol

Ethyl formate is an ester formed from formic acid and ethanol. It is characterized by its simple ester functional group, which contributes to its fruity odor profile. The structure-odor relationship is significant as the ester linkage is often associated with sweet, fruity aromas, making it a valuable compound in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl formate is known for its pleasant, fruity aroma reminiscent of rum and raspberry, with a sweet, ethereal quality. It is often described as having a moderate intensity and good diffusion, making it suitable for use as an impact note in various formulations. The odor threshold is relatively low, allowing it to be perceived at minimal concentrations, which is advantageous in both flavor and fragrance applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl formate occurs naturally in a variety of fruits, including apples, strawberries, and raspberries. It is also found in some alcoholic beverages, contributing to their characteristic aromas. The compound can be formed through the esterification of ethanol and formic acid, a reaction that can occur naturally in fruits or be catalyzed in industrial settings. Its presence in natural sources supports its designation as a "natural flavor" in regulatory contexts.

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

4. Use in Flavors

Ethyl formate is widely used in flavor formulations, particularly in fruit flavors such as apple, strawberry, and raspberry. It serves as an impact note, providing a sweet, fruity character that enhances the overall profile of the flavor system. Typical use levels in finished food or beverage products range from 1 to 50 ppm, with higher concentrations used in more robust flavor profiles. It is generally stable under typical processing conditions, though care should be taken to avoid excessive heat, which can lead to degradation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, ethyl formate is used across various fragrance families, including fruity, floral, and gourmand. It acts as a modifier, adding a sweet, fruity nuance that enhances the complexity of the fragrance. Typical concentration ranges in formulations are from trace amounts up to 1%, depending on the desired effect. Due to its volatility, ethyl formate is primarily a top note, contributing to the initial impression of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Ethyl formate is approved by the FDA and is listed as Generally Recognized As Safe (GRAS) by FEMA for flavor use.
• European Union: It is authorized under Regulation (EC) No 1334/2008 and has an assigned FL number.
• United Kingdom: Post-Brexit, the regulatory status aligns with the EU, maintaining its approval for use.
• Asia: In Japan and China, ethyl formate is permitted for use in flavors, though specific concentration limits may vary.
• Latin America: Countries like Brazil and those in MERCOSUR recognize ethyl formate under harmonized regulations for flavor use.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl formate is considered safe for use in food and fragrance applications when used within recommended limits. For oral exposure, it has a high margin of safety, with no adverse effects reported at typical use levels. Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is minimal due to its rapid evaporation, though occupational exposure should be managed to avoid irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl formate is valued for its ability to impart a sweet, fruity character to both flavors and fragrances. It synergizes well with other esters and fruity compounds, enhancing the overall profile. Formulators should be cautious of its volatility, ensuring it is not lost during processing. It is often under-used in complex formulations where its subtlety can be overshadowed by more dominant notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl formate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, though some variability in natural occurrence data may exist due to differences in source materials. Regulatory information is consistent across major regions, with no significant ambiguities.

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 2026-02-13 12:34:18 GMT (p2)