AInsights Entry for Acetoin Acetate (CAS: 4906-24-5)

1. Identity & Chemical Information

• Common Name(s): Acetoin acetate
• IUPAC Name: 3-hydroxybutan-2-one acetate
• CAS Number: 4906-24-5
• FEMA Number: Data not found
• Other Identifiers: Data not found
• Molecular Formula: C6H10O3
• Molecular Weight: 130.14 g/mol

Acetoin acetate is a single chemical compound characterized by its ester functional group, which contributes to its fruity and buttery aroma. The presence of the acetate group is significant in determining its odor profile, making it relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Acetoin acetate is known for its pleasant, fruity, and buttery aroma, often described as reminiscent of apple or pear with a creamy undertone. Its intensity is moderate, making it suitable as both an impact note and a background modifier in formulations. The compound's diffusion is relatively high, allowing it to be perceived quickly upon exposure. Specific taste and odor thresholds are not clearly reported, but its sensory role is typically as a modifier to enhance the richness and complexity of flavor profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Acetoin acetate is not commonly found in nature but can be synthesized through esterification processes involving acetoin and acetic acid. It is not typically associated with natural flavor or fragrance designations due to its synthetic origin. However, its components, acetoin and acetic acid, can be found in various natural fermentation processes.

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

4. Use in Flavors

Acetoin acetate is utilized in a variety of flavor categories, including fruit, dairy, and confectionery applications. It serves as a functional modifier, enhancing the creamy and fruity notes in flavor systems. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with higher concentrations potentially leading to overpowering effects. Stability considerations include 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

In fragrance formulations, acetoin acetate is employed across several fragrance families, including fruity and gourmand. It acts as a trace realism enhancer and a modifier, contributing to the top and middle notes of a fragrance composition. Typical concentration ranges are qualitative, often used in trace amounts to achieve the desired olfactory effect. Its volatility is moderate, allowing it to contribute to both the initial impression and the lingering scent profile.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Acetoin acetate is not explicitly listed under FEMA GRAS but may be used under general flavoring principles.
• European Union: Not specifically listed in Regulation (EC) No 1334/2008; usage may be subject to general safety assessments.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Limited specific data; usage likely follows general safety and flavoring guidelines.
• Latin America: Data not found; assumed to follow general international flavoring standards.

Explicit approvals are limited, and harmonized assumptions are often applied. Known uncertainties exist due to the lack of specific listings in major regulatory frameworks.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values; general safety assessments suggest low toxicity at typical flavor use levels.
• Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for fragrance applications.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.

Risk profiles may differ slightly between food and fragrance applications, primarily due to exposure routes and concentrations used.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Acetoin acetate is valued for its ability to impart creamy and fruity notes, enhancing the overall sensory profile of both flavors and fragrances. It synergizes well with other esters and lactones, providing depth and complexity. Common formulation pitfalls include overuse, leading to an overpowering aroma, and underuse, resulting in a lack of desired impact. It is frequently under-utilized in formulations seeking a subtle yet rich background note.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on acetoin acetate is well-established in terms of its chemical identity and sensory profile. However, regulatory and toxicological data are less comprehensive, with industry-typical practices often guiding usage. Known data gaps include specific regulatory listings and detailed toxicological assessments.

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 2026-07-09 21:51:36 GMT (p2)