FlavScents AInsights Entry for Acetone (CAS: 67-64-1)

1. Identity & Chemical Information

• Common Name(s): Acetone
• IUPAC Name: Propan-2-one
• CAS Number: 67-64-1
• FEMA Number: 3326
• Other Identifiers: FL No. 09.001
• Molecular Formula: C3H6O
• Molecular Weight: 58.08 g/mol

Acetone is a simple ketone with a carbonyl group (C=O) flanked by two methyl groups. This structure contributes to its characteristic solvent-like odor, which is sharp and somewhat sweet. The presence of the carbonyl group is crucial for its volatility and odor profile, making it a significant component in various industrial and consumer applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Acetone is known for its distinctive, pungent, and sweet odor, often described as similar to that of nail polish remover. It has a high diffusion rate, making it easily detectable even at low concentrations. The odor threshold for acetone is relatively low, around 20 ppm, allowing it to serve as an impact note in formulations. Its sensory role is typically as a modifier, providing a sharp, clean note that can enhance the perception of freshness in both flavors and fragrances.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Acetone occurs naturally in the environment and is found in small amounts in plants, trees, volcanic gases, and forest fires. It is also produced in the human body as a byproduct of metabolism. Industrially, acetone is primarily produced via the cumene process, which involves the oxidation of cumene to cumene hydroperoxide, followed by acid-catalyzed cleavage to yield acetone and phenol. Acetone's presence in natural sources and its metabolic formation allow it to be considered for "natural flavor" designation under certain regulatory frameworks.

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

4. Use in Flavors

Acetone is used in flavor formulations primarily for its solvent properties and its ability to enhance the volatility of other flavor compounds. It is commonly found in fruit and dairy flavors, where it contributes to the overall freshness and brightness of the profile. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with higher concentrations potentially leading to off-notes. Acetone is stable under normal storage conditions but can degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, acetone is utilized for its ability to dissolve other fragrance ingredients and enhance the evaporation rate, contributing to the top note of a fragrance. It is often used in perfumes, colognes, and personal care products. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired volatility and impact. Acetone's high volatility makes it a key component in creating a quick-drying effect in fragrance applications.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Acetone is generally recognized as safe (GRAS) by FEMA for use in food flavors.
• European Union: Acetone is listed under Regulation (EC) No 1334/2008 with an assigned FL number, indicating its approved use in flavorings.
• United Kingdom: Post-Brexit, the UK aligns with EU regulations regarding acetone's use in flavors and fragrances.
• Asia: In Japan and China, acetone is permitted for use in flavors and fragrances, subject to specific concentration limits.
• Latin America: Countries like Brazil and members of MERCOSUR recognize acetone's use in flavors and fragrances, with harmonized regulations similar to those in the EU and US.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Acetone is considered safe for use in flavors and fragrances at typical exposure levels. For oral exposure, the acceptable daily intake (ADI) is not explicitly defined, but acetone's low toxicity supports its GRAS status. Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization. Inhalation exposure is a consideration due to acetone's volatility, but occupational exposure limits are well-established to mitigate risks. Overall, acetone's risk profile is similar across food and fragrance applications, with safety ensured through adherence to regulatory guidelines.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Acetone is valued for its solvent properties and ability to enhance the volatility of other compounds. It synergizes well with fruity and floral notes, providing a crisp, clean finish. Formulators should be cautious of acetone's potential to overpower delicate notes if used excessively. It is often under-utilized in formulations seeking a fresh, bright character. Proper balance is key to leveraging acetone's benefits without compromising the overall profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on acetone is well-established, with comprehensive regulatory and safety evaluations available. Industry practices are well-documented, though specific use levels may vary based on formulation goals. Known data gaps are minimal, with most uncertainties related to specific regional regulatory nuances.

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 for acetone)

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 18:45:18 GMT (p2)