FlavScents AInsights Entry for Acetophenone (CAS: 98-86-2)
1. Identity & Chemical Information
- Common Name(s): Acetophenone
- IUPAC Name: 1-Phenylethanone
- CAS Number: 98-86-2
- FEMA Number: 2009
- Other Identifiers: FL No. 02.005
- Molecular Formula: C8H8O
- Molecular Weight: 120.15 g/mol
Acetophenone is a simple aromatic ketone characterized by a phenyl group attached to a carbonyl group. Its structure contributes to its sweet, floral odor reminiscent of orange blossom, making it relevant in both flavor and fragrance applications.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Acetophenone is known for its sweet, floral, and slightly fruity odor, often described as reminiscent of orange blossom or almond. It has a moderate intensity and diffusion, making it suitable as a background note or modifier in formulations. The odor threshold is relatively low, allowing it to impart noticeable effects even at minimal concentrations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Acetophenone occurs naturally in various fruits and plants, including apples, apricots, and certain types of flowers. It can also be formed through the oxidation of ethylbenzene or via the Friedel-Crafts acylation of benzene with acetyl chloride. Its presence in natural sources allows it to be designated as a "natural flavor" or "natural fragrance" under certain regulatory frameworks.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Acetophenone is utilized in flavor formulations primarily for its sweet and floral characteristics. It is commonly used in fruit flavors, particularly those mimicking apricot, apple, and cherry. Typical use levels in finished food products range from 1 to 20 ppm, with higher concentrations potentially leading to overpowering effects. It is stable under normal processing conditions but may degrade under extreme heat or acidic conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, acetophenone is employed in floral and fruity compositions, contributing to the top and middle notes. It serves as a modifier or impact note, enhancing the realism of floral bouquets. Typical concentrations in fragrance products range from trace amounts to 1%, depending on the desired intensity and product type.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
- United States: Recognized as GRAS by FEMA for flavor use.
- European Union: Listed under Regulation (EC) No 1334/2008 with FL number 02.005.
- United Kingdom: Aligns with EU regulations post-Brexit.
- Asia: Approved for use in Japan and China, with specific concentration limits.
- Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.
Explicit approvals and harmonized assumptions are common, though specific concentration limits may vary by region.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Oral Exposure: Acetophenone has a low acute toxicity profile, with an acceptable daily intake (ADI) established by regulatory bodies. The margin of safety is generally considered adequate for typical flavor use.
Dermal Exposure: In fragrance applications, acetophenone is not a primary irritant or sensitizer, but IFRA guidelines should be consulted for specific product types.
Inhalation Exposure: Volatility considerations are important for occupational settings, though typical consumer exposure levels are not associated with significant risk.
Risk profiles differ slightly between food and fragrance applications, primarily due to exposure routes and concentrations.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Acetophenone is valued for its ability to impart sweet, floral notes that enhance the complexity of both flavors and fragrances. It synergizes well with other floral and fruity compounds but can be overpowering if overused. Formulators should be cautious of its stability under extreme conditions and consider its volatility in fragrance applications.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on acetophenone is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent, though some regional regulatory nuances may exist. Known data gaps are minimal, primarily related to specific regional regulatory interpretations.
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
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 2026-10-23 15:59:47 GMT (p2)
