FlavScents AInsights Entry for Pyruvic Acid (CAS: 127-17-3)

1. Identity & Chemical Information

• Common Name(s): Pyruvic Acid
• IUPAC Name: 2-Oxopropanoic acid
• CAS Number: 127-17-3
• FEMA Number: 2969
• Other Identifiers: FL No. 09.001
• Molecular Formula: C3H4O3
• Molecular Weight: 88.06 g/mol

Pyruvic acid is a simple alpha-keto acid with a carboxyl group and a ketone group. Its structure is significant for its role in metabolic pathways, and it is a key intermediate in several biochemical processes. The presence of the ketone group contributes to its sharp, pungent odor, which is relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Pyruvic acid is characterized by a sharp, pungent odor reminiscent of vinegar or sour milk. It has a sour taste, which can be intense at higher concentrations. In sensory applications, it is often used as an impact note to impart a tangy, acidic quality to flavor profiles. The odor threshold is relatively low, making it effective even in small quantities.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Pyruvic acid naturally occurs in various fruits and fermented products. It is a key intermediate in glycolysis and can be formed through the fermentation of carbohydrates. Its presence in natural products allows it to be designated as a "natural flavor" in certain contexts, depending on the source and method of extraction.

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

4. Use in Flavors

Pyruvic acid is used in flavor formulations to provide a sour, tangy note. It is commonly found in dairy, fruit, and vinegar flavors. Typical use levels in food and beverages range from 1 to 50 ppm, with higher concentrations used in more robust flavor profiles. It is stable under acidic conditions but may degrade at high temperatures or in alkaline environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, pyruvic acid is used to add a sharp, fresh note, often in citrus or green compositions. It acts as a modifier, enhancing the realism of natural scents. Typical concentrations in fragrance formulations are low, often less than 0.1%, due to its potent odor. It contributes primarily to the top note due to its volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 09.001.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved in Japan and China for flavor use; specific regulations may vary.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, but specific approvals should be verified.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, pyruvic acid is considered safe at typical use levels in food, with a wide margin of safety. Dermal exposure in fragrance applications may cause irritation at high concentrations, but it is generally safe within IFRA guidelines. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be monitored to prevent irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Pyruvic acid is valued for its ability to impart a natural sourness and enhance the authenticity of fruit and dairy flavors. It synergizes well with other acids and esters. Formulators should be cautious of its strong odor, which can dominate if overused. It is often underutilized in fragrance applications due to its volatility.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on pyruvic acid is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific use levels may vary by application. Some regulatory nuances exist between regions, requiring careful verification.

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
• No complex natural material section required

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 2026-03-31 12:36:58 GMT (p2)