FlavScents AInsights Entry for Ethyl Acetate (CAS: 141-78-6)

1. Identity & Chemical Information

Ethyl acetate, also known as ethyl ethanoate, is a widely used solvent in the flavor and fragrance industry. Its IUPAC name is ethyl ethanoate, and it is identified by the CAS number 141-78-6. The FEMA number for ethyl acetate is 2414. Other identifiers include the FL number 09.001 and CoE number 02.001. The molecular formula for ethyl acetate is C4H8O2, with a molecular weight of 88.11 g/mol. Ethyl acetate is an ester, characterized by its functional groups that contribute to its sweet, fruity odor, making it relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl acetate is known for its sweet, fruity odor reminiscent of pear drops and overripe fruit. It is often described as having a medium intensity with good diffusion properties. The compound serves as an impact note in formulations, providing a bright, volatile top note that enhances the perception of freshness and fruitiness. While specific taste and odor thresholds are not universally documented, ethyl acetate is typically used in concentrations that ensure its presence is noticeable without overpowering other components.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl acetate occurs naturally in various fruits, including apples, grapes, and bananas, and is also found in wines and spirits as a result of fermentation processes. It can form through the esterification of ethanol and acetic acid, a reaction catalyzed by acidic conditions. This compound is relevant to "natural flavor" designations when derived from natural sources or processes, aligning with regulatory definitions of natural flavoring substances.

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

4. Use in Flavors

Ethyl acetate is utilized across a broad range of flavor categories, including fruit, confectionery, and alcoholic beverages. It functions as a flavor enhancer, providing a bright, fruity note that complements other flavor components. Typical use levels in finished food or beverages range from 5 to 50 ppm, with higher concentrations used in more robust flavor profiles. Ethyl acetate is relatively stable under normal conditions but can hydrolyze in the presence of strong acids or bases, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, ethyl acetate is employed in various fragrance families, including fruity, floral, and gourmand. It acts as a modifier and impact note, contributing to the top notes of a fragrance composition. Typical concentration ranges vary, but ethyl acetate is often used in trace amounts to several percent, depending on the desired effect. Its high volatility makes it a key component in the top note of perfumes, providing an initial burst of freshness.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, ethyl acetate is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned the FL number 09.001. The United Kingdom follows similar regulations post-Brexit. In Asia, ethyl acetate is generally accepted in Japan and China, with specific regulations varying by country. In Latin America, countries like Brazil and those in MERCOSUR also permit its use, though specific guidelines should be consulted.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl acetate is considered safe for use in flavors and fragrances when used within recommended limits. For oral exposure, it has a high margin of safety, with no specific ADI established but generally recognized as safe at typical use levels. Dermal exposure in fragrances is also considered safe, with low potential for irritation or sensitization. Inhalation exposure is primarily a concern in occupational settings, where adequate ventilation and protective measures are advised. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl acetate is valued for its ability to impart a fresh, fruity character to both flavors and fragrances. It synergizes well with other esters and fruity notes, enhancing overall complexity. Formulators should be cautious of its volatility and potential for hydrolysis, particularly in acidic or basic environments. It is often under-used in formulations seeking a natural fruitiness, while overuse can lead to an overpowering, artificial character.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl acetate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, though some variability exists in use levels and regulatory interpretations across regions. Known data gaps are minimal, with most information readily accessible through established databases and literature.

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 2026-04-03 14:02:15 GMT (p2)