FlavScents AInsights Entry for Formic Acid (CAS: 64-18-6)

1. Identity & Chemical Information

• Common Name(s): Formic Acid
• IUPAC Name: Methanoic Acid
• CAS Number: 64-18-6
• FEMA Number: 2488
• Other Identifiers: FL No. 08.001
• Molecular Formula: CH₂O₂
• Molecular Weight: 46.03 g/mol

Formic acid is the simplest carboxylic acid, characterized by a single carbon atom bonded to a hydroxyl group and a carbonyl group. Its functional groups contribute to its pungent odor and acidic properties, which are relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Formic acid is known for its sharp, pungent odor reminiscent of vinegar, with a sour taste. It is often described as having a biting, acrid aroma with a high intensity and rapid diffusion. In sensory applications, it serves as an impact note, providing a sharpness that can enhance the perception of freshness or acidity in formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Formic acid occurs naturally in various sources, including the venom of ants and the stings of bees. It is also found in some fruits and is a byproduct of the fermentation process. In the context of "natural flavor" designation, formic acid can be derived from natural sources or synthesized to mimic its natural occurrence.

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

4. Use in Flavors

Formic acid is used in flavor formulations to impart a sour, acidic note, often in fruit-flavored products. It is commonly used in beverages, candies, and dairy products. Typical use levels in finished food products range from 10 to 100 ppm, with variations depending on the desired intensity and product type. Formic acid is stable under acidic conditions but may degrade under high heat or alkaline conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, formic acid is used to add a sharp, fresh note, often in citrus or green compositions. It acts as a modifier or impact note, contributing to the top notes of a fragrance. Typical concentrations are low, often less than 0.1%, due to its high volatility and strong odor. It primarily contributes to the top note of a fragrance composition.

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. 08.001.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved in Japan and China for specific uses; ASEAN regulations vary.
• Latin America: Generally approved, but specific regulations may vary by country.

Explicit approvals exist for flavor use, with harmonized assumptions across regions. However, country-specific variability may occur, particularly in fragrance applications.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Formic acid is considered safe for use in food and fragrance applications at typical exposure levels. For oral exposure, it has a low acute toxicity, with an acceptable daily intake (ADI) established by regulatory bodies. Dermal exposure may cause irritation or sensitization, necessitating caution in fragrance formulations. Inhalation exposure is generally low risk but should be managed in occupational settings due to its volatility.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Formic acid is valued for its ability to enhance acidity and freshness in both flavors and fragrances. It synergizes well with citrus and green notes but can be overpowering if overused. Formulators should be cautious of its volatility and potential for irritation, ensuring it is used within recommended levels to avoid negative sensory impacts.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on formic acid is well-established, with comprehensive regulatory and safety evaluations. Industry practices are well-documented, though some variability exists in regional regulations. Known data gaps are minimal, with most information supported by authoritative sources.

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 2026-05-28 14:15:23 GMT (p2)