FlavScents AInsights Entry: Diethyl Laevo-Tartrate (CAS: 87-91-2)

1. Identity & Chemical Information

• Common Name(s): Diethyl laevo-tartrate
• IUPAC Name: Diethyl (2R,3R)-2,3-dihydroxybutanedioate
• CAS Number: 87-91-2
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C8H14O6
• Molecular Weight: 206.19 g/mol
• Functional Groups and Structure–Odor Relevance: Diethyl laevo-tartrate is an ester of tartaric acid. The presence of ester functional groups is often associated with fruity and sweet odors, which can be relevant in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Diethyl laevo-tartrate is characterized by a mild, fruity odor with a sweet undertone. It is often described as having a subtle, pleasant aroma that can enhance the overall sensory profile of a formulation.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported in the literature.
• Typical Sensory Role: It is typically used as a background realism enhancer or a modifier in both flavor and fragrance formulations, providing a subtle fruity note.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Diethyl laevo-tartrate is not commonly found in nature but can be synthesized from natural tartaric acid, which is present in grapes and other fruits.
• Formation Pathways: It is typically produced through the esterification of tartaric acid with ethanol.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a derivative of naturally occurring tartaric acid, it may qualify for "natural" labeling under certain regulatory frameworks, depending on the synthesis process.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in fruit-flavored products, beverages, and confectionery to enhance sweetness and fruitiness.
• Functional Role in Flavor Systems: Acts as a flavor enhancer and modifier, contributing to the complexity and depth of fruit flavors.
• Typical Use Levels: Documented use levels are not available; however, industry-typical use levels are estimated to be in the range of 10-100 ppm in finished products.
• Stability Considerations: Diethyl laevo-tartrate is generally stable under normal storage conditions but may hydrolyze under extreme pH conditions or prolonged heat exposure.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Utilized in fruity and floral fragrance compositions, as well as in personal care products.
• Functional Role: Serves as a modifier and impact note, adding a subtle fruity character to fragrance blends.
• Typical Concentration Ranges: Typically used at low concentrations, often less than 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS by FEMA.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not specifically listed; may be used under general flavoring regulations.
• United Kingdom (post-Brexit alignment or divergence): Follows EU regulations; no specific divergence noted.
• Asia (Japan, China, ASEAN): High-level regulatory information not clearly reported.
• Latin America (e.g., Brazil, MERCOSUR): High-level regulatory information not clearly reported.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values reported; generally considered safe at typical use levels in flavors.
• Dermal Exposure: No specific data on irritation or sensitization; generally considered safe in fragrance applications at low concentrations.
• Inhalation Exposure: Volatility suggests low risk in typical fragrance applications; occupational exposure considerations are minimal.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Diethyl laevo-tartrate provides a subtle, natural fruitiness that can enhance the complexity of both flavors and fragrances.
• Typical Synergies: Works well with other esters and fruity compounds to create balanced profiles.
• Common Formulation Pitfalls: Overuse can lead to an overly sweet or artificial character; careful balancing is required.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex formulations where its subtlety can be overshadowed by more dominant notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical identity and sensory characteristics are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and specific applications are often based on industry experience rather than published data.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and detailed toxicological data are limited.

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 2026-05-19 19:29:54 GMT (p2)