FlavScents AInsights Entry: Ethyl Levulinate (CAS: 539-88-8)

1. Identity & Chemical Information

• Common Name(s): Ethyl Levulinate
• IUPAC Name: Ethyl 4-oxopentanoate
• CAS Number: 539-88-8
• FEMA Number: 2440
• Other Identifiers: FL No. 09.037
• Molecular Formula: C7H12O3
• Molecular Weight: 144.17 g/mol

Ethyl levulinate is an ester derived from levulinic acid and ethanol. It features a ketone group and an ester linkage, which contribute to its fruity and slightly floral odor profile. The presence of these functional groups is crucial for its role in flavor and fragrance applications, providing a balance between volatility and stability.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl levulinate is characterized by a fruity, apple-like odor with subtle floral undertones. It is often described as having a moderate intensity and good diffusion properties, making it suitable for both flavor and fragrance applications. The compound is typically used as a background note to enhance the overall realism of a formulation. Specific taste and odor thresholds are not well-documented, but it is generally used in low concentrations to avoid overpowering other components.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl levulinate is not commonly found in nature but can be synthesized through the esterification of levulinic acid, which itself can be derived from biomass sources such as cellulose. This synthetic pathway allows it to be classified under "nature-identical" flavorings in some regulatory frameworks. Its formation does not typically occur through natural processes like fermentation or enzymatic degradation, limiting its designation as a "natural flavor" or "natural fragrance."

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

4. Use in Flavors

Ethyl levulinate is used across various flavor categories, including fruit, confectionery, and bakery products. It serves as a modifier and impact note, enhancing the fruity characteristics of formulations. Typical use levels in finished food or beverages range from 1 to 50 ppm, with industry-typical concentrations around 10 ppm. It is relatively stable under normal processing conditions, though it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, ethyl levulinate is utilized in fruity and floral fragrance families. It acts as a modifier and trace realism note, contributing to the top and middle notes of a composition. Typical concentration ranges are from 0.1% to 1% in the final product, depending on the desired intensity and diffusion. Its volatility allows it to blend well with other esters and ketones, enhancing the overall fragrance profile.

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 number 09.037.
• 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, though specific regulations may vary.

Explicit approvals are in place for flavor use, while fragrance applications are subject to IFRA guidelines. There are no significant known uncertainties or country-specific variability affecting its regulatory status.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, ethyl levulinate is considered safe within the typical use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, though IFRA guidelines should be consulted to avoid irritation or sensitization. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be observed during handling. 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 levulinate is valued for its ability to enhance fruity and floral notes without dominating the overall profile. It synergizes well with other esters and ketones, providing a balanced and realistic aroma. Common pitfalls include overuse, which can lead to an artificial or overpowering scent. It is often under-used in formulations seeking a subtle enhancement of fruitiness.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on ethyl levulinate is well-established, particularly regarding its sensory profile and regulatory status. Industry practices are well-documented, though specific sensory thresholds and toxicological data may be less comprehensive. Known data gaps include detailed exposure assessments and long-term safety studies.

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 2026-04-06 02:04:52 GMT (p2)