FlavScents AInsights Entry for Acetic Acid (CAS: 64-19-7)

1. Identity & Chemical Information

• Common Name(s): Acetic Acid, Vinegar Acid
• IUPAC Name: Acetic Acid
• CAS Number: 64-19-7
• FEMA Number: 2006
• Other Identifiers: FL No. 09.002
• Molecular Formula: C₂H₄O₂
• Molecular Weight: 60.05 g/mol
• Functional Groups and Structure–Odor Relevance: Acetic acid is a simple carboxylic acid with a methyl group attached to a carboxyl group. Its structure contributes to its characteristic pungent, sour odor, which is a key component in vinegar.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Acetic acid is known for its sharp, pungent odor reminiscent of vinegar. It is a volatile compound with a strong, sour taste that can be perceived at low concentrations. The odor intensity is high, and it serves as an impact note in flavor formulations, providing a tangy, acidic character. The taste threshold for acetic acid is relatively low, making it a potent flavoring agent.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Acetic acid is naturally found in various fruits and fermented products. It is primarily formed through the fermentation of ethanol by acetic acid bacteria, a process commonly used in vinegar production. This compound is also a byproduct of the Maillard reaction and lipid oxidation in food systems. Acetic acid's presence in natural products allows it to be designated as a "natural flavor" under certain regulatory frameworks.

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

4. Use in Flavors

Acetic acid is widely used in flavor formulations, particularly in savory and condiment categories such as sauces, dressings, and pickled products. It functions as an acidulant, providing sourness and enhancing other flavors. Typical use levels in food range from 200 to 3000 ppm, depending on the desired intensity and product type. Acetic acid is stable under normal storage conditions but can volatilize at high temperatures.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, acetic acid is used sparingly due to its strong odor. It can be found in trace amounts in certain fragrance families to add a sharp, fresh note. Its volatility makes it a top note contributor, but it is generally used as a modifier rather than a primary scent component.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Acetic acid is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use.
• European Union: Approved as a flavoring substance under Regulation (EC) No 1334/2008 with FL No. 09.002.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific limits set by national authorities.
• Latin America: Generally accepted in MERCOSUR countries, with specific regulations varying by country.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Acetic acid is considered safe for use in food and fragrances at typical exposure levels. For oral exposure, it has a high margin of safety with an ADI not specified due to its natural occurrence in foods. Dermal exposure in fragrances is generally low risk, but high concentrations can cause irritation. Inhalation exposure is minimal in typical consumer products, though occupational exposure should be managed to prevent respiratory irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Acetic acid is valued for its ability to enhance and balance flavors, particularly in savory applications. It synergizes well with other acids and can be used to adjust pH in formulations. Common pitfalls include overuse, leading to an overpowering sourness, and volatility loss during processing. It is often underutilized in complex flavor systems where subtle acidity is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on acetic acid is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, though specific use levels may vary by application. No significant data gaps or regulatory ambiguities are noted.

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 2026-05-28 15:36:43 GMT (p2)