FlavScents AInsights Entry for Acetyl Propionyl (CAS: 600-14-6)

1. Identity & Chemical Information

• Common Name(s): Acetyl propionyl, 2,3-Pentanedione
• IUPAC Name: Pentane-2,3-dione
• CAS Number: 600-14-6
• FEMA Number: 2843
• Other Identifiers: FL number 07.191, CoE number 123
• Molecular Formula: C5H8O2
• Molecular Weight: 100.12 g/mol
• Functional Groups and Structure–Odor Relevance: Acetyl propionyl is a diketone, characterized by two carbonyl groups. This structure contributes to its buttery and creamy odor profile, making it relevant in flavor applications where such notes are desired.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Acetyl propionyl is known for its rich, buttery aroma with creamy and sweet undertones. It is often described as having a strong, diffusive character that can impart a realistic butter note.
• Taste and/or Odor Thresholds: The odor threshold is relatively low, allowing it to be effective in small concentrations.
• Typical Sensory Role: It serves as an impact note in flavor formulations, providing depth and authenticity to buttery profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Acetyl propionyl is not commonly found in nature but can be a byproduct of fermentation processes.
• Formation Pathways: It can form through the Maillard reaction, which occurs during the heating of sugars and amino acids.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: While not naturally occurring in significant quantities, it can be considered a natural flavor when derived from natural processes.

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

4. Use in Flavors

• Flavor Categories and Applications: Acetyl propionyl is widely used in dairy flavors, particularly butter, cream, and cheese. It is also used in bakery products to enhance buttery notes.
• Functional Role in Flavor Systems: It acts as a primary flavoring agent, providing a rich, buttery character.
• Typical Use Levels: Documented use levels range from 1 to 20 ppm in finished food products, with typical levels around 5 ppm.
• Stability Considerations: Acetyl propionyl is relatively stable under normal storage conditions but can degrade under high heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: It is less commonly used in fragrances but can be found in gourmand and sweet fragrance compositions.
• Functional Role: Primarily used as a modifier to add creamy, buttery notes.
• Typical Concentration Ranges: Generally used in trace amounts due to its potent aroma.
• Volatility and Top/Middle/Base Contribution: Acetyl propionyl is a middle note, contributing to the heart of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Recognized as GRAS for flavor use.
• European Union (Reg. (EC) No 1334/2008; FL number status): Approved for use in food flavorings.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia (Japan, China, ASEAN): Generally permitted, but specific regulations may vary.
• Latin America (e.g., Brazil, MERCOSUR): Permitted with some regional variations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Considered safe for consumption at typical use levels, with a wide margin of safety.
• Dermal Exposure: Low risk of irritation or sensitization; not commonly used in topical applications.
• Inhalation Exposure: Low volatility reduces inhalation risk; occupational exposure should be monitored in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Acetyl propionyl provides a realistic buttery note that is difficult to achieve with other compounds.
• Typical Synergies: Works well with other dairy and creamy notes, enhancing overall flavor complexity.
• Common Formulation Pitfalls: Overuse can lead to an overpowering aroma; balance is key.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in non-dairy applications where a subtle buttery note could enhance the profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Comprehensive sensory and regulatory data are available.
• Industry-Typical but Undocumented Practices: Use levels and applications are well-known within the industry.
• Known Data Gaps or Regulatory Ambiguities: Limited data on long-term exposure effects.

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 any item is missing, immediately revise the entry to fix it before returning the final output.

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 07:10:00 GMT (p2)