FlavScents AInsights Entry for Acrolein (CAS: 107-02-8)

1. Identity & Chemical Information

• Common Name(s): Acrolein
• IUPAC Name: Prop-2-enal
• CAS Number: 107-02-8
• FEMA Number: 2015
• Other Identifiers: FL No. 02.001
• Molecular Formula: C3H4O
• Molecular Weight: 56.06 g/mol

Acrolein is a simple unsaturated aldehyde characterized by the presence of a vinyl group adjacent to the carbonyl group. This structural feature contributes to its high reactivity and pungent odor, which is often described as acrid and irritating. The presence of the aldehyde group is crucial for its odor profile, making it a significant compound in both flavor and fragrance applications, albeit in very low concentrations due to its potency.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Acrolein is known for its sharp, pungent odor, reminiscent of burnt fat or strong, acrid smoke. It is highly diffusive and can be perceived at very low concentrations, making it a powerful impact note in sensory applications. The odor threshold for acrolein is extremely low, often cited in the range of parts per billion (ppb), which underscores its potency. In flavor systems, it is typically used to impart a smoky or burnt character, though its use is limited due to its intense and potentially irritating nature.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Acrolein is not commonly found in nature but can be formed through the thermal degradation of fats and oils, particularly during cooking processes such as frying. It is also a byproduct of combustion and can be found in cigarette smoke and vehicle exhaust. In terms of natural flavor designation, acrolein is typically not considered a natural compound due to its synthetic production and formation through non-biological processes.

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

4. Use in Flavors

Acrolein is used sparingly in flavor formulations due to its intense and potentially irritating properties. It can be found in smoke flavorings and is sometimes used to impart a burnt or roasted note in savory applications. Typical use levels in finished food products are extremely low, often in the range of 0.1 to 1 ppm, to avoid overpowering the flavor profile and to minimize any potential irritation. Acrolein is sensitive to oxidation and can degrade under high heat, which must be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, acrolein is used to provide a sharp, smoky note that can enhance the realism of certain compositions, particularly those mimicking burnt or charred materials. It is typically used in trace amounts due to its high volatility and potential for irritation. Acrolein contributes primarily to the top notes of a fragrance, given its rapid evaporation rate.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Acrolein is not generally recognized as safe (GRAS) for use in food by the FDA, and its use is highly restricted.
• European Union: Acrolein is not listed as an approved flavoring substance under Regulation (EC) No 1334/2008.
• United Kingdom: Post-Brexit, the UK aligns with EU regulations regarding acrolein.
• Asia: In countries like Japan and China, acrolein is subject to strict regulation due to its potential health risks.
• Latin America: Regulatory status varies, but acrolein is generally treated with caution due to its toxicological profile.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Acrolein is a highly reactive compound with significant toxicological concerns. Oral exposure is limited due to its irritant properties and potential toxicity, with no established acceptable daily intake (ADI). Dermal exposure can cause irritation and sensitization, and it is not recommended for use in leave-on skin products. Inhalation exposure is a primary concern, as acrolein is a potent respiratory irritant and is considered a hazardous air pollutant. The risk profiles for food and fragrance applications differ, with stricter controls in place for flavor use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Acrolein's value lies in its ability to impart a distinct smoky or burnt character, making it useful in specific flavor and fragrance applications. Formulators must exercise caution due to its potency and potential for irritation. It is often used in combination with other compounds to achieve a balanced profile. Overuse can lead to overpowering and unpleasant sensory experiences, while underuse may result in a lack of desired impact.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on acrolein is well-established, particularly regarding its sensory characteristics and toxicological profile. However, industry practices regarding its use levels and applications are less documented, often relying on formulator expertise. Regulatory ambiguities exist, particularly in regions with less stringent oversight.

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 2026-09-16 11:58:21 GMT (p2)