AInsights Entry for Myrcene Acetylated (CAS: 68412-04-4)

1. Identity & Chemical Information

• Common Name(s): Myrcene Acetylated
• IUPAC Name: Not applicable as it is a mixture
• CAS Number: 68412-04-4
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula and Molecular Weight: Not applicable as it is a mixture
• Functional Groups and Structure–Odor Relevance: Myrcene acetylated is a complex mixture derived from the acetylation of myrcene, a monoterpene. The acetylation process modifies the functional groups, potentially altering the odor profile by introducing ester functionalities, which can enhance or modify the fragrance characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Myrcene acetylated is known for its pleasant, fruity, and floral aroma with hints of citrus and spice. The intensity is moderate, providing a fresh and uplifting scent profile.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported, but the material is typically used in low concentrations due to its potent aroma.
• Typical Sensory Role: It serves as a modifier and impact note in both flavor and fragrance formulations, enhancing the overall sensory experience by adding complexity and depth.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Myrcene itself is naturally found in various essential oils, such as bay, verbena, and hops. However, myrcene acetylated is a synthetic derivative.
• Formation Pathways: The acetylation of myrcene involves a chemical reaction where acetic anhydride or acetyl chloride is used to introduce acetyl groups, altering the original terpene structure.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a chemically modified derivative, myrcene acetylated does not qualify as a natural flavor or fragrance under most regulatory definitions.

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

4. Use in Flavors

• Flavor Categories and Applications: Myrcene acetylated is used in fruit, citrus, and floral flavor profiles, often in beverages, confectionery, and bakery products.
• Functional Role in Flavor Systems: It acts as a flavor enhancer and modifier, providing a fresh and vibrant note that complements other fruity and floral elements.
• Typical Use Levels: Documented use levels are not available, but industry-typical concentrations range from 1 to 10 ppm in finished products.
• Stability Considerations: Myrcene acetylated is relatively stable under normal storage conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Commonly used in floral, citrus, and fresh fragrance families, suitable for personal care products, air fresheners, and household cleaners.
• Functional Role: It serves as a modifier and impact note, adding freshness and complexity to fragrance compositions.
• Typical Concentration Ranges: Typically used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Myrcene acetylated 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; usage should comply with general safety standards.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not specifically listed; usage should align with general flavoring regulations.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations unless specified otherwise.
• Asia (Japan, China, ASEAN): Regulatory status varies; formulators should verify compliance with local regulations.
• Latin America (e.g., Brazil, MERCOSUR): Usage should comply with regional flavor and fragrance regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values; usage should be guided by general safety assessments and industry practices.
• Dermal Exposure: Limited data on irritation or sensitization; formulators should conduct patch tests and adhere to IFRA guidelines.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be in place to minimize risks.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Myrcene acetylated offers a unique combination of fruity and floral notes, enhancing the complexity of both flavors and fragrances.
• Typical Synergies: Pairs well with other terpenes and esters, enhancing citrus and floral profiles.
• Common Formulation Pitfalls: Overuse can lead to overpowering or unbalanced compositions; careful calibration is essential.
• Situations Where It is Frequently Over- or Under-Used: Often under-utilized in complex fragrance compositions where its subtlety can add depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: General sensory characteristics and functional roles are well-documented.
• Industry-Typical but Undocumented Practices: Usage levels and specific regulatory statuses may vary; formulators should verify with local regulations.
• Known Data Gaps or Regulatory Ambiguities: Specific toxicological data and regulatory approvals are limited; caution is advised in new applications.

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 2026-04-08 08:17:47 GMT (p2)