FlavScents AInsights Entry: Aspartame (CAS: 22839-47-0)

1. Identity & Chemical Information

Aspartame is a widely used artificial sweetener known for its intense sweetness. The IUPAC name for aspartame is N-(L-α-Aspartyl)-L-phenylalanine, 1-methyl ester. It is identified by the CAS number 22839-47-0. Aspartame does not have a FEMA number as it is primarily used as a sweetener rather than a flavoring agent. Other identifiers include the E number E951, which is used in the European Union to denote food additives. The molecular formula of aspartame is C14H18N2O5, and it has a molecular weight of 294.30 g/mol. Aspartame's structure includes ester and amide functional groups, which contribute to its stability and sweetness profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Aspartame is characterized by its clean, sweet taste, which is approximately 200 times sweeter than sucrose. It has no significant odor and is often used to enhance the sweetness of food and beverages without contributing additional flavors. The sweetness of aspartame is perceived more slowly than that of sucrose, and it has a lingering aftertaste that some describe as slightly bitter or metallic. The taste threshold for aspartame is relatively low, making it effective in small quantities. Aspartame is typically used as an impact note in formulations where sweetness is desired without the caloric content of sugar.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Aspartame is not found naturally in foods but is synthesized through a chemical process involving the combination of aspartic acid and phenylalanine, two amino acids. This synthesis can be achieved through chemical or enzymatic methods. Aspartame is not considered a "natural flavor" or "natural fragrance" due to its synthetic origin. However, its components, aspartic acid and phenylalanine, are naturally occurring amino acids found in many protein-containing foods.

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

4. Use in Flavors

Aspartame is extensively used in the food and beverage industry as a non-nutritive sweetener. It is commonly found in products such as diet sodas, sugar-free gum, and low-calorie desserts. Aspartame's functional role in flavor systems is to provide sweetness without the calories associated with sugar. Typical use levels in finished products range from 50 to 200 ppm, depending on the desired sweetness and the product matrix. Aspartame is stable under dry conditions but can degrade at high temperatures or in acidic environments, which may limit its use in baked goods or products with long shelf lives.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Aspartame is not commonly used in fragrance formulations due to its primary role as a sweetener. However, in rare cases, it may be included in oral care products where a sweet taste is desired alongside fragrance components. Its volatility is low, and it does not contribute significantly to the top, middle, or base notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, aspartame is approved by the FDA and is included in the FEMA GRAS list for use as a sweetener. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and is assigned the E number E951. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have approved aspartame for use in food and beverages. In Latin America, aspartame is also widely accepted, with specific regulations varying by country. There are no known significant regulatory uncertainties regarding aspartame's use as a sweetener.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Aspartame has been extensively studied for safety, with an Acceptable Daily Intake (ADI) established at 40 mg/kg body weight by EFSA and 50 mg/kg by the FDA. Oral exposure is the primary concern, as aspartame is metabolized into phenylalanine, aspartic acid, and methanol, which are safe at typical exposure levels. However, individuals with phenylketonuria (PKU) must avoid aspartame due to their inability to metabolize phenylalanine. Dermal and inhalation exposures are not significant concerns due to aspartame's low volatility and use profile. The risk profile for aspartame does not differ significantly between food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Aspartame is valued for its ability to provide intense sweetness without calories, making it ideal for low-calorie and sugar-free products. It synergizes well with other sweeteners like acesulfame K to enhance sweetness and improve taste profiles. Formulators should be cautious of aspartame's stability issues, particularly in products exposed to heat or acidic conditions. Overuse can lead to an undesirable aftertaste, while underuse may not achieve the desired sweetness level.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on aspartame is well-established, with extensive research supporting its safety and efficacy as a sweetener. Industry practices are well-documented, although some formulation nuances may not be explicitly detailed in literature. There are no significant data gaps or regulatory ambiguities concerning aspartame's use in food and beverages.

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 for aspartame)

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 15:34:42 GMT (p2)