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ethyl acetate

Ethyl acetate is an organic ester with a fruity, ethereal odor, commonly employed as a flavor and fragrance agent as well as a versatile solvent in various industries.
Chemical Structure

General Material Description

Ethyl acetate (PubChem CID 8857) is an ester derived from acetic acid and ethanol. It is a clear, colorless liquid characterized by a distinctive ethereal and fruity odor with sweet and grape-like undertones. Known by synonyms including acetic acid ethyl ester, ethanoic acid ethyl ester, and acetidin, it is a prevalent compound in flavor and fragrance chemistry. This compound occurs naturally in various fruits, beverages, and plant materials, while also produced synthetically for industrial uses. Ethyl acetate serves as a common solvent and flavoring agent, benefiting from its moderate volatility and solubility in water and organic solvents.

Occurrence, Applicability & Potential Uses

Ethyl acetate appears naturally in a wide range of biological sources such as apples, berries, wine, beer, various tropical fruits, and floral absolutes. Its presence contributes to the characteristic fruity and sweet notes in these materials. It is employed extensively as a flavor and fragrance agent in compliance with FEMA (US) guidelines, enhancing fruity, sweet, and rum-like nuances in product formulations. Additionally, ethyl acetate functions as a carrier solvent in cosmetics and pharmaceuticals, capitalizing on its volatility and solvency. The compound's versatility enables its use in applications ranging from perfume composition to food flavorings like dairy, baked goods, and beverages.

Physico-Chemical Properties Summary

Ethyl acetate exhibits a molecular formula of C4H8O2 and a molecular weight near 88.11 g/mol. It is a volatile, colorless liquid with a boiling point around 77oC at atmospheric pressure and a melting point near -84oC. The specific gravity ranges approximately from 0.894 to 0.898 at 25oC. Its refractive index lies between 1.37 and 1.375 at 20oC. The vapor pressure at room temperature is comparatively high, approximately 111.7 mmHg at 25oC, reflecting its volatility that influences evaporation and scent diffusion in fragrance applications. Ethyl acetate’s logP value of 0.73 indicates moderate hydrophobicity, compatible with both aqueous and organic formulations. It is soluble in alcohol, glycerin, propylene glycol, and water, which supports its use in diverse product systems. The compound’s low flash point (24oC) indicates the need for cautious handling and storage under controlled conditions.

FAQ

What is ethyl acetate and what are its key characteristics?
Ethyl acetate is an organic compound classified as an ester, formed from the reaction of acetic acid and ethanol. It appears as a colorless liquid with a characteristic ethereal and fruity odor, often described as sweet, grape-like, and rum-like. This compound is widely used as a flavor and fragrance ingredient due to its desirable aroma profile and as a solvent in various industrial and cosmetic applications. Its chemical formula is C4H8O2 and it has a molecular weight of about 88.11 g/mol.
Where does ethyl acetate occur naturally and how is it used in industry?
Ethyl acetate naturally occurs in numerous fruits including apples, berries, and pineapples, as well as in beverages such as wine, beer, rum, and brandy. It is also present in several plant extracts and floral absolutes. Industrially, ethyl acetate is employed primarily as a flavor and fragrance agent to impart fruity and sweet notes in food and cosmetic products. Additionally, its solvent properties are leveraged in perfumery, pharmaceuticals, and as a carrier solvent in various formulations. Usage levels are regulated by bodies like FEMA (US) and IFRA (Global) to ensure safety and consistency.
What are the safety guidelines and regulatory considerations for ethyl acetate?
Ethyl acetate is classified as a highly flammable liquid with moderate eye irritation potential. Safety data recommend precautions such as avoiding ignition sources and ensuring adequate ventilation during handling. Exposure to high concentrations may cause dizziness or drowsiness. Regulations such as those by IFRA (Global) provide recommendations limiting its concentration to a maximum of 10% in fragrance formulations. It is recognized as Generally Recognized as Safe (GRAS) by FEMA (US) for flavoring use within specified levels. Comprehensive safety assessments and labeling comply with OSHA (US) and European regulations.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

ethyl acetate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:141-78-6
Pubchem (cid):8857
Pubchem (sid):134975573
Flavornet:141-78-6
Pherobase:View
Publications by Info
Ethyl Acetate
Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
Publications by PubMed
Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
Electronic nose to detect volatile compound profile and quality changes in 'spring Belle' peach (Prunus persica L.) during cold storage in relation to fruit optical properties measured by time-resolved reflectance spectroscopy.
Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production.
Automated and quantitative headspace in-tube extraction for the accurate determination of highly volatile compounds from wines and beers.
Multi-locus genotyping of bottom fermenting yeasts by single nucleotide polymorphisms indicative of brewing characteristics.
Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis.
Determination of 3-methyl-2,4-nonanedione in red wines using methanol chemical ionization ion trap mass spectrometry.
Effect of modification of the kilning regimen on levels of free ferulic acid and antioxidant activity in malt.
Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.
Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS).
Classification of wines from five Spanish origin denominations by aromatic compound analysis.
Develop a novel method for removing fusel alcohols from rice spirits using nanofiltration.
Aroma development during ripening of Fragaria chiloensis fruit and participation of an alcohol acyltransferase (FcAAT1) gene.
Degradation of glucose: reinvestigation of reactive alpha-Dicarbonyl compounds.
Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts.
Analysis of volatile components in a Chinese fish sauce, Fuzhou Yulu, by gas chromatography-mass spectrometry.
Loss of ripening capacity of pawpaw fruit with extended cold storage.
Targeting key aromatic substances on the typical aroma of sherry vinegar.
Characterization of kinetic parameters and the formation of volatile compounds during the tequila fermentation by wild yeasts isolated from agave juice.
Identification of geranic acid, a tyrosinase inhibitor in lemongrass (Cymbopogon citratus).
Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods.
Diffusion of aroma compounds in stirred yogurts with different complex viscosities.
Changes in the volatile compounds and chemical and physical properties of Kuerle fragrant pear (Pyrus serotina Reld) during storage.
Role of intracellular esterases in the production of esters by Acetobacter pasteurianus.
Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil.
Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts.
Odor-active headspace components in fermented red rice in the presence of a monascus species.
High-temperature wine making using the thermotolerant yeast strain Kluyveromyces marxianus IMB3.
Behavior of flavor compounds in model food systems: a thermodynamic study.
Chemical and sensorial aroma characterization of freshly distilled Calvados. 1. Evaluation of quality and defects on the basis of key odorants by olfactometry and sensory analysis.
Modeling flavor release from aqueous sucrose solutions, using mass transfer and partition coefficients.
Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.
Inhibition of benzo[a]pyrene-induced mouse forestomach neoplasia by a principal flavor component of Japanese-style fermented soy sauce.
Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
FDA Indirect Additives used in Food Contact Substances:View
CHEBI:View
CHEMBL:View
UM BBD:Search
KEGG (GenomeNet):C00849
HMDB (The Human Metabolome Database):HMDB31217
FooDB:FDB003240
YMDB (Yeast Metabolome Database):YMDB00569
Export Tariff Code:2915.31.0000
FDA Listing of Food Additive Status:View
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Formulations/Preparations:
•grades: commercial, 85-88%; 95-98%; 99%; nf national formulary grade of chemical (99%); fcc food chemical codex. •nail polish remover typically 40 wt% ethyl acetate.

General Material Information

Trivial Name ethyl acetate
Short Description acetic acid, ethyl ester
Formula C4 H8 O2
CAS Number 141-78-6
FEMA Number 2414
Flavis Number 9.001
ECHA Number 205-500-4
FDA UNII 76845O8NMZ
Nikkaji Number J2.952A
Beilstein Number 0506104
MDL MFCD00009171
COE Number 191
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 27 ethyl acetate
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 141-78-6 ; ETHYL ACETATE
Synonyms
  • acetic acid ethyl ester
  • acetic acid, ethyl ester
  • acetic ester
  • acetic ether
  • acetoxyethane
  • 1-acetoxyethane
  • ethanoic acid ethyl ester
  • nat. ethyl acetate
  • ethyl acetate (natural)
  • ethyl acetate fcc
  • ethyl acetate natural
  • ethyl acetate synthetic
  • ethyl acetate synthetic FCC
  • ethyl acetate synthetic kosher for passover
  • ethyl acetate, natural
  • ethyl acetate, natural kosher for passover
  • ethyl acetate, NF
  • ethyl acetic ester
  • ethyl ester of acetic acid
  • ethyl ethanoate
  • vinegar naphtha
  • Acetic acid, ester with EtOH
  • Acetidin
  • EtOAc
  • NSC 70930
  • DY 026
  • 1: PN: CN110526858 SEQID: 1 claimed sequence
  • NC 401
  • T 6502

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 88.106163024902
Specific gravity @ 25 °C
Pounds per Gallon 7.439 to 7.472
Refractive Index 1.37 to 1.375 @ 20 °C
Melting Point -84 to -83°C @ 760 mm Hg
Boiling Point 76.5 to 77.5°C @ 760 mm Hg
Boiling Point 26 to 27°C @ 100 mm Hg
Acid Value 5 max KOH/g
Vapor Pressure 111.716003 mmHg @ 25 °C
Vapor Density 1.04
Flash Point TCC Value -4.44 °C TCC
logP (o/w) 0.73
Solubility
alcohol Yes
glycerin Yes
propylene glycol Yes
water, 8.00E+04 mg/L @ 25 °C (exp) Yes

Organoleptic Properties

Odor Type: Ethereal
ethereal, fruity, sweet, weedy, green, grape, rummy
Odor strength high , recommend smelling in a 10.00 % solution or less
Substantivity 4 hour(s) at 100.00 %
Luebke, William tgsc, (1983) At 10.00 % in propylene glycol. ethereal fruity sweet weedy green
Mosciano, Gerard P&F 19, No. 5, 79, (1994) Etherial, fruity, sweet, grape and rum-like
Flavor Type: Ethereal
ethereal, fruity, sweet, grape, cherry
Mosciano, Gerard P&F 19, No. 5, 79, (1994) At 100.00 ppm. Etherial, fruity, sweet, with a grape and cherry nuance
Useful in: dairy, fruity citrus, fruity red, fruity yellow, fruity tropical, fruity others, sweet others, alcoholics. Sweet, estery, fruity, rum-like

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 11 - Highly flammable.
R 36 - Irritating to eyes.
R 66 - Repeated exposure may cause skin dryness or cracking.
R 67 - Vapours may cause frowsiness and dizziness.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 33 - Take precautionary measures against static discharge.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Eye irritation (Category 2A), H319
GHS Label elements, including precautionary statements
Pictogramflame.jpgexclamation-mark.jpg
Signal word Danger
Hazard statement(s)
H225 - Highly Flammable liquid and vapour
H319 - Causes serious eye irritation
H336 - May cause drowsiness or dizziness
Precautionary statement(s)
P210 - Keep away from heat/sparks/open flames/hot surfaces. — No smoking.
P233 - Keep container tightly closed.
P240 - Ground/bond container and receiving equipment.
P241 - Use explosion-proof electrical/ventilating/lighting/…/equipment.
P242 - Use only non-sparking tools.
P243 - Take precautionary measures against static discharge.
P261 - Avoid breathing dust/fume/gas/mist/vapours/spray.
P264 - Wash skin thouroughly after handling.
P271 - Use only outdoors or in a well-ventilated area.
P280 - Wear protective gloves/protective clothing/eye protection/face protection.
P303 + P361 + P353 - IF ON SKIN (or hair): Remove/Take off Immediately all contaminated clothing. Rinse SKIN with water/shower.
P304 + P340 - IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing.
P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.
P312 - Call a POISON CENTER or doctor/physician if you feel unwell.
P337 + P313 - IF eye irritation persists: Get medical advice/attention.
P370 + P378 - In case of fire: Use dry sand, dry chemical or alcohol-resistant foam for extinction.
P403 + P233 - Store in a well-ventilated place. Keep container tightly closed.
P403 + P235 - Store in a well-ventilated place. Keep cool.
P405 - Store locked up.
P501 - Dispose of contents/ container to an approved waste disposal plant.
Human Experience:
10 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 5620 mg/kg
Yakkyoku. Pharmacy. Vol. 32, Pg. 1241, 1981.

oral-rabbit LD50 4935 mg/kg
Industrial Medicine and Surgery. Vol. 41, Pg. 31, 1972.

oral-mouse LD50 4100 mg/kg
BEHAVIORAL: CHANGES IN MOTOR ACTIVITY (SPECIFIC ASSAY) BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) BEHAVIORAL: COMA
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 48(4), Pg. 66, 1983.

intraperitoneal-mouse LD50 709 mg/kg
Shell Chemical Company. Unpublished Report. Vol. -, Pg. 5, 1961.

oral-guinea pig LD50 5500 mg/kg
BEHAVIORAL: COMA BEHAVIORAL: CHANGES IN MOTOR ACTIVITY (SPECIFIC ASSAY) BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 48(4), Pg. 66, 1983.

Dermal Toxicity:
skin-rabbit LD50 > 20 ml/kg
Yakkyoku. Pharmacy. Vol. 32, Pg. 1241, 1981.

subcutaneous-guinea pig LD50 3000 mg/kg
Yakkyoku. Pharmacy. Vol. 32, Pg. 1241, 1981.

subcutaneous-cat LD50 3000 mg/kg
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) BLOOD: OTHER CHANGES GASTROINTESTINAL: NAUSEA OR VOMITING
Archiv fuer Gewerbepathologie und Gewerbehygiene. Vol. 5, Pg. 1, 1933.

subcutaneous-guinea pig LD50 3000 mg/kg
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
Archiv fuer Gewerbepathologie und Gewerbehygiene. Vol. 5, Pg. 1, 1933.

skin-rabbit LD50 > 20 mL/kg
Union Carbide Data Sheet. Vol. 10/4/1968

subcutaneous-rat LDLo 5000 mg/kg
Bolletino della Societe Italiana di Biologia Sperimentale. Vol. 18, Pg. 45, 1943.

Inhalation Toxicity:
inhalation-rat LC50 200000 mg/m3
Bolletino della Societe Italiana di Biologia Sperimentale. Vol. 18, Pg. 45, 1943.

inhalation-mouse LC50 45000 mg/m3
Bolletino della Societe Italiana di Biologia Sperimentale. Vol. 18, Pg. 45, 1943.

inhalation-cat LCLo 61000 mg/m3
"Handbook of Toxicology," 4 vols., Philadelphia, W.B. Saunders Co., 1956-59Vol. 1, Pg. 336, 1955.

inhalation-human TCLo 400 ppm
LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES SENSE ORGANS AND SPECIAL SENSES: OTHER CHANGES: OLFACTION SENSE ORGANS AND SPECIAL SENSES: CONJUNCTIVE IRRITATION: EYE
Journal of Industrial Hygiene and Toxicology. Vol. 25, Pg. 282, 1943.

inhalation-mouse LC50 45000 mg/m3/2H
"Toxicometric Parameters of Industrial Toxic Chemicals Under Single Exposure," Izmerov, N.F., et al., Moscow, Centre of International Projects, GKNT, 1982Vol. -, Pg. 65, 1982.

inhalation-rat LC50 200000 mg/m3
GASTROINTESTINAL: CHANGES IN STRUCTURE OR FUNCTION OF SALIVARY GLANDS BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) LUNGS, THORAX, OR RESPIRATION: ACUTE PULMONARY EDEMA
Science Reports of the Research Institutes, Tohoku University, Series C: Medicine. Vol. 36(1-4), Pg. 10, 1989.

Safety in use information

Category:
flavor and fragrance agents, carrier solvents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for ethyl acetate usage levels up to:
10.0000 % in the fragrance concentrate.
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3. Update in publication number(s): 29
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: 154.00000211.00000
beverages(nonalcoholic): 42.0000067.00000
beverages(alcoholic): 100.00000200.00000
breakfast cereal: --
cheese: --
chewing gum: 1190.0000010000.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 66.00000110.00000
fruit ices: --
gelatins / puddings: 73.00000200.00000
granulated sugar: --
gravies: 20.0000040.00000
hard candy: 149.000007500.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.100000.10000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: 8.0000015.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 113.000005000.00000
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to Flavouring Group Evaluation 5: Esters of 23 branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and 24 branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5
View page or View pdf

Flavouring Group Evaluation 5, Revision 1 (FGE.05Rev1):Esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 2, Revision 1 (FGE.02) : Branched- and straight-chain aliphatic saturated primary alcohols and related esters of primary alcohols and straight-chain carboxylic acids and one straight-chain aldehyde from chemical groups 1 and 2 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 5, Revision 2 (FGE.05Rev2): Branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5
View page or View pdf

Scientific Opinion on the evaluation of the substances currently on the list in the Annex to Commission Directive 96/3/EC as acceptable previous cargoes for edible fats and oils – Part I of III
View page or View pdf

Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal species
View page or View pdf

Risk Assessment of Food Contact Materials
View page or View pdf

EPI System: View
EPA-Iris:IRIS
ClinicalTrials.gov:search
Daily Med:search
NIOSH International Chemical Safety Cards:search
NIOSH Pocket Guide:search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA GENetic TOXicology:Search
EPA Substance Registry Services (TSCA):141-78-6
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :8857
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1173
WGK Germany:1
ethyl acetate
Chemidplus:0000141786
EPA/NOAA CAMEO:hazardous materials
RTECS:141-78-6