EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

acetic acid
ethanoic acid

Sponsors

Flavor Demo Formulas
Name:acetic acid
CAS Number: 64-19-7Picture of molecule3D/inchi
Other:1053656-97-5
ECHA EINECS - REACH Pre-Reg:200-580-7
FDA UNII:Q40Q9N063P
Nikkaji Web:J2.355H
Beilstein Number:0506007
MDL:MFCD00036152
CoE Number:2
XlogP3-AA:-0.20 (est)
Molecular Weight:60.05228000
Formula:C2 H4 O2
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring agents and adjuvants, curing and pickling agents, flavor enhancers, acidity regulators
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
 FDA/DG SANTE Petitions, Reviews, Notices:
184.1005 Acetic acid View-review
EU SANCO Acetic acid View-review
JECFA Food Flavoring:81 acetic acid
JECFA Food Additive: Acetic Acid, Glacial
GSFA Codex: Acetic acid, glacial (260)
FLAVIS Number:08.002 (Old)
DG SANTE Food Flavourings:08.002 acetic acid
DG SANTE Food Additives:acetic acid
DG SANTE Food Contact Materials:acetic acid
FEMA Number:2006 acetic acid
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: ACETIC ACID
FDA Regulation:
FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.123 Cold-pack and club cheese.


FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.124 Cold-pack cheese food.


FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.169 Pasteurized process cheese.


FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.173 Pasteurized process cheese food.


FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.178 Pasteurized neufchatel cheese spread with other foods.


FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.179 Pasteurized process cheese spread.


FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart I--Multipurpose Additives
Sec. 172.814 Hydroxylated lecithin.


FDA PART 173 -- SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN CONSUMPTION
Subpart D--Specific Usage Additives
Sec. 173.370 Peroxyacids.


FDA PART 184 -- DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE
Subpart B--Listing of Specific Substances Affirmed as GRAS
Sec. 184.1005 Acetic acid.


FDA PART 73 -- LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION
Subpart A--Foods
Sec. 73.85 Caramel.


FDA PART 582 -- SUBSTANCES GENERALLY RECOGNIZED AS SAFE
Subpart B--General Purpose Food Additives
Sec. 582.1005 Acetic acid.
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 95.00 to 100.00
Titration:(99.5% - 100.5% with NAOH) (99.7 % with NAOH)
Heavey Metals:<10.00 ppm
Food Chemicals Codex Listed: Yes
Specific Gravity:1.04700 to 1.05900 @ 25.00 °C.
Pounds per Gallon - (est).: 8.712 to 8.812
Refractive Index:1.36600 to 1.37600 @ 20.00 °C.
Melting Point: 16.60 to 16.70 °C. @ 760.00 mm Hg
Boiling Point: 117.00 to 118.00 °C. @ 760.00 mm Hg
Boiling Point: 48.00 to 49.00 °C. @ 50.00 mm Hg
Vapor Pressure:15.700000 mm/Hg @ 25.00 °C.
Vapor Density:2.07 ( Air = 1 )
Flash Point: 104.00 °F. TCC ( 40.00 °C. )
logP (o/w): -0.170
Shelf Life: 36.00 month(s) or longer if stored properly.
Storage:store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in:
 alcohol
 water, 4.759e+005 mg/L @ 25 °C (est)
 water, 1.00E+06 mg/L @ 25 °C (exp)
Similar Items:note
pseudoacetic acid
methane dicarboxylic acid
 
Organoleptic Properties:
Odor Type: acidic
Odor Strength:high ,
recommend smelling in a 10.00 % solution or less
Substantivity:10 hour(s) at 100.00 %
sharp pungent sour vinegar
Odor Description:at 10.00 % in propylene glycol. sharp pungent sour vinegar
Natural odor sample from: Harrmann & Reimer Corporation
Flavor Type: sour
pungent sour fruit overripe fruit acetic
Taste Description: pungent sour overripe fruit
Odor and/or flavor descriptions from others (if found).
Symrise
Acetic acid natural
Odor Description:sharp vinegar
Taste Description:pungent, sour, overripe fruit
Useful in: dairy, savory vegetable, savory meat, savory others, fruity red, fruity yellow, fruity tropical, fruity others, sweet others, alcoholics.
Moellhausen
ACETIC ACID
Odor Description:green, herbal, woody (basil aspects)
Taste Description:sour, vinegar-like
Blue Marble Biomaterials
ACETIC ACID ≥95%
Odor Description:Sharp, pungent, sour, vinegar
Taste Description:pungent sour overripe fruit
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: buffering agents
masking agents
 
Suppliers:
Advanced Biotech
ACETIC ACID 65% NATURAL
Odor: Pungent, Vinegar
Advanced Biotech
ACETIC ACID NATURAL
98% min.
Odor: Pungent, Vinegar
Alfrebro
ACETIC ACID NATURAL
Odor: Strong, Pungent
Astral Extracts
Acetic Acid
Augustus Oils
Acetic Acid
Services
Aurochemicals
ACETIC ACID, Natural
Axxence Aromatic
ACETIC ACID Natural
Kosher
Sustainability
Bell Flavors & Fragrances
Natural Acetic Acid
Blue Marble Biomaterials
ACETIC ACID ≥95%
Odor: Sharp, pungent, sour, vinegar
CG Herbals
Acetic Acid Flavor Grade
Charkit Chemical
ACETIC ACID NATURAL N5100 FEMA 2006
Covalent Chemical
Glacial Acetic Acid
Diffusions Aromatiques
ACIDE ACETIQUE NATUREL
Eastman Chemical
EastaPure Acetic Acid
99.7 wt %
Eastman Chemical
Glacial Acetic Acid, Food Grade, Kosher
99.5-100.5 wt %
ECSA Chemicals
Acetic Acid
Company Profile
Elan Inc.
ACETIC ACID
(natural), Kosher
Excellentia International
Acetic Acid Natural
Fleurchem
acetic acid natural
Foodchem International
Glacial Acetic Acid
Frutarom
NATURAL ACETIC ACID (MLT)
Graham Chemical
Acetic Acid
Jungbunzlauer Suisse
ESSICCUM® and ESSICCUM® K - Dry Vinegar Substitutes
Flavor: sour
ESSICCUM® and ESSICCUM® K are unique products containing the normal liquid acetic acid in a dry form. They are tailor-made for dry foodstuff mixtures requiring a vinegar-like taste and odour. When ESSICCUM® is used in dietetic foodstuffs the following data must be considered: Calories of 100 g ESSICCUM® = 1256 kJ = ca. 300 kcal; Carbohydrates: 1.7 BU = Bread Units = 12.0 g D-glucose; Sodium content: 6.7%; Chloride: 0.0% In addition to the standard product, Jungbunzlauer offers ESSICCUM® K, a lactose free variation to accommodate ethnic and religious concerns about animal derived ingredients. For the carbohydrate free version, 100 g ESSICCUM®K = 1165 kJ = ca. 260 kcal, Sodium content: 6.8%; Chloride: 0.0%
Kraft Chemical
Acetic Acid
Kunshan Sainty
Acetic Acid, Natural
Lluch Essence
ACETIC ACID NATURAL
Lluch Essence
ACETIC ACID
Odor: ACIDIC, SOUR, SHARP
LyondellBasell Industries
Glacial Acetic Acid
M&U International
ACETIC ACID, Kosher
M&U International
NAT.ACETIC ACID, Kosher
Moellhausen
ACETIC ACID
Odor: green, herbal, woody (basil aspects)
Flavor: sour, vinegar-like
Nagar Haveli Perfumes & Aromatics
Acetic Acid
Natural
Naturamole
acetic acid 98% natural EU
Norman, Fox & Co.
ACETIC ACID GLACIAL
Penta International
ACETIC ACID NATURAL FCC, Kosher
Penta International
ACETIC ACID, GLACIAL FCC, Kosher
Penta International
ACETIC ACID, GLACIAL USP, Kosher
Prinova
Acetic Acid
Prodasynth
ACETIC ACID, NATURAL > 99,5
Odor: STRONG, PUNGENT, CHARACTERISTIC
Prodasynth
ACETIC ACID, PURE > 99,5
Odor: STRONG, PUNGENT, CHARACTERISTIC
Rainbow Chemical
Glacial Acetic Acid 99.8 min
Reincke & Fichtner
Acetic Acid natural
Robertet
Acetic acid naturel
Rung International
Acetic Acid
Sigma-Aldrich
Acetic acid, ≥99.5%, FCC, FG
Certified Food Grade Products
Sigma-Aldrich
Acetic acid, natural, ≥99.5%, FG
Silver Fern Chemical
Acetic Acid, Food Grade FCC
Odor: characteristic
Use: Glacial acetic acid, sometimes called ethanoic acid or ethylic acid, is a type of organic acid that is known for giving vinegar its sour taste and smell. Though the ingredient is used in a wide range of fields, the oldest and most commonly known role of acetic acid is being the forerunner to vinegar.
Silver Fern Chemical
Acetic Acid
Odor: characteristic
Use: Acetic acid is used in food grade & ester production and it is also used as a solvent in various industrial applications. A major use of acetic acid is for the production of vinyl acetate monomer (VAM) and also in food grade products.
SINOTEC
Acetic acid Glacial 99.6%
Odor: characteristic
Use: Manufacture of acetic anhydride,vinyl acetate,widely used in solvents,dyes,celluloseacetate,pharmaceuticals,in-socticides,textile printing,photographic film and coagulating rubber ect.
Sunaux International
nat.Acetic Acid
Symrise
Acetic acid natural
Flavor: pungent, sour, overripe fruit
Useful in: dairy, savory vegetable, savory meat, savory others, fruity red, fruity yellow, fruity tropical, fruity others, sweet others, alcoholics.
Taytonn
Natural Acetic Acid
Odor: Pungent, Sharp, Sour, Vinegar
Ungerer & Company
Acetic Acid Natural
Vigon International
Acetic Acid Glacial
Vigon International
Acetic Acid Natural
Odor: Sharp vinegar
WEN International
ACETIC ACID Natural
Wujiang CIYUN Flavor & Fragrance
Acetic Acid ≥ 99.0%,Natural
Wujiang CIYUN Flavor & Fragrance
Acetic Acid ≥ 99.0%
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
C - Corrosive.
R 10 - Flammable.
R 35 - Causes severe burns.
S 02 - Keep out of the reach of children.
S 23 - Do not breath fumes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 45 - In case of accident or if you feel unwell seek medical advice immediately.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Flammable liquids (Category 3), H226
Skin corrosion (Category 1B), H314
GHS Label elements, including precautionary statements
 
Pictogramflame.jpgcorrosion.jpg
 
Signal word Danger
Hazard statement(s)
H226 - Flammable liquid and vapour
H314 - Causes severe skin burns and eye damage
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.
P264 - Wash skin thouroughly after handling.
P280 - Wear protective gloves/protective clothing/eye protection/face protection.
P301 + P330 + P331 - IF SWALLOWED: Rinse mouth. Do NOT induce vomiting.
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.
P310 - Immediately call a POISON CENTER or doctor/physician.
P363 - Wash contaminated clothing before reuse.
P370 + P378 - In case of fire: Use dry sand, dry chemical or alcohol-resistant foam for extinction.
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.
Oral/Parenteral Toxicity:
oral-rat LD50 3310 mg/kg
Delaware State Medical Journal. Vol. 31, Pg. 276, 1959.

intravenous-mouse LD50 525 mg/kg
BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
Acta Pharmacologica et Toxicologica. Vol. 18, Pg. 141, 1961.

oral-human TDLo 1470 ug/kg
GASTROINTESTINAL: ULCERATION OR BLEEDING FROM SMALL INTESTINE GASTROINTESTINAL: CHANGE IN STRUCTURE OR FUNCTION OF ESOPHAGUS GASTROINTESTINAL: ULCERATION OR BLEEDING FROM LARGE INTESTINE
American Industrial Hygiene Association Journal. Vol. 33, Pg. 624, 1972.

oral-rabbit LDLo 600 mg/kg
Comptes Rendus des Seances de la Societe de Biologie et de Ses Filiales. Vol. 83, Pg. 136, 1920.

Dermal Toxicity:
skin-rabbit LD50 1060 ul/kg
Union Carbide Data Sheet. Vol. 8/7/1963

subcutaneous-rabbit LDLo 600 mg/kg
Comptes Rendus des Seances de la Societe de Biologie et de Ses Filiales. Vol. 83, Pg. 136, 1920.

Inhalation Toxicity:
inhalation-mouse LC50 5620 ppm/1H
American Industrial Hygiene Association Quarterly. Vol. 17, Pg. 129, 1956.

inhalation-human TCLo 816 ppm/3M
SENSE ORGANS AND SPECIAL SENSES: OTHER CHANGES: OLFACTION SENSE ORGANS AND SPECIAL SENSES: OTHER: EYE LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES
AMA Archives of Industrial Health. Vol. 21, Pg. 28, 1960.

inhalation-mouse LC50 5620 ppm/1H
BLOOD: OTHER CHANGES SENSE ORGANS AND SPECIAL SENSES: OTHER: EYE SENSE ORGANS AND SPECIAL SENSES: CONJUNCTIVE IRRITATION: EYE
Medicina del Lavoro. Industrial Medicine. Vol. 48, Pg. 559, 1957.

inhalation-rat LCLo 16000 ppm/4H
American Industrial Hygiene Association Quarterly. Vol. 17, Pg. 129, 1956.

 
Safety in Use Information:
Category: flavoring agents and adjuvants, curing and pickling agents, flavor enhancers, acidity regulators
Recommendation for acetic acid usage levels up to:
 not for fragrance use.
 
Structure Class: I
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
 average usual ppmaverage maximum ppm
baked goods: -38.00000
beverages(nonalcoholic): -39.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -60.00000
condiments / relishes: -5900.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -32.00000
fruit ices: -32.00000
gelatins / puddings: -15.00000
granulated sugar: --
gravies: --
hard candy: -52.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
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) related to Flavouring Group Evaluation 22 (FGE.22): Ring-substituted phenolic substances from chemical groups 21 and 25 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 3, Revision 1 (FGE.03Rev1): Acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated or unsaturated aldehydes, an ester of a hemiacetal and an orthoester of formic acid, from chemical groups 1, 2 & 4 Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Scientific Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)on a request from the Commission
View page or View pdf

Flavouring Group Evaluation 47, (FGE.47)[1] - Bicyclic secondary alcohols, ketones and related esters from chemical group 8 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 23, Revision 1 (FGE.23Rev1): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 26 and 30[1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 33 (FGE.33)[1] - Six Tetrahydrofuran Derivatives from Chemical Groups 13, 14, 16 and 26 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 9, Revision 1: (FGE.09 Rev1)[1] - Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical groups 8 and 30, and an ester of a phenol carboxylic acid from chemical group 25 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 04 - 2-Ethylhexyl derivatives from chemical group 2 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23
View page or View pdf

Flavouring Group Evaluation 18, Revision 1 (FGE. 18 Rev1)[1] : Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical groups 6 and 8
View page or View pdf

Flavouring Group Evaluation 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20
View page or View pdf

Flavouring Group Evaluation 7, Revision 2 (FGE.07Rev2) : Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf

Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Scientific Report of EFSA on the risk assessment of salts of authorised acids, phenols or alcohols for use in food contact materials [1]
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 2 (FGE.20Rev2): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

Flavouring Group Evaluation 9, Revision 2 (FGE.09Rev2): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical group 8 and 30, and an ester of a phenol derivative from chemical group 25
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 22, Revision 1 (FGE.22Rev1): Ring-substituted phenolic substances from chemical groups 21 and 25
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

Scientific Opinion on the safety and efficacy of acetic acid, sodium diacetate and calcium acetate as preservatives for feed for all animal species
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

Scientific Opinion on the evaluation of the safety and efficacy of peroxyacetic acid solutions for reduction of pathogens on poultry carcasses and meat
View page or View pdf

Retrospective analysis of the immunotoxic effects of plant protection products as reported in the Draft Assessment Reports for their peer review at EU level
View page or View pdf

Outcome of the consultation with Member States, the applicant and EFSA on the pesticide risk assessment for acetic acid in light of confirmatory data
View page or View pdf

EPI System: View
ClinicalTrials.gov:search
Daily Med:search
NIOSH International Chemical Safety Cards:search
NIOSH Pocket Guide:search
NLM Hazardous Substances Data Bank:Search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA GENetic TOXicology:Search
Env. Mutagen Info. Center:Search
NLM Developmental and Reproductive Toxicity:Search
EPA Substance Registry Services (TSCA):64-19-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :176
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2789
WGK Germany:1
acetic acid
Chemidplus:0000064197
EPA/NOAA CAMEO:hazardous materials
RTECS:64-19-7
 
References:
 acetic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:64-19-7
Pubchem (cid):176
Pubchem (sid):134971968
Flavornet:64-19-7
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEBI:View
CHEMBL:View
Metabolomics Database:Search
UM BBD:Search
KEGG (GenomeNet):C00033
HMDB (The Human Metabolome Database):HMDB00042
FooDB:FDB019725
YMDB (Yeast Metabolome Database):YMDB00056
Export Tariff Code:2915.21.0000
FDA Listing of Food Additive Status:View
Haz-Map:View
Household Products:Search
MedlinePlusSupp:View
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
Formulations/Preparations:
grades: usp united states pharmacopeia (glacial, 99.4 wt % and dilute, 36-37 wt %), cp chemically pure: a grade designation signifying a minimum of impurities, but not 100% purity; technical (80; 99.5%); commercial (6, 28, 30, 36, 56, 70, 80 & 99.5%); nf national formulary (diluted; 6.0 g100 ml). reagent grade (glacial)-99.7%, usp grade glacial-99.5%; aq acetic acid-28,36,56,70,80,85 and 90%; lab reagent (aq)-36% household vinegar is usually 5% acetic acid
 
Potential Blenders and core components note
For Odor
No odor group found for these
dextro,laevo-
methionine
CS
acidic
acidic
iso
butyric acid
FL/FR
cyclohexyl acetic acid
FL/FR
2-
ethyl butyric acid
FL/FR
2-
methyl butyric acid
FL/FR
2-
methyl-2-pentenoic acid
FL/FR
balsamic
terpinyl butyrate
FL/FR
valerian rhizome absolute
FL/FR
burnt
rum ether
FL/FR
caramellic
levulinic acid
FL/FR
cheesy
butyric acid
FL/FR
heptanoic acid
FL/FR
2-
methyl valeric acid
FL/FR
iso
valeric acid
FL/FR
ethereal
iso
valeraldehyde propylene glycol acetal
FL/FR
fatty
decanoic acid
FL/FR
hexanoic acid
FL/FR
fruity
cyclohexyl carboxylic acid
FL/FR
iso
propenyl acetate
FL/FR
green
iso
amyl 3-(2-furan) propionate
FL/FR
geranic acid
FL/FR
herbal
iso
amyl tiglate
FL/FR
honey
phenoxyacetic acid
FL/FR
phenyl pyruvic acid
FL/FR
medicinal
meta-
dimethyl hydroquinone
FL/FR
spicy
clove bud concrete
FR
sulfurous
ethyl 3-mercaptobutyrate
FL/FR
For Flavor
No flavor group found for these
iso
amyl tiglate
FL/FR
ethyl 3-mercaptobutyrate
FL/FR
phenoxyacetic acid
FL/FR
terpinyl butyrate
FL/FR
thiamine hydrochloride
FL
iso
amyl 3-(2-furan) propionate
FL/FR
acetic
acetic
formic acid
FL
balsamic
vinegar flavor
FL
malt
vinegar flavor
FL
red wine
vinegar flavor
FL
white wine
vinegar flavor
FL
acidic
iso
butyric acid
FL/FR
2-
ethyl butyric acid
FL/FR
levulinic acid
FL/FR
propionic acid
FL
berry
prunus spinosa extract
FL
burnt
rum ether
FL/FR
buttery
2-
methyl valeric acid
FL/FR
(E)-2-
pentenoic acid
FL
caramellic
pyruvaldehyde
FL
pyruvic acid
FL
cheesy
hexanoic acid
FL/FR
iso
valeric acid
FL/FR
chemical
meta-
dimethyl hydroquinone
FL/FR
ethereal
4-
hexen-3-one
FL
iso
propenyl acetate
FL/FR
fatty
(E)-2-
octenoic acid
FL
fruity
cyclohexyl carboxylic acid
FL/FR
2-
methyl butyric acid
FL/FR
iso
valeraldehyde propylene glycol acetal
FL/FR
valerian rhizome absolute
FL/FR
green
geranic acid
FL/FR
(E)-3-
hexenoic acid
FL
phenolic
phenyl pyruvic acid
FL/FR
soapy
decanoic acid
FL/FR
sour
butyric acid
FL/FR
corn apple cider vinegar flavor
FL
2,4-
dimethyl-2-pentenoic acid
FL
3-
methyl valeric acid
FL
2-
methyl-2-pentenoic acid
FL/FR
vinegar
FL
vinegar flavor
FL
sweet
cyclohexyl acetic acid
FL/FR
waxy
heptanoic acid
FL/FR
 
Potential Uses:
 buffering agents
 fruit
FLgarlic
FLraspberry
 
Occurrence (nature, food, other):note
 apple plant
Search Trop Picture
 apricot oil
Search Trop Picture
 banana fruit
Search Trop Picture
 basil oil
Search Trop Picture
 bay laurel leaf
Search Trop Picture
 bergamot peel
Search Trop Picture
 bergamot plant wild
Search Trop Picture
 bilberry fruit juice
Search Trop Picture
 blueberry fruit juice
Search Trop Picture
 borage leaf
Search Trop Picture
 burdock plant
Search Trop Picture
 cacao bean
Search Trop Picture
 cardamom fruit
Search Trop Picture
 cardamom seed
Search Trop Picture
 cayenne sap
Search Trop Picture
 celery plant
Search Trop Picture
 cheese @ 48.00 &plusmn; 2 mmol%
Data GC Search PMC Picture
 cherry sour cherry fruit
Search Trop Picture
 coriander fruit
Search Trop Picture
 coriander seed
Search Trop Picture
 cornmint oil india @ 0.02%
Data GC Search Trop Picture
 cornmint plant
Search Trop Picture
 currant black currant fruit
Search Trop Picture
 currant red currant fruit
Search Trop Picture
 fig fruit juice
Search Trop Picture
 flax seed
Search Trop Picture
 ginger rhizome
Search Trop Picture
 ginger rhizome oil
Search Trop Picture
 ginkgo biloba fruit
Search Trop Picture
 ginkgo biloba pollen
Search Trop Picture
 gooseberry fruit
Search Trop Picture
 grape fruit
Search Trop Picture
 grape leaf
Search Trop Picture
 ham
PbMd Search PMC Picture
 lemon oil
Search Trop Picture
 lovage root
Search Trop Picture
 narcissus absolute @ 0.04%
Data GC Search Trop Picture
 nutmeg seed
Search Trop Picture
 nutmeg seed oil
Search Trop Picture
 oat plant
Search Trop Picture
 olive
Search Trop Picture
 onion bulb
Search Trop Picture
 orange bitter orange
Search Trop Picture
 orange plant
Search Trop Picture
 peach fruit
Search Trop Picture
 pear plant
Search Trop Picture
 pepper bell pepper fruit
Search Trop Picture
 peppermint plant
Search Trop Picture
 petitgrain lemon petitgrain
Search Trop Picture
 pineapple fruit
Search Trop Picture
 raspberry red raspberry plant
Search Trop Picture
 rhubarb plant
Search Trop Picture
 roselle calyx
Search Trop Picture
 roselle fruit
Search Trop Picture
 roselle seed
Search Trop Picture
 rosemary sap
Search Trop Picture
 rugula herb
Search Trop Picture
 soybean seed
Search Trop Picture
 spearmint oil
Search Trop Picture
 spearmint plant
Search Trop Picture
 tamarind fruit
Search Trop Picture
 tamarind seed
Search Trop Picture
 tea plant
Search Trop Picture
 tomato fruit
Search Trop Picture
 valerian root oil CO2 extract china @ 0.37%
Data GC Search Trop Picture
 
Synonyms:
 acetasol
eastapure acetic acid
glacial acetic acid
nat.acetic acid
 acetic acid (natural)
 acetic acid glacial
 acetic acid natural
 acetic acid natural FCC
 acetic acid naturel
 acetic acid, dry vinegar- essiccum K
glacial acetic acid, food grade
 acetic acid, glacial FCC
 acetic acid, glacial USP
 aci-jel
 acide acétique
 acido acetico
 azido azetikoa
 azijnzuur
 essiccum and essiccum K - dry vinegar substitutes
 essigsäure
 ethanoic acid
 ethylic acid
 INCI acetic acid
 methane carboxylic acid
 methanecarboxylic acid
 methyl carboxylic acid
 orlex
 otic tridesilon
 pyroligneous acid
 vinegar acid
 vosol
 

Articles:

PubMed:Effect of temperature on chinese rice wine brewing with high concentration presteamed whole sticky rice.
PubMed:Yeasts are essential for cocoa bean fermentation.
PubMed:Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism.
PubMed:Acidic Organic Compounds in Beverage, Food, and Feed Production.
PubMed:Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.
PubMed:High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese.
PubMed:Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar.
PubMed:Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar.
PubMed:Effects of buffered vinegar and sodium dodecyl sulfate plus levulinic acid on Salmonella Typhimurium survival, shelf-life, and sensory characteristics of ground beef patties.
PubMed:Identification of the key odorants in Tahitian cured vanilla beans (Vanilla tahitensis) by GC-MS and an aroma extract dilution analysis.
PubMed:Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O).
PubMed:Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans).
PubMed:The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species.
PubMed:Enzymatic activity and flavor compound production in fermented silver carp fish paste inoculated with douchi starter culture.
PubMed:Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations.
PubMed:Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing.
PubMed:Key aroma components of a dry-cured sausage with high fat content (sobrassada).
PubMed:Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening.
PubMed:Irradiation effects on meat flavor: A review.
PubMed:Changes in key aroma compounds of Criollo cocoa beans during roasting.
PubMed:Volatile and color composition of young and model-aged Shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation.
PubMed:Preservation of kombucha tea-effect of temperature on tea components and free radical scavenging properties.
PubMed:Targeting key aromatic substances on the typical aroma of sherry vinegar.
PubMed:Aroma components of American country ham.
PubMed:Assessment of the microbial contribution to the processing of salted salmon roe (Sujiko).
PubMed:Analysis of volatile compounds in fresh healthy and diseased peppers (Capsicum annuum L.) using solvent free solid injection coupled with gas chromatography-flame ionization detector and confirmation with mass spectrometry.
PubMed:Application of Fourier transform infrared spectroscopy for monitoring short-chain free fatty acids in Swiss cheese.
PubMed:Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.
PubMed:Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry.
PubMed:Descriptive sensory analysis of broiler breast fillets marinated in phosphate, salt, and acid solutions.
PubMed:Food Prot. 2004 Nov;67(11):2456-64. Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions.
PubMed:The microbiology of cocoa fermentation and its role in chocolate quality.
PubMed:Investigation of the change in the flavor of a coffee drink during heat processing.
PubMed:Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display.
PubMed:Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
PubMed:Chemical composition and flavor of ecuadorian cocoa liquor.
PubMed:Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies.
PubMed:Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres.
PubMed:Utilization of bee (Apis mellifera) honey for vinegar production at laboratory scale.
PubMed:Solid-phase microextraction method development for headspace analysis of volatile flavor compounds.
PubMed:Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.
PubMed:The effect of an acetic acid dip on carcass appearance, microbiological quality, and cooked breast meat texture and flavor.
PubMed:Characterization of volatile aroma compounds in different brewing barley cultivars.
PubMed:Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar.
PubMed:Identification of the key odorants in Tahitian cured vanilla beans (Vanilla tahitensis) by GC-MS and an aroma extract dilution analysis.
PubMed:Ultrasound-assisted butyl acetate synthesis catalyzed by Novozym 435: enhanced activity and operational stability.
PubMed:Development of an effective treatment for A 5-log reduction of Escherichia coli in refrigerated pickle products.
PubMed:Chemical characterization of commercial liquid smoke products.
PubMed:[Simultaneous determination of 14 restricted substances in flavor and fragrant by ultra high performance liquid chromatography].
PubMed:Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans).
PubMed:Production of flavor esters catalyzed by CALB-displaying Pichia pastoris whole-cells in a batch reactor.
PubMed:Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations.
PubMed:Wine flavor and aroma.
PubMed:Key aroma components of a dry-cured sausage with high fat content (sobrassada).
PubMed:Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties.
PubMed:Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
PubMed:Flying the fly: long-range flight behavior of Drosophila melanogaster to attractive odors.
PubMed:[Separation and identification of 5 glycosidic flavor precursors in tobacco by ultra performance liquid chromatography-electrospray ionization tandem mass spectrometry].
PubMed:Functional analysis of a tomato salicylic acid methyl transferase and its role in synthesis of the flavor volatile methyl salicylate.
PubMed:The role of transient receptor potential vanilloid-1 on neural responses to acids by the chorda tympani, glossopharyngeal and superior laryngeal nerves in mice.
PubMed:Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening.
PubMed:Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef.
PubMed:[Food additive hypersenisivity--near myth].
PubMed:Irradiation effects on meat flavor: A review.
PubMed:Application of Fourier transform infrared spectroscopy for monitoring short-chain free fatty acids in Swiss cheese.
PubMed:Production of butyl acetate ester by lipase from novel strain of Rhizopus oryzae.
PubMed:Specific pretreatments reduce curing period of vanilla (Vanilla planifolia) beans.
PubMed:Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.
PubMed:The nociceptive response of stressed and lithium-treated rats is differently modulated by different flavors.
PubMed:Production of natural fruity aroma by Geotrichum candidum.
PubMed:Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
PubMed:Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions.
PubMed:The microbiology of cocoa fermentation and its role in chocolate quality.
PubMed:Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
PubMed:Chemical composition and flavor of ecuadorian cocoa liquor.
PubMed:Development of a CE method to analyze organic acids in dairy products: application to study the metabolism of heat-shocked spores.
PubMed:Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres.
PubMed:Vanillin content in boiled peanuts.
PubMed:Utilization of bee (Apis mellifera) honey for vinegar production at laboratory scale.
PubMed:Tyrosine and phenylalanine catabolism by Lactobacillus cheese flavor adjuncts.
PubMed:Acetaldehyde metabolism by wine lactic acid bacteria.
PubMed:Solid-phase microextraction method development for headspace analysis of volatile flavor compounds.
PubMed:Determination of tryptophan and tryptophan metabolites in grape must and wine.
PubMed:Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.
PubMed:Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.
PubMed:Propionibacterium cyclohexanicum sp. nov., a new acid-tolerant omega-cyclohexyl fatty acid-containing propionibacterium isolated from spoiled orange juice.
PubMed:The effect of an acetic acid dip on carcass appearance, microbiological quality, and cooked breast meat texture and flavor.
 
Notes:
product of the oxidation of ethanol and of the destructive distillation of wood. it is used locally, occasionally internally, as a counterirritant and also as a reagent. (stedman, 26th ed) Has been used as a food preservative since antiquity. Used in - and contributes to - the flavour of pickles, sauces, mayonnaise and salad dressings. Acts synergistically with lactic and sorbic acid, and is more effective against yeasts and bacteria than against moulds. Used in food processing as a flavour enhancer, flavouring agent, pH control agent, pickling agent, solvent and formulation aid Acetic acid is an organic compound with the chemical formula CH3COOH. It is a colourless liquid that when undiluted is also called glacial acetic acid. As the main component of vinegar, it has a distinctive sour taste and pungent smell. (Wikipedia) Used for smoking meats and fish Pyroligneous acid, also called wood vinegar, is a dark liquid produced through the natural act of carbonization, which occurs when wood is heated in an airless container during charcoal production. (Wikipedia) A volatile, complex combination obtained by the destructive distillation of wood. It may contain acetic acid, acetone, furfural, methanol and various tars. (SciFinder)
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy