acetic acid
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)
  • Advanced Biotech
  • Alfrebro
    • Alfrebro LLC
      Let's get reacquainted
      Building great taste with aroma chemicals, extracts, and distillates
      The Alfrebro brand was established in the early 1900s by Alex Fries & Brothers, a Cincinnati Flavor Company. In 1980, the brand was re-launched as an aroma chemical manufacturer. Since its inception, Alfrebro’s primary focus has been to provide quality natural and high value synthetic chemicals.
      Email: Sarah Forbis
      Email: Sales
      Voice: 513-539-3021
      Fax: 513-539-7372
      US Voice: 513-539-7373
      Product(s):
      ACETIC ACID NATURAL
       
  • Axxence Aromatic
    • Axxence Aromatic GmbH
      We bring nature to your flavour
      Dedicated to provide the best possible quality and supply service of natural aroma ingredients.
      Axxence Aromatic is entirely dedicated to provide the best possible quality and supply service of natural aroma ingredients to the Flavour & Fragrance Industry worldwide.
      Email: Service
      Voice: +49.2822.68561.0
      Fax: +49.2822.68561.39
      Products List: View
      Product(s):
      200600 ACETIC ACID Natural Kosher
       
  • Azelis
    • Azelis UK Life Sciences
      Chemical Distribution
      Azelis is a leading global distributor of speciality chemicals.
      Azelis is a leading global speciality chemicals distributor. We provide a diverse range of products and innovative services to more than 20,000 customers. Our in-depth local knowledge is supported by an international structure and value-added services including high levels of technical support and tailored solutions.
      Email: Graham Bott
      Voice: +32 3 613 01 20
      Fax: +32 3 613 01 21
      United Kingdom+44 (0) 1992 82 55 55
      United Kingdom+44 (0) 1992 82 55 66
      Product(s):
      Acetic Acid
       
  • Elan Inc.
    • Elan Inc.
      Legacy of Innovation
      Highest quality natural and synthetic products.
      Elan Inc. is a privately held business that has been in operation for over 30 years. Our offices and production facility are located in Newark, NJ. We are dedicated to producing the highest quality natural and synthetic products available in the flavor and fragrance industry.
      US Email: Mr. David Pimentel
      US Email: Ms. Isabel Couto
      Email: Elan (Shanghai) Fine Chemical
      Email: Elan do Brazil
      US Voice: (973) 344-8014
      US Fax: (973) 344 -5880
      Voice: +86 021 57448053 (Elan Shanghai)
      Fax: +86 021 57448054 (Elan Shanghai)
      Elan do Brazil:55 13 3261 6084
      Elan do Brazil Fax:55 13 3261 3726
      Product(s):
      ACETIC ACID (natural), Kosher
      MSDS
       
  • Fleurchem
    • Fleurchem, Inc.
      Have A Flavorful Day
      A leading global manufacturer and supplier of ingredients for Flavors, Fragrances, AromaTherapy, Foods, Beverages, Personal Care Products, and other uses.
      Operating out of the 200,000 sq. ft., former Hercules/PFW facility in Middletown, NY; Fleurchem produces a full range of natural isolates, synthetic chemicals & specialities, essential oils and flavors. Additionally, the company performs toll manufacturing, as well as custom chemical synthesis for a wide range of clients.
      Email: Information
      US Voice: 845-341-2100
      US Fax: 845-341-2121
      Product(s):
      acetic acid natural
       
  • Lluch Essence
    • Lluch Essence S.L.
      A family company dedicated to sales and distribution
      Flexibility, availability, price and quality.
      Flexibility, availability, price and quality make LLUCH ESSENCE S.L. one of Europe’s references when it comes to essential oils and aroma chemicals, and it is now well known all around the world.
      Email: Info
      Voice: 34 93 379 38 49
      Fax: 34 93 370 65 04
      Product(s):
      ACETIC ACID
      ACETIC ACID NATURAL
       
  • M&U International
    • M&U International LLC
      Steady supply & demand
      Meeting customers increasing demands at home as well as abroad.
      M&U dedicates itself to the development and production of new products as well as continuously promoting those new products. We’ve maintained a steady supply&demand relationship with a large number of manufacturers at home and abroad. We’ve developed an extensive network and because of our relationships with these manufacturers, we’re able to provide a stable supply of great quality materials. We’re located in China’s largest communications hub, Shanghai and in the U.S. near one of the largest sea ports on the East Coast. The strategic locations of our facilities ensure convenient, prompt and secure delivery of our products to our customers. We warmly welcome your inquiries, come witness our solemn commitment for yourself.
      Email: Sales
      US Email: Sales
      Voice: +86-21-32515501 60762991 60762992
      Fax: +86-21-32515502 64204960
      US Voice: 908-359-9000
      US Fax: 908-359-9002
      Product(s):
      N0004 NAT.ACETIC ACID, Kosher
      A0277 ACETIC ACID, Kosher
       
  • Natural Advantage
    • Natural Advantage
      Manufacturer of natural flavor ingredients
      With over 25 years experience in the flavor and food ingredient industries.
      Natural Advantage was formed over seventeen years ago to supply the growing demand for natural food and flavor ingredients. We employ a wide range of multi-disciplined scientists who are dedicated to high quality service, customer satisfaction and creating an outstanding value for our clients.
      Email: Info
      Email: Customer service
      Voice: 318-215-1456
      Fax: 318-335-1579
      Products List: View
      Product(s):
      Acetic Acid
       
  • Penta International
  • Robertet
    • Robertet, Inc.
      Customer Satisfaction
      'Zero defect' quality for all of our services.
      Robertet Group has three businesses: natural raw materials, perfume compositions and food flavourings. Its success is global, reflected in its active presence across more than 50 countries in the world's main business regions.
      US Email: Customer service
      US Email: Arnaud Adrian
      US Voice: +1.201.405.1000
      Crops calendar
      Product(s):
      Acetic acid naturel
       
  • SAFC Global
    • SAFC
      Complete Supply Chain
      The perfect blend of products and services that bring your creativity to life.
      Sigma-Aldrich is a leading Life Science and High Technology company dedicated to providing high-quality, safe and certified flavor ingredients with transparent and easily accessible documentation to customers around the globe. Sigma-Aldrich also provides a suite of analytical tools that allow food analysts to simplify sample preparation, cleanup and analysis steps, while increasing sensitivity to trace ingredients and harmful substances to meet regulations and quality standards.
      Email: Information
      US Email: Sales
      US Voice: 800-244-1173
      US Fax: 800-368-4661
      Product(s):
      W200603 Acetic acid ≥99.5%, natural, FCC, Kosher
      MSDS
      W200611 Acetic acid FCC, Kosher, FG
      MSDS
       
  • Sunaux International
    • Sunaux International
      Buy With Confidence
      We have industry leading processes and procedures to ensure nothing but the most reliable product.
      Sunaux International was founded in 2012 by the owner Mr.John Felton after spending 18 years involved in developing global business in the aromatic chemicals, fragrance and flavour compounds business.
      Email: John Felton
      Email: Stephen Zhou (Sales)
      Voice: 0512-57995626
      Fax: 0512-57570299
      Sales0512-57995626
      Sales0512-57570299
      Product(s):
      N0004 nat.Acetic Acid
       
  • Symrise
    • Symrise AG
      Always Insiring More
      Symrise aroma molecules & cosmetic ingredients for unique and innovative fragrances, flavors and cosmetics.
      We are globally recognized as a leading provider of fragrances, flavors and active ingredients as well as aroma chemicals for the perfume, cosmetic, pharmaceutical, food and beverage industries. We combine our knowledge about consumers’ ever- changing needs with creativity and ground-breaking technologies. In doing so, we concentrate on the development of solutions that provide our customers with added value. We ensure sustained value creation by allowing our employees and shareholders to share our Company’s success.
      US Email: Life Essentials
      Email: Aroma Molecules
      Voice: +49 5531 90 0
      Product(s):
      131306 Acetic acid natural

      Useful in: dairy, savory vegetable, savory meat, savory others, fruity red, fruity yellow, fruity tropical, fruity others, sweet others, alcoholics.
       
       
  • Vigon International
    • Vigon International, Inc.
      The Yipppeee! Team
      Manufacturer and supplier of high quality flavor and fragrance ingredients.
      The growth and success of Vigon is due in large part to a unique corporate concept that Vigon has developed and established within the industry: Creative Partnerships. This partnership concept has been and continues to be the foundation and guiding principle for all of Vigon's activities.
      US Email: Sales
      US Voice: 570-476-6300
      US Fax: 570-476-1110
      Products List: View
      Product(s):
      500546 Acetic Acid Glacial
      MSDS
      500808 Acetic Acid Natural
      MSDS
       
 
Synonyms   Articles   Notes   Search
    Flavor Demo Formulas
acetic acid (Click)
CAS Number: 64-19-7
ECHA EC Number: 200-580-7
FDA UNII: Q40Q9N063P
Beilstein Number: 0506007
MDL: MFCD00036152
FEMA Number: 2006
CoE Number: 2
XlogP3-AA: -0.20 (est)
Molecular Weight: 60.05228000
Formula: C2 H4 O2
BioActivity Summary: listing
NMR Predictor: Predict
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
IBM Patents: Obtain
Pubchem Patents: Search
PubMed: Search
NCBI: Search
 FDA/EU SANCO 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)
EU SANCO Food Flavourings: 08.002  acetic acid

FEMA Number: 2006  acetic acid
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.
Synonyms   Articles   Notes   Search   Top
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: 1.04900 @  25.00 °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.
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
Odor Type: acidic
Odor Strength: high ,
recommend smelling in a 10.00 % solution or less
Odor Description:
at 10.00 % in propylene glycol. 
sharp pungent sour vinegar
Natural odor sample from: Harrmann & Reimer Corporation
Taste Description:
pungent sour overripe fruit
Substantivity: 10 hour(s) at 100.00 %
  
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: buffering agents
masking agents
Synonyms   Articles   Notes   Search   Top
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
Aurochemicals
ACETIC ACID, Natural
Axxence Aromatic
ACETIC ACID Natural
Kosher
Azelis
Acetic Acid
Bell Flavors & Fragrances
Natural Acetic Acid
Blue Marble Biomaterials
ACETIC ACID ≥95%
US/EU Natural, Food Grade, Kosher, Non-GMO, Vegan
Odor: Sharp, pungent, sour, vinegar
CG Herbals
Acetic Acid Flavor Grade
Eastman Chemical
EastaPure Acetic Acid
99.7 wt %
Eastman Chemical
Glacial Acetic Acid, Food Grade, Kosher
99.5-100.5 wt %
Elan Inc.
ACETIC ACID
(natural), Kosher
Fleurchem
acetic acid natural
Foodchem International
Glacial Acetic Acid
Frutarom
acetic acid (natural)
Frutarom
NATURAL ACETIC ACID
≥98.00%, natural, Kosher
Odor: Pungent, Sharp, Sour, Vinegar
Use: Suggested Uses: Cheese, Chocolate, Cocoa, Dairy Products, Raspberry
Godavari Biorefineries
Acetic Acid 99.5%
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
Mane
acetic acid
Moellhausen
ACETIC ACID Natural
Moellhausen
ACETIC ACID
Nature-identical
Odor: green, herbal, woody (basil aspects)
Flavor: sour, vinegar-like
Natural Advantage
Acetic Acid
Penta International
ACETIC ACID NATURAL FCC, Kosher
Penta International
ACETIC ACID, GLACIAL FCC, Kosher
Penta International
ACETIC ACID, GLACIAL USP, Kosher
Prinova
Acetic Acid
Reincke & Fichtner
Acetic Acid natural
Renessenz
Acetic Acid
Robertet
Acetic acid naturel
Crops calendar
Rung International
Acetic Acid
SAFC Global
Acetic acid
≥99.5%, natural, FCC, Kosher
SAFC Global
Acetic acid
FCC, Kosher, FG
Solvay - Rhodia
Acetic Acid
Odor: characteristic
Use: Used on the formulation of vinyl acetates, organic and inorganic salts.
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%
Wujiang CIYUN Flavor & Fragrance
Acetic Acid ≥ 99.0%,Natural
Zhejiang Taizhou TU-POLY
Acetic Acid Glacial
Synonyms   Articles   Notes   Search   Top
Safety Information:
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.

Synonyms   Articles   Notes   Search   Top
Safety in Use Information:
Category: flavoring agents and adjuvants, curing and pickling agents, flavor enhancers, acidity regulators
Structure Class: I
Recommendation for acetic acid usage levels up to:
 not for fragrance use.
Recommendation for acetic acid flavor usage levels up to:
  6000.0000 ppm in the finished product.
Synonyms   Articles   Notes   Search   Top
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
EPI System: View
Chemicalize.org: Calculate predicted properties
ECHA Data Sheet: View
ClinicalTrials.gov: search
Daily Med: search
NIOSH International Chemical Safety Cards: search
NIOSH Pocket Guide: search
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EPA Substance Registry Services (TSCA): 64-19-7
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WISER: UN 2789
WGK Germany: 1
 acetic acid
DTP/NCI: 406306
Chemidplus: 0000064197
EPA/NOAA CAMEO: hazardous materials
RTECS: 64-19-7
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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 Floral: View
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Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
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Export Tariff Code: 2915.21.0000
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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
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Potential Blenders and core components note
isoamyl 3-(2-furan) propionateFL/FR
isoamyl tiglateFL/FR
isobutyric acidFL/FR
 calcium acetateCS
 clove bud concreteFR
 cyclohexyl acetic acidFL/FR
 cyclohexyl carboxylic acidFL/FR
 decanoic acidFL/FR
meta-dimethyl hydroquinoneFL/FR
2,4-dimethyl-2-pentenoic acidFL
 ethyl 3-mercaptobutyrateFL/FR
2-ethyl butyric acidFL/FR
 formic acidFL
 geranic acidFL/FR
 heptanoic acidFL/FR
 hexanoic acidFL/FR
4-hexen-3-oneFL
(E)-3-hexenoic acidFL
 levulinic acidFL/FR
dextro,laevo-methionineCS
2-methyl butyric acidFL/FR
2-methyl valeric acidFL/FR
3-methyl valeric acidFL
2-methyl-2-pentenoic acidFL/FR
(E)-2-octenoic acidFL
(E)-2-pentenoic acidFL
 phenoxyacetic acidFL/FR
 phenyl pyruvic acidFL/FR
isopropenyl acetateFL/FR
 propionic acidFL
 pyruvaldehydeFL
 pyruvic acidFL
 rum etherFL/FR
 terpinyl butyrateFL/FR
 thiamine hydrochlorideFL
isovaleraldehyde propylene glycol acetalFL/FR
 valerian rhizome absoluteFL/FR
isovaleric acidFL/FR
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Potential Uses:
 buffering agents 
 fruit 
 garlicFL
 raspberryFL
Synonyms   Articles   Notes   Search   Top
Natural Occurrence in: note
 bergamot
GRIN Trop Picture
 bergamot plant wild
GRIN Trop Picture
 cheese @ 48.00 &plusmn; 2 mmol%
Data  GC 
 cornmint oil india @ 0.02%
Data  GC  GRIN Trop Picture
 ham
PbMd 
 narcissus absolute @ 0.04%
Data  GC  GRIN Trop Picture
 orange bitter orange
GRIN Trop Picture
 petitgrain lemon petitgrain
GRIN Trop Picture
 raspberry plant
 valerian root oil CO2 extract china @ 0.37%
Data  GC  GRIN Trop Picture
Synonyms   Articles   Notes   Search   Top
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
Synonyms   Articles   Notes   Search   Top
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.
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Similar Items: note
pseudoacetic acid
methane dicarboxylic acid
Soluble in:
 alcohol
 water, 4.759e+005 mg/L @ 25 °C (est)
 water, 1.00E+06 mg/L @ 25 °C (exp)
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