# (+/-)-acetaldehyde Ethyl Isopropyl Acetal

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**Safety rating:** UNKNOWN
**CAS number:** 25334-93-4
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

(+/-)-acetaldehyde Ethyl Isopropyl Acetal is a synthetic flavoring compound used to provide fruity and aromatic notes in food products. It functions as a flavoring agent or adjuvant in various processed foods and beverages.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | not_evaluated |
| Canada | not_evaluated |
| Australia | not_evaluated |
| Japan | not_evaluated |
| South Korea | not_evaluated |
| Brazil | not_evaluated |
| China | not_evaluated |
| India | not_evaluated |

## Detailed analysis

## What is (+/-)-acetaldehyde Ethyl Isopropyl Acetal?

(+/-)-acetaldehyde Ethyl Isopropyl Acetal, with CAS number 25334-93-4, is a synthetic organic compound belonging to the acetal chemical class. Acetals are formed through the condensation of an aldehyde with alcohols, and in this case, acetaldehyde reacts with ethyl and isopropyl alcohol moieties to create a flavoring compound. The (+/-) designation indicates the substance exists as a racemic mixture, meaning it contains equal parts of both left and right-handed molecular forms.

## Common Uses

This flavoring agent is used in the food industry to impart fruity, apple-like, and aromatic flavor notes. It is typically applied in processed foods, beverages, confectionery, and flavored products where subtle fruity undertones are desired. The compound is added in very small quantities—measured in parts per million—to achieve the desired sensory effect. Due to its volatility and flavor profile, it is particularly suited for applications where fresh fruit flavors need to be replicated or enhanced in products like soft drinks, dairy products, baked goods, and confections.

## Safety Assessment

According to available FDA records, there have been zero reported adverse events associated with (+/-)-acetaldehyde Ethyl Isopropyl Acetal and zero product recalls involving this ingredient. The compound has not been formally evaluated and approved under the FDA's GRAS (Generally Recognized As Safe) program. However, the absence of adverse event reports and recalls suggests no significant safety concerns have emerged from its use in food products to date.

As with many synthetic flavoring agents, this compound is used at extremely low concentrations in food, which significantly reduces potential exposure risk. The volatile nature of acetal compounds also means they may partially dissipate during food processing and storage, further reducing exposure levels.

## Regulatory Status

(+/-)-acetaldehyde Ethyl Isopropyl Acetal is not on the FDA's GRAS list, meaning it has not undergone the formal GRAS notification process. However, this does not necessarily indicate the substance is unsafe—it may simply indicate that manufacturers have not pursued or completed GRAS certification. The ingredient appears to be used under FDA regulations for synthetic flavoring agents, which permits certain compounds in food when used in accordance with good manufacturing practices and established safety guidelines.

In the European Union, acetaldehyde and its derivatives are regulated through EFSA (European Food Safety Authority) frameworks, though specific data on this particular acetal compound's EU regulatory status would require additional research. Different jurisdictions may have varying approval statuses for synthetic flavoring compounds.

## Key Studies

Limited published scientific literature is readily available specifically examining (+/-)-acetaldehyde Ethyl Isopropyl Acetal. The compound's safety profile relies largely on its chemical classification as an acetal, a class of compounds generally considered safe at typical food use levels, combined with the absence of reported adverse events or recalls.

General toxicological data on acetaldehyde and acetal compounds indicates these substances are metabolized relatively quickly in the body. Acetaldehyde itself is naturally produced during fermentation and is present in small amounts in many foods, including fruits and alcoholic beverages. When acetaldehyde is incorporated into acetal structures as a flavoring agent, its reactivity is significantly reduced, making the resulting compound more stable and less bioavailable than free acetaldehyde.

The lack of specific toxicological studies for this particular compound is not unusual for flavoring agents used at extremely low concentrations. Regulatory agencies often rely on chemical classification, structural similarity to known safe compounds, and absence of adverse event reports when assessing safety of minor food additives.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "(+/-)-acetaldehyde Ethyl Isopropyl Acetal — Safety, regulation, and evidence." https://additivefacts.com/additives/acetaldehyde-ethyl-isopropyl-acetal. Accessed 2026-05-19.