formic acid

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formic acid

Identifiers

CAS (Single)	64-18-6
FEMA	2487
EINECS	200-579-1
Synonyms	acide formique ameisensaeure aminic acid collo-bueglatt collo-didax nat. formic acid formic acid 80% natural formic acid 96 ACS formic acid FCC formic acid natural formira formisoton formylic acid hydrogen carboxylic acid methanoic acid methoic acid myrmicyl sybest
JECFA Food Flavoring	79
JECFA Food Additive	N/A
DG SANTE Food Flavourings	08.001 formic acid
DG SANTE Food Contact Materials	formic acid
FDA UNII	0YIW783RG1
CoE Number	1
XlogP3-AA	N/A
Molecular Weight	46.02534
Molecular Formula	C H2 O2

Properties

Food Chemicals Codex Listed	Yes
Appearance	colorless clear fuming liquid (est)
Assay	96.00 to 100.00
Specific Gravity	1.22000 to 1.22400 @ 25.00 °C.
Lbs/Gal (est)	10.152 to 10.185
Refractive Index	1.36900 to 1.37300 @ 20.00 Â°C.
Melting Point	8.20 to 8.40 Â°C. @ 760.00 mm Hg
Boiling Point	100.00 to 101.00 Â°C. @ 760.00 mm Hg
Flash Point	156.00 Â°F. TCC ( 68.89 Â°C. )
Acid Value	N/A
Vapor Pressure	36.477001 mmHg @ 25.00 Â°C. (est)
Vapor Density	1.6 ( Air = 1 )
logP (o/w)	-0.54
Soluble In	water, 9.552e+005 mg/L @ 25 °C (est) water, 1.00E+06 mg/L @ 25 °C (exp) paraffin oil
Occurrence	apple plant banana fruit bay laurel leaf beer blackberry fruit butter cacao bean carob bean carrot plant cheese bleu cheese cistus coffee roasted coffee cognac cornmint plant currant black currant fruit fish ginkgo biloba fruit ginkgo biloba pollen gooseberry fruit grape fruit melon nutmeg seed nutmeg seed oil orange bitter orange orange fruit juice pea peach fruit petitgrain lemon petitgrain raspberry red raspberry fruit roselle fruit roselle seed soybean root strawberry wild strawberry fruit tomato fruit water mint leaf

Organoleptic

Organoleptic Notes	1. Odor Type: acetic Odor Strength:high ,recommend smelling in a 0.10 % solution or less Substantivity:16 hour(s) at 100.00 % pungent vinegar Odor Description:at 0.10 % in water. pungent vinegar formylLuebke, William tgsc, (1982) Odor sample from: Sigma-Aldrich sharp acetic fruity fermented Odor Description:Sharp, penetrating, acetic, fruity with a fermented nuanceMosciano, Gerard P&F 23, No. 4, 33, (1998)
Odor	acetic pungent, vinegar, sharp, acetic, fruity, fermented
Flavor	acetic acetic, astringent, fruity, mustard, bready,

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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Advanced Biotech Mistake 2nd....

FORMIC ACID 80% NATURAL • 1289

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