FlavScents AInsights Entry for 1-(2-furyl)-1,3-pentane dione (CAS: 52786-29-5)

1. Identity & Chemical Information

• Common Name(s): 1-(2-furyl)-1,3-pentane dione
• IUPAC Name: 1-(furan-2-yl)pentane-1,3-dione
• CAS Number: 52786-29-5
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C9H10O3
• Molecular Weight: 166.17 g/mol

1-(2-furyl)-1,3-pentane dione is characterized by its furan ring, which is a common structural motif in flavor chemistry known for imparting sweet, caramel-like, and nutty notes. The diketone functionality contributes to its reactivity and potential for complex flavor interactions.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

1-(2-furyl)-1,3-pentane dione is noted for its sweet, caramel-like aroma with nutty undertones. It is often described as having a moderate intensity and good diffusion, making it suitable for use as an impact note in flavor formulations. The compound's sensory characteristics make it a valuable component in creating depth and complexity in sweet and savory profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This compound is not typically found in nature but can be synthesized through chemical pathways involving the reaction of furfural with acetylacetone. Its formation is relevant to the Maillard reaction, a critical process in flavor development during the cooking and processing of foods. As a synthetic compound, it does not qualify for "natural flavor" designation under most regulatory frameworks.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

1-(2-furyl)-1,3-pentane dione is used primarily in sweet flavor applications, such as caramel, toffee, and nut flavors. It serves as an impact note, providing depth and authenticity to flavor profiles. Typical use levels in finished food products range from 0.5 to 5 ppm, with higher concentrations potentially leading to overpowering or off-notes. The compound is stable under typical food processing conditions, including moderate heat and pH variations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 1-(2-furyl)-1,3-pentane dione is used to impart sweet, gourmand notes, often in conjunction with vanilla and nut accords. It is typically used in trace amounts, contributing to the middle notes of a fragrance composition. Its moderate volatility allows it to blend well with both top and base notes, enhancing the overall complexity of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage should be evaluated based on general safety data.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage should comply with general safety and labeling requirements.
• United Kingdom: Follows EU regulations post-Brexit with no specific divergence reported.
• Asia: Limited specific data; general safety and compliance with local regulations are advised.
• Latin America: Usage should align with general safety standards; specific country regulations may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI established; general safety data should guide usage levels.
• Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for fragrance use.
• Inhalation Exposure: Moderate volatility suggests potential for inhalation exposure; occupational safety measures should be considered.

The risk profile may differ between food and fragrance applications, with fragrance use requiring careful consideration of dermal and inhalation exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

1-(2-furyl)-1,3-pentane dione is valued for its ability to enhance sweet and nutty profiles in both flavors and fragrances. It synergizes well with vanilla and caramel notes, providing a rich, authentic character. Formulators should be cautious of its intensity, as overuse can lead to overpowering effects. It is often under-utilized in savory applications, where it can add unexpected depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 1-(2-furyl)-1,3-pentane dione is well-established in terms of its sensory profile and typical applications. However, specific regulatory and toxicological data are limited, necessitating reliance on general safety practices and industry norms.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America

About FlavScents AInsights (Disclosure)
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.

Generated 2026-01-28 06:21:02 GMT (p2)