AInsights Entry for (-)-Catechol (CAS: 18829-70-4)

1. Identity & Chemical Information

• Common Name(s): Catechol, Pyrocatechol
• IUPAC Name: Benzene-1,2-diol
• CAS Number: 18829-70-4
• FEMA Number: Not applicable
• Other Identifiers: FL number not available, CoE number not available, IFRA reference not applicable
• Molecular Formula: C6H6O2
• Molecular Weight: 110.11 g/mol

Catechol is a dihydroxybenzene, characterized by two hydroxyl groups attached to a benzene ring. This structure contributes to its reactivity and its role as a precursor in various chemical syntheses. The presence of hydroxyl groups is significant for its odor profile, influencing its potential use in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Catechol is known for its phenolic odor, which can be described as medicinal, slightly sweet, and tar-like. It is not typically used for its flavor or fragrance properties due to its intense and somewhat unpleasant odor. The sensory role of catechol is more aligned with its chemical reactivity rather than its direct sensory contributions.

Taste and odor thresholds for catechol are not well-documented, reflecting its limited use in sensory applications. It is generally not used as an impact note or modifier in formulations due to its overpowering and distinctive scent.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Catechol naturally occurs in various plants and is a component of some essential oils. It can be formed through the enzymatic degradation of catechin and other polyphenolic compounds. In nature, catechol is often found in association with lignin and other plant-derived materials.

Its presence in natural sources makes it relevant for "natural flavor" designations, although its direct use in flavor formulations is limited. Catechol is more commonly encountered as a degradation product or intermediate in the biosynthesis of other compounds.

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

4. Use in Flavors

Catechol is not commonly used in flavor formulations due to its intense and somewhat unpleasant odor. When it is used, it serves more as a chemical intermediate rather than a direct flavoring agent. Typical use levels in finished food or beverage products are not well-documented, reflecting its limited application in the flavor industry.

Stability considerations for catechol include its susceptibility to oxidation, which can lead to the formation of quinones and other degradation products. This reactivity limits its use in flavor systems where stability is a concern.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, catechol is rarely used due to its strong and medicinal odor. It does not fit neatly into traditional fragrance families and is not typically employed as a trace realism or impact note. Its volatility is moderate, and it does not contribute significantly to top, middle, or base notes in fragrance compositions.

Catechol's primary role in fragrance chemistry is as a precursor or intermediate in the synthesis of other aromatic compounds rather than as a direct fragrance ingredient.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Catechol is not listed as a FEMA GRAS substance for flavor use. Its use in fragrances is not explicitly regulated by IFRA.
• European Union: Catechol is not included in the list of authorized flavoring substances under Regulation (EC) No 1334/2008.
• United Kingdom: Post-Brexit, the regulatory status aligns with the EU, with no specific divergence noted.
• Asia: In Japan and China, catechol is not commonly used in food or fragrance applications, and specific regulatory guidance is limited.
• Latin America: Catechol is not widely used or regulated in flavor or fragrance applications in Brazil or MERCOSUR countries.

Catechol's regulatory status reflects its limited use in direct flavor and fragrance applications, with more focus on its role as a chemical intermediate.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Catechol is not typically used in food applications, and therefore, specific ADI, TTC, or MSDI values are not established. Its use is more relevant in industrial contexts.
• Dermal Exposure: Catechol can cause skin irritation and sensitization, making it unsuitable for direct use in cosmetic or fragrance products without proper safety assessments.
• Inhalation Exposure: Due to its volatility, catechol poses potential inhalation risks in occupational settings, necessitating appropriate safety measures.

The risk profiles for catechol differ significantly between food and fragrance applications, with more stringent controls required for dermal and inhalation exposures.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Catechol's value lies in its role as a chemical intermediate rather than a direct flavor or fragrance ingredient. It is crucial for formulators to understand its reactivity and potential for oxidation, which can impact the stability of formulations. Common pitfalls include its potential to overpower other components and its limited sensory appeal.

Formulators should consider alternative compounds for direct sensory applications and focus on catechol's utility in synthetic pathways.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on catechol is well-established in terms of its chemical properties and reactivity. However, its sensory and regulatory profiles are less documented due to its limited use in direct applications. Industry practices often rely on catechol as an intermediate, with known data gaps in its sensory thresholds and specific regulatory approvals.

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 (not applicable due to limited use)
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable for single compound)

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 13:15:02 GMT (p2)