FlavScents AInsights Entry for 5,7-Dimethoxycoumarin (CAS: 487-06-9)
1. Identity & Chemical Information
- Common Name(s): 5,7-Dimethoxycoumarin
- IUPAC Name: 5,7-Dimethoxy-2H-chromen-2-one
- CAS Number: 487-06-9
- FEMA Number: Not applicable
- Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
- Molecular Formula: C11H10O4
- Molecular Weight: 206.19 g/mol
5,7-Dimethoxycoumarin is a coumarin derivative characterized by methoxy groups at the 5 and 7 positions on the benzopyrone structure. This substitution pattern influences its odor profile, contributing to its use in flavor and fragrance applications. The presence of methoxy groups typically enhances the sweet, vanilla-like notes associated with coumarins.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
5,7-Dimethoxycoumarin is known for its sweet, vanilla-like aroma with subtle floral and spicy undertones. It is often described as having a moderate intensity and a smooth diffusion, making it suitable for both flavor and fragrance formulations. The compound serves as an impact note in compositions, providing a warm, comforting background that enhances the overall sensory experience.
Taste and odor thresholds for 5,7-dimethoxycoumarin are not clearly reported in the literature. However, its sensory role is typically as a background realism enhancer, adding depth and complexity to formulations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
5,7-Dimethoxycoumarin is found naturally in certain plant species, including some varieties of sweet clover and tonka beans. It is biosynthesized in plants through the phenylpropanoid pathway, where it serves as a secondary metabolite with potential roles in plant defense.
In the context of "natural flavor" or "natural fragrance" designations, 5,7-dimethoxycoumarin can be considered natural if derived from plant sources. Its presence in natural extracts contributes to the characteristic aroma profiles of these materials.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
5,7-Dimethoxycoumarin is utilized in various flavor categories, including vanilla, caramel, and certain spice blends. It functions as a flavor enhancer, providing warmth and depth to the overall profile. Typical use levels in finished food or beverage products are not well-documented, but industry estimates suggest low to moderate ppm levels, depending on the application.
Stability considerations include moderate resistance to heat and pH variations, although it may be susceptible to oxidation over time. Formulators should verify stability in specific matrices to ensure desired performance.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrance applications, 5,7-dimethoxycoumarin is used across various fragrance families, including oriental, gourmand, and floral compositions. It acts as a modifier and impact note, contributing to the base and middle notes of a fragrance. Typical concentration ranges are qualitative, with usage often dictated by the desired intensity and character of the final product.
The compound exhibits moderate volatility, making it suitable for both top and middle note contributions, depending on the formulation.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
- United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety and regulatory guidelines.
- European Union: Not specifically listed under Reg. (EC) No 1334/2008; usage should align with general flavoring regulations.
- United Kingdom: Post-Brexit alignment with EU regulations; no specific divergence noted.
- Asia: Limited specific data; general compliance with regional flavor and fragrance regulations is advised.
- Latin America: No specific data; adherence to MERCOSUR and national regulations is recommended.
Explicit approvals and harmonized assumptions vary by region, with some uncertainties in country-specific regulations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
- Oral Exposure: Data not found for ADI, TTC, or MSDI. General safety practices should be followed, with consideration of typical use levels in formulations.
- Dermal Exposure: Limited data on irritation and sensitization; formulators should consult IFRA guidelines for safe use in fragrances.
- Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.
Risk profiles 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
5,7-Dimethoxycoumarin is valued for its ability to impart warmth and depth to both flavors and fragrances. It synergizes well with vanilla, spice, and floral notes, enhancing the overall complexity of formulations. Common pitfalls include overuse, which can lead to an overpowering sweetness, and underuse, which may result in a lack of desired warmth.
Formulators should consider the balance between intensity and subtlety to achieve the optimal sensory impact.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on 5,7-dimethoxycoumarin is well-established in terms of its sensory profile and natural occurrence. However, specific regulatory approvals and toxicological data are less documented, requiring formulators to rely on industry-typical practices and general safety guidelines.
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
- If complex natural material: includes section 5a (not applicable here)
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 2026-03-05 14:28:21 GMT (p2)