FlavScents AInsights Entry for 5,5-dimethyl-2(5H)-furanone (CAS: 20019-64-1)

1. Identity & Chemical Information

• Common Name(s): 5,5-dimethyl-2(5H)-furanone
• IUPAC Name: 5,5-dimethylfuran-2(5H)-one
• CAS Number: 20019-64-1
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not available; IFRA reference not applicable
• Molecular Formula: C6H8O2
• Molecular Weight: 112.13 g/mol

5,5-dimethyl-2(5H)-furanone is a lactone compound characterized by its furanone ring structure, which contributes to its distinctive odor profile. The presence of methyl groups at the 5-position enhances its volatility and sensory impact, making it a valuable compound in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

5,5-dimethyl-2(5H)-furanone is known for its sweet, caramel-like odor with nuances of burnt sugar and fruity undertones. It is often described as having a moderate to strong intensity with good diffusion properties. The compound is typically used as an impact note in flavor formulations, providing a rich, sweet background that enhances the overall sensory experience.

Taste and odor thresholds for this compound are not clearly reported in the literature. However, its sensory role is primarily as an impact note, contributing to the authenticity and depth of sweet and caramel-like flavors.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

5,5-dimethyl-2(5H)-furanone is not commonly found in nature but can be formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking and processing of foods. This reaction is responsible for the development of complex flavors and aromas in cooked foods, including the formation of furanones.

The compound's formation through the Maillard reaction makes it relevant for "natural flavor" designations, as it can be derived from natural processes during food preparation.

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

4. Use in Flavors

5,5-dimethyl-2(5H)-furanone is widely used in flavor formulations, particularly in sweet, caramel, and fruit flavor categories. Its functional role is to provide a rich, sweet, and caramel-like note that enhances the overall flavor profile. Typical use levels in finished food or beverage products range from 0.5 to 10 ppm, with variations depending on the specific application and desired intensity.

The compound is generally stable under typical food processing conditions, including moderate heat and pH variations. However, it may be susceptible to oxidation, which can affect its sensory properties.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 5,5-dimethyl-2(5H)-furanone is used in various fragrance families, including gourmand and sweet accords. Its functional role is often as a trace realism enhancer or modifier, providing a sweet, caramel-like background that complements other fragrance notes.

Typical concentration ranges in fragrance formulations are not well-documented, but it is generally used at low levels due to its potent odor profile. The compound contributes primarily to the middle notes of a fragrance composition, offering moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; regulatory status should be verified with FEMA.
• European Union: Not clearly reported under Reg. (EC) No 1334/2008; FL number status not available.
• United Kingdom: Post-Brexit regulatory alignment with the EU is assumed but should be verified.
• Asia: Specific regulatory information for Japan, China, and ASEAN countries is not readily available; formulators should consult local regulations.
• Latin America: Regulatory status in Brazil and MERCOSUR countries is not clearly documented; local regulatory guidance is recommended.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data on acceptable daily intake (ADI) or threshold of toxicological concern (TTC) is not found. Formulators should ensure usage levels are consistent with industry practices and safety guidelines.
• Dermal Exposure: No specific data on irritation or sensitization is available. IFRA guidelines should be consulted for fragrance applications.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure, but occupational safety data is limited. Proper ventilation and handling practices are recommended.

Risk profiles may differ between food and fragrance applications, with oral exposure being more relevant for flavor use and dermal/inhalation exposure for fragrance use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

5,5-dimethyl-2(5H)-furanone is valued for its ability to impart a rich, sweet, and caramel-like note to both flavors and fragrances. It synergizes well with other sweet and fruity compounds, enhancing the overall sensory profile. Common formulation pitfalls include overuse, which can lead to an overpowering sweetness, and underuse, which may result in a lack of depth and authenticity.

Formulators should consider the compound's stability and potential for oxidation when designing products, ensuring that it is used in appropriate concentrations to achieve the desired sensory impact.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 5,5-dimethyl-2(5H)-furanone is well-established in terms of its sensory profile and functional roles in flavors and fragrances. However, specific regulatory and toxicological data are limited, requiring formulators to rely on industry-typical practices and consult authoritative sources for guidance. Known data gaps include precise regulatory status in various regions and detailed toxicological assessments.

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 2026-04-22 18:58:35 GMT (p2)