FlavScents AInsights Entry for 4,4-dimethyl-2-cyclopenten-1-one (CAS: 22748-16-9)

1. Identity & Chemical Information

• Common Name(s): 4,4-dimethyl-2-cyclopenten-1-one
• IUPAC Name: 4,4-dimethylcyclopent-2-en-1-one
• CAS Number: 22748-16-9
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C7H10O
• Molecular Weight: 110.15 g/mol
• Functional Groups and Structure–Odor Relevance: This compound features a cyclopentenone ring with two methyl groups at the 4-position, contributing to its unique odor profile. The presence of the carbonyl group is significant for its odor characteristics, often associated with ketonic notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: 4,4-dimethyl-2-cyclopenten-1-one is characterized by a strong, sweet, and slightly fruity odor with nuances of caramel and burnt sugar. It is often described as having a moderate to high intensity with good diffusion.
• Taste and/or Odor Thresholds: Specific threshold data not found. However, it is typically used in low concentrations due to its potent odor.
• Typical Sensory Role: This compound is primarily used as an impact note in flavor formulations, providing depth and complexity to sweet and caramel-like profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: This compound is not commonly found in nature and is primarily synthesized for use in flavor and fragrance applications.
• Formation Pathways: It can be synthesized through chemical reactions involving cyclopentanone derivatives and methylation processes.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its synthetic origin, it does not qualify for natural flavor or fragrance designation under most regulatory frameworks.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in confectionery, bakery, and dairy flavors to impart caramel and sweet notes.
• Functional Role in Flavor Systems: Acts as a modifier and impact note, enhancing the overall sweetness and depth of flavor profiles.
• Typical Use Levels: Documented use levels range from 0.1 to 5 ppm in finished products, with typical industry use around 1 ppm.
• Stability Considerations: It is relatively stable under normal storage conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Utilized in gourmand and sweet fragrance compositions, often in fine fragrances and personal care products.
• Functional Role: Serves as a trace realism note, adding depth and warmth to fragrance blends.
• Typical Concentration Ranges: Generally used at concentrations of 0.01% to 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It contributes primarily to the middle notes, providing a lasting sweet and caramel-like aroma.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS by FEMA.
• European Union (Reg. (EC) No 1334/2008): Not specifically listed; use may be subject to general safety assessments.
• United Kingdom: Follows EU regulations post-Brexit with no specific divergence noted.
• Asia (Japan, China, ASEAN): Limited specific regulatory information available; typically follows international safety standards.
• Latin America (e.g., Brazil, MERCOSUR): No specific regulatory listings found; generally follows international guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values found. General safety assessments suggest low toxicity at typical use levels.
• Dermal Exposure: Limited data on irritation or sensitization; generally considered safe at low concentrations in fragrance applications.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure, but no specific occupational hazards identified at typical use levels.
• Risk Profiles: Generally considered safe for both food and fragrance applications when used within recommended guidelines.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Offers a unique sweet and caramel-like note that is difficult to replicate with other compounds.
• Typical Synergies: Pairs well with vanilla, chocolate, and other sweet notes to enhance complexity.
• Common Formulation Pitfalls: Overuse can lead to an overpowering sweetness; careful balancing is required.
• Situations Where It is Frequently Over- or Under-Used: Often under-utilized in savory applications where a hint of sweetness could enhance the profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical and sensory properties are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and applications are often based on industry experience rather than formal studies.
• Known Data Gaps or Regulatory Ambiguities: Lack of specific regulatory listings and detailed toxicological data.

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 2026-08-24 06:12:15 GMT (p2)