AInsights Entry for Caramel Furanone (CAS: 28664-35-9)

1. Identity & Chemical Information

Caramel furanone, also known as 4-Hydroxy-2,5-dimethyl-3(2H)-furanone, is a key compound in the flavor and fragrance industry. Its CAS number is 28664-35-9, and it is recognized by FEMA with the number 2360. The molecular formula for caramel furanone is C6H8O3, and it has a molecular weight of 128.13 g/mol. This compound is characterized by its furanone ring, which is crucial for its sweet, caramel-like aroma. The presence of hydroxyl and methyl groups contributes to its distinctive odor profile, making it a valuable ingredient in flavor formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Caramel furanone is renowned for its sweet, caramel-like aroma with nuances of burnt sugar and maple syrup. It is often described as having a moderate to strong intensity with good diffusion properties. The compound serves as an impact note in flavor systems, providing a rich, sweet base that enhances the overall sensory experience. While specific taste and odor thresholds are not widely reported, its potent aroma suggests that it is effective at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Caramel furanone is naturally found in a variety of foods, including strawberries, tomatoes, and roasted coffee. It is primarily formed through the Maillard reaction, a chemical process that occurs during the heating of sugars and amino acids. This reaction is responsible for the development of complex flavors and aromas in cooked and processed foods. Due to its natural occurrence and formation pathways, caramel furanone can be labeled as a "natural flavor" in many regulatory contexts.

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

4. Use in Flavors

Caramel furanone is extensively used in flavor formulations, particularly in sweet and dessert-like profiles such as caramel, butterscotch, and maple. It acts as a flavor enhancer, providing depth and richness to the overall profile. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and application. It is generally stable under typical processing conditions, although it may degrade at very high temperatures or extreme pH levels.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, caramel furanone is utilized for its sweet, gourmand aroma, fitting well within the gourmand and oriental fragrance families. It serves as a modifier or impact note, adding warmth and sweetness to the fragrance composition. Typical concentration ranges in perfumes and personal care products are from trace amounts up to 0.5%, depending on the desired effect. Its volatility allows it to contribute to both the middle and base notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, caramel furanone is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned an FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, it is generally accepted for use in food and fragrance applications, although specific regulations may vary. In Latin America, countries like Brazil and those in MERCOSUR also permit its use, aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Caramel furanone is considered safe for use in food and fragrance applications at typical exposure levels. For oral exposure, it has a high margin of safety, with no adverse effects reported at typical use levels. Dermal exposure in fragrance applications is also considered safe, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns identified.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Caramel furanone is valued for its ability to impart a rich, sweet aroma to both flavors and fragrances. It synergizes well with other sweet and creamy notes, enhancing the overall sensory profile. Formulators should be cautious of overuse, as its potent aroma can dominate a composition. It is often under-utilized in savory applications, where it can add depth and complexity. Proper balancing with other ingredients is key to achieving the desired effect.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on caramel furanone is well-established, with comprehensive information available from authoritative sources. Industry practices are well-documented, although some specific use levels and thresholds may vary. There are no significant data gaps or regulatory ambiguities, providing formulators with a high level of confidence in its use.

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 2026-08-20 17:56:43 GMT (p2)