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

1. Identity & Chemical Information

• Common Name(s): Caramel Furanone, Furaneol
• IUPAC Name: 4-Hydroxy-2,5-dimethyl-3(2H)-furanone
• CAS Number: 28664-35-9
• FEMA Number: 3174
• Other Identifiers: FL No. 13.018
• Molecular Formula: C6H8O3
• Molecular Weight: 128.13 g/mol

Caramel furanone, also known as Furaneol, is a key flavor compound characterized by its furanone ring structure, which contributes to its sweet, caramel-like aroma. The presence of hydroxyl and methyl groups in its structure enhances its odor intensity and sweetness, making it a valuable compound 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 cotton candy. It is often described as having a strong, intense odor with moderate diffusion. The compound is primarily used as an impact note in flavor formulations, providing a distinct caramel character. While specific taste and odor thresholds are not widely reported, it is known for its potent sensory impact even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Caramel furanone naturally occurs in a variety of foods, including strawberries, pineapples, and tomatoes. It is primarily formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking and processing of foods. This compound is often associated with the "natural flavor" designation due to its presence in many fruits and its formation through natural processes.

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

4. Use in Flavors

Caramel furanone is extensively used in flavor formulations across various categories, including bakery, confectionery, dairy, and beverages. It serves as a key impact note, enhancing the caramel and sweet profiles of products. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations used in applications requiring a pronounced caramel character. The compound is generally stable under typical processing conditions but may degrade at 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 acts as a modifier or impact note, adding depth and sweetness to compositions. Typical concentration ranges in fragrances are from trace amounts up to 0.5%, depending on the desired intensity. 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)

United States

• Flavor Use: Recognized as GRAS by FEMA.
• Fragrance Use: No specific restrictions noted.

European Union

• Flavor Use: Approved under Regulation (EC) No 1334/2008 with FL number 13.018.
• Fragrance Use: Compliant with general safety regulations.

United Kingdom

• Post-Brexit regulations align with EU standards for flavor and fragrance use.

Asia

• Japan: Approved for use in flavors.
• China and ASEAN: Generally recognized as safe, but specific regulations may vary.

Latin America

• Brazil and MERCOSUR: Approved for use in flavors and fragrances, following international safety standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure

Caramel furanone is considered safe for consumption at typical use levels, with an acceptable daily intake (ADI) established by regulatory bodies. The compound's margin of safety is high due to its low toxicity.

Dermal Exposure

In fragrance applications, caramel furanone is not known to cause irritation or sensitization at typical use levels. It is included in IFRA standards for safe use in personal care products.

Inhalation Exposure

While inhalation exposure is generally low in typical consumer products, occupational exposure should be monitored to prevent potential respiratory irritation.

Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns reported.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Caramel furanone is a valuable ingredient for its ability to impart a rich, sweet caramel note to both flavors and fragrances. It synergizes well with vanilla, chocolate, and fruit flavors, enhancing their sweetness and complexity. Formulators should be cautious of overuse, as its intense aroma can dominate a composition. It is often under-utilized in savory applications, where it can add depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on caramel furanone is well-established, with comprehensive sensory and safety profiles documented in the literature. Industry practices are well-documented, though some regional regulatory nuances may require further clarification. Overall, the compound is well-understood and widely accepted in both flavor and fragrance industries.

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 2026-03-10 19:18:37 GMT (p2)