FlavScents AInsights Entry for Caramel Pentadione (CAS: 13494-06-9)

1. Identity & Chemical Information

Caramel pentadione, also known by its IUPAC name as 2,3-pentanedione, is a single chemical compound with the CAS number 13494-06-9. It does not have a FEMA number assigned. The molecular formula for caramel pentadione is C5H8O2, and it has a molecular weight of 100.12 g/mol. This compound is characterized by its diketone functional group, which is significant for its odor properties. The diketone structure contributes to its buttery and caramel-like aroma, making it relevant in flavor applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Caramel pentadione is known for its rich, buttery, and caramel-like aroma, which is both sweet and slightly nutty. It is often described as having a moderate to high intensity with good diffusion properties. The compound is typically used as an impact note in flavor formulations, providing a realistic caramel or buttery character. While specific taste and odor thresholds are not widely documented, its potent aroma suggests a low threshold, making it effective even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Caramel pentadione 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 process. This reaction is responsible for the development of complex flavors and aromas in cooked foods, including the caramel notes associated with caramel pentadione. Its formation through the Maillard reaction aligns with its designation as a "natural flavor" in certain contexts, particularly when derived from natural precursors.

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

4. Use in Flavors

Caramel pentadione is widely used in flavor formulations, particularly in categories such as bakery, confectionery, and dairy products. It serves as a key component in creating caramel, butter, and butterscotch flavors. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the specific application. It is generally stable under typical processing conditions but may degrade under extreme heat or acidic conditions, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, caramel pentadione is used to impart sweet, buttery, and caramel-like notes. It is commonly found in gourmand fragrance families and is used in products such as perfumes, body sprays, and scented candles. The compound acts as a modifier or impact note, contributing to the middle or base notes of a fragrance composition. Typical concentration ranges are qualitative, as its use is often dictated by the desired olfactory profile rather than specific quantitative measures.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, caramel pentadione is recognized under FEMA GRAS status for flavor use, although specific regulatory details may vary. In the European Union, it is subject to Regulation (EC) No 1334/2008, with its use in flavors being permitted under certain conditions. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, and in Latin America, such as Brazil and MERCOSUR, regulatory frameworks may differ, and formulators should verify compliance with local authorities.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Caramel pentadione's safety profile is primarily evaluated in the context of oral exposure, given its use in flavors. While specific ADI or MSDI values are not clearly reported, it is generally considered safe at typical use levels. Dermal exposure, relevant to fragrance use, may pose irritation or sensitization risks, although such effects are not well-documented. Inhalation exposure is less of a concern due to its low volatility. Overall, the risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Caramel pentadione is valued for its ability to impart authentic caramel and buttery notes, making it a versatile ingredient in both flavor and fragrance formulations. It synergizes well with other sweet and creamy notes, enhancing the overall sensory profile. Formulators should be cautious of its potency to avoid overpowering the blend. It is often under-used in complex formulations where its impact could be beneficial, and over-use can lead to an artificial or cloying character.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on caramel pentadione is well-established, particularly regarding its sensory characteristics and applications in flavors and fragrances. However, some regulatory and toxicological details are less documented, requiring formulators to rely on industry-typical practices and assumptions. Known data gaps include specific exposure thresholds and comprehensive regulatory approvals in certain regions.

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 2026-09-03 09:05:12 GMT (p2)