FlavScents AInsights Entry: Coffee Furanone (CAS: 3188-00-9)

1. Identity & Chemical Information

• Common Name(s): Coffee Furanone
• IUPAC Name: 4-Hydroxy-2,5-dimethyl-3(2H)-furanone
• CAS Number: 3188-00-9
• FEMA Number: 3174
• Other Identifiers: FL No. 07.008
• Molecular Formula: C6H8O3
• Molecular Weight: 128.13 g/mol

Coffee furanone is a furanone derivative characterized by its hydroxyl and methyl functional groups. These contribute to its distinct caramel-like aroma, which is significant in flavor and fragrance applications. The presence of the furanone ring is crucial for its odor profile, providing a sweet, burnt sugar note that is highly valued in both flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Coffee 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 high intensity with good diffusion properties. The compound serves as an impact note in flavor systems, providing a rich, sweet background that enhances the overall sensory experience. While specific taste and odor thresholds are not widely documented, its potent aroma suggests low threshold values, making it effective even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Coffee furanone is naturally found in a variety of foods, including coffee, roasted nuts, and certain fruits. It is primarily formed through the Maillard reaction, a complex chemical process that occurs during the roasting and cooking of foods. This reaction between amino acids and reducing sugars is responsible for the compound's characteristic aroma. Its presence in naturally derived flavors allows it to be designated as a "natural flavor" in regulatory terms.

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

4. Use in Flavors

Coffee furanone is extensively used in flavor formulations, particularly in categories such as bakery, confectionery, and beverages. It functions as a key impact note, providing depth and sweetness to flavor profiles. Typical use levels in finished products range from 0.1 to 5 ppm, depending on the desired intensity and application. It is generally stable under heat and acidic conditions, although it may degrade under prolonged exposure to high temperatures or oxidative environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, coffee furanone is utilized in gourmand and sweet fragrance families. It acts as a modifier, adding a rich, sweet note that enhances the overall complexity of the fragrance. Typical concentration ranges in formulations are from trace amounts to 0.5%, depending on the desired effect. Its volatility allows it to contribute primarily to the middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL number 07.008.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific regulations varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Explicit approvals are in place for flavor use, with harmonized assumptions across regions. However, country-specific variability may exist, particularly in fragrance applications.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, coffee furanone is considered safe within the established GRAS limits, with no specific ADI or MSDI reported. Dermal exposure in fragrance applications is generally low risk, with no significant irritation or sensitization noted. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed in manufacturing settings. Overall, the risk profile is consistent across food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Coffee furanone is valued for its ability to impart a rich, sweet aroma that enhances both flavor and fragrance formulations. It synergizes well with vanilla, chocolate, and nutty notes, providing a rounded sensory experience. Formulators should be cautious of overuse, as its potent aroma can dominate blends. It is often under-utilized in savory applications, where it can add unexpected depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on coffee furanone is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific numeric thresholds are less frequently reported. Known data gaps include detailed toxicological studies, which are generally inferred from broader compound classes.

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 2026-03-12 11:17:55 GMT (p2)