FlavScents AInsights Entry for 2-Heptanone (CAS: 110-43-0)

1. Identity & Chemical Information

2-Heptanone, also known as methyl n-amyl ketone, is a ketone with the molecular formula C7H14O and a molecular weight of 114.19 g/mol. It is identified by the CAS number 110-43-0. The compound is recognized by FEMA with the number 2557. Structurally, 2-heptanone features a ketone functional group, which contributes to its characteristic odor profile. The presence of the ketone group is crucial for its odor relevance, imparting a fruity and slightly pungent aroma that is often associated with its use in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Heptanone is characterized by its fruity, banana-like odor with a hint of green and nutty undertones. It is often described as having moderate intensity and good diffusion properties. The compound serves as an impact note in formulations, providing a distinct fruity character that can enhance the overall sensory profile of a product. While specific taste and odor thresholds are not widely reported, its sensory impact is well-recognized in both flavor and fragrance contexts.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Heptanone occurs naturally in various fruits and foods, including bananas, apples, and some cheeses. It can also be formed through the enzymatic degradation of fatty acids and is a byproduct of microbial fermentation processes. Its presence in natural sources allows it to be designated as a "natural flavor" in certain regulatory contexts, aligning with consumer preferences for natural ingredients.

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

4. Use in Flavors

In the flavor industry, 2-heptanone is utilized across a range of categories, including fruit, dairy, and nut flavors. It functions as a key component in flavor systems, providing a fruity and creamy note that enhances the authenticity of the flavor profile. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with variations depending on the specific application and desired intensity. The compound is generally stable under typical processing conditions, though it may be susceptible to oxidation over extended periods.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

2-Heptanone is employed in various fragrance families, including fruity, floral, and green compositions. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired effect and product type. Its volatility allows it to impart a fresh, fruity character that is particularly valued in personal care and household products.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, 2-heptanone is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is listed under Regulation (EC) No 1334/2008 with an assigned FL number. The United Kingdom follows similar regulatory guidelines post-Brexit. In Asia, including Japan and China, and in Latin America, such as Brazil and MERCOSUR, 2-heptanone is generally accepted for use in flavors and fragrances, though specific regulations may vary. It is important for formulators to verify compliance with local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2-heptanone is considered safe at typical use levels in food, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally low risk, with no significant irritation or sensitization reported under normal use conditions. Inhalation exposure is minimal due to its moderate volatility, though occupational safety measures should be observed in manufacturing settings. Overall, the risk profiles for food and fragrance applications are similar, with no major safety concerns identified.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Heptanone is valued for its ability to impart a natural fruity note, making it a versatile ingredient in both flavors and fragrances. It synergizes well with other fruity and creamy notes, enhancing the overall complexity of a formulation. Common pitfalls include overuse, which can lead to an overpowering aroma, and underuse, which may result in a lack of character. Formulators should balance its use to achieve the desired sensory impact without compromising product stability.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-heptanone is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some variability in natural occurrence and formation pathways may exist. Known data gaps include specific taste and odor thresholds, which are not widely reported but can be inferred from industry experience.

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 2026-04-16 18:53:10 GMT (p2)