ethyl 2,5-dimethyl-3-oxo-4(2H)-furyl carbonate

Full Material List

N/A

Identifiers

CAS (Single)	39156-54-2
FEMA	4546
EINECS	N/A
Synonyms	carbonic acid, 4,5-dihydro-2,5-dimethyl-4-oxo-3-furanyl ethyl ester 2,5- dimethyl-4-oxo-4,5-dihydrofuran-3-yl ethyl carbonate (+/-)- ethyl 2,5-dimethyl-3-oxo-4(2H)-furyl carbonate ethyl 2,5-dimethyl-3-oxo-4(2H)-furyl carbonate, (+/-)- pineapple ketone carbonate ethyl 4-hydroxy-2,5-dimethylfuran-3-carboxylate
JECFA Food Flavoring	2233
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	3510MR2ARP
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	200.19064
Molecular Formula	C9 H12 O5

Properties

Food Chemicals Codex Listed	No
Appearance	colorless to pale yellow clear liquid (est)
Assay	90.00 to 100.00
Specific Gravity	1.16300 to 1.17300 @ 25.00 °C.
Lbs/Gal (est)	9.677 to 9.761
Refractive Index	1.46500 to 1.47500 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	284.00 to 285.00 Â°C. @ 760.00 mm Hg (est)
Flash Point	253.00 Â°F. TCC ( 122.80 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	0.002960 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	1.560 (est)
Soluble In	alcohol water, 620.9 mg/L @ 25 °C (est) water
Occurrence	not found in nature

Organoleptic

Organoleptic Notes	1. Odor Type: caramellic caramellic cotton candy sugar brown sugar sugar burnt sugar Odor Description:at 0.10 % in dipropylene glycol. cotton candy carmelized sugar Odor and/or flavor descriptions from others (if found).
Odor	caramellic caramellic, cotton, candy, sugar, brown, burnt,
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry for Ethyl 2,5-dimethyl-3-oxo-4(2H)-furyl carbonate (CAS: 39156-54-2)

1. Identity & Chemical Information

Common Name(s): Ethyl 2,5-dimethyl-3-oxo-4(2H)-furyl carbonate
IUPAC Name: Ethyl 2,5-dimethyl-3-oxo-4(2H)-furyl carbonate
CAS Number: 39156-54-2
FEMA Number: Data not found
Other Identifiers: Data not found
Molecular Formula: C9H12O5
Molecular Weight: 200.19 g/mol

Ethyl 2,5-dimethyl-3-oxo-4(2H)-furyl carbonate is a synthetic compound characterized by its carbonate ester functional group. The presence of the furan ring contributes to its unique odor profile, which is often leveraged in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl 2,5-dimethyl-3-oxo-4(2H)-furyl carbonate is known for its sweet, fruity aroma with subtle caramel and nutty undertones. It is typically used as a background note to enhance the complexity of flavor profiles. The compound's odor threshold is not clearly reported, but it is generally considered to have moderate intensity and diffusion.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This compound does not occur naturally and is synthesized for use in flavor and fragrance formulations. Its formation involves the esterification of ethyl carbonate with 2,5-dimethyl-3-oxo-4(2H)-furanone. As a synthetic compound, it does not qualify for "natural flavor" or "natural fragrance" designations.

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

4. Use in Flavors

Ethyl 2,5-dimethyl-3-oxo-4(2H)-furyl carbonate is used in various flavor categories, including confectionery, bakery, and dairy products. It serves as a flavor modifier, enhancing sweetness and adding depth to the overall profile. Typical use levels range from 1 to 10 ppm in finished products, with higher concentrations potentially leading to overpowering notes. The compound is stable under typical processing conditions but may degrade under extreme heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, this compound is utilized in gourmand and sweet fragrance families. It acts as a modifier, providing a creamy, caramel-like note that enhances the richness of the fragrance. Typical concentration ranges from 0.1% to 1% in formulations, contributing primarily to the middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Not explicitly listed under FEMA GRAS; usage should comply with general safety guidelines.
European Union: Not specifically listed under Regulation (EC) No 1334/2008; assumed safe under general flavoring regulations.
United Kingdom: Follows EU regulations post-Brexit with no specific divergence noted.
Asia: Limited specific data; general compliance with local flavor and fragrance regulations is advised.
Latin America: No specific data; assumed to follow general MERCOSUR guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: No specific ADI or MSDI established; use should be guided by general safety assessments and industry practices.
Dermal Exposure: No significant irritation or sensitization reported; IFRA guidelines should be consulted for safe use in fragrances.
Inhalation Exposure: Moderate volatility suggests limited inhalation risk under normal use conditions; occupational exposure should be minimized.

Overall, the risk profile does not significantly differ between food and fragrance applications, provided usage levels are within recommended guidelines.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl 2,5-dimethyl-3-oxo-4(2H)-furyl carbonate is valued for its ability to enhance sweetness and add complexity to both flavors and fragrances. It synergizes well with other sweet and creamy notes but can be overpowering if overused. Formulators should be cautious of its stability under extreme conditions and consider its moderate volatility when designing fragrance compositions.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl 2,5-dimethyl-3-oxo-4(2H)-furyl carbonate is well-established in terms of its sensory profile and typical applications. However, specific regulatory approvals and detailed toxicological data are less documented, necessitating reliance on general industry practices and safety assessments.

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 2026-06-11 08:47:39 GMT (p2)

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