FlavScents AInsights Entry for 2-Ethyl Furan (CAS: 3208-16-0)

1. Identity & Chemical Information

• Common Name(s): 2-Ethyl furan
• IUPAC Name: 2-Ethylfuran
• CAS Number: 3208-16-0
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C6H8O
• Molecular Weight: 96.13 g/mol

2-Ethyl furan is a heterocyclic compound characterized by a furan ring with an ethyl group substitution at the second position. The presence of the furan ring contributes to its distinctive odor profile, which is often described as nutty or caramel-like. The ethyl group enhances its volatility and diffusion, making it a valuable component in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Ethyl furan is known for its nutty, caramel-like odor with moderate intensity and good diffusion. It is often used as an impact note in flavor compositions, providing a warm, sweet character that enhances the overall sensory experience. The taste threshold for 2-ethyl furan is not well-documented, but its odor threshold is typically low, allowing it to be effective even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Ethyl furan is naturally found in various food products, including roasted coffee, cooked meats, and certain fruits. It is primarily formed through the Maillard reaction, a complex series of chemical reactions between amino acids and reducing sugars that occur during the cooking process. This compound's presence in natural foods supports its designation as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

2-Ethyl furan is utilized in a variety of flavor categories, including bakery, confectionery, and savory applications. It serves as a functional component in flavor systems, providing depth and complexity. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations potentially leading to overpowering notes. Its stability is generally good under typical processing conditions, but it may degrade under extreme heat or oxidative environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 2-ethyl furan is used in creating nutty, caramel, and gourmand notes. It is often employed in fine fragrances, personal care products, and household items. Its role can vary from a trace realism enhancer to a prominent impact note, depending on the formulation. Typical concentration ranges are from 0.01% to 0.1%, contributing primarily to the top and middle notes due to its volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage in flavors is subject to general safety evaluations.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; may be used under general flavoring principles.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Limited specific data; generally follows international safety standards.
• Latin America: Usage is typically aligned with international norms, but specific country regulations should be consulted.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI established; generally considered safe at typical flavor use levels.
• Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for fragrance use.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.

Risk profiles may differ slightly between food and fragrance applications, primarily due to exposure routes and concentrations.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Ethyl furan is valued for its ability to impart a warm, nutty character to both flavors and fragrances. It synergizes well with other caramel and nutty notes, enhancing complexity. Formulators should be cautious of its potential to dominate blends if used excessively. It is often under-utilized in savory applications, where it can add depth and richness.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-ethyl furan is well-established in terms of its sensory characteristics and natural occurrence. However, specific regulatory approvals and toxicological data are less documented, requiring formulators to rely on industry-typical practices and general safety evaluations.

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
• Not a complex natural material; section 5a not applicable

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 2026-02-24 18:11:57 GMT (p2)