FlavScents AInsights Entry for Oxacyclododecan-2-one (CAS: 1725-03-7)

1. Identity & Chemical Information

• Common Name(s): Oxacyclododecan-2-one
• IUPAC Name: Oxacyclododecan-2-one
• CAS Number: 1725-03-7
• FEMA Number: Not applicable
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C11H20O2
• Molecular Weight: 184.28 g/mol
• Functional Groups and Structure–Odor Relevance: Oxacyclododecan-2-one is a lactone, a cyclic ester, which is known for its creamy, coconut-like odor. The presence of the lactone ring is crucial for its characteristic scent, often used in flavor and fragrance formulations to impart a rich, sweet, and creamy note.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Oxacyclododecan-2-one is characterized by a creamy, coconut-like odor with sweet, milky undertones. It is often described as having a moderate intensity and good diffusion properties.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported, but it is typically used in low concentrations due to its potent aroma.
• Typical Sensory Role: It serves as an impact note in flavor systems, providing a creamy and sweet background that enhances the overall profile of the formulation.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Oxacyclododecan-2-one is not commonly found in nature and is primarily synthesized for use in flavors and fragrances.
• Formation Pathways: It is typically produced through chemical synthesis rather than natural extraction, often involving the cyclization of hydroxy acids.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its synthetic origin, oxacyclododecan-2-one is generally not classified as a natural flavor or fragrance component.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in dairy, coconut, and tropical fruit flavors to impart creaminess and enhance sweetness.
• Functional Role in Flavor Systems: Acts as a background realism enhancer, providing a creamy, rich base note.
• Typical Use Levels: Industry-typical use levels range from 1 to 10 ppm in finished food products, depending on the desired intensity and application.
• Stability Considerations: Oxacyclododecan-2-one is relatively stable under normal storage conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Utilized in gourmand, floral, and oriental fragrance families, often in personal care products like lotions and creams.
• Functional Role: Serves as a modifier and impact note, adding creaminess and sweetness to the fragrance profile.
• Typical Concentration Ranges: Typically used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It contributes primarily to the middle and base notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS by FEMA.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not specifically listed under EU flavoring regulations.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations; no specific divergence noted.
• Asia (Japan, China, ASEAN): Regulatory status not clearly reported; typically requires individual assessment.
• Latin America (e.g., Brazil, MERCOSUR): Not explicitly regulated; usage typically follows international guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values; typically used at low concentrations minimizing risk.
• Dermal Exposure: Generally considered safe for use in personal care products; no significant irritation or sensitization reported.
• Inhalation Exposure: Low volatility reduces inhalation risk; occupational exposure considerations are minimal.
• Risk Profiles: No significant differences in risk profiles between food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Provides a unique creamy and sweet note that is difficult to replicate with other compounds.
• Typical Synergies: Works well with vanilla, coconut, and tropical fruit flavors and fragrances.
• Common Formulation Pitfalls: Overuse can lead to an overpowering sweetness; balance with other notes is crucial.
• Situations Where It is Frequently Over- or Under-used: Often under-used in formulations seeking a subtle creamy note due to fear of overpowering sweetness.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Sensory characteristics and typical use levels are well-documented.
• Industry-Typical but Undocumented Practices: Use in fragrance formulations often relies on industry experience rather than formal documentation.
• Known Data Gaps or Regulatory Ambiguities: Lack of specific regulatory listings in some regions; reliance on general 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 2026-04-18 02:28:18 GMT (p2)