FlavScents AInsights Entry: Furfuryl Acetate (CAS: 623-17-6)

1. Identity & Chemical Information

Furfuryl acetate is a chemical compound commonly used in flavor and fragrance applications. Its IUPAC name is 2-furylmethyl acetate, and it is identified by the CAS number 623-17-6. The FEMA number for furfuryl acetate is 2488. Other identifiers include its FL number, which is 09.010, and it is recognized by various regulatory bodies for its use in flavoring. The molecular formula of furfuryl acetate is C7H8O3, and it has a molecular weight of 140.14 g/mol. The compound features an ester functional group, which is significant for its sweet, fruity odor reminiscent of honey and caramel. This structural feature is crucial for its sensory impact in formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Furfuryl acetate is characterized by its sweet, fruity aroma with notes of honey, caramel, and a hint of floral undertones. It is often described as having a moderate intensity and good diffusion properties, making it a versatile component in both flavor and fragrance compositions. The taste threshold of furfuryl acetate is not well-documented, but it is known to contribute significantly as an impact note in flavor systems, providing a realistic and appealing sweetness. Its role is often as a background enhancer, adding depth and complexity to the overall sensory profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Furfuryl acetate occurs naturally in various fruits and foods, including coffee, cocoa, and certain types of berries. It can also be formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process, contributing to the complex flavors of roasted and baked goods. This compound is relevant to the designation of "natural flavor" due to its presence in natural sources and its formation through common food processing reactions.

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

4. Use in Flavors

In flavor applications, furfuryl acetate is used across a wide range of categories, including bakery, confectionery, and beverages. It serves as a functional component that enhances sweetness and adds a caramel-like depth to flavor systems. Typical use levels in finished food products range from 1 to 50 ppm, with lower concentrations providing subtle background notes and higher concentrations delivering more pronounced impact. Furfuryl acetate is generally stable under typical food processing conditions, although it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Furfuryl acetate is utilized in various fragrance families, including gourmand, floral, and fruity compositions. It acts as a modifier and impact note, contributing a sweet, honey-like aroma that enhances the overall fragrance profile. Typical concentration ranges in fragrance formulations are from trace amounts up to 1%, depending on the desired intensity and character. Due to its moderate volatility, furfuryl acetate is often used as a middle note, providing a lasting sweetness that bridges top and base notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, furfuryl acetate is recognized as GRAS (Generally Recognized As Safe) by FEMA for its use in flavors. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned the FL number 09.010. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have specific guidelines for its use, generally aligning with international standards. In Latin America, regulatory frameworks such as those in Brazil and MERCOSUR also permit its use, although specific limits may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Furfuryl acetate is considered safe for use in food and fragrance applications when used within recommended limits. Oral exposure through flavor use is supported by an acceptable daily intake (ADI) established by regulatory bodies, although specific values are not clearly reported. Dermal exposure in fragrance use is generally low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed in manufacturing settings. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Furfuryl acetate is valued for its ability to impart a sweet, caramel-like aroma and flavor, making it a versatile ingredient in both flavor and fragrance formulations. It synergizes well with other sweet and fruity notes, enhancing the overall sensory experience. Formulators should be cautious of overuse, as excessive concentrations can lead to an overpowering sweetness. It is often under-utilized in complex formulations where its subtlety can add depth without dominating the profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on furfuryl acetate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent with documented guidelines, although some undocumented practices may exist. Known data gaps include specific taste thresholds and detailed regional regulatory limits, which formulators should verify through direct consultation with regulatory bodies.

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 2026-07-06 13:35:49 GMT (p2)