FlavScents AInsights Entry: Furfuryl Alcohol (CAS: 98-00-0)

1. Identity & Chemical Information

• Common Name(s): Furfuryl alcohol
• IUPAC Name: Furan-2-ylmethanol
• CAS Number: 98-00-0
• FEMA Number: 2489
• Other Identifiers: FL No. 13.018
• Molecular Formula: C5H6O2
• Molecular Weight: 98.10 g/mol

Furfuryl alcohol is a furan derivative with a hydroxymethyl group attached to the furan ring. This structure contributes to its characteristic odor profile, which is often described as sweet and bready, reminiscent of caramel or butterscotch. The presence of the furan ring is crucial for its odor characteristics, as it imparts a warm, sweet, and slightly nutty aroma.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Furfuryl alcohol is known for its sweet, bready, and caramel-like aroma, often described as reminiscent of freshly baked bread or butterscotch. It has a moderate intensity and is typically used as an impact note in flavor formulations. The odor threshold of furfuryl alcohol is relatively low, allowing it to impart a noticeable aroma even at low concentrations. Its sensory role is primarily as a background realism enhancer, adding depth and warmth to flavor profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Furfuryl alcohol naturally occurs in a variety of foods, particularly those that undergo thermal processing, such as coffee, roasted nuts, and baked goods. It is formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process. This reaction is responsible for the development of complex flavors and aromas in cooked foods, making furfuryl alcohol a key component in the flavor profiles of many roasted and baked products. Its presence in foods contributes to its designation as a "natural flavor" in certain contexts.

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

4. Use in Flavors

Furfuryl alcohol is widely used in flavor formulations, particularly in categories such as bakery, confectionery, and coffee flavors. It serves as a functional component that enhances the overall flavor profile by adding depth and warmth. Typical use levels in finished food products range from 1 to 50 ppm, with lower concentrations used for subtle background notes and higher concentrations for more pronounced impact. Furfuryl alcohol is relatively 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

In the fragrance industry, furfuryl alcohol is used to impart a warm, sweet, and slightly nutty aroma. It is commonly found in fragrance families such as gourmand and oriental, where it serves as a modifier or impact note. Typical concentration ranges in fragrance formulations are from trace amounts up to 1%, depending on the desired intensity and character. Furfuryl alcohol is considered a middle note due to its moderate volatility, contributing to the heart of the fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Furfuryl alcohol is approved for use as a flavoring agent under FEMA GRAS status.
• European Union: It is listed under Regulation (EC) No 1334/2008 with FL No. 13.018, allowing its use in food flavorings.
• United Kingdom: Post-Brexit, the regulatory status aligns with the EU, permitting its use in flavorings.
• Asia: In Japan and China, furfuryl alcohol is permitted for use in food flavorings, subject to specific regulations.
• Latin America: In countries like Brazil, furfuryl alcohol is allowed in food flavorings, following MERCOSUR guidelines.

Explicit approvals and harmonized assumptions are generally consistent across regions, although specific usage levels and applications may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Furfuryl alcohol is considered safe for use in food and fragrance applications when used within established guidelines.

• Oral Exposure: The acceptable daily intake (ADI) is not explicitly defined, but it is generally recognized as safe (GRAS) by FEMA for flavor use.
• Dermal Exposure: In fragrance applications, furfuryl alcohol is not known to cause significant irritation or sensitization, although IFRA guidelines should be consulted for specific product types.
• Inhalation Exposure: Due to its volatility, inhalation exposure is possible, but occupational exposure limits are typically not exceeded in standard use scenarios.

The risk profiles for food and fragrance applications are similar, with no significant differences noted in safety assessments.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Furfuryl alcohol is valued for its ability to impart a warm, sweet, and bready aroma, making it a versatile component in both flavor and fragrance formulations. It synergizes well with other Maillard reaction products and can enhance the authenticity of baked and roasted flavor profiles. Common formulation pitfalls include overuse, which can lead to an overpowering or artificial aroma. It is often under-used in applications where a subtle background warmth is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on furfuryl alcohol is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although specific usage levels may vary by application. Known data gaps are minimal, with most regulatory and safety assessments providing clear guidance for formulators.

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 2026-02-26 08:56:19 GMT (p2)