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

1. Identity & Chemical Information

Furfuryl alcohol, also known as 2-furanmethanol, is a chemical compound with the CAS number 98-00-0. It is identified by the FEMA number 2489. The molecular formula for furfuryl alcohol is C5H6O2, and it has a molecular weight of 98.10 g/mol. This compound features a furan ring, which is a five-membered aromatic ring with one oxygen atom, contributing to its characteristic odor profile. The presence of the hydroxyl group (-OH) in its structure is significant for its reactivity and odor characteristics, often described as sweet, bready, and caramel-like.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Furfuryl alcohol is known for its distinct sensory attributes, often described as having a sweet, bready, and caramel-like aroma. It is a key component in creating roasted, nutty, and burnt sugar notes in flavor formulations. The intensity of its odor is moderate, and it is typically used as an impact note in flavor compositions. While specific taste and odor thresholds are not widely documented, its sensory impact is well recognized in the industry for its ability to enhance the depth and realism of flavor profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Furfuryl alcohol naturally occurs in a variety of foods, particularly those subjected to heat processing, such as coffee, roasted nuts, and baked goods. It is primarily formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process. This compound is also found in the volatile fraction of some fruits and vegetables. Its presence in natural products allows it to be designated as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

In flavor applications, furfuryl alcohol is used across various categories, including bakery, confectionery, and beverage flavors. It serves as a functional component to impart roasted, caramel, and nutty notes. Typical use levels in finished food products range from 1 to 50 ppm, depending on the desired intensity and the complexity of the flavor system. It is generally stable under typical food processing conditions but may degrade under extreme heat or acidic conditions, which formulators should consider during product development.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Furfuryl alcohol is utilized in fragrance formulations, particularly within the gourmand and oriental fragrance families. It acts as a modifier, adding depth and warmth to compositions. Its volatility places it in the middle note category, contributing to the fragrance's heart. Typical concentration ranges in fragrance products are from trace amounts to 0.5%, depending on the desired olfactory impact and product type.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, furfuryl alcohol is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and assigned the FL number 13.018. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, furfuryl alcohol is permitted for use in flavors, though specific regulations may vary. In Latin America, countries like Brazil and those in MERCOSUR generally align with international standards, but local regulations should be consulted for specific guidance.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Furfuryl alcohol's safety profile varies with exposure routes. For oral exposure, it is considered safe within the limits established by FEMA and other regulatory bodies, with an ADI not clearly reported but generally recognized as safe at typical use levels. Dermal exposure in fragrance applications may pose irritation or sensitization risks, and it is subject to IFRA guidelines. Inhalation exposure, particularly in occupational settings, requires caution due to its volatility and potential respiratory irritation. The risk profiles differ between food and fragrance applications, with more stringent controls typically applied in fragrance use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Furfuryl alcohol is valued for its ability to impart rich, roasted, and caramel-like notes, enhancing the complexity of both flavor and fragrance formulations. It synergizes well with other Maillard reaction products and can be used to mask undesirable notes in complex systems. Formulators should be cautious of its potential to overpower delicate flavors or fragrances and should consider its stability under various processing conditions to maintain the desired sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on furfuryl alcohol is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent, though some undocumented practices may exist. Known data gaps include specific numeric thresholds for sensory detection and detailed regional regulatory nuances, which require careful consideration during formulation.

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 2026-01-20 22:06:26 GMT (p2)