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 characterized by the presence of a furan ring, which is a five-membered aromatic ring with one oxygen atom. This structure is significant for its odor properties, contributing to its characteristic sweet, nutty aroma with a hint of caramel. The hydroxyl group attached to the furan ring enhances its solubility and reactivity, making it a versatile compound in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Furfuryl alcohol is known for its sweet, nutty, and caramel-like aroma, often described as reminiscent of roasted coffee or baked goods. It has a moderate intensity and diffusion, making it suitable as both an impact note and a background enhancer in flavor compositions. The taste threshold is relatively low, allowing it to impart noticeable flavor at minimal concentrations. Its sensory role is often as a modifier, adding depth and complexity to sweet and savory 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 often associated with the "natural flavor" designation due to its presence in many heat-processed foods.

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

4. Use in Flavors

Furfuryl alcohol is widely used in flavor formulations, particularly in coffee, nut, caramel, and chocolate flavors. It serves as a functional component that enhances the roasted and sweet notes in these profiles. Typical use levels in finished food or beverage products range from 1 to 50 ppm, with higher concentrations used in more robust flavor systems. It is generally stable under typical food processing conditions but 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 utilized in various fragrance families, including gourmand and oriental. It acts as a modifier and impact note, providing a sweet, nutty aroma that complements other fragrance components. Typical concentration ranges in fragrance formulations are from trace amounts to 1%, depending on the desired intensity. Its volatility allows it to contribute primarily to the top and middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL number 13.018.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific concentration limits.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Furfuryl alcohol is widely accepted for use in both flavor and fragrance applications, with harmonized regulations across major markets. However, formulators should verify specific regional requirements due to potential variability.

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 recommended limits.

• Oral Exposure: The compound has a low acute toxicity, with an acceptable daily intake (ADI) established by regulatory authorities. The margin of safety is generally high when used at typical flavor concentrations.
• Dermal Exposure: It is not a primary skin irritant or sensitizer, but IFRA guidelines should be consulted for specific fragrance applications.
• Inhalation Exposure: Due to its volatility, occupational exposure should be monitored, particularly in manufacturing settings.

Overall, 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 alcohol is valued for its ability to impart a rich, roasted character to flavor and fragrance compositions. It synergizes well with other sweet and nutty notes, enhancing the overall complexity of the formulation. Common pitfalls include overuse, which can lead to an overpowering aroma, and instability under extreme processing conditions. It is often under-utilized in savory applications, where it can add depth and warmth.

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 with documented guidelines, though some regional regulatory nuances may exist. Known data gaps are minimal, primarily related to specific regional regulatory updates.

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 2026-08-31 12:23:59 GMT (p2)