FlavScents AInsights Entry: Cyclotene Hydrate (CAS: 80-71-7)

1. Identity & Chemical Information

• Common Name(s): Cyclotene hydrate
• IUPAC Name: 4-Hydroxy-5-methyl-3(2H)-furanone
• CAS Number: 80-71-7
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not found; IFRA reference not applicable
• Molecular Formula: C5H6O3
• Molecular Weight: 114.10 g/mol
• Functional Groups and Structure–Odor Relevance: Cyclotene hydrate contains a furanone ring, which is crucial for its sweet, caramel-like aroma. The hydroxyl group contributes to its solubility and reactivity in flavor systems.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Cyclotene hydrate is characterized by a sweet, caramel-like odor with nuances of maple and burnt sugar. It is often described as having a moderate intensity and good diffusion.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported; however, it is known to be effective at low concentrations.
• Typical Sensory Role: It serves as an impact note in flavor formulations, providing a rich, sweet background that enhances the overall profile of caramel and maple flavors.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Cyclotene hydrate is naturally found in maple syrup, coffee, and certain roasted foods.
• Formation Pathways: It is primarily formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the roasting or cooking of foods.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its natural occurrence in foods, cyclotene hydrate can be labeled as a natural flavoring agent under certain regulatory frameworks.

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

4. Use in Flavors

• Flavor Categories and Applications: Cyclotene hydrate is widely used in caramel, maple, and coffee flavor formulations. It is also employed in bakery products, confectionery, and beverages.
• Functional Role in Flavor Systems: It acts as a flavor enhancer and modifier, providing depth and richness to sweet profiles.
• Typical Use Levels: Documented use levels range from 1 to 50 ppm in finished products, with typical applications around 10 ppm. These values are industry-typical estimates.
• Stability Considerations: Cyclotene hydrate is relatively stable under normal storage conditions but may degrade under high heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Cyclotene hydrate is used in gourmand and sweet fragrance compositions, often in personal care products and air fresheners.
• Functional Role: It serves as a trace realism note, adding authenticity to sweet and edible-themed fragrances.
• Typical Concentration Ranges: It is typically used at concentrations below 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Cyclotene hydrate contributes primarily to the middle notes, providing a lasting sweet aroma.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Cyclotene hydrate is generally recognized as safe (GRAS) for use in food flavors.
• European Union (Reg. (EC) No 1334/2008): It is approved for use as a flavoring substance.
• United Kingdom: Post-Brexit regulations align with EU standards.
• Asia (Japan, China, ASEAN): Specific regulatory status not clearly reported; typically follows international guidelines.
• Latin America (e.g., Brazil, MERCOSUR): Generally accepted in line with international standards, but specific approvals may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Cyclotene hydrate is considered safe for oral consumption at typical flavor use levels. No specific ADI or MSDI is reported, but it is used within GRAS limits.
• Dermal Exposure: It is not known to cause irritation or sensitization at typical fragrance use levels.
• Inhalation Exposure: Due to its low volatility, inhalation risks are minimal in occupational settings.
• Risk Profiles: The risk profile does not significantly differ between food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Cyclotene hydrate is prized for its ability to impart a rich, caramel-like sweetness that enhances a variety of flavor profiles.
• Typical Synergies: It works well with vanilla, chocolate, and nut flavors, enhancing their sweetness and depth.
• Common Formulation Pitfalls: Overuse can lead to an overpowering sweetness that masks other flavor notes.
• Situations Where It is Frequently Over- or Under-Used: It is often under-used in savory applications where a touch of sweetness can enhance umami notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: The sensory profile and natural occurrence are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and stability considerations are based on industry norms.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory details for some regions and precise sensory thresholds are not well-documented.

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 2026-09-15 15:47:20 GMT (p2)