FlavScents AInsights Entry for Hydroxydihydromaltol (CAS: 28564-83-2)

1. Identity & Chemical Information

• Common Name(s): Hydroxydihydromaltol
• IUPAC Name: 3-Hydroxy-2,3-dihydro-6-methyl-4H-pyran-4-one
• CAS Number: 28564-83-2
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C6H8O3
• Molecular Weight: 128.13 g/mol
• Functional Groups and Structure–Odor Relevance: Hydroxydihydromaltol contains a pyranone ring, which is significant for its odor profile. The presence of hydroxyl and ketone groups contributes to its sweet, caramel-like aroma, often used to enhance flavor profiles in food and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Hydroxydihydromaltol is characterized by a sweet, caramel-like odor with nuances of malt and sugar. It is often described as having a warm, rich aroma that can enhance the sweetness and depth of flavor in formulations.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported, but it is typically used at low concentrations due to its potent aroma.
• Typical Sensory Role: It serves as an impact note and modifier, adding depth and sweetness to both flavor and fragrance compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Hydroxydihydromaltol is not commonly found in nature but can be synthesized through chemical processes.
• Formation Pathways: It can be formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives browned foods their distinctive flavor.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its synthetic origin, it is typically not classified as a natural flavor or fragrance component.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in bakery, confectionery, and dairy products to impart a caramel-like sweetness.
• Functional Role in Flavor Systems: Acts as a flavor enhancer and modifier, providing a sweet, rich background note.
• Typical Use Levels: Industry-typical use levels range from 1 to 50 ppm in finished products, depending on the desired intensity.
• Stability Considerations: Hydroxydihydromaltol is relatively stable under typical processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Utilized in gourmand and sweet fragrance compositions, including perfumes, body sprays, and lotions.
• Functional Role: Serves as a trace realism and impact note, enhancing the sweetness and warmth of the fragrance.
• Typical Concentration Ranges: Typically used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: 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): Not explicitly listed as GRAS by FEMA.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not specifically listed under EU flavoring regulations.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations; no specific divergence noted.
• Asia (Japan, China, ASEAN): Regulatory status not clearly reported; typically requires case-by-case evaluation.
• Latin America (e.g., Brazil, MERCOSUR): Not explicitly regulated; usage may be subject to general flavoring guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values reported; generally considered safe at typical use levels in food.
• Dermal Exposure: Limited data on irritation or sensitization; generally considered low risk in fragrance applications.
• Inhalation Exposure: Volatility suggests low risk for inhalation exposure under normal use conditions.
• Risk Profiles: No significant differences in risk profiles between food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Hydroxydihydromaltol is prized for its ability to impart a rich, sweet aroma that enhances the sensory profile of both flavors and fragrances.
• Typical Synergies: Works well with vanilla, chocolate, and other sweet notes to create complex, appealing profiles.
• Common Formulation Pitfalls: Overuse can lead to an overpowering sweetness; careful balancing is required.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in savory applications where a hint of sweetness can enhance overall flavor complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical and sensory properties are well-documented.
• Industry-Typical but Undocumented Practices: Usage levels and applications are often based on industry experience rather than formal studies.
• Known Data Gaps or Regulatory Ambiguities: Lack of specific regulatory approvals and detailed toxicological data.

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 2026-04-17 15:38:59 GMT (p2)