FlavScents AInsights Entry: Mango Furanone (CAS: 14400-67-0)

1. Identity & Chemical Information

Mango furanone, also known as 4-Hydroxy-2,5-dimethyl-3(2H)-furanone, is a single chemical compound with the CAS number 14400-67-0. It is commonly referred to by its IUPAC name, and its molecular formula is C6H8O3, with a molecular weight of 128.13 g/mol. This compound is characterized by its furanone functional group, which is crucial for its distinctive aroma and flavor profile. The presence of hydroxyl and methyl groups contributes to its sweet, caramel-like scent, making it a valuable component in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Mango furanone is renowned for its sweet, fruity, and caramel-like aroma, often described as reminiscent of strawberries and caramel. It exhibits a strong intensity and excellent diffusion, making it an impactful note in both flavor and fragrance applications. The compound is typically used as an impact note or a modifier to enhance the sweetness and fruitiness of formulations. While specific taste and odor thresholds are not clearly reported, its potent sensory characteristics suggest that it is effective at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Mango furanone naturally occurs in a variety of fruits, including strawberries, pineapples, and tomatoes. It is formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process, contributing to the complex flavors of cooked foods. This compound is often used in products labeled as "natural flavor" due to its presence in natural sources and its formation through natural processes.

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

4. Use in Flavors

In the flavor industry, mango furanone is utilized across various categories, including fruit, caramel, and confectionery flavors. It serves as a key impact note, enhancing sweetness and providing a rich, fruity character. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with industry-typical levels often around 1 ppm. Its stability is generally good, although it may degrade under extreme heat or acidic conditions, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Mango furanone is used in fragrance formulations to impart a sweet, fruity aroma, often found in fruity and gourmand fragrance families. It acts as a modifier or impact note, contributing to the top and middle notes of a fragrance composition. Typical concentration ranges in fragrances are qualitative, with trace amounts providing significant olfactory impact due to its strong diffusion and volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, mango furanone is recognized as Generally Recognized As Safe (GRAS) by FEMA for flavor use. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have specific guidelines for its use in flavors, while ASEAN countries generally align with international standards. In Latin America, regulations vary, with Brazil and MERCOSUR countries having their own frameworks. Explicit approvals and harmonized assumptions are common, but formulators should verify country-specific regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, mango furanone is considered safe within the typical use levels in food, with no specific ADI or MSDI reported. Dermal exposure in fragrance applications is generally safe, with no significant irritation or sensitization reported, aligning with IFRA guidelines. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed with standard safety practices. 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

Mango furanone is valued for its ability to enhance sweetness and fruitiness in both flavors and fragrances. It synergizes well with other fruity and caramel notes, but formulators should be cautious of its strong impact, which can lead to overuse. It is often under-utilized in savory applications, where it can add depth and complexity. Awareness of its stability under various conditions is crucial for optimal formulation.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on mango furanone is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although some specific numeric values, such as taste and odor thresholds, are not clearly reported. Known data gaps include detailed toxicological studies, which are generally inferred from industry standards and similar compounds.

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 2026-06-10 14:20:01 GMT (p2)