FlavScents AInsights Entry for Maple Furanone (CAS: 698-10-2)
1. Identity & Chemical Information
- Common Name(s): Maple Furanone
- IUPAC Name: 4-Hydroxy-5-methylfuran-3(2H)-one
- CAS Number: 698-10-2
- FEMA Number: 3144
- Other Identifiers: FL No. 13.005
- Molecular Formula: C5H6O3
- Molecular Weight: 114.10 g/mol
Maple furanone is a furanone derivative characterized by its hydroxy and methyl functional groups. The presence of these groups contributes to its sweet, caramel-like aroma, which is significant in flavor applications. The structure-odor relationship is primarily influenced by the furanone ring, which is known for imparting sweet and burnt sugar notes.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Maple furanone is renowned for its sweet, caramel-like odor with nuances of maple syrup and burnt sugar. It is often described as having a moderate to high intensity with good diffusion properties. The compound serves as an impact note in flavor formulations, providing a characteristic maple and caramel profile. While specific taste and odor thresholds are not widely documented, its potent aroma suggests a low threshold, making it effective even at minimal concentrations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Maple furanone naturally occurs in a variety of foods, including maple syrup, coffee, and roasted nuts. It is primarily formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the heating of foods. This reaction is crucial for the development of complex flavors and aromas in cooked and processed foods. Its presence in natural sources supports its designation as a "natural flavor" in regulatory contexts.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Maple furanone is extensively used in flavor formulations, particularly in sweet and dessert categories such as syrups, baked goods, and confectionery. It functions as a key impact note, enhancing the authenticity and richness of maple and caramel flavors. Typical use levels in finished food products range from 0.1 to 5 ppm, with variations depending on the desired intensity and product matrix. It is generally stable under typical processing conditions but may degrade at high temperatures or extreme pH levels.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, maple furanone is utilized in gourmand and sweet fragrance families. It acts as a modifier, adding depth and warmth to compositions. Its volatility allows it to contribute to both the middle and base notes of a fragrance, providing a lasting sweet aroma. Typical concentrations in fragrance formulations are qualitative, often used in trace amounts to achieve the desired olfactory effect.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
United States
Maple furanone is recognized as GRAS (Generally Recognized As Safe) by FEMA for use in food flavors.
European Union
It is listed under Regulation (EC) No 1334/2008 with an assigned FL number, indicating its approval for use in flavorings.
United Kingdom
Post-Brexit, the regulatory status aligns with the EU, maintaining its approval for flavor use.
Asia
In Japan and China, maple furanone is permitted for use in food flavors, though specific regulations may vary.
Latin America
Countries like Brazil and members of MERCOSUR recognize its use in flavors, adhering to international safety assessments.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Oral Exposure
Maple furanone is considered safe for oral consumption within the established GRAS limits. The Acceptable Daily Intake (ADI) is not explicitly defined, but its use in food is supported by a substantial margin of safety.
Dermal Exposure
In fragrance applications, it is not known to cause irritation or sensitization at typical use levels. IFRA guidelines do not list specific restrictions for its use.
Inhalation Exposure
Due to its volatility, inhalation exposure is possible, but occupational safety assessments indicate low risk under normal usage conditions.
Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns reported.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Maple furanone is valued for its ability to impart a rich, authentic maple and caramel flavor profile. It synergizes well with other sweet and creamy notes, enhancing the overall complexity of formulations. Formulators should be cautious of its potent aroma, as overuse can lead to an overpowering sweetness. It is often under-utilized in savory applications, where it can add unexpected depth.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on maple furanone is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific numeric thresholds for taste and odor are less frequently reported. Regulatory ambiguities are minimal, with consistent approvals across major regions.
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 2026-09-01 19:14:06 GMT (p2)
