FlavScents AInsights Entry: 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. 07.008
• Molecular Formula: C5H6O3
• Molecular Weight: 114.10 g/mol

Maple furanone, also known as sotolone, is a lactone with a furanone ring structure. Its functional groups include a hydroxyl group and a methyl group, contributing to its characteristic sweet, maple-like aroma. The presence of the furanone ring is crucial for its odor profile, providing a unique combination of sweet and caramel-like notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Maple furanone is renowned for its potent sweet, maple syrup-like aroma, often described as caramel-like with nuances of fenugreek and curry. It exhibits a strong intensity and excellent diffusion, making it a powerful impact note in formulations. The odor threshold is notably low, around 0.1 ppm, allowing it to impart significant aroma even at minimal concentrations. Its typical sensory role is as an impact note, providing depth and sweetness to both flavor and fragrance compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Maple furanone naturally occurs in fenugreek seeds, lovage, and certain types of aged wines and rums. It is primarily formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking and aging processes. This compound is often used to achieve a "natural flavor" designation due to its presence in various natural sources.

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 savory applications such as maple syrup, caramel, and curry flavors. It serves as a key impact note, enhancing the sweetness and depth of the flavor profile. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations used in more robust applications like sauces and seasonings. It is stable under heat but may degrade under acidic conditions, necessitating careful formulation considerations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, maple furanone is utilized across various fragrance families, including gourmand and oriental. It acts as a modifier and impact note, providing warmth and sweetness. Typical concentration ranges in perfumes are from trace amounts up to 0.5%, depending on the desired intensity. Its volatility allows it to contribute primarily to the 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 No. 07.008.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific restrictions in ASEAN countries.
• Latin America: Generally accepted, with specific regulations in Brazil and MERCOSUR countries.

Explicit approvals exist in major markets, though some variability in usage limits may occur based on regional regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, maple furanone is considered safe within the established ADI and MSDI limits, with a wide margin of safety. Dermal exposure in fragrance use is generally low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility. 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

Maple furanone is valued for its ability to impart a rich, sweet aroma reminiscent of maple syrup and caramel. It synergizes well with vanilla, cinnamon, and nutty notes, enhancing the overall complexity of a formulation. Common pitfalls include overuse, leading to an overpowering sweetness, and instability in acidic environments. 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 some variability in regional regulations may exist. Known data gaps are minimal, primarily related to specific regional usage limits.

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 2026-04-24 02:55:15 GMT (p2)