FlavScents AInsights Entry: Patchouli Ethanone (CAS: 54464-57-2)

1. Identity & Chemical Information

• Common Name(s): Patchouli Ethanone
• IUPAC Name: 1-(2,6,6-Trimethyl-1-cyclohexen-1-yl)ethanone
• CAS Number: 54464-57-2
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C12H20O
• Molecular Weight: 180.29 g/mol

Patchouli ethanone is a ketone derived from patchouli oil, characterized by its cyclohexenyl structure. The presence of the ketone group contributes to its distinct odor profile, which is often described as woody and earthy, reminiscent of patchouli itself.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Patchouli ethanone is known for its woody, earthy, and slightly sweet aroma, which is less intense than patchouli oil but retains its characteristic depth. It is often used as a background note in perfumery to add warmth and complexity. The odor threshold is not well-documented, but it is typically used in low concentrations due to its potent aroma. In flavor applications, it can impart a subtle earthy note, although its use is more common in fragrances.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Patchouli ethanone is primarily found in patchouli oil, which is extracted from the leaves of the Pogostemon cablin plant. The compound is formed during the distillation process of the essential oil. It is considered a natural component of patchouli oil, which qualifies it for use in "natural fragrance" formulations. Its presence in other natural sources is not well-documented.

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

4. Use in Flavors

Patchouli ethanone is used sparingly in flavor applications due to its strong, earthy aroma. It can be found in flavor compositions where a woody or earthy note is desired, such as in certain herbal or spice blends. Typical use levels in food and beverages are not well-documented, but industry practice suggests very low ppm levels to avoid overpowering other flavor components. It is stable under typical food processing conditions, including heat and pH variations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In perfumery, patchouli ethanone is valued for its ability to impart a warm, woody, and earthy note. It is commonly used in oriental and woody fragrance families and can be found in products ranging from fine fragrances to personal care items. It acts as a base note, providing longevity and depth to the fragrance composition. Typical concentration ranges are from trace amounts to a few percent, depending on the desired intensity and product type.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Patchouli ethanone does not have a specific FEMA GRAS status but is generally recognized as safe when used in accordance with good manufacturing practices.
• European Union: It is not specifically listed under Regulation (EC) No 1334/2008 but can be used in flavorings and fragrances under general safety guidelines.
• United Kingdom: Post-Brexit regulations align closely with the EU, allowing its use under similar conditions.
• Asia: Specific regulations in Japan, China, and ASEAN countries are not well-documented, but it is generally accepted in fragrance applications.
• Latin America: Usage is typically aligned with international standards, though specific country regulations may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Patchouli ethanone is considered safe for use in both flavor and fragrance applications when used within recommended guidelines.

• Oral Exposure: Data on acceptable daily intake (ADI) or threshold of toxicological concern (TTC) is not available, but it is used at low levels in flavor applications.
• Dermal Exposure: It is not known to cause irritation or sensitization at typical use levels in fragrances. IFRA guidelines should be consulted for specific restrictions.
• Inhalation Exposure: As a component of fragrances, it is considered safe for inhalation at typical use concentrations, though occupational exposure limits are not specified.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Patchouli ethanone is valued for its ability to impart a warm, earthy character to both flavors and fragrances. It blends well with other woody and oriental notes, enhancing the depth and complexity of the composition. Formulators should be cautious of its potency, as overuse can lead to an overpowering aroma. It is often underutilized in flavor applications due to its strong profile, but when used judiciously, it can add a unique dimension.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on patchouli ethanone is well-established in terms of its sensory profile and use in fragrances. However, there are gaps in specific regulatory approvals and toxicological data, particularly for flavor applications. Industry practices often guide its use, with reliance on general safety assessments rather than specific studies.

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 2026-01-20 10:10:47 GMT (p2)