FlavScents AInsights Entry: Dihydrocoumarin (CAS: 119-84-6)

1. Identity & Chemical Information

• Common Name(s): Dihydrocoumarin
• IUPAC Name: 3,4-Dihydro-2H-1-benzopyran-2-one
• CAS Number: 119-84-6
• FEMA Number: 2370
• Other Identifiers: FL No. 09.013
• Molecular Formula: C9H8O2
• Molecular Weight: 148.16 g/mol

Dihydrocoumarin is a lactone, characterized by its benzopyranone structure. The presence of the lactone ring is crucial for its sweet, hay-like odor, which is reminiscent of freshly mown hay or sweet clover. This structural feature is significant in its sensory perception and application in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Dihydrocoumarin is known for its sweet, hay-like odor with nuances of vanilla and tonka bean. It is often described as having a moderate intensity and good diffusion, making it suitable for use as an impact note or a background modifier in complex formulations. The odor threshold is relatively low, allowing it to impart noticeable effects even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Dihydrocoumarin naturally occurs in sweet clover (Melilotus species) and is formed through the enzymatic degradation of coumarin. It is considered a natural flavoring agent, aligning with "natural flavor" designations when derived from plant sources. Its formation is often associated with the curing process of sweet clover, where the plant's natural enzymes convert coumarin to dihydrocoumarin.

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

4. Use in Flavors

Dihydrocoumarin is utilized in various flavor categories, including vanilla, nut, and sweet brown flavors. It serves as a flavor enhancer and modifier, providing depth and complexity. Typical use levels in finished food products range from 1 to 10 ppm, with higher concentrations used in specific applications like confectionery or bakery products. It is 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

In perfumery, dihydrocoumarin is used across several fragrance families, including fougère, oriental, and gourmand. It acts as a modifier and impact note, contributing to the sweet, hay-like character of a fragrance. Typical concentrations range from trace amounts to 1% in the final product, depending on the desired effect. It is considered a middle note due to its moderate volatility.

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. 09.013.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved in Japan and China for flavor use; specific regulations may vary.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, but specific approvals should be verified.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, dihydrocoumarin is considered safe within the limits established by FEMA and EFSA. The ADI is not explicitly defined, but typical use levels are well within safe margins. Dermal exposure in fragrances is generally safe, with low potential for irritation or sensitization, as per IFRA guidelines. Inhalation exposure is minimal due to its moderate volatility, but occupational exposure should be managed with standard safety practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Dihydrocoumarin is valued for its ability to impart a sweet, hay-like note that enhances the complexity of both flavors and fragrances. It synergizes well with vanilla, tonka bean, and other sweet notes. Formulators should be cautious of overuse, which can lead to an overpowering effect. 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 dihydrocoumarin is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some regional regulatory nuances may require further verification. No significant data gaps are identified, but ongoing research may refine current understanding.

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

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 2026-01-21 19:53:32 GMT (p2)