FlavScents AInsights Entry: 3-Furoic Acid (CAS: 488-93-7)

1. Identity & Chemical Information

• Common Name(s): 3-Furoic Acid
• IUPAC Name: Furan-3-carboxylic acid
• CAS Number: 488-93-7
• FEMA Number: Not applicable
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not applicable
• Molecular Formula: C5H4O3
• Molecular Weight: 112.09 g/mol

3-Furoic acid is characterized by a furan ring with a carboxylic acid group at the 3-position. This structure contributes to its unique odor profile, which is often described as sweet and caramel-like, with a hint of bitterness. The presence of the furan ring is significant in determining its sensory properties and reactivity in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

3-Furoic acid is known for its sweet, caramel-like odor with a slightly bitter undertone. It is often used as a background note in flavor compositions to enhance sweetness and add complexity. The intensity of its odor is moderate, making it suitable for use as a modifier rather than an impact note. Specific taste and odor thresholds are not well-documented, but it is generally used in low concentrations to avoid overpowering other components.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

3-Furoic acid can be found naturally in some foodstuffs, particularly those that undergo thermal processing, such as roasted coffee and baked goods. It is formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during heating. This reaction is crucial for the development of complex flavors in cooked foods, contributing to the "browned" flavor profile.

The presence of 3-furoic acid in natural products supports its designation as a "natural flavor" component, aligning with consumer preferences for natural ingredients.

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

4. Use in Flavors

3-Furoic acid is utilized in various flavor categories, including bakery, confectionery, and beverage applications. It serves as a functional component to enhance sweetness and provide depth to flavor systems. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations potentially leading to undesirable bitterness. These values are industry-typical estimates, as specific documented ranges are limited.

Stability considerations include moderate resistance to heat and pH variations, although it may be susceptible to oxidation, which can alter its sensory characteristics.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 3-furoic acid is less commonly used but can be found in certain niche products where a sweet, caramel-like note is desired. It may be incorporated into gourmand fragrance families and is typically used in trace amounts to add realism and complexity. Its volatility is moderate, contributing primarily to the middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage in flavors may be subject to general safety evaluations.
• European Union: Not specifically listed under Reg. (EC) No 1334/2008; assumed safe under general flavoring principles.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence noted.
• Asia: Limited specific data; generally aligns with international safety standards.
• Latin America: Usage is typically harmonized with international guidelines, though specific national regulations may vary.

Overall, 3-furoic acid is considered safe for use in flavors and fragrances, with no significant regulatory restrictions identified.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values are available; considered safe at typical flavor use levels based on industry practice.
• Dermal Exposure: Limited data on irritation or sensitization; generally not a primary concern in fragrance applications.
• Inhalation Exposure: Volatility suggests low risk in occupational settings; standard safety precautions are recommended.

The risk profile for 3-furoic acid does not significantly differ between food and fragrance applications, with both considered low-risk when used appropriately.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

3-Furoic acid is valued for its ability to enhance sweetness and add complexity to flavor profiles. It synergizes well with other caramel and sweet notes, making it a versatile component in bakery and confectionery formulations. Common pitfalls include overuse, which can lead to bitterness, and instability under oxidative conditions. Formulators should carefully balance its concentration to achieve the desired sensory effect without overpowering other ingredients.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 3-furoic acid is well-established in terms of its chemical identity and sensory profile. However, specific regulatory and toxicological data are less documented, relying on industry-typical practices and general safety evaluations. Known data gaps include precise use levels and thresholds, which should be verified through formulation testing.

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
• Section 5a is not applicable as 3-furoic acid is a single compound

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 2026-03-04 12:23:16 GMT (p2)