FlavScents AInsights Entry for 2-Furyl Acetone (CAS: 6975-60-6)

1. Identity & Chemical Information

• Common Name(s): 2-Furyl Acetone
• IUPAC Name: 1-(Furan-2-yl)propan-2-one
• CAS Number: 6975-60-6
• FEMA Number: Not available
• Other Identifiers: FL Number: Not available; CoE Number: Not available; IFRA Reference: Not available
• Molecular Formula: C7H8O2
• Molecular Weight: 124.14 g/mol
• Functional Groups and Structure–Odor Relevance: 2-Furyl acetone contains a furan ring, which is known for contributing to sweet, caramel-like, and nutty aromas. The acetone group may enhance its volatility and impact as a flavor and fragrance compound.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Furyl acetone is characterized by its sweet, caramel-like odor with nutty undertones. It is often described as having a moderate intensity and good diffusion, making it suitable for use as an impact note in flavor compositions. The compound's sensory role is typically as a background realism enhancer or a modifier, adding depth and complexity to sweet and savory profiles. Specific taste and odor thresholds are not clearly reported, but it is generally used in low concentrations due to its potent aroma.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Furyl acetone can be found naturally in certain foods, particularly those that undergo Maillard reactions, such as roasted coffee and baked goods. It is formed through the thermal degradation of sugars and amino acids, which is a common pathway in the Maillard reaction. This compound's presence in naturally processed foods allows it to be designated as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

2-Furyl acetone is used in a variety of flavor categories, including bakery, confectionery, and dairy products. Its functional role in flavor systems is to provide a sweet, caramel-like note that enhances the overall sensory profile. Typical use levels in finished food products range from 0.1 to 5 ppm, with lower concentrations used for subtle background notes and higher concentrations for more pronounced impact. The compound is relatively stable under typical food processing conditions, but it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 2-furyl acetone is used in gourmand and sweet fragrance families. It serves as a modifier or impact note, providing a warm, caramel-like aroma that complements other sweet and nutty notes. Typical concentration ranges in fragrance formulations are from trace amounts to 0.5%, depending on the desired intensity and product type. It contributes primarily to the middle notes of a fragrance composition due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: 2-Furyl acetone is not explicitly listed as FEMA GRAS, but it may be used under general flavoring principles.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; its use may be subject to general flavoring regulations.
• United Kingdom: Follows EU regulations post-Brexit, with no specific divergence reported.
• Asia: Limited specific data; generally follows international flavoring guidelines.
• Latin America: Regulatory status varies; typically aligns with international standards but requires verification for specific countries.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values are available for 2-furyl acetone. It is generally considered safe for use in food flavors at low concentrations.
• Dermal Exposure: Limited data on irritation or sensitization; typically used in low concentrations in fragrances to minimize risk.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure, but no specific occupational exposure limits are reported.

Overall, the risk profiles for food and fragrance applications are considered low when used within industry-typical concentrations.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Furyl acetone is valued for its ability to impart a rich, caramel-like aroma that enhances both sweet and savory formulations. It synergizes well with other Maillard reaction products and can be used to add depth to complex flavor profiles. Formulators should be cautious of its potent aroma, as overuse can lead to an overpowering effect. It is often under-used in savory applications, where it can provide unexpected complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-furyl acetone is well-established in terms of its sensory characteristics and typical use levels. However, specific regulatory approvals and toxicological data are less documented, requiring formulators to rely on industry-typical practices and general safety guidelines.

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 2026-09-03 19:45:40 GMT (p2)