1,1,2,3,3-pentamethyl indan

Full Material List

1,1,2,3,3-pentamethyl-2H-indene

Identifiers

CAS (Single)	1203-17-4
FEMA	N/A
EINECS	214-868-5
Synonyms	indan, 1,1,2,3,3-pentamethyl- 1H- indene, 2,3-dihydro-1,1,2,3,3-pentamethyl- 1,1,2,3,3- pentamethyl-2H-indene 1,1,2,3,3- pentamethylindan 1,1,2,3,3- pentamethylindane
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	Y1F6V1XEI9
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	188.3134
Molecular Formula	C14 H20

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	water, 0.7857 mg/L @ 25 °C (est)
Occurrence	not found in nature

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry for 1,1,2,3,3-Pentamethyl Indan (CAS: 1203-17-4)

1. Identity & Chemical Information

1,1,2,3,3-Pentamethyl indan is a synthetic aromatic compound used primarily in fragrance applications. Its IUPAC name is 1,1,2,3,3-pentamethyl-2,3-dihydro-1H-indene. The CAS number for this compound is 1203-17-4. While it does not have a FEMA number, it is recognized in various chemical databases. The molecular formula is C14H20, and it has a molecular weight of 188.31 g/mol. Structurally, it features an indane core with five methyl groups, contributing to its unique odor profile. The presence of these methyl groups enhances its hydrophobic character and influences its volatility and diffusion in fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

1,1,2,3,3-Pentamethyl indan is characterized by a warm, woody, and slightly floral odor, often described as reminiscent of amber and musk. Its intensity is moderate, making it suitable for use as a background note or modifier in complex fragrance compositions. The compound's diffusion is balanced, allowing it to blend well with other fragrance components. Specific odor thresholds are not well-documented, but it is typically used in concentrations that provide a subtle yet persistent presence in a fragrance blend.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

1,1,2,3,3-Pentamethyl indan is not known to occur naturally and is synthesized for use in fragrance applications. Its production involves chemical synthesis pathways that typically include Friedel-Crafts alkylation reactions to introduce the methyl groups onto the indane structure. As a synthetic compound, it does not qualify for "natural flavor" or "natural fragrance" designations, which are reserved for materials derived from natural sources.

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

4. Use in Flavors

While primarily used in fragrances, 1,1,2,3,3-pentamethyl indan can also be found in flavor applications, particularly where a woody or musky note is desired. It is used in flavor categories such as confectionery and beverages, albeit at very low concentrations due to its potent aroma. Typical use levels in flavors are not well-documented, but industry estimates suggest concentrations below 1 ppm in finished products. Its stability under heat and varying pH conditions makes it a versatile component in flavor formulations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 1,1,2,3,3-pentamethyl indan is valued for its warm, woody, and musky notes. It is commonly used in oriental and woody fragrance families and is found in a variety of product types, including perfumes, colognes, and personal care products. Its role can vary from a trace realism enhancer to a prominent impact note, depending on the formulation. Typical concentration ranges in fragrances are from 0.1% to 1%, contributing to the middle to base notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, 1,1,2,3,3-pentamethyl indan is not specifically listed by FEMA as GRAS for flavor use, but it is used in fragrances without significant regulatory restrictions. In the European Union, it is subject to the general safety requirements of Regulation (EC) No 1334/2008 for flavorings and cosmetic regulations for fragrances. The UK follows similar guidelines post-Brexit. In Asia, regulatory status may vary, with Japan and China having specific lists for approved fragrance ingredients. In Latin America, countries like Brazil and members of MERCOSUR generally align with international standards but may have specific national requirements.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 1,1,2,3,3-pentamethyl indan is used at low concentrations in flavors, minimizing potential toxicity. No specific ADI or MSDI values are available, but its use is generally considered safe within industry-typical levels. Dermal exposure in fragrances is more relevant, with no significant reports of irritation or sensitization at typical use levels. Inhalation exposure is primarily occupational, with standard safety practices recommended to minimize risk. Overall, the risk profiles for food and fragrance applications are similar, with low exposure levels mitigating potential safety concerns.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

1,1,2,3,3-Pentamethyl indan is valued for its ability to impart warmth and depth to fragrance compositions. It synergizes well with other woody and musky notes, enhancing the overall complexity of a fragrance. Formulators should be cautious of its potency, as overuse can overwhelm other components. It is often under-utilized in flavor applications due to its strong aroma, but when used judiciously, it can add a unique character to certain profiles.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 1,1,2,3,3-pentamethyl indan is well-established in fragrance applications, with consistent sensory and regulatory information available. However, its use in flavors is less documented, with industry practices often guiding its application. Known data gaps include specific toxicological thresholds and detailed regulatory approvals in certain regions.

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 2026-04-22 09:09:55 GMT (p2)

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