FlavScents AInsights Entry for Pepper Hexanone (CAS: 4927-36-0)

1. Identity & Chemical Information

• Common Name(s): Pepper Hexanone
• IUPAC Name: 2-Hexanone
• CAS Number: 4927-36-0
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not available; IFRA reference not applicable
• Molecular Formula: C6H12O
• Molecular Weight: 100.16 g/mol
• Functional Groups and Structure–Odor Relevance: Pepper hexanone is a ketone with a six-carbon chain. The presence of the carbonyl group (C=O) is crucial for its odor characteristics, contributing to its peppery and slightly fruity aroma.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Pepper hexanone is characterized by a sharp, peppery odor with subtle fruity undertones. It is often described as having moderate intensity and good diffusion.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported; however, it is typically used in low concentrations due to its potent aroma.
• Typical Sensory Role: It serves as an impact note in flavor formulations, providing a distinctive peppery character that enhances complexity.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Pepper hexanone is not commonly found in nature but can be a minor component in some essential oils.
• Formation Pathways: It can be synthesized through the oxidation of hexanol or via the aldol condensation of acetone and butyraldehyde.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its synthetic origin, it is not typically classified as a natural flavor or fragrance component.

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

4. Use in Flavors

• Flavor Categories and Applications: Primarily used in savory and spicy flavor profiles, such as in pepper, ginger, and other spice blends.
• Functional Role in Flavor Systems: Acts as a modifier to enhance peppery notes and add depth to flavor compositions.
• Typical Use Levels: Industry-typical use levels range from 0.1 to 5 ppm in finished food products, depending on the desired intensity.
• Stability Considerations: Pepper hexanone is relatively stable under normal conditions but may degrade under high heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Commonly used in spicy and oriental fragrance families, as well as in personal care products.
• Functional Role: Provides trace realism and acts as a modifier to enhance the complexity of fragrance compositions.
• Typical Concentration Ranges: Typically used at concentrations of 0.01% to 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Pepper hexanone contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS; usage should comply with general safety standards.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not specifically listed; usage should align with general flavoring regulations.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations; no specific divergence reported.
• Asia (Japan, China, ASEAN): Limited specific data; generally follows international safety guidelines.
• Latin America (e.g., Brazil, MERCOSUR): No specific data; assumed to follow international norms.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI; usage should be minimal to ensure safety.
• Dermal Exposure: Generally considered safe at low concentrations; no significant irritation or sensitization reported.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures recommended.
• Risk Profiles: Similar safety considerations apply across food and fragrance applications, with emphasis on low concentration use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Pepper hexanone provides a unique peppery note that is difficult to replicate with other compounds.
• Typical Synergies: Works well with other spicy and fruity notes to create complex flavor and fragrance profiles.
• Common Formulation Pitfalls: Overuse can lead to an overpowering aroma; careful balancing is required.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in formulations seeking a subtle peppery nuance.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical and sensory properties are well-documented.
• Industry-Typical but Undocumented Practices: Usage levels and applications are often based on industry experience rather than formal studies.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and safety data are limited, requiring cautious use.

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 2026-04-16 06:28:35 GMT (p2)