FlavScents AInsights Entry: Raspberry Ketone (CAS: 5471-51-2)
1. Identity & Chemical Information
- Common Name(s): Raspberry Ketone
- IUPAC Name: 4-(4-Hydroxyphenyl)butan-2-one
- CAS Number: 5471-51-2
- FEMA Number: 2588
- Other Identifiers: FL No. 07.008
- Molecular Formula: C10H12O2
- Molecular Weight: 164.20 g/mol
Raspberry ketone is a phenolic compound characterized by a ketone functional group attached to a phenyl ring. This structure is crucial for its distinctive fruity aroma, reminiscent of raspberries, which is widely utilized in flavor and fragrance applications.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Raspberry ketone is renowned for its sweet, fruity aroma that closely resembles that of fresh raspberries. It is often described as having a berry-like, floral, and slightly woody scent. The compound is used as an impact note in flavor formulations, providing a strong and recognizable raspberry character. Its odor threshold is relatively low, making it effective even at minimal concentrations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Raspberry ketone naturally occurs in a variety of fruits, including raspberries, cranberries, and blackberries. It is biosynthesized in plants through the shikimic acid pathway, which is responsible for the formation of many aromatic compounds. The compound's presence in natural sources allows it to be labeled as a "natural flavor" in certain regulatory contexts.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Raspberry ketone is extensively used in flavor formulations, particularly in berry and fruit-flavored products. It serves as a key impact note, enhancing the authenticity and intensity of raspberry flavors. Typical use levels in food and beverages range from 1 to 20 ppm, depending on the desired intensity and the matrix of the product. It is generally stable under typical processing conditions, though 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, raspberry ketone is used to impart a fruity, berry-like note to various fragrance families, including fruity, floral, and gourmand. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance composition. Typical concentrations in fragrance formulations range from trace amounts to 0.1%, depending on the desired effect and product type.
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. 07.008.
- United Kingdom: Aligns with EU regulations post-Brexit.
- Asia: Approved for use in Japan and China, with specific restrictions in some ASEAN countries.
- Latin America: Generally accepted, with specific regulations in Brazil and MERCOSUR countries.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Raspberry ketone is considered safe for use in food and fragrance applications at typical exposure levels. For oral exposure, it has a high margin of safety with an ADI not explicitly established but considered safe under current use levels. Dermal exposure in fragrances is generally non-irritating, though IFRA guidelines should be consulted for specific product types. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed with standard safety practices.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Raspberry ketone is valued for its ability to impart a strong, authentic raspberry note in both flavors and fragrances. It synergizes well with other berry and fruit flavors, enhancing complexity and depth. Formulators should be cautious of overuse, which can lead to an overpowering or artificial character. It is often underutilized in non-fruit applications where a subtle berry note could add interest.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on raspberry ketone is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some regional regulatory nuances may require further verification. Known data gaps are minimal, primarily related to long-term exposure studies.
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 2026-08-25 16:10:29 GMT (p2)
