FlavScents AInsights Entry for Safranal (CAS: 116-26-7)

1. Identity & Chemical Information

• Common Name(s): Safranal
• IUPAC Name: 2,6,6-Trimethylcyclohexa-1,3-diene-1-carbaldehyde
• CAS Number: 116-26-7
• FEMA Number: 3044
• Other Identifiers: FL No. 07.146
• Molecular Formula: C10H14O
• Molecular Weight: 150.22 g/mol

Safranal is a monoterpene aldehyde primarily responsible for the aroma of saffron. Its structure includes a cyclohexadiene ring with an aldehyde functional group, contributing to its distinct aroma profile. The presence of the aldehyde group is crucial for its characteristic odor, which is often described as warm, spicy, and hay-like.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Safranal is known for its potent aroma, characterized by a warm, spicy, and slightly sweet scent reminiscent of saffron. It is often described as having a hay-like, woody, and floral nuance. The intensity of safranal's odor is moderate to strong, making it a significant impact note in both flavor and fragrance formulations. While specific taste thresholds are not well-documented, its sensory role is primarily as an impact note, providing authenticity and depth to saffron-like profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Safranal is naturally found in saffron (Crocus sativus) and is a major component of its essential oil. It is formed through the degradation of carotenoids, specifically zeaxanthin, during the drying process of saffron stigmas. This transformation is facilitated by enzymatic and oxidative processes, which are crucial for the development of saffron's characteristic aroma. Safranal's presence in saffron qualifies it for "natural flavor" designation in various regulatory contexts.

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

4. Use in Flavors

Safranal is predominantly used in flavor formulations to impart a saffron-like aroma and taste. It is commonly applied in categories such as bakery, confectionery, and savory products. Its functional role in flavor systems is as an impact note, providing authenticity and enhancing the overall sensory profile. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations potentially leading to overpowering effects. Safranal is relatively stable under moderate heat and neutral pH conditions but can be prone to oxidation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, safranal is utilized in various fragrance families, including oriental, floral, and woody compositions. It serves as a modifier and impact note, contributing warmth and depth. Typical concentration ranges in perfumes are from trace amounts up to 0.5%, depending on the desired intensity. Safranal is considered a top to middle note due to its moderate volatility, providing an initial burst of aroma that transitions smoothly into the heart of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Safranal is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with FL No. 07.146, allowing its use in food flavorings.
• United Kingdom: Post-Brexit regulations align with EU standards for flavor use.
• Asia: In Japan and China, safranal is permitted in food flavors, though specific concentration limits may vary.
• Latin America: Generally accepted in MERCOSUR countries, with Brazil recognizing its use in food and fragrance applications.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Safranal's safety profile varies with exposure routes. For oral exposure, it is considered safe at typical flavor use levels, with an ADI not clearly established but generally regarded as low risk. Dermal exposure in fragrances may pose irritation or sensitization risks, necessitating adherence to IFRA guidelines. Inhalation exposure is primarily relevant in occupational settings, where adequate ventilation is recommended to mitigate potential respiratory irritation. Overall, the risk profiles for food and fragrance applications are similar, with low toxicity at typical use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Safranal is valued for its ability to impart a genuine saffron aroma, making it indispensable in both flavor and fragrance formulations. It synergizes well with other spice and floral notes, enhancing complexity and depth. Formulators should be cautious of its potency, as overuse can lead to an overpowering scent or flavor. It is often under-utilized in complex blends where its subtlety can be overshadowed by more dominant notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on safranal is well-established, particularly regarding its sensory characteristics and natural occurrence. Industry practices are well-documented, though specific regulatory limits may vary by region. Known data gaps include precise ADI values and comprehensive inhalation studies, which formulators should consider when assessing safety.

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 2026-09-01 13:59:02 GMT (p2)