The provided JSON configuration outlines a detailed prompt for generating a comprehensive entry for a flavor and fragrance material, specifically focusing on (+)-taxodione (CAS: 19026-31-4). This prompt is designed for use by a technical research assistant contributing to FlavScents.com, a specialized resource for professionals in the flavor and fragrance industry. The prompt emphasizes clarity, accuracy, and relevance to formulation and safety contexts, with a structured format that includes specific sections to be completed.
Key Elements of the Prompt:
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Material Type Handling:
- The prompt distinguishes between single chemical compounds and complex natural materials, providing specific instructions for each type. For single compounds like (+)-taxodione, the focus is on chemical identity and properties. For complex materials, the emphasis is on composition variability and key constituents.
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Depth Requirement:
- Each section must be substantively filled, with a target word count for single compounds (~900-1400 words) and complex materials (~1100-1700 words). This ensures comprehensive coverage of the material.
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Output Format:
- The entry must follow a specific format with numbered headings, ensuring consistency and ease of navigation for users.
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Sections to Include:
- Identity & Chemical Information: Details about the material's chemical identity, including common names, IUPAC name, CAS number, and other identifiers.
- Sensory Profile: Descriptions of the material's odor and flavor characteristics.
- Natural Occurrence & Formation: Information on natural sources and formation pathways.
- Use in Flavors and Fragrances: Details on applications, functional roles, and typical use levels.
- Regulatory Status: Overview of regulatory approvals and considerations across different regions.
- Toxicology, Safety & Exposure Considerations: Discussion of safety profiles related to various exposure routes.
- Practical Insights for Formulators: Expert insights on formulation practices and common pitfalls.
- Confidence & Data Quality Notes: Summary of data reliability and gaps.
- QA Check: A checklist to ensure all sections are complete and requirements are met.
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Citation Hooks:
- Each section includes "Citation hooks" to guide the user to relevant sources for further information, ensuring that the entry is well-supported by authoritative references.
Purpose and Use:
This prompt is intended for experienced professionals in the flavor and fragrance industry, such as flavor chemists, perfumers, and regulatory specialists. It provides a structured approach to documenting and analyzing a material's properties, uses, and safety considerations, facilitating informed decision-making in product development and regulatory compliance. The emphasis on citation hooks and data quality ensures that the information is both credible and actionable.
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 2026-01-28 06:19:58 GMT (p2)