FlavScents AInsights Entry for 2,4,5-trimethyl furan-3(2H)-one

1. Identity & Chemical Information

• Common Name(s): 2,4,5-trimethyl furan-3(2H)-one
• IUPAC Name: 2,4,5-trimethylfuran-3-one
• CAS Number: 64880-73-5
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C7H10O2
• Molecular Weight: 126.15 g/mol

2,4,5-trimethyl furan-3(2H)-one is a heterocyclic compound characterized by a furan ring with three methyl groups and a ketone functional group. The presence of these functional groups contributes to its unique odor profile, which is significant in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2,4,5-trimethyl furan-3(2H)-one is known for its sweet, caramel-like aroma with nuances of burnt sugar and maple syrup. It is often described as having a moderate to strong intensity with good diffusion properties. This compound is typically used as an impact note in flavor formulations, providing a rich, sweet background that enhances the overall sensory experience.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This compound is not widely reported in natural sources but can be formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process. This reaction is responsible for the development of complex flavors and aromas in cooked foods, making 2,4,5-trimethyl furan-3(2H)-one relevant for "natural flavor" designations when derived from such processes.

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

4. Use in Flavors

2,4,5-trimethyl furan-3(2H)-one is primarily used in sweet flavor categories, such as caramel, toffee, and maple. It serves as a key impact note, enhancing sweetness and providing depth to flavor systems. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and application. It is relatively stable under typical food processing conditions, though it may degrade at very high temperatures or extreme pH levels.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2,4,5-trimethyl furan-3(2H)-one is used to impart sweet, gourmand notes, often in conjunction with vanilla and other sweet accords. It is found in various fragrance families, including gourmand and oriental. The compound typically contributes to the middle notes of a fragrance composition, with concentration levels varying based on the desired effect.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not specifically listed by FEMA as GRAS; usage should comply with general safety standards.
• European Union: Not explicitly listed under Regulation (EC) No 1334/2008; usage should align with general flavoring guidelines.
• United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
• Asia: Limited specific data; general compliance with local flavoring regulations is advised.
• Latin America: Limited specific data; adherence to MERCOSUR and local regulations is recommended.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI established; use should be guided by general safety assessments and industry practices.
• Dermal Exposure: Limited data on irritation or sensitization; formulators should consider IFRA guidelines for similar compounds.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.

Risk profiles may vary between food and fragrance applications, with fragrance use potentially requiring more stringent safety assessments due to dermal exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2,4,5-trimethyl furan-3(2H)-one is valued for its ability to impart rich, sweet notes in both flavors and fragrances. It synergizes well with other sweet and creamy notes, such as vanilla and chocolate. Formulators should be cautious of overuse, which can lead to an overpowering sweetness. It is often underutilized in savory applications, where it can add subtle complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on 2,4,5-trimethyl furan-3(2H)-one is well-established in terms of its sensory profile and general use in flavors and fragrances. However, specific regulatory and toxicological data are limited, necessitating reliance on industry-typical practices and safety assessments.

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 2026-02-19 14:32:35 GMT (p2)