AInsights Entry for Alpha-Angelica Lactone (CAS: 591-12-8)

1. Identity & Chemical Information

Alpha-angelica lactone, also known as 5-methyl-2(3H)-furanone, is a single chemical compound with the CAS number 591-12-8. It is identified by the IUPAC name 5-methylfuran-2(3H)-one. The compound does not have a FEMA number, but it is recognized in various chemical databases. Its molecular formula is C5H6O2, and it has a molecular weight of 98.10 g/mol. The structure of alpha-angelica lactone includes a furanone ring, which is significant for its odor characteristics, contributing to its sweet, coumarin-like scent.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Alpha-angelica lactone is characterized by its sweet, coumarin-like odor with nuances of caramel and burnt sugar. It is often described as having a moderate intensity and a pleasant, warm diffusion. The compound serves as an impact note in flavor compositions, providing a sweet, creamy background that enhances the overall sensory experience. Specific taste and odor thresholds are not well-documented, but it is typically used in low concentrations due to its potent aroma.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Alpha-angelica lactone is naturally found in various plants, including angelica root and some species of the Apiaceae family. It can also form through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process, contributing to the complex flavors of cooked foods. Its presence in natural sources allows it to be designated as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

In flavor applications, alpha-angelica lactone is used across various categories, including bakery, confectionery, and dairy products. It functions as a sweetener and flavor enhancer, providing depth and richness to flavor systems. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations potentially leading to overpowering sweetness. The compound is relatively stable under heat but may degrade under acidic conditions, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Alpha-angelica lactone is utilized in fragrance compositions, particularly within the gourmand and oriental fragrance families. It acts as a modifier, adding sweet, creamy notes that enhance the overall complexity of the fragrance. Typical concentration ranges in perfumes are from trace amounts up to 0.5%, depending on the desired intensity. Its volatility allows it to contribute to both the top and middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, alpha-angelica lactone is generally recognized as safe (GRAS) for use in flavors by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, specific regulations may vary, with Japan and China having their own standards for flavor and fragrance materials. In Latin America, countries like Brazil and members of MERCOSUR have their own regulatory frameworks, often aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Alpha-angelica lactone's safety profile is generally favorable, with low toxicity reported in oral exposure scenarios. It is important to adhere to recommended use levels to maintain a safe margin of safety. Dermal exposure in fragrance applications is considered safe within typical use concentrations, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility, but occupational exposure should still be managed with appropriate ventilation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Alpha-angelica lactone is valued for its ability to impart a sweet, creamy note that enhances the sensory profile of both flavors and fragrances. It synergizes well with vanilla, caramel, and other sweet notes. Formulators should be cautious of its potency, as overuse can lead to an overpowering sweetness. It is often underutilized in savory applications, where it can add unexpected depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on alpha-angelica lactone is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some regional regulatory nuances may require further clarification. Known data gaps include specific taste and odor thresholds, which are not clearly reported in the literature.

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 2026-10-12 21:34:11 GMT (p2)