AInsights Entry for (E,E)-farnesyl acetone (CAS: 1117-52-8)

1. Identity & Chemical Information

• Common Name(s): (E,E)-farnesyl acetone
• IUPAC Name: (E,E)-3,7,11-trimethyl-2,6,10-dodecatrien-1-one
• CAS Number: 1117-52-8
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not available; IFRA reference not applicable
• Molecular Formula: C15H24O
• Molecular Weight: 220.35 g/mol
• Functional Groups and Structure–Odor Relevance: (E,E)-farnesyl acetone is a sesquiterpenoid ketone, characterized by its linear chain structure with conjugated double bonds. This structure contributes to its woody and floral odor profile, making it relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: (E,E)-farnesyl acetone is noted for its woody, floral, and slightly fruity aroma. It is often described as having a moderate intensity with a smooth diffusion.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported in the literature.
• Typical Sensory Role: It serves as an impact note in fragrance compositions and can be used to add depth and complexity to flavor profiles, often acting as a background realism enhancer.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: (E,E)-farnesyl acetone is found in various essential oils, including those derived from plants like ginger and turmeric.
• Formation Pathways: It can be formed through the enzymatic degradation of farnesyl pyrophosphate, a key intermediate in the biosynthesis of terpenes.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Its presence in natural essential oils allows it to be classified as a natural flavor or fragrance component, depending on the source and extraction method.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in savory and spice flavors, as well as in some fruit and floral profiles.
• Functional Role in Flavor Systems: Acts as a modifier and enhancer, providing depth and complexity.
• Typical Use Levels: Documented use levels range from 0.1 to 5 ppm in finished food products, with industry-typical levels around 1 ppm.
• Stability Considerations: It is relatively stable under normal conditions but may degrade under high heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Utilized in woody, floral, and oriental fragrance families. Common in perfumes, colognes, and personal care products.
• Functional Role: Serves as a base note, providing longevity and depth. It can also act as a modifier to enhance other notes.
• Typical Concentration Ranges: Used at concentrations ranging from 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Primarily contributes to the base note due to its low volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS by FEMA.
• European Union (Reg. (EC) No 1334/2008): Not specifically listed; use may be subject to general safety evaluations.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia (Japan, China, ASEAN): Regulatory status not clearly reported; typically follows international safety standards.
• Latin America (e.g., Brazil, MERCOSUR): Data not found; generally aligns with international guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI reported; considered safe at typical flavor use levels.
• Dermal Exposure: Generally regarded as non-irritating and non-sensitizing at typical fragrance concentrations.
• Inhalation Exposure: Low volatility reduces inhalation risk; occupational exposure limits not specifically defined.
• Risk Profiles: No significant differences in risk profiles between food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Offers a unique woody and floral character that enhances both flavor and fragrance compositions.
• Typical Synergies: Blends well with other terpenoids and floral compounds.
• Common Formulation Pitfalls: Overuse can lead to an overpowering woody note; balance is key.
• Situations Where It is Frequently Over- or Under-used: Often under-utilized in complex fragrance compositions where its subtlety can add depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-established Data: Sensory characteristics and basic chemical information are well-documented.
• Industry-typical but Undocumented Practices: Use levels and synergies are often based on industry experience rather than formal studies.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and detailed toxicological data are limited.

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 2026-08-21 05:12:25 GMT (p2)