FlavScents AInsights Entry for 2,3-Dimethyl-2-cyclopenten-1-one (CAS: 1121-05-7)
1. Identity & Chemical Information
- Common Name(s): 2,3-Dimethyl-2-cyclopenten-1-one
- IUPAC Name: 2,3-Dimethylcyclopent-2-en-1-one
- CAS Number: 1121-05-7
- FEMA Number: Not available
- Other Identifiers: FL Number not available; CoE Number not available; IFRA Reference not available
- Molecular Formula: C7H10O
- Molecular Weight: 110.15 g/mol
2,3-Dimethyl-2-cyclopenten-1-one is a cyclic ketone characterized by its five-membered ring structure with two methyl groups at the 2 and 3 positions. The presence of the carbonyl group contributes significantly to its odor profile, which is often described as sweet and caramel-like. This compound's structural features are crucial for its sensory attributes, making it a valuable component in flavor and fragrance formulations.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
2,3-Dimethyl-2-cyclopenten-1-one is known for its sweet, caramel-like odor with nuances of maple and burnt sugar. It is often used to impart a rich, warm character to flavor compositions. The compound's intensity is moderate, and it is typically used as an impact note in formulations. While specific taste and odor thresholds are not well-documented, it is recognized for its ability to enhance the overall sensory experience by providing depth and complexity.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
2,3-Dimethyl-2-cyclopenten-1-one is not commonly found in nature 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, contributing to the compound's relevance in natural flavor designations. Its formation during thermal processing makes it a candidate for use in "natural flavor" formulations, although it is primarily synthesized for commercial use.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
2,3-Dimethyl-2-cyclopenten-1-one is utilized in various flavor categories, including bakery, confectionery, and dairy products, where it serves as a key component in caramel, maple, and brown sugar profiles. Its functional role in flavor systems is to provide a sweet, rich background note that enhances the overall flavor complexity. Typical use levels in finished food products range from 0.5 to 5 ppm, with variations depending on the desired intensity and product matrix. The compound is relatively stable under typical processing conditions, though it may degrade at high temperatures or in acidic environments.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrance applications, 2,3-dimethyl-2-cyclopenten-1-one is used in gourmand and oriental fragrance families. It acts as a modifier and impact note, providing a sweet, caramel-like aroma that enhances the richness and warmth of the fragrance composition. Typical concentration ranges in perfumes are from trace amounts up to 0.5%, depending on the desired effect. The compound contributes primarily to the middle notes of a fragrance, offering moderate volatility and diffusion.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
- United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety standards.
- European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage should align with general flavoring regulations.
- 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: No specific data; adherence to MERCOSUR and local regulations is recommended.
The regulatory status of 2,3-dimethyl-2-cyclopenten-1-one varies by region, with no explicit approvals or prohibitions noted. Formulators should ensure compliance with local regulations and consider harmonized assumptions where applicable.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, specific ADI or MSDI values for 2,3-dimethyl-2-cyclopenten-1-one are not clearly reported. However, its use in flavors is generally considered safe when used within industry-typical levels. Dermal exposure in fragrance applications should consider potential irritation or sensitization, although no specific IFRA restrictions are noted. Inhalation exposure is primarily relevant for occupational settings, where standard safety precautions should be observed due to its volatility.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
2,3-Dimethyl-2-cyclopenten-1-one is valued for its ability to impart a rich, caramel-like character to both flavors and fragrances. It synergizes well with other sweet and warm notes, such as vanillin and ethyl maltol. Formulators should be cautious of overuse, which can lead to an overpowering sweetness. It is often under-utilized in savory applications, where it can add depth and complexity.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on 2,3-dimethyl-2-cyclopenten-1-one is well-established in terms of its sensory profile and functional roles. However, specific regulatory approvals and toxicological data are less documented, requiring formulators to rely on industry-typical practices and general safety guidelines. Known data gaps include precise sensory thresholds and comprehensive regional regulatory status.
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 2026-09-28 11:49:02 GMT (p2)