FlavScents AInsights Entry for Caramel Dione (CAS: 13494-07-0)

1. Identity & Chemical Information

• Common Name(s): Caramel dione
• IUPAC Name: 2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one
• CAS Number: 13494-07-0
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C6H8O4
• Molecular Weight: 144.13 g/mol
• Functional Groups and Structure–Odor Relevance: Caramel dione is characterized by its pyranone structure, which contributes to its sweet, caramel-like aroma. The presence of hydroxyl groups enhances its solubility and reactivity in flavor systems.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Caramel dione is noted for its sweet, caramel-like aroma with nuances of burnt sugar and a hint of nuttiness. It is often described as having a moderate intensity and good diffusion.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported, but it is generally used at low concentrations due to its potent aroma.
• Typical Sensory Role: It serves as an impact note in flavor formulations, providing a characteristic caramel profile that enhances the overall sweetness and complexity of the product.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Caramel dione is not typically found in nature but is a product of the Maillard reaction, which occurs during the heating of sugars and amino acids.
• Formation Pathways: It is primarily formed through the Maillard reaction, a non-enzymatic browning process that contributes to the flavor and color of cooked foods.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a reaction product, it may be considered a natural flavor if derived from natural starting materials under specific regulatory definitions.

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

4. Use in Flavors

• Flavor Categories and Applications: Caramel dione is widely used in confectionery, bakery, and dairy products to impart a rich caramel flavor.
• Functional Role in Flavor Systems: It acts as a key flavoring agent, enhancing sweetness and providing depth to caramel and brown flavors.
• Typical Use Levels: Documented use levels range from 1 to 50 ppm in finished products, with typical industry use around 10 ppm.
• Stability Considerations: Caramel dione is relatively stable under typical food processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Commonly used in gourmand and sweet fragrance compositions, including perfumes, body sprays, and lotions.
• Functional Role: It serves as a modifier and impact note, adding warmth and sweetness to fragrance blends.
• Typical Concentration Ranges: Used at trace levels up to 0.5% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Caramel dione contributes primarily to the middle notes, providing a lasting sweet aroma.

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; may be used under general flavoring regulations.
• United Kingdom: Follows EU regulations post-Brexit with no specific divergence reported.
• Asia (Japan, China, ASEAN): Regulatory status not clearly reported; typically follows international guidelines.
• Latin America (e.g., Brazil, MERCOSUR): No specific data available; generally aligns with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI established; generally considered safe at typical use levels in food.
• Dermal Exposure: Limited data on irritation or sensitization; generally used at low concentrations in fragrances.
• Inhalation Exposure: Low volatility reduces inhalation risk; occupational exposure considerations are minimal.
• 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: Caramel dione is prized for its ability to impart a rich, authentic caramel flavor and aroma.
• Typical Synergies: Works well with vanilla, chocolate, and nutty flavors to enhance complexity.
• Common Formulation Pitfalls: Overuse can lead to an overpowering sweetness; balance with other flavor notes is crucial.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in savory applications where a hint of sweetness can enhance overall flavor.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Sensory characteristics and formation pathways are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and synergies are based on industry norms.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and 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 2026-10-27 01:46:52 GMT (p2)