FlavScents AInsights Entry for Docosane (CAS: 629-97-0)

1. Identity & Chemical Information

• Common Name(s): Docosane
• IUPAC Name: Docosane
• CAS Number: 629-97-0
• FEMA Number: Not applicable
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not applicable
• Molecular Formula: C22H46
• Molecular Weight: 310.60 g/mol

Docosane is a saturated hydrocarbon, specifically an alkane, with a linear chain structure. Its lack of functional groups contributes to its low reactivity and stability. The structure-odor relevance is minimal due to its high molecular weight and low volatility, which limits its sensory impact.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Docosane is characterized by a waxy, faintly sweet odor, typical of higher alkanes. Its sensory impact is generally low due to its high molecular weight and low volatility, making it more relevant as a background note rather than a primary odorant. The taste and odor thresholds for docosane are not well-documented, reflecting its limited use in sensory applications. Typically, it serves as a modifier or a component that adds realism to complex formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Docosane is found naturally in various waxes and plant materials. It is a component of the epicuticular waxes of plants and can also be found in some animal waxes. The formation of docosane in nature is primarily through biosynthetic pathways involving the elongation of fatty acids. Its presence in natural products can contribute to a "natural flavor" or "natural fragrance" designation, although its contribution is often minor.

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

4. Use in Flavors

Docosane is not commonly used as a primary flavoring agent due to its low volatility and minimal sensory impact. However, it can be used in flavor systems to provide background realism or to modify the texture of flavor oils. Typical use levels in finished food or beverage products are not well-documented, but they are generally very low, often in the range of a few ppm, if used at all. Docosane is stable under typical food processing conditions, including heat and pH variations, due to its saturated hydrocarbon structure.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, docosane is used primarily as a fixative or a base note component due to its low volatility and waxy character. It is not a prominent fragrance ingredient but can contribute to the longevity and stability of a fragrance composition. Typical concentration ranges are low, often less than 1% of the total fragrance formulation. Docosane contributes to the base notes of a fragrance, providing a subtle, waxy undertone.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Docosane is not specifically listed as a GRAS substance by FEMA, but its use in food and fragrance applications is generally considered safe due to its inert nature.
• European Union: Not explicitly listed under Regulation (EC) No 1334/2008; its use is typically governed by general safety assessments.
• United Kingdom: Post-Brexit regulations align closely with EU standards, with no specific divergence noted for docosane.
• Asia: In Japan and China, docosane is not specifically regulated but is generally considered safe under existing food and fragrance safety frameworks.
• Latin America: Regulatory treatment in Brazil and MERCOSUR countries follows general safety guidelines, with no specific restrictions noted.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Docosane is considered to have a low toxicity profile due to its chemical inertness.

• Oral Exposure: There is no established ADI or MSDI for docosane, but it is generally recognized as safe when used in minimal quantities typical of flavor applications.
• Dermal Exposure: Docosane is not known to cause irritation or sensitization, making it suitable for use in fragrance applications.
• Inhalation Exposure: Due to its low volatility, inhalation exposure is minimal, reducing occupational safety concerns.

Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns identified.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Docosane is valued for its stability and inertness, making it a useful component in formulations requiring long-lasting effects. It synergizes well with other waxy or fatty components, enhancing the texture and stability of the final product. Common pitfalls include overuse, which can lead to a waxy buildup or an undesirable texture. It is often under-used due to its subtle impact, but when used appropriately, it can enhance the overall realism and longevity of a formulation.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on docosane is well-established in terms of its chemical properties and safety profile. However, specific sensory and use-level data are less documented, reflecting its limited role in flavor and fragrance applications. Industry practices often rely on general knowledge of alkanes rather than specific studies on docosane.

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 for docosane)

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 2026-02-04 15:14:35 GMT (p2)