FlavScents AInsights Entry: Coffee Furanone (CAS: 3188-00-9)

1. Identity & Chemical Information

• Common Name(s): Coffee Furanone
• IUPAC Name: 4-Hydroxy-2,5-dimethyl-3(2H)-furanone
• CAS Number: 3188-00-9
• FEMA Number: 3174
• Other Identifiers: FL No. 07.008
• Molecular Formula: C6H8O3
• Molecular Weight: 128.13 g/mol

Coffee furanone is a furanone derivative characterized by its hydroxyl and methyl functional groups. These contribute to its sweet, caramel-like odor, which is significant in flavor and fragrance applications. The structure-odor relationship is primarily influenced by the furanone ring, which is known for imparting sweet and fruity notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Coffee furanone is renowned for its sweet, caramel-like aroma with nuances of burnt sugar and fruitiness. It is often described as having a moderate to strong intensity with good diffusion properties. The compound plays a crucial role as an impact note in flavor formulations, providing depth and realism to sweet profiles. While specific taste and odor thresholds are not widely documented, its potent sensory characteristics make it effective even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Coffee furanone naturally occurs in a variety of foods, including coffee, strawberries, and tomatoes. It is primarily formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the roasting or cooking of foods. This compound is significant in the designation of "natural flavor" due to its presence in many natural food sources.

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

4. Use in Flavors

Coffee furanone is extensively used in flavor formulations, particularly in sweet and fruity categories such as caramel, chocolate, and berry flavors. It functions as an impact note, enhancing the overall sweetness and complexity of the flavor profile. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with industry-typical concentrations often around 1 ppm. The compound is relatively stable under heat and acidic conditions but may degrade under oxidative stress.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, coffee furanone is utilized in gourmand and fruity fragrance families. It serves as a modifier or impact note, contributing to the sweet, caramel-like nuances in perfumes and scented products. Typical concentration ranges in formulations are from trace amounts to 0.5%, depending on the desired intensity and product type. Its volatility allows it to contribute primarily to the top and middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 07.008.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific concentration limits.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Explicit approvals and harmonized assumptions are prevalent, though country-specific variability may exist, particularly in Asia and Latin America.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, coffee furanone is considered safe within the typical use levels in food, with no specific ADI established but generally recognized as safe by FEMA. Dermal exposure in fragrance applications shows low irritation potential, with no significant sensitization reported. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed with standard safety practices. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Coffee furanone is valued for its ability to impart a rich, sweet aroma that enhances the complexity of both flavor and fragrance formulations. It synergizes well with other sweet and fruity compounds, such as vanillin and ethyl maltol. Formulators should be cautious of overuse, as its potent aroma can dominate a blend. It is often under-utilized in savory applications, where it can add unexpected depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on coffee furanone is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some variability in natural occurrence data may exist due to differences in food sources and processing methods. No significant data gaps or regulatory ambiguities are noted.

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 2026-08-07 17:59:12 GMT (p2)