FlavScents AInsights Entry for 4-Heptanone (CAS: 123-19-3)

1. Identity & Chemical Information

• Common Name(s): 4-Heptanone
• IUPAC Name: Heptan-4-one
• CAS Number: 123-19-3
• FEMA Number: 2558
• Other Identifiers: FL No. 07.038
• Molecular Formula: C7H14O
• Molecular Weight: 114.19 g/mol
• Functional Groups and Structure–Odor Relevance: 4-Heptanone is a ketone with a seven-carbon chain. The ketone functional group contributes to its characteristic odor profile, which is often described as fruity and slightly pungent. The position of the carbonyl group influences its volatility and sensory attributes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

4-Heptanone is characterized by a fruity, green, and slightly pungent odor. It is often described as having a pear-like aroma with a hint of banana. The compound is used as an impact note in flavor formulations, providing a fresh and fruity top note. The odor threshold of 4-heptanone is relatively low, making it effective even at minimal concentrations. Its sensory role is typically as a modifier or enhancer in both flavor and fragrance applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

4-Heptanone is found naturally in various fruits and vegetables, including apples, bananas, and tomatoes. It can also be formed through the enzymatic degradation of fatty acids or via fermentation processes. In the context of natural flavors, 4-heptanone can be considered a naturally occurring compound, aligning with "natural flavor" designations when derived from natural sources.

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

4. Use in Flavors

4-Heptanone is utilized in a variety of flavor categories, including fruit, dairy, and confectionery. It serves as a functional component in flavor systems, often used to impart a fresh, fruity note. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and application. It is generally stable under typical processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance formulations, 4-heptanone is used across several fragrance families, including fruity, green, and floral compositions. It acts as a modifier, providing a fresh top note that enhances the overall fragrance profile. Typical concentration ranges in perfumes and personal care products are from trace amounts up to 0.5%. Due to its volatility, 4-heptanone contributes primarily to the top note of a fragrance.

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. 07.038.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific restrictions in some ASEAN countries.
• Latin America: Generally accepted, with specific regulations in Brazil and MERCOSUR countries.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: 4-Heptanone is considered safe for use in food flavors at typical concentrations, with a high margin of safety.
• Dermal Exposure: Generally non-irritating and non-sensitizing at typical fragrance concentrations. IFRA guidelines should be consulted for specific product types.
• Inhalation Exposure: Low volatility reduces inhalation risks, but occupational exposure limits should be observed in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

4-Heptanone is valued for its ability to impart a fresh, fruity note to both flavors and fragrances. It synergizes well with other fruity and green notes, enhancing the overall profile. Formulators should be cautious of its volatility and potential degradation under extreme conditions. It is often under-used in complex formulations where its subtlety can be overshadowed by more dominant notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 4-heptanone is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some variability exists in natural occurrence data due to differences in source materials.

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 2026-03-26 02:32:57 GMT (p2)