FlavScents AInsights Entry for Green Dioxolane (CAS: 4359-47-1)

1. Identity & Chemical Information

• Common Name(s): Green Dioxolane
• IUPAC Name: 2,2-Dimethyl-1,3-dioxolane
• CAS Number: 4359-47-1
• FEMA Number: Not applicable
• Other Identifiers: Not available
• Molecular Formula: C5H10O2
• Molecular Weight: 102.13 g/mol

Green dioxolane is a cyclic acetal with a dioxolane ring structure, characterized by its two oxygen atoms and a five-membered ring. The presence of methyl groups contributes to its odor profile, which is often described as fresh and green. The functional groups in green dioxolane are crucial for its role in flavor and fragrance applications, providing a crisp and clean scent that is often used to impart a sense of freshness.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Green dioxolane is known for its fresh, green, and slightly fruity odor, reminiscent of freshly cut grass or green apples. It is often used as a modifier in fragrance compositions to add a natural and vibrant note. The intensity of its odor is moderate, making it suitable for both impact and background roles in formulations. While specific taste and odor thresholds are not well-documented, its sensory impact is generally recognized in the industry for its ability to enhance the freshness of a composition.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Green dioxolane is not typically found in nature and is primarily synthesized for use in flavor and fragrance applications. Its formation involves the reaction of acetone with ethylene glycol under acidic conditions, resulting in the cyclic acetal structure. Due to its synthetic origin, it does not qualify for "natural flavor" or "natural fragrance" designations under most regulatory frameworks.

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

4. Use in Flavors

Green dioxolane is used in a variety of flavor applications, particularly in fruit and green vegetable profiles. It serves as a functional modifier, enhancing the freshness and authenticity of flavors. Typical use levels in finished food or beverage products range from 0.5 to 5 ppm, with higher concentrations potentially leading to overpowering effects. It is relatively stable under typical processing conditions, although it may degrade under extreme heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance formulations, green dioxolane is valued for its ability to impart a fresh, green note. It is commonly used in floral, green, and fruity fragrance families, contributing to both top and middle notes. Typical concentration ranges in fragrance products are from 0.1% to 1%, depending on the desired intensity and product type. Its volatility allows it to provide an initial burst of freshness, which can be complemented by more persistent base notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; use in flavors and fragrances is subject to general safety evaluations.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; use is governed by general safety and labeling requirements.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Limited specific data; generally follows international safety standards.
• Latin America: Regulatory status varies; typically aligns with international guidelines.

Explicit approvals for green dioxolane are limited, and its use is often based on harmonized safety assumptions and industry practices.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values; use in flavors is generally considered safe at low concentrations.
• Dermal Exposure: No specific IFRA restrictions; considered non-irritating at typical use levels in fragrances.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.

The risk profile for green dioxolane does not significantly differ between food and fragrance applications, with safety primarily ensured through adherence to recommended use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Green dioxolane is prized for its ability to impart a fresh, green note that enhances the realism of both flavors and fragrances. It synergizes well with other green and fruity notes, providing a crisp and clean character. Formulators should be cautious of overuse, as excessive concentrations can lead to an artificial or overpowering effect. It is often under-utilized in complex formulations where its subtlety can be an asset.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on green dioxolane is well-established in terms of its sensory profile and typical applications. However, specific regulatory approvals and toxicological data are less documented, relying on industry-typical practices and safety evaluations. Known data gaps include precise exposure thresholds and comprehensive regulatory listings.

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 2026-02-07 20:54:04 GMT (p2)