FlavScents AInsights Entry for Green Oxane (CAS: 3494-76-6)

1. Identity & Chemical Information

Green oxane, also known by its IUPAC name as 2,2,6-trimethyl-1,3-dioxane, is a chemical compound with the CAS number 3494-76-6. It does not have a FEMA number assigned. The molecular formula for green oxane is C7H14O2, and it has a molecular weight of 130.19 g/mol. This compound features a dioxane ring, which is significant for its odor characteristics. The presence of methyl groups contributes to its distinctive scent profile, often described as green and fresh.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Green oxane is characterized by its fresh, green, and slightly floral odor. It is often described as having a crisp and clean scent, reminiscent of freshly cut grass or leaves. The intensity of its odor is moderate, making it suitable for use as a background note or modifier in fragrance compositions. The diffusion of green oxane is relatively good, allowing it to blend well with other fragrance components. Specific taste or odor thresholds are not clearly reported in the literature.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Green oxane is not commonly found in nature and is primarily synthesized for use in fragrances and flavors. Its formation typically involves chemical synthesis rather than natural processes such as fermentation or enzymatic degradation. As a synthetic compound, 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

In flavor applications, green oxane is used to impart a fresh, green note to various products. It is commonly employed in flavor categories such as herbal, mint, and certain fruit flavors. Its functional role in flavor systems is often as a modifier, enhancing the freshness and realism of the overall profile. Typical use levels in finished food or beverage products are not well-documented, but industry estimates suggest low to moderate ppm levels. Green oxane is generally stable under typical food processing conditions, including moderate heat and pH variations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Green oxane is widely used in the fragrance industry, particularly in the creation of green, floral, and fresh compositions. It is a versatile ingredient that can serve as a trace realism note or a modifier, adding a natural freshness to perfumes and personal care products. Typical concentration ranges in fragrance formulations are not explicitly documented, but it is often used at low levels due to its potent odor. Green oxane contributes primarily to the top and middle notes of a fragrance, given its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, green oxane does not have a specific FEMA GRAS status for flavor use. In the European Union, it is subject to the general provisions of Regulation (EC) No 1334/2008, but specific FL number status is not reported. Post-Brexit, the United Kingdom aligns closely with EU regulations. In Asia, including Japan and China, and in Latin America, such as Brazil and MERCOSUR, regulatory information is limited, and harmonized assumptions are often applied. Explicit approvals and known uncertainties vary by region.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, specific ADI, TTC, or MSDI values for green oxane are not found, indicating a need for formulators to proceed with caution and verify safety through industry-typical practices. Dermal exposure considerations include potential irritation or sensitization, although specific IFRA guidelines are not detailed. Inhalation exposure is relevant due to its volatility, with occupational safety measures recommended in manufacturing settings. Risk profiles may differ between food and fragrance applications, with fragrance use requiring more stringent dermal safety assessments.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Green oxane is valued for its ability to impart a fresh, green character to both flavors and fragrances. It synergizes well with other green and floral notes, enhancing the overall freshness of a composition. Common formulation pitfalls include overuse, which can lead to an overpowering scent, and underuse, which may result in a lack of desired freshness. It is frequently used to add a natural touch to synthetic compositions.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on green oxane is well-established in terms of its sensory profile and general use in fragrances. However, specific regulatory approvals and toxicological data are less documented, leading to reliance on industry-typical practices. Known data gaps include precise ppm usage levels in flavors and detailed regional regulatory statuses.

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 2026-02-10 02:14:22 GMT (p2)