FlavScents AInsights Entry for Cyclotene Hydrate (CAS: 80-71-7)

1. Identity & Chemical Information

• Common Name(s): Cyclotene hydrate
• IUPAC Name: 4-Hydroxy-5-methyl-3(2H)-furanone
• CAS Number: 80-71-7
• FEMA Number: 2360
• Other Identifiers: FL No. 13.005
• Molecular Formula: C5H6O3
• Molecular Weight: 114.10 g/mol

Cyclotene hydrate 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 applications. The presence of the furanone ring is crucial for its sensory properties, providing a distinct burnt sugar note.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cyclotene hydrate is known for its sweet, caramel-like aroma with nuances of burnt sugar and maple syrup. It is often described as having a moderate intensity and a warm, inviting character. The compound is primarily used as an impact note in flavor formulations, providing depth and complexity. While specific taste and odor thresholds are not widely reported, its potent aroma suggests a low threshold, making it effective even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cyclotene hydrate occurs naturally in a variety of foods, including coffee, maple syrup, and roasted nuts. 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 reaction is responsible for the development of complex flavors and aromas, making cyclotene hydrate a key component in the flavor profile of many cooked and processed foods. Its natural occurrence supports its designation as a "natural flavor" in regulatory contexts.

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

4. Use in Flavors

Cyclotene hydrate is extensively used in flavor formulations, particularly in sweet and savory applications. It is commonly found in bakery products, confectionery, and beverages, where it enhances caramel, maple, and roasted notes. Typical use levels in finished products range from 0.5 to 5 ppm, depending on the desired intensity and application. It is generally stable under typical processing conditions, although it may degrade at high temperatures or extreme pH levels.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, cyclotene hydrate is valued for its warm, sweet aroma, which complements gourmand and oriental fragrance families. It serves as a modifier or trace realism note, adding depth and richness to compositions. Typical concentrations in fragrance formulations are low, often less than 1%, due to its potent aroma. It contributes primarily to the middle notes of a fragrance, providing a lasting sweetness.

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 number 13.005.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific restrictions varying by country.
• Latin America: Generally accepted, with specific regulations in Brazil and MERCOSUR countries.

Cyclotene hydrate is widely accepted for use in both flavors and fragrances, with harmonized regulations across major markets. However, formulators should verify specific country requirements due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Cyclotene hydrate is considered safe for use in food and fragrance applications at typical exposure levels. Oral exposure through flavor use is supported by its GRAS status, with no specific ADI or MSDI established. Dermal exposure in fragrances is generally low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility. Overall, the risk profile is favorable, with no significant differences between food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cyclotene hydrate is a valuable ingredient for its ability to impart a rich, caramel-like aroma and flavor. It synergizes well with other sweet and roasted notes, enhancing the overall complexity of formulations. Common pitfalls include overuse, which can lead to an overpowering sweetness, and instability under extreme processing conditions. It is often under-utilized in savory applications, where it can add depth and warmth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cyclotene hydrate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although specific use levels may vary. Known data gaps include precise sensory thresholds and detailed toxicological studies, which are areas for further research.

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 2026-03-27 10:59:25 GMT (p2)