naphthalene

Full Material List

N/A

Identifiers

CAS (Single)	91-20-3
FEMA	N/A
EINECS	202-049-5
Synonyms	albocarbon camphor tar moth balls moth flakes mothballs naftaleno naftalina naphthalin raw naphthalene white tar tar camphor
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	2166IN72UN
CoE Number	11014
XlogP3-AA	3.30 (est)
Molecular Weight	128.17376
Molecular Formula	C10 H8

Properties

Food Chemicals Codex Listed	No
Appearance	white crystalline solid (est)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	80.00 to 82.00 Â°C. @ 760.00 mm Hg
Boiling Point	217.00 to 219.00 Â°C. @ 760.00 mm Hg
Flash Point	174.00 Â°F. TCC ( 78.89 Â°C. )
Acid Value	N/A
Vapor Pressure	0.159000 mmHg @ 25.00 Â°C. (est)
Vapor Density	4.4 ( Air = 1 )
logP (o/w)	3.3
Soluble In	alcohol water, 142.1 mg/L @ 25 °C (est) water, 31 mg/L @ 25 °C (exp)
Occurrence	beans - 0.003 mg/kg beer - 0.02 mg/kg bilberry fruit - 0.005 mg/kg capsicum annuum - up to 0.06 mg/kg cassie absolute @ 2.50% celery seed oil CO2 extract india @ 0.33% celery seed oil india @ 0.79% cheese - up to 0.035 mg/kg chicken - up to 0.0005 mg/kg clove bud clove fruit clove leaf clove oil clove stem cocoa - 0.05 mg/kg corn husk oil corn seed oil corn silk corn silk oil fish raw fish - 0.02 mg/kg grapefruit juice - 0.01 mg/kg kiwi fruit - 0.001 mg/kg mango fruit - up to 0.001 mg/kg milk buffalo milk - 0.004 mg/kg milk skim milk powder - 0.0029 mg/kg nepeta betonicifolia c.a. meyer oil turkey @ 0.20% peanut - 0.005 mg/kg orange peel oil bitter china @ trace% orris root papaya fruit - up to 0.01 mg/kg passiflora - up to 0.01 mg/kg pea - 0.005 mg/kg peach fruit - trace amount pepper bell pepper fruit plum fruit - up to 0.005 mg/kg plumcot fruit - up to 0.007 mg/kg raspberry red raspberry fruit - up to 0.005 mg/kg rice cooked rice rice sprout rue flower oil colombia @ 0.04% saffron stigma shrimp - 0.0008 mg/kg soybean - 0.008 mg/kg styrax tea - 0.10 mg/kg walnut black walnut oil wine port wine - trace amount

Organoleptic

Organoleptic Notes	1. Odor Type: pungent pungent dry resinous Odor Description:at 10.00 % in benzyl benzoate. pungent dry tarry Odor and/or flavor descriptions from others (if found).
Odor	pungent pungent, dry, resinous,
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry for Naphthalene (CAS: 91-20-3)

1. Identity & Chemical Information

Common Name(s): Naphthalene
IUPAC Name: Naphthalene
CAS Number: 91-20-3
FEMA Number: Not applicable
Other Identifiers: FL number not applicable; CoE number not applicable; IFRA reference not applicable
Molecular Formula: C10H8
Molecular Weight: 128.17 g/mol
Functional Groups and Structure–Odor Relevance: Naphthalene is a polycyclic aromatic hydrocarbon consisting of two fused benzene rings. Its structure contributes to its characteristic mothball-like odor, which is sharp and penetrating.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Odor and Flavor Descriptors: Naphthalene is known for its distinctive mothball odor, which is often described as camphoraceous, tar-like, and slightly woody. It is not typically used for flavor purposes due to its intense and unpleasant odor.
Taste and/or Odor Thresholds: The odor threshold for naphthalene is relatively low, making it easily detectable even at low concentrations.
Typical Sensory Role: Naphthalene is primarily used for its odor-masking properties in industrial applications rather than in flavor or fragrance formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Known Natural Sources: Naphthalene is found in coal tar and is a byproduct of the combustion of organic materials. It is not typically found in natural food sources.
Formation Pathways: Naphthalene is formed during the incomplete combustion of carbon-containing materials, such as fossil fuels and biomass.
Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Naphthalene does not qualify for natural flavor or fragrance designations due to its synthetic origin and industrial production methods.

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

4. Use in Flavors

Flavor Categories and Applications: Naphthalene is not used in flavor applications due to its toxicological profile and unpleasant odor.
Functional Role in Flavor Systems: Not applicable.
Typical Use Levels: Not applicable.
Stability Considerations: Naphthalene is relatively stable under normal conditions but can volatilize at elevated temperatures.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Fragrance Families and Product Types: Naphthalene is not commonly used in consumer fragrance products due to its strong odor and potential health risks.
Functional Role: It may be used in industrial settings for odor masking.
Typical Concentration Ranges: Not applicable for consumer products.
Volatility and Top/Middle/Base Contribution: Naphthalene is highly volatile and contributes primarily to the top note when used.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States (FDA / FEMA GRAS): Naphthalene is not approved for use in food or fragrances.
European Union (Reg. (EC) No 1334/2008; FL number status): Not approved for use in food or fragrances.
United Kingdom: Follows EU regulations post-Brexit.
Asia (Japan, China, ASEAN): Generally not approved for use in food or fragrances.
Latin America (e.g., Brazil, MERCOSUR): Not approved for use in food or fragrances.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Naphthalene is not intended for oral consumption due to its toxicological profile, which includes potential carcinogenicity.
Dermal Exposure: Can cause skin irritation and sensitization; not recommended for use in personal care products.
Inhalation Exposure: Inhalation of naphthalene vapors can cause respiratory irritation and is considered a potential occupational hazard.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Why This Material is Valuable: Naphthalene is primarily valued for its industrial applications, such as moth repellents and chemical intermediates.
Typical Synergies: Not applicable in flavor or fragrance formulations.
Common Formulation Pitfalls: Avoid use in consumer products due to health risks.
Situations Where It is Frequently Over- or Under-Used: Overuse in industrial settings can lead to regulatory scrutiny and health concerns.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Well-Established Data: Naphthalene's chemical properties and toxicological profile are well-documented.
Industry-Typical but Undocumented Practices: Limited to industrial applications.
Known Data Gaps or Regulatory Ambiguities: None significant; regulatory status is clear.

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 (not applicable)
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
If complex natural material: includes section 5a (not applicable)

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 2026-03-21 09:16:28 GMT (p2)

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