FlavScents AInsights Entry for Furfuryl Octanoate (CAS: 39252-03-4)

1. Identity & Chemical Information

• Common Name(s): Furfuryl octanoate
• IUPAC Name: Furan-2-ylmethyl octanoate
• CAS Number: 39252-03-4
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not available; IFRA reference not applicable
• Molecular Formula: C13H20O3
• Molecular Weight: 224.30 g/mol
• Functional Groups and Structure–Odor Relevance: Furfuryl octanoate is an ester, characterized by the presence of a furan ring and an octanoate moiety. The ester linkage contributes to its fruity and sweet odor profile, which is significant in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Furfuryl octanoate is noted for its sweet, fruity aroma with nuances reminiscent of pineapple and apple. It possesses a moderate intensity and good diffusion, making it suitable for both flavor and fragrance applications.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported in the literature.
• Typical Sensory Role: It serves as an impact note in flavor compositions, providing a fruity character, and as a background realism enhancer in fragrance formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Furfuryl octanoate is not commonly found in nature but can be synthesized through esterification processes.
• Formation Pathways: It is typically formed via chemical synthesis, involving the reaction of furfuryl alcohol with octanoic acid.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its synthetic origin, furfuryl octanoate is generally not classified as a natural flavor or fragrance component.

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

4. Use in Flavors

• Flavor Categories and Applications: Furfuryl octanoate is used in fruit-flavored products, particularly those mimicking pineapple and apple profiles. It is also employed in confectionery, beverages, and bakery items.
• Functional Role in Flavor Systems: It acts as a characterizing agent, enhancing the fruity notes and providing depth to flavor profiles.
• Typical Use Levels: Documented use levels range from 1 to 10 ppm in finished products, with industry-typical levels around 5 ppm.
• Stability Considerations: Furfuryl octanoate is relatively stable under normal conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: It is utilized in fruity and gourmand fragrance families, often in personal care products and fine fragrances.
• Functional Role: Furfuryl octanoate serves as a modifier and impact note, adding a sweet, fruity dimension.
• Typical Concentration Ranges: It is typically used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS; usage should comply with general safety standards.
• European Union (Reg. (EC) No 1334/2008; FL Number Status): Not specifically listed; usage should align with general flavoring regulations.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia (Japan, China, ASEAN): Specific regulatory status not clearly reported; general compliance with flavor and fragrance safety standards is advised.
• Latin America (e.g., Brazil, MERCOSUR): No specific data available; general safety compliance is recommended.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values found; typical use levels suggest a low margin of safety concern.
• Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for fragrance use.
• Inhalation Exposure: Moderate volatility suggests potential for inhalation exposure; occupational safety measures should be considered.
• Risk Profiles: Generally considered safe at typical use levels in both food and fragrance applications, with no significant differences in risk profiles.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Furfuryl octanoate is prized for its ability to impart a natural fruity character, enhancing both flavor and fragrance profiles.
• Typical Synergies: It blends well with other fruity esters and aldehydes, enhancing overall complexity.
• Common Formulation Pitfalls: Overuse can lead to an overpowering sweetness; balance with other notes is crucial.
• Situations Where It is Frequently Over- or Under-Used: 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

• Well-Established Data: Basic chemical and sensory properties are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and applications are often based on industry experience rather than formal studies.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological data are limited, necessitating cautious use.

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 2026-05-07 09:50:56 GMT (p2)