AInsights Entry for Irone (CAS: 54992-91-5)
1. Identity & Chemical Information
Irone is a key aromatic compound known for its presence in orris root oil. The IUPAC name for irone is 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-3-buten-2-one. It is registered under the CAS number 54992-91-5. While a specific FEMA number is not assigned to irone, it is recognized in various fragrance and flavor contexts. The molecular formula of irone is C13H20O, with a molecular weight of 192.3 g/mol. Structurally, irone is characterized by a cyclohexene ring with a butenone side chain, contributing to its distinctive violet-like odor, which is highly valued in perfumery.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Irone is renowned for its floral, violet-like aroma, which is both rich and powdery. It is often described as having a moderate to strong intensity with a smooth, diffusive quality. The compound plays a crucial role as an impact note in fragrance compositions, providing a sense of elegance and sophistication. While specific taste and odor thresholds are not widely documented, irone's sensory impact is significant enough to be used sparingly in formulations to achieve the desired olfactory effect.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Irone naturally occurs in orris root, derived from the rhizomes of Iris germanica and Iris pallida. The compound is formed through the slow oxidation of iridals, which are precursors found in the plant. This transformation is part of the aging process of orris root, which can take several years to develop the desired aromatic profile. Irone's presence in orris root oil qualifies it for use in products labeled as "natural fragrance," aligning with consumer preferences for natural ingredients.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, irone is primarily used to impart a floral, violet-like note, often in confectionery, beverages, and desserts. Its functional role is typically as a modifier or impact note, enhancing the overall complexity of the flavor profile. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the matrix of the product. Irone is relatively stable under normal processing conditions but may degrade under extreme heat or acidic conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Irone is a staple in the fragrance industry, particularly in floral and oriental fragrance families. It serves as a key impact note, providing a powdery, violet-like aroma that enhances the sophistication of a fragrance. Typical concentration ranges in perfumes are from 0.1% to 1%, depending on the desired intensity and the fragrance composition. Irone contributes primarily to the heart or middle notes of a fragrance, offering moderate volatility and a lasting presence.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
In the United States, irone is generally recognized as safe (GRAS) for use in flavors, although specific regulatory documentation may not be explicit. In the European Union, irone is subject to the regulations outlined in Reg. (EC) No 1334/2008, with its use in flavors and fragrances being harmonized across member states. Post-Brexit, the United Kingdom continues to align closely with EU regulations. In Asia, including Japan and China, irone is accepted in both flavor and fragrance applications, although specific national regulations should be consulted. In Latin America, countries like Brazil and those in MERCOSUR generally follow international guidelines, but local regulations should be verified.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Irone's safety profile is well-established, with no significant toxicological concerns reported at typical usage levels. For oral exposure in flavor applications, the compound is considered safe within the industry-typical use levels. Dermal exposure in fragrance applications is generally well-tolerated, with no significant reports of irritation or sensitization. Inhalation exposure, relevant to occupational settings, is considered low risk due to irone's moderate volatility. Overall, the risk profiles for food and fragrance applications are similar, with no significant differences noted.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Irone is valued for its ability to impart a sophisticated, floral character to both flavors and fragrances. It synergizes well with other floral and woody notes, enhancing the overall complexity of a formulation. A common pitfall is overuse, which can lead to an overpowering or artificial aroma. Formulators should aim for balance, using irone to subtly enhance rather than dominate the profile. It is often under-used in formulations seeking a natural or vintage character, where its unique aroma can add depth and authenticity.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on irone is well-established, with comprehensive sensory and regulatory information available. While specific numeric thresholds are not always documented, industry practices provide reliable guidance for use levels. Known data gaps include detailed toxicological studies specific to irone, although existing data supports its safety. Regulatory ambiguities are minimal, with harmonized guidelines across major markets.
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 2026-09-16 07:38:07 GMT (p2)