FlavScents AInsights Entry for (-)-Methyl Dihydrojasmonate (CAS: 2630-39-9)

1. Identity & Chemical Information

• Common Name(s): Hedione, Methyl dihydrojasmonate
• IUPAC Name: Methyl (1R,2R)-2-(3-oxo-2-pentylcyclopentyl)acetate
• CAS Number: 2630-39-9
• FEMA Number: 3499
• Other Identifiers: FL No. 09.271
• Molecular Formula: C13H22O3
• Molecular Weight: 226.31 g/mol

(-)-Methyl dihydrojasmonate is a synthetic compound characterized by its ester functional group, which contributes to its floral and jasmine-like odor profile. The cyclopentanone ring and the ester linkage are crucial for its olfactory properties, providing a delicate balance between floral and fruity notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

(-)-Methyl dihydrojasmonate is renowned for its soft, floral, and jasmine-like aroma with a hint of fruity undertones. It is often described as having a moderate intensity and excellent diffusion, making it a versatile component in both fine fragrances and functional products. The compound serves as an impact note, providing a naturalistic floral character that enhances the overall bouquet of a fragrance or flavor formulation. Odor thresholds are typically low, allowing for effective use in trace amounts to achieve the desired sensory impact.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

(-)-Methyl dihydrojasmonate does not occur naturally but is synthesized for use in flavors and fragrances. It is structurally related to jasmonic acid derivatives found in jasmine flowers, which are part of the plant's natural defense mechanisms. The synthetic production of this compound allows for consistent quality and availability, making it a staple in the fragrance industry. Its synthetic nature means 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, (-)-methyl dihydrojasmonate is used to impart a subtle floral note, often in conjunction with other floral or fruity compounds. It is commonly found in fruit flavors, such as pear and apple, where it enhances the natural aroma profile. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor system. The compound is stable under a variety of conditions, including moderate heat and pH variations, making it suitable for a wide range of applications.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

(-)-Methyl dihydrojasmonate is a key ingredient in many fragrance families, including floral, chypre, and oriental. It acts as a modifier and impact note, providing a fresh, naturalistic floral character that enhances the overall complexity of a fragrance. Typical concentration ranges in perfumes are from 0.1% to 10%, depending on the desired effect and the fragrance type. Its volatility places it primarily in the middle note category, where it contributes to the heart of the fragrance composition.

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 09.271.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific concentration limits in certain applications.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, (-)-methyl dihydrojasmonate is considered safe at typical use levels in food, with a high margin of safety. Dermal exposure in fragrance applications is generally well-tolerated, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed in manufacturing settings. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns reported.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

(-)-Methyl dihydrojasmonate is valued for its ability to impart a naturalistic floral character, making it a versatile tool in both flavor and fragrance formulations. It synergizes well with other floral and fruity notes, enhancing the overall complexity and appeal of the product. Formulators should be cautious of overuse, as its potent aroma can dominate a composition. It is often under-utilized in functional products, where its subtlety can add a sophisticated touch.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on (-)-methyl dihydrojasmonate is well-established, with comprehensive sensory and safety profiles documented in the literature. Industry practices are consistent with regulatory guidelines, although some regional variations in regulatory status may exist. Known data gaps are minimal, with ongoing research focused on expanding its applications and understanding its interactions in complex formulations.

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 2026-08-09 23:05:09 GMT (p2)