AInsights Entry for Methyl Dihydrojasmonate (CAS: 24851-98-7)

1. Identity & Chemical Information

• Common Name(s): Methyl dihydrojasmonate
• IUPAC Name: Methyl 2-(3-oxo-2-pentylcyclopentyl)acetate
• CAS Number: 24851-98-7
• FEMA Number: 3497
• Other Identifiers: FL No. 09.779
• Molecular Formula: C13H22O3
• Molecular Weight: 226.31 g/mol
• Functional Groups and Structure–Odor Relevance: Methyl dihydrojasmonate is characterized by an ester functional group, contributing to its floral and fruity odor profile. The cyclopentanone ring structure is crucial for its jasmine-like scent, widely used in perfumery.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Methyl dihydrojasmonate is known for its delicate floral, jasmine-like aroma with fruity undertones. It is often described as having a fresh, green, and slightly woody scent.
• Taste and/or Odor Thresholds: The odor threshold is typically low, allowing it to be perceived at minimal concentrations, enhancing its utility in fragrance formulations.
• Typical Sensory Role: It serves as an impact note in perfumery, providing a realistic jasmine character and enhancing the overall floral bouquet.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Methyl dihydrojasmonate is not typically found in nature but is synthesized for use in fragrances and flavors.
• Formation Pathways: It is produced synthetically through the esterification of dihydrojasmonic acid, a process that mimics natural biosynthetic pathways.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: While not naturally occurring, its synthetic production is designed to replicate the scent profile of natural jasmine, allowing it to be used in products labeled as containing "natural fragrance."

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

4. Use in Flavors

• Flavor Categories and Applications: Methyl dihydrojasmonate is used in a variety of flavor applications, including fruit and floral flavors, where it imparts a jasmine-like note.
• Functional Role in Flavor Systems: It acts as a modifier and enhancer, adding complexity and depth to flavor profiles.
• Typical Use Levels: Use levels in flavors are typically low, often in the range of 0.1 to 5 ppm, depending on the desired intensity and application.
• Stability Considerations: It is relatively stable under normal conditions but may degrade under extreme heat or acidic conditions, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Widely used in floral, fruity, and green fragrance families. Common in perfumes, body sprays, and personal care products.
• Functional Role: Acts as an impact note and modifier, providing a fresh, floral character that enhances the overall scent profile.
• Typical Concentration Ranges: Typically used at concentrations ranging from 0.1% to 5% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It is a middle note, providing longevity and depth to the fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Recognized as GRAS by FEMA for use in food flavors.
• European Union (Reg. (EC) No 1334/2008; FL Number Status): Approved for use in food and fragrance applications.
• United Kingdom (Post-Brexit Alignment or Divergence): Aligns with EU regulations, allowing its use in similar applications.
• Asia (Japan, China, ASEAN): Generally permitted, but specific regulations may vary by country.
• Latin America (e.g., Brazil, MERCOSUR): Permitted for use, with regulations aligning closely with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Considered safe for use in food flavors at typical concentrations, with a high margin of safety.
• Dermal Exposure: Generally non-irritating and non-sensitizing at typical fragrance concentrations, but IFRA guidelines should be consulted for specific product types.
• Inhalation Exposure: Low volatility reduces inhalation risk, but occupational exposure should be managed with standard safety practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Offers a cost-effective alternative to natural jasmine, with consistent quality and availability.
• Typical Synergies: Blends well with other floral and fruity notes, enhancing the overall complexity of the fragrance or flavor.
• Common Formulation Pitfalls: Overuse can lead to an overpowering scent; 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: Extensive research supports its safety and efficacy in both flavor and fragrance applications.
• Industry-Typical but Undocumented Practices: Usage levels and synergies are often based on industry experience rather than published data.
• Known Data Gaps or Regulatory Ambiguities: Limited data on long-term exposure effects, though current evidence supports its safety.

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 2026-03-24 05:41:53 GMT (p2)