FlavScents AInsights Entry for Phthalide (CAS: 87-41-2)
1. Identity & Chemical Information
Phthalide, also known as 1(3H)-Isobenzofuranone, is a chemical compound with the CAS number 87-41-2. It is recognized by its IUPAC name, 2-benzofuran-1(3H)-one. Phthalide does not have a FEMA number, but it is identified in various chemical databases such as PubChem. Its molecular formula is C8H6O2, and it has a molecular weight of 134.13 g/mol. The compound features a lactone functional group, which is significant for its odor profile, contributing to its characteristic scent.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Phthalide is known for its distinctive odor, often described as sweet, herbal, and slightly celery-like. It has a moderate intensity and is used to impart a fresh, green note in both flavors and fragrances. The compound is typically used as an impact note due to its unique scent profile. While specific taste and odor thresholds are not widely documented, phthalide is recognized for its ability to enhance the overall sensory experience by adding complexity and depth.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Phthalide occurs naturally in certain plants, notably in celery seeds, where it contributes to the characteristic aroma. It can also be formed through the degradation of phthalic acid derivatives. Its presence in natural sources makes it relevant for "natural flavor" designations, particularly in products aiming to replicate or enhance celery-like aromas.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, phthalide is primarily used in savory profiles, including soups, sauces, and spice blends, where it enhances celery and herbal notes. It functions as a flavor enhancer and modifier, providing a fresh, green character. Typical use levels in food range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor system. Phthalide is relatively stable under typical processing conditions but may degrade under extreme heat or acidic conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
Phthalide is utilized in fragrance compositions to impart a fresh, green, and slightly spicy note. It is commonly found in green and herbal fragrance families and is used in personal care products, household cleaners, and air fresheners. The compound acts as a modifier and impact note, typically used in concentrations ranging from trace amounts to 0.5% in formulations. Its volatility allows it to contribute to the top and middle notes of a fragrance.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
In the United States, phthalide is not explicitly listed as GRAS by FEMA but is used in compliance with general safety standards. In the European Union, it is regulated under Regulation (EC) No 1334/2008, with specific use conditions. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, phthalide is subject to national food safety standards, while in Latin America, countries like Brazil regulate it under MERCOSUR agreements. Regulatory treatment may vary, and formulators should verify compliance with local regulations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Phthalide's safety profile is generally favorable, with low toxicity reported in oral exposure scenarios. No specific ADI or MSDI values are available, but it is used within industry-typical safety margins. Dermal exposure in fragrance applications is considered safe, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its moderate volatility. Overall, phthalide poses a low risk in both food and fragrance applications when used appropriately.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Phthalide is valued for its ability to impart a fresh, green note that enhances both flavor and fragrance compositions. It synergizes well with other green and herbal notes, such as parsley and coriander. Formulators should be cautious of overuse, as its distinct aroma can dominate a blend. It is often underutilized in complex formulations where subtlety is required.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on phthalide is well-established, with consistent sensory and regulatory information available. However, specific numeric thresholds and detailed toxicological data are less documented, requiring formulators to rely on industry-typical practices. Regulatory ambiguities exist in certain regions, necessitating careful compliance checks.
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
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 2026-06-25 21:02:51 GMT (p2)
