4-methyl-2(5H)-furanone

Full Material List

3-methyl-2H-furan-5-one

Identifiers

CAS (Single)	6124-79-4
FEMA	N/A
EINECS	N/A
Synonyms	2(5H)- furanone, 4-methyl- 3- methyl-2H-furan-5-one 4- methyl-5H-furan-2-one
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	98.10122
Molecular Formula	C5 H6 O2

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	water, 1.124e+005 mg/L @ 25 °C (est)
Occurrence	not found in nature

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry for 4-methyl-2(5H)-furanone (CAS: 6124-79-4)

1. Identity & Chemical Information

4-methyl-2(5H)-furanone, also known as sotolone, is a single chemical compound with the IUPAC name 3-hydroxy-4,5-dimethylfuran-2(5H)-one. It is identified by the CAS number 6124-79-4. The FEMA number for this compound is 3612. Other identifiers include the FL number 07.008 and CoE number 256. The molecular formula of 4-methyl-2(5H)-furanone is C6H8O3, with a molecular weight of 128.13 g/mol. This compound features a lactone functional group, which is significant for its odor profile, contributing to its sweet, caramel-like aroma.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

4-methyl-2(5H)-furanone is characterized by its intense, sweet, and caramel-like odor, often described as reminiscent of maple syrup, fenugreek, and curry. It has a strong diffusion and is typically used as an impact note in flavor compositions. The taste threshold of sotolone is notably low, making it effective even at minimal concentrations. It is commonly employed to impart a rich, sweet, and slightly nutty flavor profile, enhancing the overall sensory experience of food products.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

4-methyl-2(5H)-furanone naturally occurs in fenugreek seeds, lovage, and certain aged wines. It is formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process. This compound is significant in the context of "natural flavor" designation due to its presence in various natural sources and its formation during common food processing methods.

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

4. Use in Flavors

In flavor applications, 4-methyl-2(5H)-furanone is utilized across a variety of categories, including bakery, dairy, and savory products. It serves as a potent flavor enhancer, providing depth and complexity to flavor systems. Typical use levels in finished food products range from 0.1 to 5 ppm, with industry-typical concentrations often around 1 ppm. The compound is stable under heat and acidic conditions, making it suitable for a wide range of culinary applications.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 4-methyl-2(5H)-furanone is used in gourmand and oriental fragrance families. It acts as a trace realism enhancer and an impact note, contributing to the sweet and warm facets of a fragrance composition. Typical concentration ranges in perfumes are from 0.01% to 0.1%, depending on the desired intensity. Its volatility places it in the middle note category, providing a lasting sweet aroma.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, 4-methyl-2(5H)-furanone is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is listed under Regulation (EC) No 1334/2008 with the FL number 07.008. The United Kingdom follows similar regulations post-Brexit. In Asia, Japan and China have specific guidelines for its use in food products, while ASEAN countries generally align with international standards. In Latin America, countries like Brazil and those in MERCOSUR have adopted harmonized regulations for its use in flavors.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 4-methyl-2(5H)-furanone has a high margin of safety when used within recommended levels. The compound's ADI (Acceptable Daily Intake) is not explicitly defined, but its low usage levels in food suggest minimal risk. Dermal exposure in fragrance applications is generally safe, with no significant reports of irritation or sensitization. Inhalation exposure is considered low risk due to its moderate volatility and typical usage concentrations. Overall, the risk profiles for food and fragrance applications are similar, with no major safety concerns reported.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

4-methyl-2(5H)-furanone is valued for its ability to impart a rich, sweet aroma and flavor, enhancing the sensory appeal of products. It synergizes well with vanilla, caramel, and nutty notes, providing a rounded and complex profile. Formulators should be cautious of its potency, as overuse can lead to an overpowering sweetness. It is often under-utilized in savory applications, where it can add depth and warmth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 4-methyl-2(5H)-furanone is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some regional regulatory nuances may require further clarification. Overall, the compound's safety and efficacy are supported by robust scientific literature.

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 2026-08-10 19:44:54 GMT (p2)

Suppliers

No suppliers are currently related to this material.

Become a FlavScents Supplier