FlavScents AInsights Entry for Allyl Acetone (CAS: 109-49-9)

1. Identity & Chemical Information

• Common Name(s): Allyl Acetone
• IUPAC Name: 4-Penten-2-one
• CAS Number: 109-49-9
• FEMA Number: Not available
• Other Identifiers: FL Number not available; CoE Number not available; IFRA Reference not available
• Molecular Formula: C6H10O
• Molecular Weight: 98.15 g/mol
• Functional Groups and Structure–Odor Relevance: Allyl acetone is characterized by a ketone functional group, which is often associated with sweet, fruity, and sometimes pungent odors. The presence of the allyl group contributes to its reactivity and potential for forming various derivatives, impacting its odor profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Allyl acetone is known for its sweet, fruity odor with a hint of pungency. It is often described as having a green, slightly floral character, which can be quite intense and diffusive. The compound is typically used as an impact note in formulations, providing a fresh and vibrant top note. The taste and odor thresholds for allyl acetone are not well-documented, but it is generally used in low concentrations due to its potent aroma.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Allyl acetone does not occur widely in nature and is primarily synthesized for use in flavors and fragrances. It can be formed through chemical synthesis involving the reaction of allyl alcohol with acetone under acidic conditions. Its relevance to "natural flavor" or "natural fragrance" designation is limited, as it is typically considered a synthetic compound.

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

4. Use in Flavors

Allyl acetone is used in various flavor categories, including fruity and floral profiles. It serves as a functional component in flavor systems, often providing a fresh, green note that enhances the overall complexity of the flavor. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and the specific application. It is relatively stable under normal conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, allyl acetone is utilized in a variety of fragrance families, including floral, green, and fruity compositions. It acts as a modifier or impact note, contributing to the top notes of a fragrance. Typical concentration ranges in formulations are from trace amounts up to 0.5%, depending on the desired effect. Its volatility makes it suitable for top and middle note applications.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Allyl acetone is not explicitly listed as FEMA GRAS, and its use in flavors and fragrances is subject to general safety evaluations.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; use is subject to general safety assessments.
• United Kingdom: Follows EU regulations post-Brexit, with no specific divergence noted.
• Asia: Limited specific regulatory information available; general safety assessments apply.
• Latin America: No specific regulatory information available; general safety assessments apply.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values. General safety assessments suggest low use levels in flavors.
• Dermal Exposure: Limited data on irritation or sensitization; formulators should follow IFRA guidelines for similar compounds.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered.

Risk profiles may differ between food and fragrance applications, with fragrance use requiring more stringent dermal and inhalation safety assessments.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Allyl acetone is valued for its ability to impart a fresh, green note to both flavors and fragrances. It synergizes well with other fruity and floral compounds, enhancing their overall impact. Common formulation pitfalls include overuse, leading to an overpowering aroma. It is often under-used in complex formulations where its subtlety can enhance the overall profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on allyl acetone is well-established in terms of its chemical identity and sensory profile. However, there are gaps in specific regulatory approvals and detailed toxicological data. Industry practices often rely on general safety assessments and analogs for guidance.

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 2026-07-01 16:38:19 GMT (p2)