FlavScents AInsights Entry for Safranal (CAS: 116-26-7)

1. Identity & Chemical Information

• Common Name(s): Safranal
• IUPAC Name: 2,6,6-Trimethylcyclohexa-1,3-diene-1-carbaldehyde
• CAS Number: 116-26-7
• FEMA Number: 3044
• Other Identifiers: FL No. 02.015
• Molecular Formula: C10H14O
• Molecular Weight: 150.22 g/mol

Safranal is a monoterpene aldehyde primarily responsible for the aroma of saffron. Its structure includes a cyclohexadiene ring with an aldehyde functional group, contributing to its distinctive odor profile. The presence of the aldehyde group is crucial for its characteristic warm, hay-like scent, which is a key factor in its use in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Safranal is known for its warm, hay-like, and slightly spicy aroma, often described as reminiscent of saffron. It has a moderate intensity and a high diffusion rate, making it an impactful note in both flavor and fragrance compositions. The odor threshold of safranal is relatively low, allowing it to be perceived at minimal concentrations. In flavor applications, it serves as an impact note, providing authenticity and depth to saffron-flavored products.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Safranal is naturally found in saffron (Crocus sativus), where it is formed through the degradation of carotenoids, specifically zeaxanthin and crocin, during the drying process of saffron stigmas. This transformation is facilitated by enzymatic and oxidative reactions. Safranal's presence is a defining characteristic of natural saffron flavor and fragrance, qualifying it for "natural flavor" or "natural fragrance" designations when derived from saffron.

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

4. Use in Flavors

Safranal is predominantly used in flavor formulations to impart a saffron-like aroma and taste. It is commonly applied in culinary products, such as rice dishes, confectioneries, and beverages. Typical use levels in food range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor system. Safranal is relatively stable under moderate heat and neutral pH conditions but can degrade under prolonged exposure to high temperatures or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In perfumery, safranal is utilized across various fragrance families, including oriental and floral compositions. It acts as a modifier and impact note, providing warmth and depth. Safranal is typically used in trace amounts, often less than 0.5% of the total fragrance composition, due to its potent aroma. It contributes primarily to the top and middle notes, given its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Safranal is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with FL No. 02.015.
• United Kingdom: Post-Brexit regulations align with EU standards.
• Asia: In Japan and China, safranal is permitted for use in flavors, subject to local regulations.
• Latin America: Generally accepted in MERCOSUR countries, with specific regulations varying by nation.

Explicit approvals exist for flavor use, while fragrance applications are subject to IFRA guidelines. There are no significant regulatory uncertainties reported.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, safranal's safety is supported by its FEMA GRAS status, with an acceptable daily intake (ADI) not specifically established but considered safe at typical use levels. Dermal exposure in fragrances is regulated by IFRA, which provides guidelines to minimize irritation and sensitization risks. Inhalation exposure is generally low risk due to its moderate volatility, but occupational safety measures should be observed in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Safranal is valued for its ability to impart a genuine saffron character in both flavors and fragrances. It synergizes well with other spice and floral notes, enhancing complexity and authenticity. Formulators should be cautious of its potency, as overuse can lead to overpowering compositions. It is often underutilized in non-traditional applications, where it can provide unique aromatic profiles.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on safranal is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific use levels may vary. No significant data gaps or regulatory ambiguities are noted.

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 2026-10-20 19:11:32 GMT (p2)