AInsights Entry for Serenolide (CAS: 477218-42-1)

1. Identity & Chemical Information

• Common Name(s): Serenolide
• IUPAC Name: Not available
• CAS Number: 477218-42-1
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C14H22O2
• Molecular Weight: 222.32 g/mol
• Functional Groups and Structure–Odor Relevance: Serenolide is a lactone, which is a cyclic ester. Lactones are known for their creamy, coconut-like odors, which can contribute to the material's sensory profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Serenolide is characterized by a creamy, coconut-like odor with a sweet, lactonic undertone. It is often described as having a smooth, velvety texture in its aroma profile.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported, but lactones typically have low odor thresholds, contributing to their potent sensory impact.
• Typical Sensory Role: Serenolide is primarily used as an impact note in formulations, providing a creamy, sweet background that enhances the overall sensory experience.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Serenolide is not commonly found in nature and is typically synthesized for use in flavors and fragrances.
• Formation Pathways: It can be synthesized through chemical reactions involving lactone formation, often starting from fatty acids or related precursors.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a synthesized compound, serenolide may not qualify for "natural" labeling unless derived from natural precursors through approved processes.

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

4. Use in Flavors

• Flavor Categories and Applications: Serenolide is used in dairy, coconut, and tropical fruit flavor profiles. It is valued for its ability to impart a creamy, rich note.
• Functional Role in Flavor Systems: It acts as a background enhancer, adding depth and creaminess to flavor formulations.
• Typical Use Levels: Documented use levels are not available, but industry-typical concentrations range from 0.1 to 10 ppm in finished products.
• Stability Considerations: Serenolide is relatively stable under typical food processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Serenolide is used in gourmand, floral, and tropical fragrance compositions.
• Functional Role: It serves as a creamy, sweet modifier, enhancing the richness and depth of the fragrance.
• Typical Concentration Ranges: Typically used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Serenolide contributes primarily to the middle and base notes, providing longevity and depth.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS; usage should be based on industry practices and safety assessments.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not specifically listed; usage should comply with general safety regulations.
• United Kingdom: Follows EU regulations post-Brexit; no specific divergence reported.
• Asia (Japan, China, ASEAN): Not clearly reported; usage should align with local regulations and safety assessments.
• Latin America (e.g., Brazil, MERCOSUR): Not clearly reported; usage should align with local regulations and safety assessments.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found; formulators should ensure usage aligns with industry safety practices and conduct thorough safety assessments.
• Dermal Exposure: Not clearly reported; formulators should consider potential sensitization and irritation, especially in fragrance applications.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.
• Risk Profiles: Generally considered safe when used within industry-typical concentrations, but specific safety data is limited.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Serenolide provides a unique creamy, coconut-like note that enhances the richness of both flavors and fragrances.
• Typical Synergies: Pairs well with other lactones, vanilla, and tropical fruit notes to create complex, rich profiles.
• Common Formulation Pitfalls: Overuse can lead to an overpowering creamy note; balance with other components is crucial.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in non-dairy applications where a creamy note could enhance the profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical identity and sensory profile are well-documented.
• Industry-Typical but Undocumented Practices: Usage levels and safety assessments are often based on industry norms rather than specific studies.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and detailed toxicological data are limited.

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 2026-03-27 09:18:04 GMT (p2)