FlavScents AInsights Entry: Shoyu Furanone (CAS: 27538-09-6)

1. Identity & Chemical Information

• Common Name(s): Shoyu furanone
• IUPAC Name: 4-Hydroxy-5-methyl-3(2H)-furanone
• CAS Number: 27538-09-6
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C5H6O3
• Molecular Weight: 114.10 g/mol
• Functional Groups and Structure–Odor Relevance: Shoyu furanone contains a furanone ring with a hydroxyl group, contributing to its characteristic caramel-like aroma. The presence of the hydroxyl group is crucial for its odor profile, enhancing its sweet and slightly burnt sugar notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Shoyu furanone is known for its distinct caramel-like aroma, often described as sweet, with nuances of burnt sugar and maple syrup. It is a potent odorant with a low odor threshold, making it effective even at low concentrations. Its sensory role is typically as an impact note, providing depth and complexity to flavor profiles, particularly in sweet and savory applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Shoyu furanone naturally occurs in various foods, including soy sauce, roasted coffee, and certain types of caramel. It is primarily formed through the Maillard reaction, a complex chemical process that occurs between amino acids and reducing sugars during heating. This compound is significant in the designation of "natural flavor" due to its presence in naturally processed foods.

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

4. Use in Flavors

Shoyu furanone is widely used in flavor formulations, particularly in caramel, coffee, and maple flavors. It serves as a key impact note, enhancing the authenticity and richness of these profiles. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and application. It is generally stable under heat and acidic conditions but may degrade under prolonged exposure to high temperatures or oxidative environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, shoyu furanone is utilized for its sweet, caramel-like aroma, contributing to gourmand and oriental fragrance families. It acts as a modifier, adding warmth and depth to compositions. Typical concentrations in fragrance formulations are low, often less than 0.5%, due to its potent aroma. It is primarily a middle note, providing a lasting sweet character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Shoyu furanone is not explicitly listed as FEMA GRAS but is used in flavors under general flavoring guidelines.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage is based on general safety assessments.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Limited specific data; generally follows international safety assessments.
• Latin America: Usage is typically aligned with international standards, though specific national regulations may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI established; considered safe at typical flavor use levels based on industry practice.
• Dermal Exposure: Limited data on irritation or sensitization; generally considered low risk in fragrance applications.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure, but no specific occupational hazards reported.

Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns at typical use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Shoyu furanone is valued for its ability to impart a rich, caramel-like aroma, enhancing both sweet and savory profiles. It synergizes well with vanilla, chocolate, and nutty notes. Formulators should be cautious of its potency to avoid overpowering the overall flavor or fragrance profile. It is often under-used in savory applications where it can add unexpected depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on shoyu furanone is well-established in terms of its sensory profile and natural occurrence. However, specific regulatory approvals and toxicological data are less documented, relying on industry-typical practices and general safety assessments.

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 2026-06-18 04:58:20 GMT (p2)