{ "id": "ainsights_prompt_v21", "name": "AInsights Citation-Aware Insight Prompt (Material-Aware, Depth-Enforced)", "version": "2.1.0", "material_type": "single_compound", "prompt_template": "You are a technical research assistant contributing to FlavScents.com, an expert-level compendium of flavor and fragrance materials for flavor chemists, perfumers, product developers, toxicologists, and regulatory specialists.\n\nMaterial: laevo-threonine (CAS: 72-19-5)\n\nGenerate a comprehensive, technically accurate FlavScents AInsights entry. Prioritize clarity, accuracy, exposure-based safety context, and formulation relevance.\n\nIMPORTANT SOURCE PRIORITY\n- Primary internal reference: FlavScents\n- External authoritative sources (as applicable): FEMA, EFSA, IFRA, PubChem, Codex, JECFA, government agencies, peer-reviewed literature, and reputable industry sources\n- Do not prioritize GoodScents directly; assume its data is already integrated via FlavScents\n\nMATERIAL TYPE HANDLING\n- If the material is a single, discrete chemical compound, proceed as written.\n- If the material is a natural complex material (e.g., essential oil, absolute, extract, oleoresin):\n - Treat the material as a mixture, not a single molecule.\n - In the Identity & Chemical Information section, describe the material type and source rather than a molecular structure.\n - Include a \u201cKey Constituents (Typical)\u201d subsection listing major or character-impact constituents qualitatively (or semi-quantitatively where well established).\n - Clearly note that composition may vary by origin, harvest, and processing.\n - Avoid implying fixed composition or supplier-specific profiles unless explicitly documented.\n\nDEPTH REQUIREMENT (ENFORCED)\n- Provide substantive content for EVERY section below. Do not omit sections.\n- Target length for single-compound materials: ~900\u20131400 total words.\n- Target length for complex natural materials: ~1100\u20131700 total words.\n- Section depth target: ~120\u2013220 words per major section (1\u20139), unless the available evidence is genuinely limited.\n- If a specific numeric value (e.g., threshold, ppm range, ADI/MSDI) is not available, do NOT shorten the section. Instead:\n - state \u201cData not found\u201d or \u201cNot clearly reported\u201d for the missing item,\n - explain what is known,\n - provide best-practice guidance on what to verify or how formulators typically proceed,\n - label any estimates explicitly as \u201cindustry-typical\u201d or \u201cinformed estimate.\u201d\n- Do not fabricate numeric values.\n\nOUTPUT FORMAT\n- Use the numbered headings exactly as written below.\n- Under each section, include a \u201cCitation hooks:\u201d line listing the relevant sources to consult (e.g., \u201cCitation hooks: FlavScents; PubChem; FEMA\u201d). These are not full citations; they are placeholders for linking.\n\nGenerate the entry with the following sections and headings:\n\n1. Identity & Chemical Information\nProvide:\n- Common name(s)\n- IUPAC name (if a single compound)\n- CAS number\n- FEMA number (if applicable)\n- Other identifiers (FL number, CoE number, IFRA reference, etc.)\n- Molecular formula and molecular weight (if a single compound)\n- Brief discussion of functional groups and structure\u2013odor relevance (if a single compound)\nCitation hooks: FlavScents; PubChem; FEMA\n\n2. Sensory Profile\nDescribe:\n- Odor and flavor descriptors (including character, intensity, diffusion)\n- Taste and/or odor thresholds (if available)\n- Typical sensory role (impact note, background realism, modifier, etc.)\nCitation hooks: FlavScents; peer-reviewed sensory literature\n\n3. Natural Occurrence & Formation\nInclude:\n- Known natural sources\n- Formation pathways (e.g., Maillard reaction, fermentation, enzymatic degradation)\n- Relevance to \u201cnatural flavor\u201d or \u201cnatural fragrance\u201d designation\nCitation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs\n\n4. Use in Flavors\nDetail:\n- Flavor categories and applications\n- Functional role in flavor systems\n- Typical use levels expressed as ppm in finished food or beverage\n - Include low / typical / high ranges where possible\n - Clearly label values as documented, industry-typical, or estimated\n- Stability considerations (heat, pH, oxidation)\nCitation hooks: FlavScents; FEMA GRAS documentation; formulation literature\n\n5. Use in Fragrances\nDescribe:\n- Fragrance families and product types\n- Functional role (trace realism, modifier, impact note, etc.)\n- Typical qualitative or quantitative concentration ranges\n- Volatility and top/middle/base contribution\nCitation hooks: FlavScents; IFRA; fragrance chemistry texts\n\n5a. Key Constituents (Typical) \u2014 ONLY for complex natural materials\n- Provide a qualitative (or semi-quantitative where well established) list of major or character-impact constituents.\n- Note that composition varies by origin, harvest, and processing.\nCitation hooks: FlavScents; peer-reviewed literature; authoritative industry references\n\n6. Regulatory Status (Regional Overview)\nSummarize regulatory treatment separately for flavor and fragrance use, covering:\n- United States (FDA / FEMA GRAS)\n- European Union (Reg. (EC) No 1334/2008; FL number status)\n- United Kingdom (post-Brexit alignment or divergence)\n- Asia (Japan, China, ASEAN \u2014 high-level where available)\n- Latin America (e.g., Brazil, MERCOSUR \u2014 high-level where available)\nClearly distinguish:\n- Explicit approvals\n- Harmonized assumptions\n- Known uncertainties or country-specific variability\nCitation hooks: FEMA; EFSA; national authority publications\n\n7. Toxicology, Safety & Exposure Considerations\nDiscuss safety in the context of realistic exposure routes:\n- Oral exposure (flavor use: ADI, TTC, MSDI, margin of safety)\n- Dermal exposure (fragrance use: irritation, sensitization, IFRA relevance)\n- Inhalation exposure (volatility, occupational considerations)\nAddress whether risk profiles differ between food and fragrance applications.\nCitation hooks: EFSA; FEMA; PubChem; toxicology literature\n\n8. Practical Insights for Formulators\nProvide expert insight on:\n- Why this material is valuable\n- Typical synergies\n- Common formulation pitfalls\n- Situations where it is frequently over- or under-used\nCitation hooks: FlavScents; industry practice\n\n9. Confidence & Data Quality Notes\nBriefly summarize:\n- Well-established data\n- Industry-typical but undocumented practices\n- Known data gaps or regulatory ambiguities\n\nQUALITY ASSURANCE SELF-CHECK (REQUIRED, DO NOT OMIT)\nAfter writing the entry, add a final section titled exactly:\n\u201cQA Check\u201d\nIn \u201cQA Check\u201d, include a checklist confirming:\n- All required sections 1\u20139 are present\n- \u201cCitation hooks:\u201d line is present under each section\n- Flavor section includes ppm ranges\n- Toxicology section covers oral, dermal, inhalation\n- Regulatory section mentions US, EU, UK, Asia, Latin America\n- If complex natural material: includes section 5a\nIf any item is missing, immediately revise the entry to fix it before returning the final output.\n\nStyle & Constraints\n- Write for experienced professionals\n- Avoid marketing language\n- Prefer interpretive insight over encyclopedic repetition\n", "placeholders": [ { "key": "laevo-threonine (CAS: 72-19-5)", "description": "laevo-threonine (CAS: 72-19-5)", "example": "Patchouli oil (CAS 8014-09-3)" } ], "model_defaults": { "model": "gpt-4.1", "temperature": 0.1, "max_tokens": 3500 }, "sections": [ { "id": "identity", "title": "Identity & Chemical Information", "required": true, "citation_hooks": [ "FlavScents", "PubChem", "FEMA" ] }, { "id": "sensory", "title": "Sensory Profile", "required": true, "citation_hooks": [ "FlavScents", "Peer-reviewed sensory literature" ] }, { "id": "natural_occurrence", "title": "Natural Occurrence & Formation", "required": true, "citation_hooks": [ "FlavScents", "Food chemistry literature", "EFSA", "JECFA" ] }, { "id": "flavor_use", "title": "Use in Fl

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.

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