FlavScents AInsights Entry for (-)-(E,R)-filbertone (CAS: 135910-94-0)

1. Identity & Chemical Information

• Common Name(s): Filbertone
• IUPAC Name: (2E,4R)-4-hydroxy-5-methyl-3-hexen-2-one
• CAS Number: 135910-94-0
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not available; IFRA reference not applicable
• Molecular Formula: C7H12O2
• Molecular Weight: 128.17 g/mol
• Functional Groups and Structure–Odor Relevance: Filbertone is characterized by its ketone and hydroxyl functional groups, which contribute to its nutty, hazelnut-like aroma. The presence of these groups is crucial for its odor profile, making it a valuable compound in flavor applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Filbertone is primarily described as having a nutty, hazelnut-like aroma with sweet and creamy undertones. It is known for its moderate intensity and good diffusion, making it an impactful note in flavor formulations.
• Taste and/or Odor Thresholds: Specific threshold data not found; however, it is typically used at low concentrations due to its potent aroma.
• Typical Sensory Role: Filbertone serves as an impact note in flavor systems, providing a realistic hazelnut character that enhances the overall sensory profile of food products.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Filbertone is naturally found in hazelnuts (Corylus avellana) and is a key contributor to their characteristic aroma.
• Formation Pathways: It is formed through natural biosynthetic pathways in hazelnuts, involving enzymatic processes that convert precursor compounds into filbertone.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its natural occurrence in hazelnuts, filbertone can be labeled as a natural flavoring agent when derived from natural sources.

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

4. Use in Flavors

• Flavor Categories and Applications: Filbertone is predominantly used in nut flavors, particularly hazelnut, and is also employed in chocolate and confectionery applications to enhance nutty profiles.
• Functional Role in Flavor Systems: It acts as a characterizing agent, providing authenticity and depth to nut flavors.
• Typical Use Levels: Industry-typical use levels range from 0.1 to 5 ppm in finished food products, depending on the desired intensity and application.
• Stability Considerations: Filbertone 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: Filbertone is used in gourmand and nutty fragrance compositions, often in personal care products and fine fragrances.
• Functional Role: It serves as a trace realism note, adding depth and authenticity to nutty accords.
• Typical Concentration Ranges: Used at trace levels, typically below 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Filbertone contributes primarily to the middle notes, providing a lasting nutty aroma.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Filbertone is generally recognized as safe (GRAS) for use in flavors.
• European Union (Reg. (EC) No 1334/2008; FL Number Status): Approved for use as a flavoring substance; specific FL number not reported.
• United Kingdom (Post-Brexit Alignment or Divergence): Aligns with EU regulations; no significant divergence reported.
• Asia (Japan, China, ASEAN): Data not clearly reported; typically follows international standards.
• Latin America (e.g., Brazil, MERCOSUR): Generally aligns with international flavor regulations; specific approvals not detailed.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Filbertone is considered safe for oral consumption at typical flavor use levels. No specific ADI or MSDI reported; industry practices suggest low exposure risk.
• Dermal Exposure: Limited data on dermal exposure; generally not a primary concern in fragrance use due to low concentrations.
• Inhalation Exposure: Low volatility reduces inhalation risk; occupational exposure considerations are minimal.
• Risk Profiles: No significant differences in risk profiles between food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Filbertone is prized for its ability to impart a realistic hazelnut aroma, enhancing the authenticity of nut flavors.
• Typical Synergies: Works well with other nutty and creamy notes, as well as chocolate and vanilla flavors.
• Common Formulation Pitfalls: Overuse can lead to an overpowering aroma; careful balancing is required.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex flavor systems where its subtlety can be overshadowed by more dominant notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Filbertone's sensory profile and natural occurrence are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and stability considerations are based on industry norms.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals in some regions are not clearly reported.

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 2026-06-28 05:30:45 GMT (p2)