AInsights Entry for (E)-filbertone (CAS: 102322-83-8)

1. Identity & Chemical Information

• Common Name(s): (E)-filbertone
• IUPAC Name: (E)-5-methylhept-2-en-4-one
• CAS Number: 102322-83-8
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C8H14O
• Molecular Weight: 126.20 g/mol
• Functional Groups and Structure–Odor Relevance: (E)-filbertone is characterized by its enone functional group, which contributes to its nutty and woody aroma, reminiscent of hazelnuts. The presence of the double bond in the (E)-configuration is crucial for its characteristic odor profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: (E)-filbertone is primarily noted for its nutty, woody, and slightly sweet aroma, closely resembling that of hazelnuts. It is often described as having a moderate intensity with a smooth diffusion.
• Taste and/or Odor Thresholds: Specific threshold data is not clearly reported; however, it is generally used in low concentrations due to its potent aroma.
• Typical Sensory Role: It serves as an impact note in flavor formulations, providing a realistic nutty character and enhancing the overall complexity of the flavor profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: (E)-filbertone is naturally found in hazelnuts (Corylus avellana) and is a key contributor to their characteristic aroma.
• Formation Pathways: It is formed through the natural biosynthetic pathways in hazelnuts, involving enzymatic processes that convert precursor compounds into (E)-filbertone.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its natural occurrence in hazelnuts, (E)-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: (E)-filbertone is predominantly used in nut-flavored products, including confectionery, baked goods, and dairy products.
• Functional Role in Flavor Systems: It acts as a key impact note, providing authenticity and depth to nut flavors.
• Typical Use Levels: Documented use levels range from 0.1 to 5 ppm in finished products, with typical industry use around 1 ppm.
• Stability Considerations: (E)-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: It is used in woody and gourmand fragrance families, often in fine fragrances and personal care products.
• Functional Role: (E)-filbertone serves as a modifier and impact note, adding a nutty warmth to fragrance compositions.
• Typical Concentration Ranges: It is typically used at trace levels, often below 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It contributes primarily to the middle notes, providing a lasting nutty character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS by FEMA; usage is based on industry practice.
• European Union (Reg. (EC) No 1334/2008): Not specifically listed; usage is subject to general flavoring regulations.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia (Japan, China, ASEAN): Regulatory status not clearly reported; typically follows international guidelines.
• Latin America (e.g., Brazil, MERCOSUR): Not specifically listed; usage is based on harmonized assumptions.

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 safe in fragrance applications at low concentrations.
• Inhalation Exposure: Volatility suggests low risk in typical fragrance use; occupational exposure considerations are minimal.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: (E)-filbertone is prized for its ability to impart a realistic hazelnut aroma, enhancing both flavor and fragrance formulations.
• Typical Synergies: Pairs well with other nutty and woody notes, as well as sweet and creamy components.
• Common Formulation Pitfalls: Overuse can lead to an overpowering aroma; balance with complementary notes is crucial.
• Situations Where It is Frequently Over- or Under-used: Often under-used in complex formulations where its subtlety can be overshadowed by more dominant notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Sensory characteristics and natural occurrence are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and regulatory assumptions are based on industry norms.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory listings and 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 2026-06-22 18:35:14 GMT (p2)