FlavScents AInsights Entry for 2-Furyl Hydroxymethyl Ketone (CAS: 17678-19-2)

1. Identity & Chemical Information

• Common Name(s): 2-Furyl Hydroxymethyl Ketone
• IUPAC Name: 1-(Furan-2-yl)-2-hydroxyethanone
• CAS Number: 17678-19-2
• FEMA Number: Data not found
• Other Identifiers: FL number not found; CoE number not found; IFRA reference not found
• Molecular Formula: C6H6O3
• Molecular Weight: 126.11 g/mol

2-Furyl hydroxymethyl ketone is characterized by the presence of a furan ring, which is a five-membered aromatic ring with one oxygen atom. This structure is significant in flavor chemistry due to its contribution to the compound's odor profile, often imparting sweet, caramel-like notes. The hydroxymethyl ketone group adds to its reactivity and sensory characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Furyl hydroxymethyl ketone is known for its sweet, caramel-like aroma with nuances of burnt sugar and maple. It is often described as having a moderate intensity and a warm, inviting character. The compound is typically used as an impact note in flavor formulations, providing depth and richness to sweet profiles. Specific odor and taste thresholds are not clearly reported in the literature, but its sensory impact is well-documented in industry practice.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Furyl hydroxymethyl ketone is naturally found in a variety of foods, particularly those subjected to heat processing, such as baked goods, coffee, and roasted nuts. It is primarily formed through the Maillard reaction, a complex series of chemical reactions between amino acids and reducing sugars that occur during cooking. This compound's presence in foods contributes to the "natural flavor" designation, as it is a product of natural thermal processes.

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

4. Use in Flavors

2-Furyl hydroxymethyl ketone is widely used in flavor formulations, particularly in sweet and bakery flavors. It serves as a key component in caramel, maple, and brown sugar profiles. Typical use levels in finished food products range from 1 to 50 ppm, with higher concentrations often used in more intense flavor applications. The compound is relatively stable under typical food processing conditions, though it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 2-furyl hydroxymethyl ketone is utilized for its warm, sweet aroma, contributing to gourmand and oriental fragrance families. It acts as a modifier and impact note, enhancing the richness and depth of the fragrance. Typical concentration ranges in fragrance formulations are not well-documented, but it is generally used in trace amounts to achieve the desired olfactory effect. Its volatility places it in the middle note category, providing a lasting sweetness.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; assumed safe under general flavoring principles.
• European Union: Not specifically listed under Reg. (EC) No 1334/2008; typically used under general flavoring guidelines.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Specific regulatory status in Japan, China, and ASEAN countries not clearly documented; generally used under harmonized flavoring guidelines.
• Latin America: No specific data found for Brazil or MERCOSUR; assumed to follow general international flavoring standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2-furyl hydroxymethyl ketone is generally considered safe when used within typical flavoring concentrations. No specific ADI or MSDI values are reported, but it is used under the assumption of safety based on historical use and low exposure levels. Dermal exposure in fragrance applications is not associated with significant irritation or sensitization, though IFRA guidelines should be consulted for specific product types. Inhalation exposure is minimal due to its low volatility, with no significant occupational hazards reported.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Furyl hydroxymethyl ketone is valued for its ability to impart a rich, caramel-like sweetness to both flavors and fragrances. It synergizes well with other sweet and nutty notes, enhancing the overall complexity of the formulation. Formulators should be cautious of its potential to overpower delicate profiles if used excessively. It is often under-utilized in savory applications, where it can add unexpected depth and warmth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-furyl hydroxymethyl ketone is well-established in terms of its sensory characteristics and natural occurrence. However, specific regulatory approvals and toxicological data are less documented, relying on industry-typical practices and historical use. Known data gaps include precise regulatory listings and detailed toxicological evaluations, which should be addressed in future research.

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 2026-06-02 09:10:13 GMT (p2)