FlavScents AInsights Entry: Caramel Dione (CAS: 13494-07-0)

1. Identity & Chemical Information

• Common Name(s): Caramel dione
• IUPAC Name: 2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one
• CAS Number: 13494-07-0
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C6H8O4
• Molecular Weight: 144.13 g/mol
• Functional Groups and Structure–Odor Relevance: Caramel dione contains hydroxyl and ketone functional groups, contributing to its characteristic caramel-like odor. The presence of these groups is crucial for its role in flavor and fragrance applications, providing a sweet, burnt sugar note.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Caramel dione is characterized by its sweet, caramel-like odor, reminiscent of burnt sugar and toffee. It is often described as having a moderate intensity with a warm, rich diffusion. The compound is primarily used as an impact note in flavor formulations, providing depth and authenticity to caramel and brown sugar profiles. While specific taste and odor thresholds are not well-documented, its sensory impact is significant enough to be used in trace amounts to achieve the desired effect.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Caramel dione is not commonly found in nature but can be formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process. This reaction is responsible for the complex flavors and aromas in cooked foods, particularly those with caramelized surfaces. The compound's formation through this reaction aligns with its designation as a "natural flavor" when derived from natural sources.

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

4. Use in Flavors

Caramel dione is widely used in flavor formulations, particularly in confectionery, bakery, and dairy products. It serves as a key component in caramel, toffee, and brown sugar flavors, enhancing the overall sweetness and depth. Typical use levels in finished food products range from 1 to 50 ppm, with lower concentrations providing subtle background notes and higher concentrations delivering a more pronounced caramel character. The compound is generally stable under typical food processing conditions, although it may degrade at very high temperatures or extreme pH levels.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, caramel dione is used to impart a sweet, gourmand note to various fragrance families, including oriental and gourmand scents. It acts as a modifier, adding warmth and richness to the fragrance composition. Typical concentration ranges in perfumes and personal care products are from trace amounts to 0.1%, depending on the desired intensity. Caramel dione contributes primarily to the middle notes of a fragrance, providing a lasting sweetness that complements other ingredients.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Caramel dione is not explicitly listed as FEMA GRAS but may be used under general flavoring principles.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage may be subject to general flavoring guidelines.
• United Kingdom: Follows EU regulations post-Brexit, with no specific divergence noted.
• Asia: Limited specific data; usage likely follows general flavoring guidelines in Japan, China, and ASEAN countries.
• Latin America: Usage in Brazil and MERCOSUR countries is not explicitly documented but may align with international flavoring standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Specific ADI, TTC, or MSDI values for caramel dione are not available. However, its use in food is generally considered safe when used in accordance with good manufacturing practices.
• Dermal Exposure: No specific data on irritation or sensitization; considered low risk in typical fragrance concentrations.
• Inhalation Exposure: Volatility is moderate, with no specific occupational exposure limits identified. General safety practices for handling volatile compounds should be followed.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Caramel dione is valued for its ability to impart a rich, authentic caramel note to both flavors and fragrances. It synergizes well with other sweet and creamy notes, enhancing the overall profile. Formulators should be cautious of overuse, as excessive amounts can lead to an overpowering sweetness. It is often under-utilized in savory applications, where it can add depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on caramel dione is well-established in terms of its sensory profile and typical applications. However, specific regulatory and toxicological data are less documented, requiring formulators to rely on industry-typical practices and general safety guidelines. Known data gaps include precise usage limits and comprehensive safety evaluations.

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 2026-09-25 13:27:26 GMT (p2)