FlavScents AInsights Entry for Isojasmone (CAS: 95-41-0)

1. Identity & Chemical Information

Isojasmone is a synthetic compound commonly used in the flavor and fragrance industry. Its IUPAC name is (E)-3-Methyl-2-(2-pentenyl)-2-cyclopenten-1-one. The CAS number for isojasmone is 95-41-0. It is identified by FEMA number 3209. The molecular formula of isojasmone is C11H16O, and it has a molecular weight of 164.25 g/mol. Isojasmone contains a cyclopentenone ring, which contributes to its characteristic odor profile. The presence of the unsaturated ketone group is significant for its odor characteristics, providing a jasmine-like scent that is highly valued in perfumery.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Isojasmone is known for its distinctive jasmine-like odor, which is described as floral, sweet, and slightly fruity. It has a moderate intensity and is often used as an impact note in fragrance compositions. The compound is also used in flavor applications, where it imparts a floral and slightly fruity taste. The odor threshold of isojasmone is relatively low, making it effective even at minimal concentrations. In formulations, it serves as a modifier, enhancing the floral character of the blend.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Isojasmone does not occur naturally and is synthesized for use in flavors and fragrances. It is typically produced through chemical synthesis involving the cyclization of appropriate precursors. Despite its synthetic origin, isojasmone is often used in products labeled as "natural" due to its structural similarity to naturally occurring jasmine compounds. This allows it to be included in formulations that aim to replicate natural jasmine scents.

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

4. Use in Flavors

In the flavor industry, isojasmone is used to impart a floral and slightly fruity note to various products. It is commonly found in categories such as beverages, confectionery, and dairy products. Isojasmone acts as a functional modifier, enhancing the overall floral profile of the flavor system. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and product type. It is generally stable under typical processing conditions, although care should be taken to avoid excessive heat and oxidation, which can degrade its aromatic properties.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Isojasmone is widely used in the fragrance industry, particularly in floral compositions. It is a key component in jasmine accords and is used in a variety of product types, including perfumes, soaps, and lotions. Isojasmone serves as a trace realism note, providing authenticity to floral blends. It is typically used at concentrations ranging from 0.01% to 0.5% in fragrance formulations. Due to its moderate volatility, isojasmone contributes primarily to the middle notes of a fragrance, providing a lasting floral character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, isojasmone is recognized as GRAS (Generally Recognized As Safe) by FEMA for use in flavors. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have specific guidelines for its use in flavors and fragrances, often aligning with international standards. In Latin America, regulatory frameworks such as those in Brazil and MERCOSUR also recognize its use, although specific limits may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Isojasmone is considered safe for use in both flavor and fragrance applications when used within recommended limits. For oral exposure, it has a high margin of safety, with no adverse effects reported at typical use levels. Dermal exposure in fragrance applications is generally well-tolerated, with low potential for irritation or sensitization. Inhalation exposure is minimal due to its moderate volatility, but occupational exposure should be managed with standard safety practices. Overall, the risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Isojasmone is valued for its ability to impart a realistic jasmine note to both flavors and fragrances. It synergizes well with other floral and fruity compounds, enhancing the overall complexity of the formulation. Common pitfalls include overuse, which can lead to an overpowering floral character, and underuse, which may result in a lack of impact. Formulators should balance isojasmone with complementary notes to achieve the desired effect.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on isojasmone is well-established, with comprehensive information available from authoritative sources. Industry practices are well-documented, although some specific use levels may vary based on proprietary formulations. Known data gaps are minimal, and regulatory ambiguities are rare, ensuring high confidence in its safety and efficacy.

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 2026-05-13 16:06:22 GMT (p2)