FlavScents AInsights Entry for Coffee Difuran (CAS: 4437-20-1)
1. Identity & Chemical Information
- Common Name(s): Coffee difuran
- IUPAC Name: 2,5-Dimethylfuran
- CAS Number: 4437-20-1
- FEMA Number: Not available
- Other Identifiers: FL number not available, CoE number not available, IFRA reference not available
- Molecular Formula: C6H8O
- Molecular Weight: 96.13 g/mol
Coffee difuran, also known as 2,5-dimethylfuran, is a volatile organic compound characterized by its furan ring structure with two methyl groups at the 2 and 5 positions. This structural configuration contributes to its distinct odor profile, which is significant in flavor and fragrance applications. The presence of the furan ring is crucial for its odor characteristics, providing a sweet, caramel-like aroma that is often associated with roasted coffee.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Coffee difuran is known for its sweet, caramel-like odor with nuances of roasted coffee and burnt sugar. It is often described as having a moderate intensity and good diffusion, making it a valuable component in creating complex flavor profiles. The compound is typically used as an impact note in flavor formulations, providing a realistic roasted coffee aroma that enhances the overall sensory experience.
The taste and odor thresholds for coffee difuran are not clearly reported in the literature. However, its sensory role as an impact note suggests that it is used at concentrations that are perceptible yet not overwhelming, allowing it to blend seamlessly with other flavor components.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Coffee difuran is naturally found in roasted coffee beans, where it is formed through the Maillard reaction during the roasting process. This reaction involves the interaction of amino acids and reducing sugars, leading to the formation of various volatile compounds, including coffee difuran. Its presence in roasted coffee contributes to the characteristic aroma profile that is highly valued in both flavor and fragrance applications.
The compound's natural occurrence in coffee allows it to be designated as a "natural flavor" in certain regulatory contexts, depending on the source and method of extraction.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Coffee difuran is primarily used in flavor formulations to impart a roasted coffee note. It is commonly found in coffee-flavored products, confectionery, and bakery items. Its functional role in flavor systems is to provide authenticity and depth, enhancing the overall sensory profile of the product.
Typical use levels of coffee difuran in finished food or beverage products are not well-documented. However, industry practice suggests that it is used at low concentrations, typically in the range of 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor matrix. It is important to consider its stability, as coffee difuran can be sensitive to heat and oxidation, which may affect its performance in certain applications.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, coffee difuran is used to create gourmand and oriental fragrance profiles. It is valued for its ability to provide a warm, sweet, and slightly burnt aroma that enhances the richness and complexity of a fragrance composition. Its functional role can vary from being a trace realism note to a more prominent impact note, depending on the formulation.
Typical concentration ranges in fragrance products are not explicitly documented, but it is generally used at low levels to avoid overpowering other components. Coffee difuran contributes primarily to the middle notes of a fragrance, providing a smooth transition between the top and base notes.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
- United States: Coffee difuran is not explicitly listed as a FEMA GRAS substance. Its use in flavors may be subject to general safety evaluations.
- European Union: Not specifically listed under Regulation (EC) No 1334/2008. Its use may be governed by general flavoring regulations.
- United Kingdom: Post-Brexit regulations align closely with EU standards, with no specific divergence noted for coffee difuran.
- Asia: Regulatory status in Japan, China, and ASEAN countries is not clearly documented. General flavoring guidelines may apply.
- Latin America: Specific regulatory information for Brazil and MERCOSUR is not available. Harmonized assumptions may be applied based on international standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
The safety profile of coffee difuran is primarily evaluated in the context of its use in flavors and fragrances. For oral exposure, specific ADI, TTC, or MSDI values are not available. However, its use at low concentrations in food products suggests a favorable safety margin. Dermal exposure considerations for fragrance use include potential irritation or sensitization, although specific data is limited. Inhalation exposure is relevant due to its volatility, but occupational exposure limits are not clearly defined.
Overall, the risk profiles for coffee difuran may differ between food and fragrance applications, with the primary concern being its potential for irritation in dermal applications.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Coffee difuran is a valuable material for formulators seeking to create authentic roasted coffee notes in both flavors and fragrances. It synergizes well with other caramel and nutty notes, enhancing the overall complexity of the formulation. Common pitfalls include overuse, which can lead to an overpowering burnt aroma, and stability issues related to heat and oxidation. Formulators should carefully balance its concentration to achieve the desired sensory impact without compromising product stability.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on coffee difuran is well-established in terms of its sensory profile and natural occurrence. However, there are gaps in specific regulatory approvals and toxicological data, which may require formulators to rely on industry-typical practices and assumptions. Known ambiguities exist in regional regulatory treatments, necessitating careful verification for compliance in different markets.
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 2026-04-10 04:35:46 GMT (p2)
