FlavScents AInsights Entry for 2,3-Heptane Dione (CAS: 96-04-8)

1. Identity & Chemical Information

• Common Name(s): 2,3-Heptanedione
• IUPAC Name: Heptane-2,3-dione
• CAS Number: 96-04-8
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C7H12O2
• Molecular Weight: 128.17 g/mol
• Functional Groups and Structure–Odor Relevance: 2,3-Heptanedione is a diketone, characterized by two carbonyl groups. This structure contributes to its buttery and creamy odor profile, often associated with dairy-like notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: 2,3-Heptanedione is known for its buttery, creamy, and slightly cheesy aroma. It has a moderate intensity and is often used to impart a rich, dairy-like character to flavor compositions.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported, but it is typically used at low concentrations due to its potent aroma.
• Typical Sensory Role: It serves as an impact note in dairy and buttery flavors, enhancing the richness and authenticity of the profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: 2,3-Heptanedione is found in various dairy products and is a natural component of butter.
• Formation Pathways: It can be formed through the Maillard reaction and lipid oxidation processes, which are common in food processing and cooking.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Its presence in natural dairy products supports its use in natural flavor formulations.

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

4. Use in Flavors

• Flavor Categories and Applications: Primarily used in dairy, butter, and cheese flavors. It is also used in bakery and confectionery products to enhance creamy notes.
• Functional Role in Flavor Systems: Acts as a key impact compound, providing authenticity and depth to dairy profiles.
• Typical Use Levels: Documented use levels range from 0.1 to 5 ppm in finished food products, with typical industry use around 1 ppm.
• Stability Considerations: 2,3-Heptanedione is relatively stable under normal food processing conditions but may degrade under high heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Used in gourmand and creamy fragrance compositions, often in personal care products.
• Functional Role: Provides trace realism and creamy notes, acting as a modifier in complex fragrance blends.
• Typical Concentration Ranges: Typically used at very low concentrations, often below 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It contributes to the middle notes, providing a creamy, buttery heart to the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS by FEMA.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not specifically listed under EU flavoring regulations.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations; no specific divergence noted.
• Asia (Japan, China, ASEAN): Regulatory status not clearly reported; typically follows international guidelines.
• Latin America (e.g., Brazil, MERCOSUR): High-level regulatory information not available; generally aligns with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values reported. Generally considered safe at typical flavor use levels.
• Dermal Exposure: Limited data on irritation or sensitization; typically used in low concentrations in fragrances.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure, but no specific occupational hazards reported.
• Risk Profiles: Generally considered safe for both food and fragrance applications at typical use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Provides authentic dairy and buttery notes, enhancing the richness of flavor and fragrance compositions.
• Typical Synergies: Works well with other creamy and buttery compounds, as well as vanilla and caramel notes.
• Common Formulation Pitfalls: Overuse can lead to an overpowering or artificial aroma; balance is key.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in non-dairy applications where a subtle creamy note could enhance the profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Sensory characteristics and typical use levels are well-documented.
• Industry-Typical but Undocumented Practices: Use in fragrance applications is less documented but follows industry norms.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals 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 2026-05-13 15:26:16 GMT (p2)