FlavScents AInsights Entry for Carbon Monoxide (CAS: 630-08-0)

1. Identity & Chemical Information

• Common Name(s): Carbon Monoxide
• IUPAC Name: Carbon monoxide
• CAS Number: 630-08-0
• FEMA Number: Not applicable
• Other Identifiers: Not applicable
• Molecular Formula: CO
• Molecular Weight: 28.01 g/mol
• Functional Groups and Structure–Odor Relevance: Carbon monoxide is a diatomic molecule consisting of one carbon atom and one oxygen atom connected by a triple bond. It is a colorless, odorless gas under standard conditions, which makes it challenging to detect without specialized equipment. Its lack of odor relevance is significant in safety contexts rather than sensory applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Carbon monoxide is inherently odorless and tasteless, which is a critical factor in its potential danger as it cannot be detected by human senses. This characteristic means it does not contribute any sensory attributes to flavors or fragrances. Its role in sensory applications is non-existent, and it is not used for any sensory impact in flavor or fragrance formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Carbon monoxide is produced naturally in the environment through the incomplete combustion of carbon-containing materials. It can be found in volcanic gases, forest fires, and as a byproduct of various biological processes in animals and plants. In industrial settings, it is often generated during the combustion of fossil fuels. Carbon monoxide does not qualify for "natural flavor" or "natural fragrance" designations due to its toxic nature and lack of sensory contribution.

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

4. Use in Flavors

Carbon monoxide is not used in flavor applications due to its toxicity and lack of sensory properties. There are no documented or industry-typical use levels for carbon monoxide in food or beverages. Its presence in food systems is typically a result of contamination or environmental exposure rather than intentional formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Similarly, carbon monoxide is not utilized in fragrance formulations. Its lack of odor and high toxicity preclude its use in any fragrance family or product type. There are no known concentration ranges for carbon monoxide in fragrance applications, as it is not a component of fragrance formulations.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Carbon monoxide is not approved for use in flavors or fragrances. It is regulated as a hazardous air pollutant by the Environmental Protection Agency (EPA).
• European Union: Similarly, carbon monoxide is not permitted in food or fragrance applications and is regulated under various environmental and safety directives.
• United Kingdom: Post-Brexit, the UK aligns with EU regulations regarding carbon monoxide.
• Asia (Japan, China, ASEAN): Carbon monoxide is not approved for use in flavors or fragrances and is subject to strict environmental regulations.
• Latin America (Brazil, MERCOSUR): Regulatory frameworks align with international standards, prohibiting its use in consumable products.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Carbon monoxide poses significant health risks due to its high affinity for hemoglobin, forming carboxyhemoglobin, which impairs oxygen transport in the blood.

• Oral Exposure: Not applicable for flavor use due to its gaseous state and toxicity.
• Dermal Exposure: Not relevant for fragrance use; however, inhalation is the primary concern.
• Inhalation Exposure: Carbon monoxide is highly toxic when inhaled, leading to symptoms ranging from headaches and dizziness to unconsciousness and death at high concentrations. Occupational exposure limits are strictly regulated.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Carbon monoxide is not a material of interest for formulators in the flavor and fragrance industries due to its lack of sensory properties and high toxicity. Its presence in formulations is undesirable and typically indicates contamination or environmental exposure. Formulators must ensure that carbon monoxide levels are minimized to prevent health risks.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data regarding carbon monoxide's chemical properties and toxicology are well-established, with extensive documentation on its environmental and health impacts. However, its non-use in flavors and fragrances means there is limited industry-specific data on formulation practices.

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 (not applicable for carbon monoxide)
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable for carbon monoxide)

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 2026-04-06 13:12:42 GMT (p2)