FlavScents AInsights Entry for (E)-linalool oxide (furanoid) (CAS: 34995-77-2)

1. Identity & Chemical Information

• Common Name(s): (E)-linalool oxide (furanoid)
• IUPAC Name: 2-(5-methyl-5-vinyltetrahydrofuran-2-yl)propan-2-ol
• CAS Number: 34995-77-2
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C10H18O2
• Molecular Weight: 170.25 g/mol

(E)-linalool oxide (furanoid) is characterized by its furanoid ring structure, which contributes to its unique olfactory properties. The presence of the furan ring is significant in determining its odor profile, often described as floral and slightly woody, which is relevant for its use in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

(E)-linalool oxide (furanoid) is known for its floral, woody, and slightly sweet odor profile. It is often described as having a moderate intensity with a fresh, green nuance. The compound is typically used as a modifier in fragrance compositions, adding complexity and depth to floral accords. Its odor threshold is not well-documented, but it is generally considered to have a moderate diffusion.

In flavor applications, it contributes a subtle floral note, enhancing the overall aroma profile without overpowering other components. Its role is often as a background realism enhancer, providing a naturalistic touch to flavor systems.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

(E)-linalool oxide (furanoid) is naturally found in various plant species, including certain types of mint and lavender. It is formed through the enzymatic oxidation of linalool, a common terpene alcohol found in many essential oils. This transformation can occur during the plant's metabolic processes or through external factors such as fermentation.

The compound's presence in natural sources makes it eligible for "natural flavor" or "natural fragrance" designations, depending on the extraction and processing methods used.

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

4. Use in Flavors

(E)-linalool oxide (furanoid) is utilized in flavor formulations primarily for its floral and woody notes. It is commonly used in fruit and floral flavor categories, such as citrus, berry, and floral blends. Its functional role is often as a background enhancer, providing a naturalistic complexity to the flavor profile.

Typical use levels in finished food or beverage products range from 0.5 to 5 ppm, with variations depending on the specific application and desired intensity. These values are industry-typical estimates, as specific documented ranges are not widely available.

The compound is relatively stable under normal processing conditions but may degrade under extreme heat or acidic conditions, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, (E)-linalool oxide (furanoid) is valued for its ability to impart a fresh, floral, and slightly woody character. It is commonly used in floral, woody, and green fragrance families, often as a modifier or impact note.

Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired effect and product type. The compound contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage in flavors and fragrances is subject to general safety evaluations.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage aligns with general safety and labeling requirements.
• United Kingdom: Post-Brexit regulations align closely with EU standards; no specific divergence noted.
• Asia: Limited specific data; generally follows international safety standards.
• Latin America: Usage is typically governed by regional safety and labeling standards; specific data not widely available.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, specific ADI or MSDI values for (E)-linalool oxide (furanoid) are not clearly reported. However, it is generally considered safe at typical flavor use levels based on industry practices. Dermal exposure in fragrance applications should consider potential irritation or sensitization, although specific IFRA guidelines are not available for this compound.

Inhalation exposure is primarily relevant for occupational settings, where standard safety precautions should be observed due to its volatility. 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

(E)-linalool oxide (furanoid) is valued for its ability to enhance floral and woody notes in both flavors and fragrances. It synergizes well with other floral and green notes, providing a naturalistic complexity. Formulators should be cautious of its stability under extreme conditions and consider its moderate intensity to avoid overpowering other components.

Common pitfalls include overuse, which can lead to an unbalanced profile, and underuse, which may result in a lack of desired complexity. It is often underutilized in formulations seeking a naturalistic floral character.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on (E)-linalool oxide (furanoid) is well-established in terms of its sensory profile and natural occurrence. However, specific regulatory approvals and toxicological data are less documented, relying on industry-typical practices and general safety evaluations. Known data gaps include precise use levels and detailed regulatory status in certain regions.

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 2026-04-08 10:22:21 GMT (p2)