FlavScents AInsights Entry for Hordenine (CAS: 539-15-1)

1. Identity & Chemical Information

Hordenine is a naturally occurring alkaloid with the IUPAC name N,N-dimethyltyramine. It is identified by the CAS number 539-15-1. While it does not have a FEMA number, it is recognized in various chemical databases. The molecular formula of hordenine is C10H15NO, and it has a molecular weight of 165.23 g/mol. Structurally, hordenine is characterized by a phenethylamine backbone with a dimethylamino group, which contributes to its biological activity and potential odor characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Hordenine is not primarily known for its sensory attributes in flavors or fragrances. However, it may impart subtle bitter notes when present in certain natural sources. Its role in sensory applications is more aligned with its biological activity rather than direct flavor or fragrance contributions. The taste and odor thresholds for hordenine are not well-documented, indicating its limited use in sensory formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Hordenine is found in various plants, notably in barley (Hordeum vulgare), which is where it derives its name. It is also present in cacti and certain grasses. Hordenine is biosynthesized through the methylation of tyramine, a process that can occur naturally in plants. Its presence in barley makes it relevant to the designation of "natural flavor" in certain contexts, particularly in products derived from or containing barley.

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

4. Use in Flavors

Hordenine's use in flavor applications is limited due to its primary role as a biologically active compound rather than a flavorant. It is not typically used as a flavoring agent, and specific ppm ranges in food or beverages are not documented. Its stability under various conditions such as heat and pH is not well-characterized, suggesting that it is not a primary consideration in flavor formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, hordenine is not commonly used due to its limited olfactory impact. It does not belong to any major fragrance families and is not typically employed as a modifier or impact note. Its volatility and contribution to fragrance compositions are minimal, and it is not classified as a top, middle, or base note in perfumery.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

Hordenine's regulatory status varies by region. In the United States, it is not specifically listed as a GRAS substance by FEMA. In the European Union, it is not included in the list of flavoring substances under Regulation (EC) No 1334/2008. The regulatory landscape in the United Kingdom post-Brexit remains aligned with the EU for such compounds. In Asia and Latin America, specific regulatory information is limited, and it is not widely recognized as a flavor or fragrance ingredient.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Hordenine's safety profile is primarily evaluated in the context of its biological activity rather than flavor or fragrance use. Oral exposure studies suggest that it has a low acute toxicity, but specific ADI or MSDI values are not established. Dermal exposure is not a primary concern due to its limited use in fragrances. Inhalation exposure is also unlikely given its low volatility. Overall, hordenine's risk profile is more relevant to its pharmacological effects than its use in consumer products.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

For formulators, hordenine is more of interest for its potential biological effects rather than its sensory properties. It is not typically used in flavor or fragrance formulations, and its inclusion would be more for functional or health-related claims. Formulators should be aware of its limited sensory impact and regulatory considerations when considering its use.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on hordenine is well-established in terms of its chemical identity and natural occurrence. However, its application in flavors and fragrances is not well-documented, leading to industry-typical practices that are not extensively supported by literature. Regulatory ambiguities exist due to its limited recognition as a flavor or fragrance ingredient.

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 due to limited use)
• 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 hordenine)

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 2026-06-03 13:39:11 GMT (p2)