FlavScents AInsights Entry for Furfural (CAS: 98-01-1)

1. Identity & Chemical Information

Furfural, also known as 2-furaldehyde, is a heterocyclic aldehyde with the IUPAC name furan-2-carbaldehyde. It is identified by the CAS number 98-01-1 and has a FEMA number of 2489. Other identifiers include the FL number 13.018 and CoE number 5. The molecular formula of furfural is C5H4O2, with a molecular weight of 96.08 g/mol. Furfural contains a furan ring with an aldehyde functional group, which contributes to its characteristic almond-like odor. The presence of the aldehyde group is crucial for its reactivity and sensory properties, making it a valuable compound in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Furfural is known for its distinctive almond-like odor, often described as sweet, nutty, and slightly woody. It has a moderate intensity and is considered an impact note in flavor formulations. The odor threshold of furfural is relatively low, allowing it to impart its characteristic aroma even at minimal concentrations. In flavor systems, furfural is used to enhance the authenticity and complexity of nutty, caramel, and baked goods profiles, acting as both a primary note and a background enhancer.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Furfural naturally occurs in various agricultural byproducts, such as oat hulls, corn cobs, and rice husks. It is primarily formed through the dehydration of pentoses, a process that can occur during the Maillard reaction or thermal processing of plant materials. This formation pathway is significant for its designation as a "natural flavor" in regulatory contexts, as it can be derived from natural sources through recognized processes.

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

4. Use in Flavors

Furfural is extensively used in flavor formulations, particularly in categories such as bakery, nut, and caramel flavors. It serves as a key impact note, providing depth and authenticity to these profiles. Typical use levels in finished food products range from 1 to 50 ppm, with higher concentrations used in more robust flavor systems. Furfural is relatively stable under acidic conditions but can degrade under high heat or oxidative environments, necessitating careful formulation considerations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, furfural is utilized in various fragrance families, including gourmand and woody compositions. It acts as a modifier and impact note, contributing to the warmth and richness of the fragrance. Typical concentration ranges in fragrance formulations are from trace amounts to 0.5%, depending on the desired intensity and role within the composition. Furfural is considered a top to middle note due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, furfural is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. The European Union includes furfural in its list of authorized flavoring substances under Regulation (EC) No 1334/2008, with an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, furfural is permitted in Japan and China, with specific use conditions. In Latin America, countries like Brazil and those in MERCOSUR recognize furfural under harmonized flavor regulations. However, specific use levels and restrictions may vary, necessitating consultation with local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Furfural's safety profile is well-documented, with oral exposure considered safe at typical flavor use levels. The Acceptable Daily Intake (ADI) is not explicitly defined, but its use in food is supported by a substantial margin of safety. Dermal exposure in fragrance applications is generally safe, though IFRA provides guidelines to prevent sensitization. Inhalation exposure is minimal in typical consumer products, but occupational settings should ensure adequate ventilation to mitigate potential irritation. 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

Furfural is valued for its ability to impart a warm, nutty character to both flavors and fragrances. It synergizes well with other aldehydes and pyrazines, enhancing the complexity of formulations. A common pitfall is overuse, which can lead to an overpowering or artificial note. Formulators should balance furfural with complementary ingredients to achieve the desired sensory profile. It is often under-utilized in savory applications, where it can add depth and authenticity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on furfural is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent with documented guidelines, though some regional regulatory nuances may exist. Known data gaps are minimal, primarily related to specific regional regulatory interpretations.

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 for furfural)

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 2026-05-27 08:26:00 GMT (p2)