FlavScents AInsights Entry for 6-Hydroxyflavone (CAS: 6665-83-4)

1. Identity & Chemical Information

• Common Name(s): 6-Hydroxyflavone
• IUPAC Name: 6-Hydroxy-2-phenyl-4H-chromen-4-one
• CAS Number: 6665-83-4
• FEMA Number: Not applicable
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not applicable
• Molecular Formula: C15H10O3
• Molecular Weight: 238.24 g/mol

6-Hydroxyflavone is a flavonoid compound characterized by a chromen-4-one backbone with a hydroxyl group at the 6-position. This structural feature contributes to its potential antioxidant properties and influences its sensory characteristics. The presence of the hydroxyl group is significant for its interaction with other molecules, affecting both its odor and flavor profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

6-Hydroxyflavone is noted for its subtle, yet distinct sensory attributes. It exhibits a mild, sweet, and slightly woody odor, which can be described as having a faint floral nuance. The compound's flavor profile is less pronounced, often contributing to a background note rather than a dominant flavor. Its sensory role is typically as a modifier, enhancing the complexity and depth of a formulation without overpowering other components.

The odor threshold for 6-hydroxyflavone is not well-documented, but its impact is generally considered to be subtle, requiring careful balancing in formulations to achieve the desired effect.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

6-Hydroxyflavone is naturally found in various plants, particularly in the leaves and stems of certain species. It is a secondary metabolite that can be formed through enzymatic pathways involving the modification of flavonoid precursors. This compound is relevant to the designation of "natural flavor" due to its occurrence in nature, although its extraction and use in commercial products may require specific processing to maintain its natural status.

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

4. Use in Flavors

In flavor applications, 6-hydroxyflavone is used primarily as a background modifier. It is employed in a variety of flavor categories, including beverages, confectionery, and dairy products, where it enhances the overall flavor profile by adding subtle complexity. Typical use levels in finished food or beverage products are not well-documented, but industry practices suggest low ppm ranges, often below 10 ppm, to avoid overpowering other flavor components.

Stability considerations for 6-hydroxyflavone include moderate resistance to heat and pH variations, although it may be susceptible to oxidation, necessitating careful formulation and storage conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 6-hydroxyflavone is valued for its ability to impart a subtle, woody-floral note. It is used across various fragrance families, including floral, woody, and oriental compositions. Its role is often as a trace realism enhancer or a modifier, contributing to the middle notes of a fragrance composition.

Typical concentration ranges in fragrance formulations are low, often less than 0.1%, due to its subtle impact and potential for synergistic effects with other fragrance components. Its volatility is moderate, contributing primarily to the middle notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage in flavors may be subject to general safety evaluations.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; may be used under general flavoring guidelines.
• United Kingdom: Post-Brexit regulations align closely with EU standards; no specific divergence noted.
• Asia: Limited specific regulatory information; general flavor and fragrance safety standards apply.
• Latin America: Regulatory status varies; typically follows international safety assessments.

Explicit approvals for 6-hydroxyflavone are limited, and its use is often based on harmonized assumptions and general safety evaluations rather than specific listings.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data on acceptable daily intake (ADI) or threshold of toxicological concern (TTC) for 6-hydroxyflavone is not clearly reported. Industry practices suggest cautious use in flavor applications, with low ppm levels minimizing exposure risks.
• Dermal Exposure: Limited data on dermal irritation or sensitization; generally considered low risk in fragrance applications at typical use levels.
• Inhalation Exposure: Volatility suggests low inhalation risk in occupational settings, but standard safety precautions should be observed.

Overall, the risk profiles for food and fragrance applications are considered low, with typical use levels posing minimal safety concerns.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

6-Hydroxyflavone is valued for its ability to subtly enhance the complexity of both flavor and fragrance formulations. It synergizes well with other floral and woody notes, providing depth without dominating the composition. Formulators should be cautious of its potential to be under-utilized due to its subtle impact, ensuring it is balanced appropriately to achieve the desired effect.

Common pitfalls include overuse, which can lead to an undesirable woody note, and underuse, which may result in a lack of complexity. Its stability should be considered in formulations, particularly regarding oxidation.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 6-hydroxyflavone is well-established in terms of its chemical identity and sensory profile, though specific regulatory and toxicological data are less comprehensive. Industry practices provide guidance on typical use levels and safety considerations, but documented evidence is limited, highlighting the need for cautious application and adherence to general safety standards.

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 2026-04-09 15:16:04 GMT (p2)