FlavScents AInsights Entry: Maple Furanone (CAS: 698-10-2)

1. Identity & Chemical Information

Maple furanone, also known as sotolone, is a single chemical compound with the IUPAC name 3-hydroxy-4,5-dimethylfuran-2(5H)-one. It is identified by the CAS number 698-10-2. The FEMA number for maple furanone is 3234. Other identifiers include its FL number 07.008 and CoE number 256. The molecular formula of maple furanone is C6H8O3, and it has a molecular weight of 128.13 g/mol. The compound features a furanone ring, which is crucial for its characteristic odor profile, contributing to its sweet, caramel-like scent.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Maple furanone is renowned for its potent aroma, often described as sweet, caramel-like, and reminiscent of maple syrup. It exhibits a strong, persistent odor with moderate diffusion. The compound is used as an impact note in flavor formulations, providing a rich, sweet background that enhances the overall sensory experience. While specific taste and odor thresholds are not widely documented, its intense aroma suggests a low threshold, making it effective even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Maple furanone naturally occurs in fenugreek, lovage, and certain types of aged sake and wines. It is primarily formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process, contributing to the complex flavors of cooked foods. Its presence in natural sources allows it to be designated as a "natural flavor" in regulatory contexts, depending on its extraction and processing methods.

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

4. Use in Flavors

Maple furanone is extensively used in flavor formulations, particularly in sweet and savory applications such as baked goods, confectionery, and beverages. It serves as a key impact note, providing depth and authenticity to maple, caramel, and nutty flavors. Typical use levels in finished products range from 0.1 to 5 ppm, with higher concentrations potentially leading to overpowering sweetness. The compound is stable under typical processing conditions, though it may degrade at extreme pH levels or prolonged high temperatures.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, maple furanone is valued for its ability to impart a warm, sweet note to various fragrance families, including gourmand and oriental. It is used as a trace realism enhancer or a modifier, often in combination with vanilla and other sweet notes. Concentration ranges in fragrances are typically low, given its potent aroma, and it contributes primarily to the middle notes of a fragrance composition due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, maple furanone is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is approved under Regulation (EC) No 1334/2008 with an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, and in Latin America, such as Brazil and MERCOSUR, its use is generally aligned with international standards, though specific approvals may vary. It is crucial for formulators to verify regional compliance due to potential regulatory updates.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, maple furanone is considered safe within the established use levels, with an acceptable daily intake (ADI) not clearly reported but implied by its GRAS status. Dermal exposure in fragrances is generally low-risk, though formulators should consider IFRA guidelines to prevent irritation or sensitization. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be in place to mitigate any potential risks during handling.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Maple furanone is prized for its ability to impart a rich, authentic sweetness to both flavors and fragrances. It synergizes well with vanilla, caramel, and nutty notes, enhancing the overall profile. Formulators should be cautious of its potency, as overuse can lead to an overpowering sweetness. It is often under-utilized in savory applications, where it can add depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on maple furanone is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific numeric thresholds for sensory perception are less frequently reported. Formulators should rely on industry-typical practices and regulatory guidelines to ensure compliance and efficacy.

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 2026-05-28 06:01:40 GMT (p2)