FlavScents AInsights Entry for Dihydrocoumarin (CAS: 119-84-6)

1. Identity & Chemical Information

• Common Name(s): Dihydrocoumarin
• IUPAC Name: 3,4-Dihydro-2H-1-benzopyran-2-one
• CAS Number: 119-84-6
• FEMA Number: 2370
• Other Identifiers: FL No. 09.013
• Molecular Formula: C9H8O2
• Molecular Weight: 148.16 g/mol

Dihydrocoumarin is a lactone, characterized by its benzopyranone structure. The presence of the lactone ring is significant for its odor profile, contributing to its sweet, hay-like scent. This structural feature is crucial for its application in both flavor and fragrance industries.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Dihydrocoumarin is known for its sweet, hay-like odor with nuances of vanilla and tonka bean. It is often described as having a moderate intensity and good diffusion properties. The compound serves as an impact note in formulations, providing a warm, creamy background that enhances the overall sensory experience. Specific odor thresholds are not widely reported, but its sensory role is well-recognized in both flavor and fragrance applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Dihydrocoumarin naturally occurs in tonka beans and sweet clover. It can also be formed through the enzymatic degradation of coumarin in certain plant species. Its presence in natural sources allows it to be designated as a "natural flavor" or "natural fragrance" under specific regulatory frameworks, depending on the extraction and processing methods used.

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

4. Use in Flavors

Dihydrocoumarin is utilized in a variety of flavor categories, including vanilla, nut, and sweet brown flavors. It acts as a flavor enhancer and modifier, providing depth and richness to formulations. Typical use levels in finished food products range from 1 to 10 ppm, with higher concentrations potentially used in specific applications. It is generally stable under typical processing conditions, though care should be taken to avoid excessive heat which may lead to degradation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, dihydrocoumarin is used across various fragrance families, including oriental and gourmand. It serves as a modifier and impact note, contributing to the creamy, sweet base of a fragrance. Typical concentration ranges in formulations are from 0.1% to 1%, depending on the desired intensity and product type. Dihydrocoumarin is considered a middle note due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 09.013.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific concentration limits varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Explicit approvals and harmonized assumptions are common, though formulators should verify specific country requirements due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, dihydrocoumarin is considered safe within the established FEMA GRAS limits. Dermal exposure in fragrance applications is generally low risk, with no significant irritation or sensitization reported under typical use conditions. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed in manufacturing settings. The risk profiles for food and fragrance applications are similar, with no major differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Dihydrocoumarin is valued for its ability to impart a warm, sweet character to both flavors and fragrances. It synergizes well with vanilla, tonka bean, and other sweet notes. Formulators should be cautious of overuse, which can lead to an overpowering sweetness. It is often underutilized in complex formulations where its subtlety can enhance the overall profile without dominating.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on dihydrocoumarin is well-established, particularly regarding its sensory properties and regulatory status. Industry practices are well-documented, though some variability in natural occurrence data may exist. Known data gaps are minimal, with most information being reliable and consistent across sources.

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 2026-05-19 08:06:50 GMT (p2)