FlavScents AInsights Entry: 2-Acetyl Furan (CAS: 1192-62-7)

1. Identity & Chemical Information

• Common Name(s): 2-Acetyl furan
• IUPAC Name: 1-(furan-2-yl)ethanone
• CAS Number: 1192-62-7
• FEMA Number: 2094
• Other Identifiers: FL No. 07.008
• Molecular Formula: C6H6O2
• Molecular Weight: 110.11 g/mol

2-Acetyl furan is a heterocyclic compound characterized by a furan ring with an acetyl group at the 2-position. This structure contributes to its distinct odor profile, which is often described as sweet and nutty, reminiscent of caramel or butterscotch. The presence of the acetyl group is crucial for its odor characteristics, influencing both its volatility and sensory impact.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Acetyl furan is known for its sweet, nutty aroma with caramel-like nuances. It is often described as having a moderate to strong intensity with good diffusion properties. The compound is primarily 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 reported, its potent aroma suggests it is effective at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Acetyl furan occurs naturally in a variety of foods, including coffee, roasted nuts, and certain fruits. It is primarily formed through the Maillard reaction, a complex series of chemical reactions between amino acids and reducing sugars that occur during the cooking and roasting of foods. This compound's presence in natural products allows it to be designated as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

2-Acetyl furan is utilized across various flavor categories, including bakery, confectionery, and dairy products. It serves as a key component in creating caramel, nut, and coffee flavors. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and application. It is relatively stable under typical processing conditions but may degrade under extreme heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 2-acetyl furan is used to impart sweet, nutty notes to compositions, often enhancing gourmand and oriental fragrance families. It acts as a modifier, adding depth and warmth to the fragrance profile. Typical concentration ranges in perfumes are from trace amounts to 0.5%, depending on the desired effect. Its volatility allows it to contribute primarily to the top and middle notes of a fragrance.

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. 07.008.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific restrictions varying by country.
• Latin America: Generally accepted, but specific regulations may vary by country.

Explicit approvals exist in major markets, though formulators should verify compliance with local regulations due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2-acetyl furan is considered safe at typical use levels, with no specific ADI established but generally recognized as safe under FEMA GRAS. Dermal exposure in fragrance applications is not associated with significant irritation or sensitization, aligning with IFRA guidelines. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be observed in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Acetyl furan is valued for its ability to impart rich, sweet notes that enhance the complexity of flavor and fragrance formulations. It synergizes well with other caramel and nutty compounds, though care should be taken to avoid overpowering the blend. Common pitfalls include overuse, leading to an artificial or cloying profile. It is often underutilized in savory applications where it can add unexpected depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on 2-acetyl furan is well-established, with comprehensive sensory and regulatory information available. While industry practices are generally consistent, some regional regulatory nuances may require additional verification. Known data gaps include specific taste and odor thresholds, which are not widely documented.

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 2026-05-20 20:56:56 GMT (p2)