FlavScents AInsights Entry for (-)-Methyl Dihydrojasmonate (CAS: 2630-39-9)

1. Identity & Chemical Information

• Common Name(s): Hedione
• IUPAC Name: Methyl 2-(3-oxo-2-pentylcyclopentyl)acetate
• CAS Number: 2630-39-9
• FEMA Number: 3496
• Other Identifiers: FL No. 09.821
• Molecular Formula: C13H22O3
• Molecular Weight: 226.31 g/mol
• Functional Groups and Structure–Odor Relevance: (-)-Methyl dihydrojasmonate is characterized by an ester functional group, contributing to its floral and jasmine-like odor profile. The cyclopentanone ring and the ester linkage are crucial for its olfactory properties, providing a delicate balance of floral and fruity notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: (-)-Methyl dihydrojasmonate is renowned for its jasmine-like, floral, and slightly fruity aroma. It is often described as having a fresh, green, and slightly sweet scent with a moderate intensity and good diffusion.
• Taste and/or Odor Thresholds: The odor threshold is typically low, allowing it to impart noticeable fragrance even at minimal concentrations.
• Typical Sensory Role: It serves as an impact note in fragrance compositions, providing a naturalistic floral character and enhancing the overall bouquet.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: While (-)-methyl dihydrojasmonate is primarily synthesized for commercial use, it is structurally related to compounds found in jasmine and other floral species.
• Formation Pathways: It is typically produced via chemical synthesis, involving the esterification of jasmonic acid derivatives.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its synthetic origin, it is not classified as a natural flavor or fragrance under most regulatory frameworks, although it mimics naturally occurring compounds.

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

4. Use in Flavors

• Flavor Categories and Applications: (-)-Methyl dihydrojasmonate is used in flavor formulations to impart floral and fruity notes, particularly in fruit and floral flavor profiles.
• Functional Role in Flavor Systems: It acts as a modifier, enhancing the complexity and authenticity of floral and fruity flavors.
• Typical Use Levels: Documented use levels in food and beverages range from 0.1 to 5 ppm, with typical applications around 1 ppm.
• Stability Considerations: It is relatively stable under normal conditions but may degrade under extreme heat or acidic conditions, which can affect its olfactory properties.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Widely used in fine fragrances, personal care products, and household items, particularly within floral and fresh fragrance families.
• Functional Role: Acts as a key impact note, providing trace realism and enhancing the floral bouquet.
• Typical Concentration Ranges: Used at concentrations ranging from 0.1% to 10% in fragrance formulations, depending on the desired intensity.
• Volatility and Top/Middle/Base Contribution: It is primarily a middle note, contributing to the heart of the fragrance with moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Recognized as GRAS by FEMA for flavor use.
• European Union (Reg. (EC) No 1334/2008; FL Number Status): Approved for use in food and beverages, listed under FL No. 09.821.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia (Japan, China, ASEAN): Generally permitted, but specific regulations may vary; consult local guidelines.
• Latin America (e.g., Brazil, MERCOSUR): Permitted with adherence to regional standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Considered safe for use in food at typical concentrations, with a high margin of safety.
• Dermal Exposure: Generally non-irritating and non-sensitizing at typical fragrance concentrations; IFRA standards apply.
• Inhalation Exposure: Low volatility reduces inhalation risk; occupational exposure limits are not typically exceeded in standard use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Its ability to impart a naturalistic jasmine note makes it indispensable in both flavor and fragrance formulations.
• Typical Synergies: Pairs well with other floral and fruity notes, enhancing complexity and depth.
• Common Formulation Pitfalls: Overuse can lead to an overpowering floral note; balance with other components is crucial.
• Situations Where It is Frequently Over- or Under-Used: Often under-utilized in non-floral compositions where a subtle floral hint could enhance the profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Comprehensive data available on sensory characteristics and regulatory status.
• Industry-Typical but Undocumented Practices: Usage levels in niche applications may vary.
• Known Data Gaps or Regulatory Ambiguities: Limited data on long-term exposure effects; ongoing research may provide further insights.

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 2026-05-26 06:31:15 GMT (p2)