methyl farnesoate

Full Material List

methyl 3,7,11-trimethyldodeca-2,6,10-trienoate

Identifiers

CAS (Single)	10485-70-8
FEMA	N/A
EINECS	N/A
Synonyms	2,6,10- dodecatrienoic acid, 3,7,11-trimethyl-, methyl ester farnesyl methyl ester methyl 3,7,11-trimethyldodeca-2,6,10-trienoate 3,7,11- trimethyl-2,6,10-dodecatrienoic acid methyl ester
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	250.38162
Molecular Formula	C16 H26 O2

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	336.00 to 337.00 Â°C. @ 760.00 mm Hg (est)
Flash Point	323.00 Â°F. TCC ( 161.70 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	0.000115 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	5.513 (est)
Soluble In	alcohol water, 0.1018 mg/L @ 25 °C (est)
Occurrence	found in nature

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry for Methyl Farnesoate (CAS: 10485-70-8)

1. Identity & Chemical Information

Common Name(s): Methyl farnesoate
IUPAC Name: Methyl (2E,6E)-3,7,11-trimethyldodeca-2,6,10-trienoate
CAS Number: 10485-70-8
FEMA Number: Not applicable
Other Identifiers: Not applicable
Molecular Formula: C16H26O2
Molecular Weight: 250.38 g/mol

Methyl farnesoate is an ester compound characterized by its farnesyl group, which is a sesquiterpene. The presence of conjugated double bonds in its structure contributes to its potential odor characteristics, although it is primarily recognized for its biological role rather than its sensory attributes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Methyl farnesoate is not widely recognized for its sensory properties in flavor and fragrance applications. Its odor and flavor descriptors are not well-documented in the literature, and it is not typically used for its sensory impact. Instead, it is more commonly studied for its role in biological processes, particularly in crustaceans.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Methyl farnesoate is naturally occurring in various crustaceans, where it functions as a hormone involved in regulating growth and reproduction. It is biosynthesized from farnesol through enzymatic esterification. While it is not typically associated with "natural flavor" or "natural fragrance" designations, its presence in marine organisms highlights its biological significance.

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

4. Use in Flavors

Methyl farnesoate is not commonly used in flavor applications due to its limited sensory profile. There is no documented use in flavor categories, and typical use levels in food or beverages are not established. Its stability under various conditions such as heat, pH, and oxidation is not well-documented, reflecting its limited application in flavor systems.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Similarly, methyl farnesoate is not a common ingredient in fragrance formulations. It does not belong to any specific fragrance family and is not used for its olfactory properties. Its volatility and contribution to fragrance compositions are not well-characterized, indicating minimal use in the fragrance industry.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Methyl farnesoate does not have a FEMA GRAS status and is not explicitly approved for use in flavors or fragrances.
European Union: It is not listed under Regulation (EC) No 1334/2008 for flavoring substances.
United Kingdom: Post-Brexit regulatory alignment with the EU suggests similar status.
Asia: There is limited information on its regulatory status in Japan, China, and ASEAN countries.
Latin America: Specific regulatory information for Brazil and MERCOSUR is not available.

Overall, methyl farnesoate lacks explicit regulatory approvals for flavor and fragrance use, reflecting its primary role in biological research rather than commercial applications.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Methyl farnesoate's safety profile is primarily studied in the context of its biological role rather than its use in consumer products. There is limited information on oral, dermal, or inhalation exposure risks. It is not associated with significant toxicological concerns in the context of flavor or fragrance use, as it is not commonly utilized in these applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Given its limited use in flavors and fragrances, methyl farnesoate does not offer significant practical insights for formulators in these industries. Its primary value lies in biological research, particularly in studies related to crustacean endocrinology. Formulators typically do not encounter this compound in standard flavor or fragrance development.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on methyl farnesoate is well-established in the context of biological research but lacks comprehensive documentation for flavor and fragrance applications. Industry practices regarding its use are not well-documented, and there are notable data gaps in sensory and regulatory information.

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: Not applicable due to lack of use
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
If complex natural material: Not applicable as methyl farnesoate is a single compound

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 07:38:12 GMT (p2)

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