FlavScents AInsights Entry for 3-Methyl Furan (CAS: 930-27-8)

1. Identity & Chemical Information

• Common Name(s): 3-Methyl furan
• IUPAC Name: 3-Methylfuran
• CAS Number: 930-27-8
• FEMA Number: 3191
• Other Identifiers: FL No. 12.003
• Molecular Formula: C5H6O
• Molecular Weight: 82.10 g/mol

3-Methyl furan is a heterocyclic compound characterized by a five-membered furan ring with a methyl group at the third position. This structural feature contributes to its distinct odor profile, which is often described as nutty and caramel-like. The presence of the furan ring is crucial for its volatility and sensory impact, making it a valuable compound in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

3-Methyl furan is known for its nutty, caramel-like odor with a sweet, slightly burnt undertone. It is often used to impart a roasted or toasted character in flavor applications. The compound has a relatively low odor threshold, allowing it to be effective even at low concentrations. Its sensory role is typically as an impact note, providing depth and complexity to flavor profiles, particularly in coffee, chocolate, and roasted nut flavors.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

3-Methyl furan is naturally found in a variety of foods, including coffee, roasted nuts, and certain fruits. It is primarily formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the roasting and cooking of foods. This reaction is responsible for the development of complex flavors and aromas in cooked foods, making 3-methyl furan a key component in the flavor profiles of many roasted and baked goods.

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

4. Use in Flavors

3-Methyl furan is widely used in flavor formulations, particularly in categories such as coffee, chocolate, and nut flavors. It serves as an impact note, enhancing the roasted and caramelized characteristics of these flavors. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and application. The compound is relatively stable under typical processing conditions, but care should be taken to avoid excessive heat and oxidation, which can degrade its sensory qualities.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 3-methyl furan is used to impart a warm, nutty aroma that complements gourmand and oriental fragrance families. It acts as a modifier, adding depth and complexity to the fragrance profile. Typical concentration ranges in fragrance formulations are from trace amounts up to 0.5%, depending on the desired effect. Due to its volatility, 3-methyl furan contributes primarily to the top and middle notes of a fragrance composition.

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. 12.003.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific restrictions in some ASEAN countries.
• Latin America: Generally accepted, but specific regulations may vary by country.

3-Methyl furan is widely accepted for use in both flavor and fragrance applications, with harmonized regulations across many regions. However, formulators should verify specific country requirements to ensure compliance.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 3-methyl furan is considered safe at typical use levels in food, with an established ADI based on FEMA GRAS assessments. Dermal exposure in fragrance applications is generally low risk, but formulators should consider IFRA guidelines to avoid potential sensitization. Inhalation exposure is minimal due to its low concentration in finished products, but occupational safety measures should be in place during handling to prevent excessive inhalation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

3-Methyl furan is valued for its ability to enhance roasted and caramelized notes in both flavors and fragrances. It synergizes well with other Maillard reaction products and can be used to add authenticity to coffee and chocolate profiles. Formulators should be cautious of its volatility and potential for oxidation, which can alter its sensory characteristics. It is often under-used in fragrance applications, where it can add unique warmth and depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 3-methyl furan is well-established, with comprehensive sensory and regulatory information available. While industry practices are generally consistent, some regional regulatory nuances may require further verification. Known data gaps are minimal, but ongoing research into its formation pathways and sensory interactions could provide additional 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 2026-06-03 14:15:28 GMT (p2)