AInsights Entry for 5-Methyl Furfural (CAS: 620-02-0)

1. Identity & Chemical Information

• Common Name(s): 5-Methyl furfural
• IUPAC Name: 5-Methylfuran-2-carbaldehyde
• CAS Number: 620-02-0
• FEMA Number: 2702
• Other Identifiers: FL No. 13.018
• Molecular Formula: C6H6O2
• Molecular Weight: 110.11 g/mol

5-Methyl furfural is characterized by its furan ring with an aldehyde group, contributing to its distinctive odor profile. The presence of the methyl group at the 5-position enhances its olfactory properties, making it a valuable compound in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

5-Methyl furfural is known for its sweet, caramel-like aroma with nuances of almond and burnt sugar. It is often described as having a moderate to strong intensity and is used as an impact note in various formulations. The compound's odor threshold is relatively low, allowing it to impart significant sensory effects even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

5-Methyl furfural naturally occurs in a variety of foodstuffs, particularly those subjected to thermal processing, such as coffee, roasted nuts, and baked goods. It is primarily formed through the Maillard reaction, a complex series of chemical reactions between amino acids and reducing sugars during heating. This compound is often associated with the "natural flavor" designation due to its presence in naturally processed foods.

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

4. Use in Flavors

5-Methyl furfural is utilized across multiple flavor categories, including bakery, confectionery, and nut flavors. It serves as a key impact note, providing depth and authenticity to caramel and roasted profiles. Typical use levels in finished food products range from 0.5 to 10 ppm, with variations depending on the specific application and desired intensity. The compound is generally stable under typical food processing conditions but may degrade under extreme heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance formulations, 5-methyl furfural is employed to add warmth and complexity, often in gourmand and oriental fragrance families. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance composition. Typical concentrations range from trace amounts to 0.5% in the final product, depending on the desired olfactory effect and product type.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, 5-methyl furfural is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. The European Union lists it under Regulation (EC) No 1334/2008 with an assigned FL number, indicating its approved status for flavoring purposes. Post-Brexit, the United Kingdom aligns with EU regulations. In Asia, regulatory acceptance varies, with Japan and China recognizing its use in flavors. In Latin America, countries like Brazil follow MERCOSUR guidelines, which generally permit its use in food flavoring.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 5-methyl furfural is considered safe within the typical use levels in food, with no specific ADI established but generally accepted under the TTC (Threshold of Toxicological Concern) approach. Dermal exposure in fragrance applications is deemed low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be observed during handling in concentrated forms.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

5-Methyl furfural is valued for its ability to enhance caramel and roasted notes, providing authenticity and depth. It synergizes well with other Maillard reaction products and vanilla-like compounds. Formulators should be cautious of its potent aroma, which can easily dominate a blend if overused. It is often underutilized in savory applications, where it can add complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 5-methyl furfural is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although specific ppm ranges in certain applications may vary. No significant data gaps or regulatory ambiguities are noted.

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 2026-05-27 08:25:38 GMT (p2)