FlavScents AInsights Entry for 2-Allyl Furan (CAS: 75135-41-0)

1. Identity & Chemical Information

• Common Name(s): 2-Allyl furan
• IUPAC Name: 2-(Prop-2-en-1-yl)furan
• CAS Number: 75135-41-0
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C7H8O
• Molecular Weight: 108.14 g/mol

2-Allyl furan is a single chemical compound characterized by the presence of a furan ring substituted with an allyl group. The furan ring contributes to its aromatic properties, while the allyl group influences its reactivity and volatility. This structure is significant in determining its odor profile and potential applications in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Allyl furan is known for its distinctive odor profile, which can be described as sweet, nutty, and slightly spicy with a hint of green. The intensity of its aroma is moderate, making it suitable for use as a background note or modifier in complex formulations. The compound's diffusion is relatively high, allowing it to impart a noticeable impact even at low concentrations. Specific taste and odor thresholds are not well-documented, but it is typically used to enhance the overall sensory experience by adding depth and complexity.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Allyl furan is not commonly found in nature but can be formed through various chemical reactions, such as the Maillard reaction, which occurs during the thermal processing of foods. This reaction between amino acids and reducing sugars can lead to the formation of furans and other volatile compounds that contribute to the flavor profile of cooked foods. Its presence in natural products is limited, and it is primarily synthesized for use in flavor and fragrance applications.

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

4. Use in Flavors

2-Allyl furan is utilized in flavor formulations to impart nutty and spicy notes, often used in nut, coffee, and spice flavor profiles. Its functional role in flavor systems includes acting as a background realism enhancer and a modifier to add complexity. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the specific application. It is relatively stable under typical processing conditions but may degrade under extreme heat or oxidative environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2-allyl furan is used to add a warm, nutty, and slightly spicy character to compositions. It is commonly found in oriental and gourmand fragrance families, where it serves as a trace realism enhancer or a subtle modifier. Typical concentration ranges in fragrance products are from 0.01% to 0.1%, contributing primarily to the middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety guidelines.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage should align with general flavoring principles.
• United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
• Asia: Limited specific data; general safety and usage guidelines apply.
• Latin America: No specific data; usage should comply with regional safety standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI; general safety practices should be followed.
• Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for safe use in fragrances.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered.

Risk profiles may vary between food and fragrance applications, with fragrance use requiring careful consideration of dermal and inhalation exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Allyl furan is valued for its ability to enhance nutty and spicy notes in both flavors and fragrances. It synergizes well with other warm and sweet compounds, such as vanillin and coumarin. Formulators should be cautious of its potential to overpower delicate compositions if used excessively. It is often under-utilized in formulations where a subtle nutty complexity is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-allyl furan is well-established in terms of its chemical identity and sensory profile. However, there are gaps in specific regulatory approvals and detailed toxicological data. Industry practices often rely on general safety guidelines due to these gaps.

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 14:23:39 GMT (p2)