FlavScents AInsights Entry for (R)-Strawberry Furanone (CAS: 131222-82-7)

1. Identity & Chemical Information

• Common Name(s): (R)-Strawberry Furanone
• IUPAC Name: (R)-4-Methoxy-2,5-dimethyl-3(2H)-furanone
• CAS Number: 131222-82-7
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not found; IFRA reference not applicable
• Molecular Formula: C7H10O3
• Molecular Weight: 142.15 g/mol
• Functional Groups and Structure–Odor Relevance: The compound contains a furanone ring, which is crucial for its characteristic sweet, fruity odor reminiscent of strawberries. The methoxy and methyl groups contribute to its volatility and sensory impact.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: (R)-Strawberry furanone is known for its sweet, fruity, and caramel-like aroma, often described as reminiscent of strawberries and cotton candy. It has a moderate intensity and good diffusion properties.
• Taste and/or Odor Thresholds: Specific threshold data not found; however, it is typically used at low concentrations due to its potent aroma.
• Typical Sensory Role: It serves as an impact note in flavor formulations, providing a distinct strawberry character and enhancing the overall fruity profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: (R)-Strawberry furanone is naturally found in strawberries and other fruits, contributing to their characteristic aroma.
• Formation Pathways: It can be formed through the Maillard reaction during the heating of sugars and amino acids, as well as through enzymatic processes in fruits.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Its presence in natural fruits allows it to be classified as a natural flavoring agent when derived from natural sources.

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

4. Use in Flavors

• Flavor Categories and Applications: Widely used in fruit flavors, particularly strawberry, raspberry, and other berry profiles. It is also used in confectionery, dairy, and beverage applications.
• Functional Role in Flavor Systems: Acts as a key impact note, enhancing fruitiness and providing authenticity to strawberry flavors.
• Typical Use Levels: Documented use levels range from 0.1 to 5 ppm in finished products, with typical levels around 1 ppm.
• Stability Considerations: It is relatively stable under acidic conditions but may degrade under high heat or alkaline conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Commonly used in fruity and gourmand fragrance compositions, including personal care products and fine fragrances.
• Functional Role: Provides trace realism and acts as a modifier to enhance the fruity notes in a fragrance blend.
• Typical Concentration Ranges: Used at trace levels, typically below 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS; usage is based on industry practice.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not clearly reported; assumed to be used under general flavoring regulations.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations; no specific divergence reported.
• Asia (Japan, China, ASEAN): High-level data not found; typically follows international flavoring standards.
• Latin America (e.g., Brazil, MERCOSUR): Data not clearly reported; generally aligns with international practices.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI reported; considered safe at typical flavor use levels based on industry practice.
• Dermal Exposure: No specific data on irritation or sensitization; generally considered safe in fragrance applications at low concentrations.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; no specific occupational exposure limits reported.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Provides a distinct and authentic strawberry note that is difficult to replicate with other compounds.
• Typical Synergies: Works well with other fruity esters and lactones to enhance complexity and authenticity.
• Common Formulation Pitfalls: Overuse can lead to an artificial or overpowering aroma; balance with other notes is crucial.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex berry profiles where its impact can be diluted by other strong notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Sensory profile and natural occurrence are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and regulatory status often based on industry norms rather than explicit documentation.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological data are limited.

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 21:11:52 GMT (p2)