FlavScents AInsights Entry for (S)-Strawberry Furanone Methyl Ether (CAS: 131222-75-8)

1. Identity & Chemical Information

• Common Name(s): (S)-Strawberry furanone methyl ether
• IUPAC Name: (S)-4-Methoxy-2,5-dimethyl-3(2H)-furanone
• CAS Number: 131222-75-8
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C7H10O3
• Molecular Weight: 142.15 g/mol
• Functional Groups and Structure–Odor Relevance: This compound contains a furanone ring with methoxy and methyl substituents, contributing to its sweet, fruity odor reminiscent of strawberries. The methoxy group is particularly influential in enhancing the compound's olfactory characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: (S)-Strawberry furanone methyl ether is characterized by a sweet, fruity aroma with strong strawberry notes. It is often described as having a moderate to high intensity with good diffusion properties.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported; however, it is known to be effective at low concentrations typical of impact aroma compounds.
• Typical Sensory Role: This compound is primarily used as an impact note in flavor formulations, providing a realistic strawberry character.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: This compound is not typically found in nature but can be synthesized to mimic the aroma of natural strawberries.
• Formation Pathways: It is often produced synthetically through chemical synthesis, involving the methylation of strawberry furanone.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a synthetic compound, it does not qualify for natural flavor or fragrance labeling unless derived from natural precursors through approved processes.

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

4. Use in Flavors

• Flavor Categories and Applications: Widely used in fruit-flavored products, particularly strawberry-flavored beverages, candies, and desserts.
• Functional Role in Flavor Systems: Acts as an impact note, enhancing the authenticity and intensity of strawberry flavors.
• Typical Use Levels: Documented use levels range from 0.1 to 5 ppm in finished products, with typical industry use around 1 ppm.
• Stability Considerations: Generally stable under typical food processing conditions, but may degrade under extreme heat or acidic 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 air fresheners.
• Functional Role: Provides trace realism and acts as a modifier to enhance fruity notes.
• Typical Concentration Ranges: Used in trace amounts, typically less than 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: 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 by FEMA.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not explicitly listed; use may be subject to general safety assessments.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations unless specified otherwise.
• Asia (Japan, China, ASEAN): High-level regulatory information not clearly reported; typically follows international safety assessments.
• Latin America (e.g., Brazil, MERCOSUR): Regulatory status not clearly documented; generally aligns with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values reported; considered safe at typical flavor use levels based on industry practices.
• Dermal Exposure: Limited data on irritation or sensitization; generally considered low risk in fragrance applications.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure, but no specific occupational hazards reported.
• Risk Profiles: Generally considered safe for both food and fragrance applications at typical use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Offers a potent and authentic strawberry aroma, enhancing the sensory appeal of products.
• Typical Synergies: Works well with other fruity and sweet compounds to create complex, appealing profiles.
• Common Formulation Pitfalls: Overuse can lead to an overpowering aroma; balance with other notes is crucial.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex formulations where its impact could be beneficial.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Sensory characteristics and typical use levels are well-documented.
• Industry-Typical but Undocumented Practices: Use in fragrance applications is based on industry norms rather than explicit regulatory guidance.
• Known Data Gaps or Regulatory Ambiguities: Lack of specific regulatory listings in some regions; reliance on general safety assessments.

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 2026-06-07 23:24:17 GMT (p2)