2-BENZOFURANCARBOXALDEHYDE

CAS: 4265-16-1 FLAVORING AGENT OR ADJUVANT

2-Benzofurancarboxaldehyde is an organic aldehyde with a benzofuran ring used as a flavoring agent with a fruity and nutty aroma according to flavor industry sources.

What It Is

2-Benzofurancarboxaldehyde is a small organic compound classified as a flavoring agent belonging to the benzofuran aldehyde class of chemicals. Its molecular structure contains a fused benzene and furan ring with an aldehyde functional group, making it chemically an aromatic aldehyde with the molecular formula C9H6O2. The compound is referenced under CAS number 4265-16-1 and has several synonyms including BENZOFURAN-2-ALDEHYDE, BENZO(B)-2-FURFURAL, COUMARILALDEHYDE, and 2-FORMYLBENZOFURAN, reflecting its structure and various naming conventions used in chemical registries. It is recognized in flavor and fragrance databases for having a fruity and nutty odor profile that makes it useful in sensory applications where such characteristics are desirable. The compound’s identification and classification in chemical registries like PubChem ensure that its identity and basic chemical descriptors are reliably documented for users seeking information on its properties and uses in flavoring contexts.

How It Is Made

2-Benzofurancarboxaldehyde is typically synthesized through organic chemistry procedures that introduce an aldehyde functional group onto a benzofuran core. In published synthesis methods, benzofuran precursors react with reagents such as N,N-dimethylformamide combined with phosphoryl chloride under controlled temperature conditions to yield the aldehyde product upon workup and purification. The synthesis process generally involves stepwise organic transformations to form the benzofuran ring and then selectively install the aldehyde group at the 2-position. After synthesis, the crude product is purified by chromatographic or recrystallization methods to achieve the desired quality for use or analysis. Chemical suppliers list properties such as boiling point and density that are consistent with literature values for this class of aromatic aldehydes. The production of high purity 2-Benzofurancarboxaldehyde requires careful control of reaction conditions and purification steps to ensure consistency with specifications used in flavor and fragrance applications.

Why It Is Used In Food

2-Benzofurancarboxaldehyde is used in the food industry primarily for its aromatic properties, functioning as a flavoring agent to contribute specific sensory notes that complement other components in formulations. Flavoring agents are selected based on how their aroma and taste characteristics enhance or balance the overall flavor profile of food products, and compounds like this aldehyde provide fruity, nutty, or almond-like nuances that can be desirable in certain applications. Although detailed concentration data and use levels in finished foods are determined by flavorists and regulatory guidelines, such compounds are typically incorporated at low levels to achieve the intended sensory effect without overpowering other ingredients. The use of flavoring agents adheres to established industry practices that consider organoleptic benefits alongside safety and regulatory compliance. This compound’s use is aligned with the general role of synthetic or nature-identical flavoring substances in food formulation where specific aromatic attributes are needed.

Adi Example Calculation

An illustrative example of how safety assessments are framed for flavoring agents can be described without implying specific intake advice. Suppose a hypothetical person consumes a flavored food containing a small amount of an aromatic flavoring such as this compound. If published exposure estimates indicate that such compounds contribute only microgram quantities to the total diet, these exposure levels are several orders of magnitude lower than exposure levels associated with effects in controlled toxicology studies. Evaluations that conclude no safety concern at typical intake levels reflect this comparison between realistic dietary exposure and toxicological benchmarks. The example calculation conceptually underscores that typical flavoring use results in very low intake compared to any level associated with adverse effects in studies, which supports regulatory conclusions of safety within established use practices.

Safety And Health Research

Safety assessments for flavoring agents such as 2-Benzofurancarboxaldehyde involve evaluation of available toxicological data to determine potential hazards and exposure risks. Expert panels reviewing flavoring substances consider endpoints such as general toxicity, irritation potential, and exposure levels typical of dietary intake. In the case of this compound, the JECFA evaluation concluded that there is no safety concern at current levels of intake when used as a flavoring agent, indicating that toxicological evidence does not suggest risks at typical flavoring use levels. Such assessments take into account the compound’s chemical structure, metabolism, and available study data to estimate margins of safety. Regulatory safety evaluations differentiate between occupational hazard data, which may derive from material safety data sheets indicating irritation potential on contact with skin or eyes, and dietary exposure scenarios that inform food safety judgments. The focus in food safety research is on ensuring that compounds used as flavoring agents contribute to overall food safety when used according to good manufacturing practices.

Regulatory Status Worldwide

Internationally, 2-Benzofurancarboxaldehyde has been evaluated by expert bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA). According to the JECFA food additives database, this compound is listed with a JECFA number indicating that it has been considered in the context of flavoring use and determined to pose no safety concern at current levels of intake when used as a flavoring agent, reflecting a risk assessment report from JECFA’s evaluations. The database details include its classification as a flavoring agent in the JECFA evaluations and associated reference numbers that relate to specification documents and toxicological monographs that support this conclusion. Regulatory authorities in different jurisdictions may use this international evaluation when considering domestic policies or standards for flavoring substances. In the United States, this compound’s presence in flavoring industry databases and its evaluation by expert panels inform how it is regarded for use in flavor formulations under existing food additive regulations. The regulatory context emphasizes that inclusion in a flavoring evaluation does not in itself constitute a direct food additive approval by every jurisdiction but reflects international expert assessment of its safety profile under typical use conditions.

Taste And Functional Properties

From a sensory perspective, 2-Benzofurancarboxaldehyde exhibits a distinctive aroma that can be described as fruity with nutty or bitter almond-like undertones, based on flavor industry databases. Such aroma descriptors guide flavorists when selecting this compound for inclusion in flavor blends that aim to deliver complexity and depth. Aldehydes in this class typically have strong onset aromatic impact at low concentrations, which means that only small amounts are needed to influence the overall sensory perception of a food product. Functionally, as a relatively low molecular weight aromatic aldehyde, it has limited solubility in water but is more soluble in organic matrices, which affects how it distributes and persists in different food systems. The compound’s stability under common food processing conditions such as mild heating is generally acceptable, but like many volatile aromatics, some losses can occur during intense thermal processing. Its functional behavior in food systems is considered alongside other formulation components to achieve a balanced sensory outcome.

Acceptable Daily Intake Explained

When expert bodies evaluate flavoring agents, they often consider whether an acceptable daily intake (ADI) value is needed to guide safe use. An ADI represents the amount of a substance that can be ingested daily over a lifetime without appreciable health risk, based on toxicological data and safety factors. In the case of 2-Benzofurancarboxaldehyde, the JECFA evaluation did not establish a formal numeric ADI because the committee determined that, at typical levels consumed as a flavoring agent, there is no safety concern. This ‘no safety concern at current intake levels’ designation reflects that routine dietary exposure from food use is orders of magnitude below levels associated with adverse effects in toxicology studies. It does not mean there is a specified intake recommendation for individuals, but rather that the typical use in flavorings is considered safe within current practice. Acceptable daily intake concepts are central to how regulatory bodies, including JECFA, assess cumulative exposure and ensure that food additives do not contribute significantly to risk over a lifetime of consumption.

Comparison With Similar Additives

Flavoring agents with related aromatic ring structures, such as benzaldehyde or vanillin, also provide characteristic sensory notes and are similarly evaluated by expert bodies for safety at use levels. Benzaldehyde contributes almond-like notes, while vanillin contributes vanilla-like aroma, and both are used in a range of food products depending on the desired sensory outcome. Compared with these, 2-Benzofurancarboxaldehyde’s aromatic profile leans toward fruity and nutty nuances, and like other flavoring aldehydes, it is used in combination with other flavor ingredients to achieve complex flavor profiles. Regulatory evaluations for similar substances also often conclude no safety concern at typical intake levels, reflecting a consistent approach to flavoring safety assessment that considers chemical structure, exposure, and available toxicological data. These comparisons help formulators and safety assessors contextualize individual compounds within a broader category of flavoring agents that contribute to food product sensory characteristics.

Common Food Applications Narrative

In broad terms, flavoring agents like 2-Benzofurancarboxaldehyde are incorporated into a wide variety of food products to enhance aroma and taste profiles. While specific formulations are proprietary to flavor houses and food manufacturers, such compounds are typically found in categories where nutty, fruity, or complex aromatic notes are desired, including baked goods, confectionery, dairy-based desserts, and beverages. For example, in sweet baked items such as cookies or pastries, subtle aromatic enhancers contribute to the characteristic final aroma that consumers associate with freshness and richness. In gelatin desserts or puddings, aromatic aldehydes can provide complementary notes that round out fruit or vanilla flavor profiles. Similarly, in nonalcoholic beverages or flavored syrups, targeted use of specific flavoring agents helps to establish distinctive sensory identities that differentiate one product from another. Across these applications, the emphasis is on using flavoring agents at levels that support overall sensory quality without dominating the product’s core taste profile.

Safety & Regulations

FDA

  • Notes: Specific FDA food additive approval status is not found in available authoritative listings; flavoring industry evaluations exist but do not equate to direct FDA additive listing.

EFSA

  • Notes: EFSA specific numeric values not located in authoritative accessible sources.

JECFA

  • Year: 2000
  • Notes: The JECFA evaluation report indicates no safety concern; numeric ADI not established.
  • Adi Display: No safety concern at typical intake levels

Sources

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