2-BUTYRYLFURAN

CAS: 4208-57-5 FLAVORING AGENT OR ADJUVANT

2-BUTYRYLFURAN is a flavoring agent identified by CAS 4208-57-5, used for its balsamic and fruity notes in flavor formulations. It is listed in the FDA Substances Added to Food inventory with FEMA number 4083 and has a JECFA flavor number 1507 according to FEMA records.

What It Is

2-BUTYRYLFURAN is an organic chemical compound identified by the CAS number 4208-57-5 that functions as a flavoring agent or adjuvant in food formulations. It is recognized in the flavor industry inventory, with a FEMA (Flavor and Extract Manufacturers Association) identifier of 4083 and an associated JECFA flavor number of 1507, indicating that it has been evaluated within flavoring substance safety frameworks. The compound is also described in chemical databases as having a balsamic odor and a fruity flavor profile when diluted appropriately, making it suitable for use to impart or enhance specific sensory features in food products. Its technical function in food is primarily linked to imparting distinct aromatic characteristics rather than contributing to nutrition or preservation. 2-BUTYRYLFURAN does not have an assigned INS or E-number under the standard additive numbering systems in major jurisdictions like the European Union. Its inclusion in regulatory inventories, such as the FDA Substances Added to Food list, indicates that it is recognized in lists of flavoring ingredients that may be used subject to good manufacturing practices, although this recognition should not be interpreted as an absolute authorization of use at any level without compliance with regulatory requirements. The chemical structure places it within furan derivatives, a class of heterocyclic compounds commonly found or used in flavor and fragrance contexts. Although often categorized with flavor agents, 2-BUTYRYLFURAN also appears in chemical and industrial contexts outside food, such as in research chemicals, reflecting the broad applicability of this compound in both sensory science and chemical synthesis contexts. Its technical name reflects its structure — a butyrylfuran skeleton indicating a furan ring substituted with a butyryl group.

How It Is Made

Manufacturing of 2-BUTYRYLFURAN typically involves organic synthesis routes common for substituted furan ketones. A representative method described in chemical synthesis references involves the acid-catalyzed acylation of a furan ring with an appropriate butyryl precursor, such as butyric acid or an anhydride derivative, in the presence of catalysts that facilitate the formation of a butanone side chain on the furan nucleus. This type of electrophilic acylation is a common strategy in furan chemistry for introducing carbonyl-containing substituents and can be optimized for yield and purity depending on reaction conditions and catalysts. In industrial settings producing flavor chemicals, reaction parameters are controlled to achieve high purity, and subsequent purification steps such as distillation under reduced pressure, solvent extraction, or chromatography are often employed to isolate the target compound from side products. The resulting material intended for flavor use is typically characterized by analytical methods (e.g., gas chromatography, mass spectrometry) to ensure that its composition and sensory properties meet specification, although specific regulatory monographs detailing food-grade specifications may not be publicly available in major additive compendia. Safety considerations in manufacturing emphasize engineering controls for exposure to volatile organic compounds and appropriate handling of reagents. Because substituted furans and ketones can be reactive or hazardous at elevated concentrations, manufacturing facilities adopt standard industrial hygiene practices to mitigate worker exposures. Solvents used in synthesis and purification are selected and managed to comply with safety and environmental guidelines, and waste streams are treated according to relevant regulations in the region of production.

Why It Is Used In Food

2-BUTYRYLFURAN is used in food primarily as a flavoring agent because of its ability to contribute balsamic and fruity sensory notes that enhance or modify the taste profile of food products. In flavor formulation, compounds like this are selected to create specific flavor impressions or to support complex flavor blends where multiple compounds act synergistically. Flavor additives are used in small quantities to achieve the desired sensory effect without altering the fundamental nutritional or compositional profile of the food. Flavoring agents such as 2-BUTYRYLFURAN are particularly valuable in products where nuanced aroma and taste enhancements are needed, including baked goods, confections, snacks, and beverages. Their inclusion helps manufacturers target consumer expectations for specific flavor profiles and maintain consistency across production batches. The technical function of this ingredient is defined in inventories as a flavoring agent or adjuvant, meaning it assists other flavor compounds in delivering a holistic sensory experience. The use of flavoring agents generally follows the principle of good manufacturing practice (GMP), where the minimum quantity necessary to achieve the intended effect is used. This approach helps to balance sensory impact with cost and safety considerations, ensuring that flavor compositions are both effective and compliant with regulatory frameworks governing food additives. While some flavoring agents have long histories of use, each compound’s inclusion in food products is governed by inventory listings and industry evaluation rather than explicit numeric limits unless specified by regulatory authorities.

Adi Example Calculation

To illustrate how an ADI calculation works in general, consider a hypothetical compound with an established ADI of X mg per kg body weight per day. For a person weighing 60 kg, their hypothetical ADI would be 60 times X mg per day. If the compound’s actual exposure from food is estimated to be less than this calculated amount, it would be considered within acceptable safety margins. In the case of 2-BUTYRYLFURAN, because no specific numeric ADI is publicly documented, examples using actual numbers are not provided here. This illustrative approach shows how ADIs relate to body weight and exposure but does not reflect a regulatory ADI for this specific compound.

Safety And Health Research

Safety evaluations for flavoring agents like 2-BUTYRYLFURAN are typically conducted by expert panels that review chemical structure, exposure estimates, and toxicological studies to determine if use in food is safe at expected intake levels. Organizations such as FEMA and JECFA compile data and use approaches like threshold of toxicological concern (TTC) and structure-based assessments to categorize compounds by potential risk. For 2-BUTYRYLFURAN, such evaluations have been referenced in flavor ingredient libraries, but detailed toxicological data accessible to the public remains limited. Therefore, specific conclusions about hazard endpoints (e.g., carcinogenicity, reproductive toxicity) in peer-reviewed regulatory monographs are not readily available. In general, flavoring agents are evaluated based on anticipated daily intake from food, metabolism pathways, and structural considerations, with conservative safety margins applied. Publicly accessible summaries from regulatory bodies do not provide explicit numeric acceptable daily intake values for this specific compound. As with many flavoring agents, its safety assessment likely considered the low levels at which it is used in foods relative to thresholds of concern derived from structural analogs or related compounds. Without an explicit accessible monograph detailing toxicological endpoints, narrative descriptions emphasize that flavor panel evaluations support safety within the context of intended use levels, but individual numeric safety benchmarks remain unspecified in public regulatory sources.

Regulatory Status Worldwide

2-BUTYRYLFURAN appears in the U.S. Food and Drug Administration’s Substances Added to Food inventory, a listing maintained by the FDA Office of Food Additive Safety that includes flavoring substances evaluated by entities such as the Flavor and Extract Manufacturers Association (FEMA) and JECFA. The listing identifies the compound with the CAS number 4208-57-5 and the FEMA number 4083, indicating industry recognition of its role as a flavoring agent. However, inclusion in this inventory does not by itself constitute an explicit FDA approval with defined numeric use levels or specifications under a specific CFR section. As a result, the regulatory status in the U.S. is best understood as recognized for use as part of flavor formulations under good manufacturing practice, with no specific 21 CFR section authorizing broad direct addition absent compliance with applicable regulatory frameworks. Internationally, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) has assigned a flavor number (1507) in its evaluations of flavoring agents, which provides a framework for safety evaluation in the context of flavor uses. However, detailed numeric evaluations such as acceptable daily intakes (ADIs) specific to 2-BUTYRYLFURAN are not explicitly publicized in easily accessible monographs, and major additive numbering systems like the European Union’s E-number scheme do not list a specific E-number for this compound. Therefore, its recognized use depends largely on industry evaluations and compliance with regional regulations governing flavoring agents, rather than defined global statutory additive listings with numeric thresholds.

Taste And Functional Properties

2-BUTYRYLFURAN is characterized by sensory chemists for its distinct balsamic odor and a fruity taste profile when diluted in appropriate carriers. These sensory properties make it useful for contributing depth and complexity to flavor blends without overwhelming other notes. In organoleptic evaluations, compounds with furan rings often contribute rich, aromatic components that are perceived as warm or sweet in combination with other flavors. Functionally, 2-BUTYRYLFURAN, like many small aromatic ketones, is volatile and interacts with olfactory receptors readily, which is why it is effective at imparting aroma in low concentrations. Its stability during typical food processing — such as mixing, mild heating, and incorporation into dry blends — supports its use in a variety of applications, although its thermal stability at high cooking temperatures may be limited compared to simpler, non-volatile components. Solubility in organic solvents and relatively low water solubility reflect its chemical nature and influence how it is formulated into flavor delivery systems, including emulsions or encapsulated preparations crafted by flavor houses. From a functional standpoint, flavor agents like 2-BUTYRYLFURAN are selected not only for their individual sensory attributes but also for how they interact with a broader flavor matrix. They help achieve balance and harmony in sensory profiles, supporting consumer expectations for products labeled with specific flavor descriptors. Because taste perception is influenced by both smell and taste receptors, volatiles such as 2-BUTYRYLFURAN play a key role in the overall sensory impression of food products.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a regulatory concept used to express the amount of a substance that can be consumed daily over a lifetime without appreciable health risk. ADIs are typically derived from toxicological studies identifying points of departure, such as no observed adverse effect levels (NOAELs), and then applying safety factors to account for differences between test conditions and human exposure. For flavoring agents like 2-BUTYRYLFURAN, regulators often rely on evaluation frameworks that consider structural class, anticipated intake, and thresholds of toxicological concern rather than deriving a specific ADI for every compound. In such cases, the concept of ADI helps stakeholders understand that exposures from food are expected to be well below levels associated with any potential adverse effects when used according to good manufacturing practice. Because explicit numeric ADIs for 2-BUTYRYLFURAN are not published in readily accessible regulatory documents, it is not possible to provide a specific mg per kg body weight figure here, and no numeric value is stated in this context.

Comparison With Similar Additives

2-BUTYRYLFURAN can be compared with other flavoring agents such as furfural, maltol, and vanillin in terms of functional roles. Furfural and maltol also belong to furan or heterocyclic classes used for their aromatic properties in flavor formulations, with furfural providing almond-like notes and maltol contributing sweet, caramel-like impressions. Vanillin, a phenolic aldehyde, is widely used for vanilla flavor profiles. Compared to these, 2-BUTYRYLFURAN’s balsamic and fruity character offers a unique profile that complements other compounds in blends. From a regulatory perspective, compounds like vanillin have more widely recognized status with specific additive numbers and detailed evaluations, whereas 2-BUTYRYLFURAN’s regulatory presence is primarily via flavor inventories and expert panel assessments. All these additives are used at low concentrations guided by sensory goals and safety frameworks, but the depth and public accessibility of their regulatory evaluations vary. Such comparisons help illustrate how flavoring agents differ in sensory roles and regulatory transparency, reflecting the diverse nature of compounds employed in flavor science.

Common Food Applications Narrative

Flavoring agents such as 2-BUTYRYLFURAN are incorporated into a wide array of processed food products where enhanced aroma and taste complexity are desired. In baked goods, for example, flavor additives contribute notes that complement fundamental ingredients like wheat and sugar, helping products achieve a more rounded and appealing sensory profile. Confectionery items leverage aromatic compounds to elevate sweetness with underlying balsamic or fruity cues that enrich the overall taste experience. In snacks and savory foods, flavor enhancers like this can support the development of layered taste experiences that satisfy consumer expectations for depth and nuance. Beverage formulations, including flavored waters and soft drinks, sometimes incorporate specific aroma compounds to provide distinct fruit-like impressions or to support signature flavor identities. The functionality of such flavoring agents extends to dairy-based products and frozen desserts, where they help round out flavor profiles that might otherwise be dominated by primary ingredients such as milk or sugar. Across these applications, the use of 2-BUTYRYLFURAN is guided by industry practices that emphasize sensory outcomes and compliance with flavor inventory recognitions. This means that while consumers may not see the compound’s name on labels, its contribution to taste and aroma is part of crafted flavor designs developed by food scientists and flavorists. The compound’s balsamic and fruity sensory characteristics are part of why it appears in various flavor systems designed to meet specific product goals.

Safety & Regulations

FDA

  • Notes: Inclusion in FDA Substances Added to Food inventory does not constitute explicit FDA approval under a specific CFR section and numeric conditions are not defined

EFSA

  • Notes: No specific EFSA ADI or E-number readily accessible for this compound

JECFA

  • Notes: JECFA flavor number is referenced but detailed numeric ADI data is not publicly accessible

Sources

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