Furanone Aroma Chemical | Sweet Fruity Caramel Note

Product Name

Furanone

CAS No.: Product-specific; “Furanone” refers to a chemical family

🟢 Difficulty: Intermediate

⏳ Lasting: Medium–High

🌸 Note: Heart / Base

Description

Furanone is a name used for several related aroma chemicals, so the exact odor profile depends on the specific furanone supplied. In perfumery, commonly used furanone materials are known for sweet, fruity, caramel-like and warm gourmand characteristics. They can produce distinctive effects ranging from strawberry and pineapple nuances to cooked sugar, caramel and jam-like facets.

Furanone-type materials are especially useful for adding richness and complexity to fruity and gourmand compositions. They can enhance the natural sweetness of fruit accords and help create cooked, ripe or caramelized effects. Small amounts can also add depth to vanilla, caramel, strawberry, pineapple and tropical-fruit fragrances. Because individual furanones can differ significantly in odor strength and character, the specific product identity should be confirmed before setting an exact formulation level.

Odor Profile

• Sweet

• Fruity

• Caramel-like

• Gourmand

• Jammy

• Warm

• Cooked-sugar

• Tropical-fruity

Recommended Formulation Level (Educational guideline only)

• Trace: 0.01–0.1%

• General use: 0.1–1%

• High-impact accords: 1–3%

These are formulation guidelines for perfumers and are not IFRA limits.

Works Well With

• Ethyl Maltol

• Maltol

• Vanillin

• Ethyl Vanillin

• Fructone

• Ethyl Butyrate

• Ethyl 2-Methyl Butyrate

• Gamma Decalactone

• Gamma Undecalactone

• Strawberry materials

• Pineapple materials

• Caramel materials

Common Applications

• Fine Fragrance

• Attars

• Candles

• Soap

• Body Care

• Home Fragrance

• Gourmand Accords

• Fruity Accords

• Caramel Accords

• Strawberry Accords

• Tropical Accords

• Sweet Fragrances

Perfumers' Tip

Furanone-type materials can be very powerful, so begin with a dilute solution and add gradually. For a caramelized fruit effect, combine it with Ethyl Maltol and fruity esters; for a creamy gourmand profile, pair it with Vanillin, Ethyl Vanillin and lactones.