bacon fragrance

Bacon fragrance is a synthetic aroma compound designed to mimic the characteristic smoky scent of cooked bacon. As an odorant, it delivers a recognizable meaty, smoky note used predominantly in fragrance applications. This compound typically appears as a liquid with physical properties such as specific gravity ranging approximately from 1.0363 to 1.0387 at 25 °C, and a refractive index between 1.4695 and 1.4845 at 20 °C, indicating a relatively dense and refractive material. Its solubility in alcohol and insolubility in water facilitate incorporation into various fragranced products. Synonyms are generally limited to descriptors involving bacon-like or smoky aroma. Bacon fragrance is sourced via synthetic chemical processes rather than direct extraction, ensuring consistent olfactory performance. Detailed chemical identifiers can be found in public resources such as PubChem.

Bacon fragrance does not naturally occur in biological systems but is synthesized to replicate the smoky aroma of cooked bacon. It is primarily applied within fragranced products spanning personal care, household items, and air fresheners to evoke a distinctive smoke note. Despite associations with food-related aromas, this compound is typically not cleared for direct flavoring uses and is restricted to fragrance applications. Regulatory frameworks such as the IFRA (Global) standards guide its safe inclusion levels in perfumery and fragranced products, ensuring consumer safety and product stability.

The bacon fragrance compound exhibits physicochemical traits crucial for formulation. Its specific gravity, slightly above one at 25 °C, indicates a density higher than water, influencing its blending behavior. The refractive index range at 20 °C suggests moderate optical density, which may affect quality control and purity assessment. Its solubility profile—soluble in alcohol yet insoluble in water—guides its use in solvent systems typically found in perfumery bases and fragranced product matrices. These properties support its integration without phase separation, maintaining scent fidelity. Thermal stability parameters require consideration during processing, though exact thermal data is limited here.

Export Tariff Code:	3302.90.0010
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Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
fragranced products of all types
Recommendation for bacon fragrance flavor usage levels up to:
	not for flavor use.

Safety references

None found