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saffron indenone
Saffron indenone is a synthetic flavor and fragrance compound known for its herbal and saffron-like aroma and flavor.
General Material Description
Saffron indenone, also known by its trivial name 2,3-dihydro-2,3,3-trimethyl-1H-inden-1-one and synonyms such as safraleine, is a synthetic organic compound with the molecular formula C12H14O. It appears as a clear liquid used predominantly in flavor and fragrance industries due to its distinctive herbal and saffron-like scent profile. This compound exhibits sensory notes including herbal, tobacco, phenolic, woody, and leathery nuances. It is sourced through synthetic chemical processes and is recognized under FEMA (US) number 4556. For chemical reference, saffron indenone is linked in controlled vocabularies like PubChem (CID 10149036). It serves as an alternative for natural saffron extracts to impart similar aromatic characteristics in various applications.
Occurrence, Applicability & Potential Uses
Saffron indenone does not occur naturally but is synthetically produced for use in the flavor and fragrance sectors. It is applied to enhance foods and perfumes with herbal, spicy, and saffron-like qualities. Its usage is well documented under FEMA (US) regulations, which classify it for safe application in several products including baked goods, beverages, chewing gum, and confectionery at specific maximum concentration levels. In perfumery, its rich herbal and woody character is valued for reproducing saffron and tobacco accords, while also stabilized for use in detergents, toiletries, and other consumer products. The compound's versatile profile supports usage across odor, flavor, and diffusion purposes without natural sourcing constraints.
Physico-Chemical Properties Summary
Saffron indenone is a moderately volatile ketone with a molecular weight of approximately 174.24 g/mol. It exhibits a boiling point range between 250 to 252 °C at standard atmospheric pressure, indicating its thermal stability under typical formulation processes. At 25 °C, it has a specific gravity between 1.015 and 1.025 and a refractive index spanning 1.532 to 1.542 at 20 °C. Its vapor pressure is low, measured at 0.013 mmHg at 25 °C, which contributes to its substantivity in fragrances. The compound's estimated logP value of approximately 3.5 suggests moderate lipophilicity, suitable for blending into both alcohol and lipid bases. Saffron indenone is soluble in alcohol and has limited water solubility (approximately 73.7 mg/L at 25 °C). Stability profiles indicate good compatibility with alcoholic solvents, detergents, and fabric applications, while sensitivity is observed in alkaline and liquid bleach environments. Its flash point is about 119 °C (248 °F), implying safe handling conditions when formulated appropriately.
FAQ
What is saffron indenone and what are its main characteristics?
Saffron indenone is a synthetic compound used primarily in fragrance and flavor applications. Chemically known as 2,3-dihydro-2,3,3-trimethyl-1H-inden-1-one, it possesses a molecular formula of C12H14O. The compound is notable for its herbal, saffron, tobacco, and leathery odor and flavor notes. It is produced synthetically and valued for replicating saffron-like characteristics in various products.
How is saffron indenone typically used and where is it applied?
This compound finds application in flavoring and perfumery to impart herbal, spicy, and saffron-like nuances. It is incorporated in baked goods, beverages, chewing gum, confectionery, and personal care products. Its stability in alcoholic and detergent-based formulations allows use in toiletries and diffusive fragrance blends. Usage levels are regulated to ensure safe sensory impact and formulation integrity.
What regulations govern saffron indenone and how is it sourced?
Saffron indenone is regulated under FEMA (US) guidelines, bearing the FEMA number 4556, with defined maximum usage concentrations across various product categories. It is a synthetic ingredient not derived from natural extracts. Safety assessments, including those by the Research Institute for Fragrance Materials (RIFM) and IFRA (Global), establish recommended limits and precautionary practices to minimize exposure risks during handling and formulation.
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Literature & References
| 2,3,3-trimethyl-2H-inden-1-one | |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 10149036 |
| Pubchem (sid): | 135264308 |
| Publications by Info | |
| Safraleine | |
| Publications by US Patents | |
| 7,538,243 - Indanes and indanones and their use in perfumery | |
Other Information
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly EAFUS): | View |
| HMDB (The Human Metabolome Database): | Search |
| ChemSpider: | View |
| FAO: | 2,3,3-Trimethylindan-1-one |
General Material Information
| Preferred name | saffron indenone |
| Trivial Name | 2,3-Dihydro-2,3,3-trimethyl-1H-inden-1-one |
| Short Description | safraleine (Givaudan) |
| Formula | C12 H14 O |
| CAS Number | 54440-17-4 |
| FEMA Number | 4556 |
| FDA UNII | 19D876M98B |
| xLogP3-AA | 3.10 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 2047 2,3,3-trimethylindan-1-one |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 54440-17-4 ; 2,3,3-TRIMETHYLINDANONE |
| Synonyms |
|
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 174.24278259277 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 8.446 to 8.529 |
| Refractive Index | 1.532 to 1.542 @ 20 °C |
| Boiling Point | 250 to 252°C @ 760 mm Hg |
| Vapor Pressure | 0.013 mmHg @ 25 °C |
| Flash Point TCC Value | 120 °C TCC |
| logP (o/w) | 3.516 est |
| Solubility | |
| alcohol | Yes |
| water, 73.7 mg/L @ 25 °C (est) | Yes |
| water | No |
| Stability | |
| alcoholic - good | Unspecified |
| antiperspirant spray - poor | Unspecified |
| APC (pH = 10) - good | Unspecified |
| candles - good | Unspecified |
| damp fabric - good | Unspecified |
| dry fabric - good | Unspecified |
| liquid bleach - poor | Unspecified |
| pH = 2 - moderate | Unspecified |
| powder detergent - good | Unspecified |
| powder detergent + activator - good | Unspecified |
| soap - good | Unspecified |
| toiletries - good | Unspecified |
Organoleptic Properties
| Odor Type: Herbal | |
| herbal, leathery, saffron, marine, phenolic, tobacco, woody | |
| Odor strength | high , recommend smelling in a 10.00 % solution or less |
| Substantivity | 168 hour(s) at 10.00 % in dipropylene glycol |
| Luebke, William tgsc, (2007) | At 10.00 % in dipropylene glycol. herbal leather saffron iodine phenolic tobacco woody |
| Flavor Type: Herbal | |
| herbal, dry, saffron, tobacco, sage, spicy, phenolic, leathery | |
| Luebke, William tgsc, (2007) | Herbal dry saffron tobacco sage spicy phenolic leathery |
Potential Uses
Safety Information
Safety information
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| Acute toxicity, Oral (Category 5), H303 Acute toxicity, dermal (Category 5), H313 Skin irritation (Category 2), H315 Acute aquatic toxicity (Category 3), H402 Chronic aquatic toxicity (Category 3), H412 | |
| GHS Label elements, including precautionary statements | |
| Pictogram |   |
| Signal word | Danger |
| Hazard statement(s) | |
| H303 - May be harmfulif swallowed H313 - May be harmful in contact with skin H315 - Causes skin irritation H402 - Harmful to aquatic life H412 - Harmful to aquatic life with long lasting effects | |
| Precautionary statement(s) | |
| P264 - Wash skin thouroughly after handling. P273 - Avoid release to the environment. P280 - Wear protective gloves/protective clothing/eye protection/face protection. P302 + P352 - IF ON SKIN: wash with plenty of soap and water. P312 - Call a POISON CENTER or doctor/physician if you feel unwell. P332 + P313 - IF SKIN irritation occurs: Get medical advice/attention. P362 - Take off contaminated clothing and wash before reuse. P501 - Dispose of contents/ container to an approved waste disposal plant. | |
| Oral/Parenteral Toxicity: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| flavor and fragrance agents | |||
| RIFM Fragrance Material Safety Assessment: Search | |||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| Recommendation for saffron indenone usage levels up to: | |||
| 3.0000 % in the fragrance concentrate. | |||
| Structure Class: | I | ||
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). | |||
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library | |||
| publication number: 24 | |||
| Click here to view publication 24 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | 0.00500 | 0.03000 | |
| beverages(nonalcoholic): | 0.01000 | 0.03000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | 0.00500 | 0.02000 | |
| condiments / relishes: | 0.01000 | 0.01000 | |
| confectionery froastings: | 0.03000 | 0.05000 | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | 0.00500 | 0.02000 | |
| fruit ices: | 0.01000 | 0.02000 | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | 0.00500 | 0.01000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | 0.03000 | 0.05000 | |
| meat products: | 0.30000 | 5.00000 | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | 0.00500 | 0.02000 | |
| sugar substitutes: | - | - | |
| sweet sauces: | 0.03000 | 0.05000 | |
Safety references
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):54440-17-4 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :10149036 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:2 |
| 2,3,3-trimethyl-2H-inden-1-one |
| Chemidplus:0054440174 |