Fructone has come a long way since its discovery in the mid-20th century. Chemists originally pursued it in the quest for reliable and cost-effective alternatives to natural fruit flavors. Back in the 1960s, industries working with flavors and fragrances craved options for mass-produced, stable fruit notes. Fructone hit the scene, offering the kind of crisp, juicy apple and pineapple aroma that nature alone struggled to deliver in the quantities required for a growing global market. By the 1980s, this compound had firmly established its place in the flavor industry. Manufacturers developed processes to meet surging consumer demand for fruit-forward beverages, snacks, and perfumes. Today, you’ll find its legacy in the scent of personal care products, cleaning formulas, and flavor enhancers worldwide—a testament to how a tiny molecule can reshape daily experiences across generations.
Known scientifically as ethyl (2-methyl-3-furyl) glycidate, Fructone appears as a colorless to slightly yellow liquid. Its appeal goes far beyond the laboratory name because it packs an instantly recognizable powerful, sweet, and fresh-fruity scent, landing somewhere between apple peel and pineapple. Regular consumers never notice the chemical makeup; they just remember the aroma in candies, fruit yogurts, and scented body lotions. Manufacturers prize Fructone for its intensity and longevity. Even at low concentrations, it brings products to life, so it fits perfectly in goods requiring stable fragrance and flavor without regular replenishment. The food, fragrance, and even home-cleaning sectors reach for this ingredient when designing products where scent or taste creates lasting impressions.
With a molecular formula of C7H8O3 and a molecular weight around 140.14 g/mol, Fructone stands out for its stability and versatility. The compound features a low boiling point, typically between 225°C and 227°C under atmospheric pressure, and holds up well under most storage conditions as long as it's kept away from direct sunlight and strong oxidizers. It has a relatively low density near 1.17 g/cm³ and mixes well with common organic solvents. Its aroma intensity impresses—just a tiny amount transforms products. Water solubility remains low, which dictates how makers formulate with it, yet its oil-solubility ensures it works beautifully in creamy or oily applications like perfumes and confectionery fillings. Its structural similarity to some natural metabolites lends it a unique capability to harmonize with a broad range of fruit flavors and scents.
Suppliers typically offer Fructone in concentrations above 98% purity, ensuring minimal off-notes or unwanted byproducts. Product labels and technical datasheets cite its CAS number (6413-10-1) for traceability, so both buyers and regulatory agencies can track exactly what enters finished products. Safety data highlights its flash point above 100°C, guiding storage safety measures. Labels may include synonyms such as Fruit Ester, Apple Ketone, or Pineapple Ether. For clients with specific allergen or safety concerns, declarations clarify that Fructone is synthetic—not animal-derived, gluten-free, and produced under GMP protocols when destined for food and personal care factories. Such transparency matters as companies aim for both compliance and trust with end users.
Today’s main method for preparing Fructone involves a condensation reaction. Chemists react ethyl acetoacetate with furfural or methyl furfural under acidic conditions, sometimes using a catalyst to steer the process toward high yields of the desired glycidate. After the initial step, the mixture undergoes purification via distillation under reduced pressure. Such processing not only delivers a pure, high-quality product but trims costs by maximizing usable output from every batch. These advancements in synthesis lowered barriers to access and shifted fabrication away from reliance on scarce botanical sources, directly feeding the steady, cost-efficient supply chains modern industries depend on.
Fructone’s structure offers several points for modification, allowing skilled chemists to tweak its fragrance profile or make it more adaptable to different matrices. Its furan ring, methyl group, and ethyl glycidate side chain collectively resist many oxidizing conditions encountered in end-use scenarios. By changing substituents or adjusting reaction conditions, researchers amplify certain notes—perhaps making the product lean more toward green apple or ripe melon to fit a client’s specific brief. Other labs design analogs with superior performance in high-temperature baked goods or alkaline cleaning products. Such tools matter, as consumer tastes drift and industries pursue novel aroma and sensory experiences for evolving product formats.
Fructone appears on ingredient lists and technical documents under various names. Besides its IUPAC title, it can show up as Apple Ketone, Fruit Ester, Pineapple Ether, or Ethyl 2-methyl-3-furylglycidate, depending on regional naming customs and industry conventions. Some global fragrance houses even market proprietary blends based on the base molecule, modifying the formula to meet signature house styles or functional needs. Multi-national brands often standardize on the CAS number to reduce confusion, especially for cross-border shipments or contract manufacturing.
Safety always sits near the top of the agenda for handling any concentrated aromatic chemical, and Fructone is no exception. It poses a low acute toxicity risk at concentrations used in finished products, but bulk handlers wear gloves and eye protection, and rooms use exhaust ventilation to keep vapors below occupational exposure limits. Proper storage—cool, dry, and away from sunlight—preserves quality and reduces any chance for unwanted reactions or odor changes. Regulatory agencies like the FDA set thresholds for maximum allowable levels in food to protect consumers. Meanwhile, organizations such as IFRA issue usage guidelines to ensure dermal and inhalation exposure stays within safe limits. For every new product launched, manufacturers run patch tests and pilot studies to confirm both safety and consumer acceptance, closing the loop between science, compliance, and user trust.
The range of uses for Fructone stretches further than most realize. Food technologists add it to candies, baked goods, and dairy desserts, seeking that juicy note that sets their creations apart in crowded supermarket aisles. Flavorists often blend it with other ingredients like hexyl acetate or gamma-undecalactone to mimic orchard-fresh apple or exotic melon for drinks and confections. In the fragrance sector, creative perfumers use Fructone at trace levels to lift soapy bases, enhance hair care ranges, or add complexity to modern fruity-floral perfumes. Even household cleaners and air fresheners rely on Fructone to mask base odors and impart a fresh, clean perception. This kind of versatility has secured it a permanent seat in the palettes of food scientists, perfumers, and formulators eager for cheerful, green-fruity impressions that linger.
Universities, private labs, and manufacturers continually experiment with Fructone to sharpen its sensory properties, enhance stability, or develop cost-saving synthesis methods. Current research zeroes in on creating derivatives with fresh, longer-lasting top notes or improving safety margins when used at higher concentrations in innovative product designs. Analytical chemists use advanced chromatography and mass spectrometry to screen for trace side-products, raising quality control to new heights. Meanwhile, green chemistry initiatives seek synthetic routes using renewable feedstocks or reduced energy inputs, aiming to cut environmental impacts for both workers and communities living near production plants. These R&D activities don't occur in isolation; instead, they track consumer desires for bolder flavors, cleaner ingredient lists, and responsibly sourced products.
Fructone’s relative safety shows up in both animal studies and human patch-test data. Short-term tests indicate a low level of oral or dermal toxicity, with high margins between functional usage rates and those that cause adverse effects. Breakdowns of metabolic pathways in rats suggest the body swiftly metabolizes and eliminates the chemical, further reducing risk. In rare cases of overexposure, test subjects reported mild irritation, but everyday exposure through food or scent products remains well within the thresholds set by food safety authorities like the FDA and EFSA. Long-term carcinogenicity and mutagenicity studies indicate negligible risk at the low concentrations found in commerce. Regulators review fresh data every few years, asking manufacturers to stay vigilant by monitoring for impurities or changes in process chemistry that might introduce new safety concerns.
Future demand for Fructone and related molecules looks set to rise. The press for natural, plant-based foods and bio-based fragrances drives both innovation and sustainability investments. Biotechnologists explore microbial fermentation pathways, hoping to replicate Fructone’s signature note using engineered yeast or bacteria, yielding a “natural flavor” tag for savvy consumers. As digital ordering and global shipping reshape product distribution, brands seek shelf-stable, consistent aromatics that withstand temperature swings and long storage. Fructone’s compatibility with new emulsifier and delivery systems also catches interest from companies working on vegan cheese analogs or beverage enhancers. Ongoing toxicology research and advances in green manufacturing keep this molecule relevant, trusted, and ready to play in the next generation of food, fragrance, and functional products.
Fructone sounds like something you’d find in a candy store, but this fruity-sounding molecule pops up most in perfumes, shampoos, and sometimes inside a slice of pie. Perfume makers talk about it as “apple ketal,” but under the microscope, chemists call it ethyl 2-methyl-2-(2-methylpropyl)-1,3-dioxolane-4-acetate. It slips into all sorts of products behind the scenes, putting out a sweet, almost apple-peach aroma that’s hard to pin down but easy to enjoy.
Each time I catch a whiff of a “green” apple air freshener, chances are Fructone plays a starring role. Its scent brings the crispness of green apple, hints of pear, and a bit of juicy pineapple. Soap makers use it to liven up their bars. Candle crafters sprinkle it in a wax to remind people of fresh fruit stands. The food world dips its toes here, too, since the U.S. Food and Drug Administration lets Fructone pop up in flavors — though only in tiny amounts. The goal isn’t to make your cake taste like perfume; it’s to boost natural apple notes in drinks or baked goods or offer a tangy twist to berry mixes.
People sometimes hear “synthetic” and worry. Regulatory bodies keep an eye on Fructone and set strict limits because skin allergies and sensitivities can flare up if someone reacts to an ingredient. The International Fragrance Association (IFRA) rolls out guidelines about safe use levels. In my experience, problems only seem to crop up if someone loads up a lotion or shampoo with far more than the recommended amount.
Researchers have looked at Fructone for toxicity, but data shows it breaks down quickly outside the laboratory, so environmental buildup doesn’t seem to be a major risk. The biggest caution comes for folks with allergies, as with many fragrance ingredients.
Smell carries memories and moods in ways that other senses struggle to match. I learned pretty fast that scent in a product, whether it’s a face wash or a spray, needs to strike balance: pleasant, noticeable, and not overwhelming. Too much Fructone skews artificial, almost candy-like. A gentle hand passes along a fresh, clean waft that feels honest and inviting.
The science behind these fragrances isn’t just for the experts. Better rules, easier access to ingredient lists, and clear allergen labels show that the industry can keep up with what people expect: good smells without hidden worries.
Transparency stands out as the best path. In the early days, barely anyone listed fragrance chemicals on consumer labels, which made life tough for people with allergies. Now, shoppers want to see what goes into their products. Manufacturers can earn trust by giving people full ingredient lists and pulling back if Fructone, or anything else, shows signs of causing trouble.
Government watchdogs and trade groups can push more research and keep the information up-to-date. New discoveries about how these ingredients affect health or the planet deserve quick action and honest answers. Instead of waiting for a problem to boil over in the news, companies can keep the public in the loop and give customers more choices. That simple act of sharing what’s inside a bottle brings relief and makes for a smarter, safer consumer world.
Fructone goes by the chemical name ethyl 2-methylbutyrate. It comes with a sweet, fruity scent that's hard to miss, like biting into a fresh apple with a hint of pineapple. Food makers add it to baked goods, candy, chewing gum, and anything that wants a kick of fresh fruit. Perfume and personal care brands use it because its aroma fits so many products, from shampoos to lotion. Seeing its growing use in both food and things we put on our skin, understanding its safety isn’t just academic—it hits close to home.
Concerns start with synthetic ingredients. Shoppers scan food labels, looking for anything they don’t recognize, and Fructone rarely rings a bell. I remember at the grocery store a few years ago, someone asked me about the “flavors” listed on their kid’s snack pack, wanting to make the healthiest choice. Parents want clean labels for their children, and no one wants daily cosmetics adding up to risk.
Experts point out that dose, not just the material, influences safety. Some substances are harmless in small amounts but can turn risky with heavy exposure. So how much are we eating or wearing?
The U.S. Food and Drug Administration and the European Food Safety Authority keep a close watch on food additives. Both agencies let companies use Fructone in food, as long as it meets established purity standards and stays under certain concentrations. The Cosmetic Ingredient Review, which looks at cosmetic and personal care ingredients, hasn’t flagged Fructone as dangerous for skin when diluted in finished products. Neither agency logs Fructone as a carcinogen or something likely to cause allergic reactions for most users.
These clearances come after looking at evidence from animal studies, controlled exposures, and how much people typically ingest or apply. Scientists checked for potential toxic effects, such as organ damage and skin irritation.
At home, my family tries to eat fewer artificial flavors, sticking to as many “whole food” snacks as possible. Talking with dermatologists, I’ve heard that reactions to Fructone in cosmetics are rare but that sensitive skin always has exceptions. My own skin easily dries out, and skipping fragrance-heavy creams helps.
Some consumer advocacy groups ask for more data about long-term buildup in the body and ecosystem. Most folks won’t track every tiny additive, but labeling and transparency matter. It’s the same with food allergies—only people living through them remember to read the fine print, while companies need to provide straight answers.
Companies do best by keeping ingredient lists readable and by updating their info as science grows. Regulators might tighten permissible levels if future research points to unexpected side effects, especially in newborns, those who are pregnant, or people living with sensitivities.
For individual peace of mind, the basics still work. Check product labels. If in doubt, contact brands for sourcing information or look for fragrance-free alternatives. Science today says Fructone is safe when used as directed, but everyone deserves the tools to make choices that work for them.
Fructone pops up in everything from body wash to flavored beverages for a reason. Brands want that rich apple-pineapple scent, and Fructone creates it with just a dash. Despite the powerful aroma, products rarely use big amounts. In everyday fragrances—like those in perfumes and aftershaves—Fructone sits between 0.1% and 1%. Household cleaners stick to the middle of that range, no more than 0.5%. Even fruit-flavored soft drinks barely reach 10 parts per million. For some context, that equals around 0.001% of the whole drink. These figures don’t just show cost savings, but also come from safety guidelines set by the International Fragrance Association and National Institutes of Health.
Personally, I’ve tinkered with home fragrance oils, and it doesn’t take more than a couple drops of Fructone to smell the difference. The scent grows fast—too much can overpower the blend or even cause skin reactions. That’s why these industries limit concentration; harsh odors, allergic reactions, and regulatory headaches jump in when levels creep up.
In personal care, especially with leave-on products, Fructone usually stays under 0.15%. Creams, lotions, and colognes use even less, since they sit on skin longer than, say, a laundry detergent. Food flavorists, too, stick with micro amounts—regulators keep a close eye here, as even trace doses must pass rigorous toxicology checks before clearing approval.
Not every company cares only about intensity. Studies link higher aromatic ketones (like those in Fructone) to mild skin sensitivities if overused. A 2015 paper in Food Chemistry noted that Fructone’s sensory threshold hovers just above 5 parts per million for most palates. Companies don’t want complaints or lawsuits, so they tend to play it safe, often using half or less than the threshold just to avoid risk. On top of that, safety data from IFRA flashes warnings not to cross 1% in any finished consumer product.
Misjudging a recipe ruins more than just smell. For big brands, regulatory fines can add up. Take the EU Cosmetics Regulation: any Fructone use over 0.1% requires extra label warnings. The US FDA, meanwhile, expects every food additive application to provide evidence that less is safer. In my day-to-day work with small business product formulations, I’ve learned you don’t want to attract customer complaints over an ingredient most people won’t even notice unless it’s overdone.
Checking with flavor and fragrance suppliers pays off. Reputable partners provide detailed concentration guidance, rooted in real tests—both human and lab-driven. This makes life easier for everyone, from the home crafter to big-label chemists. For folks building their own products, start low and test before scaling up. Save both money and reputation.
Too much Fructone doesn’t just smell cheap—it can drive people away. Trusting hard-won science and sticking with suggested limits leads to safer, better-received products. Whether you’re mixing at home or stocking shelves in stores, less is usually better with this powerful ingredient.
Fructone pops up in products I use every day. This synthetic fragrance and flavor agent leans on its fresh, fruity smell. Many folks recognize it from green apple soaps, shampoos, or an extra pop in candies and drinks. Fructone’s scientific tag is ethyl 2-methylbutyrate and manufacturers like it for consistency and cost.
Most people barely notice if Fructone is there. According to research published in the journal Contact Dermatitis, only a small slice of the population seems sensitive at all. Scientific reviews rarely find robust links between Fructone and major allergic reactions. Still, fragrance allergy isn’t rare—maybe up to 4% of people develop skin rashes after using scented products. Usually, the biggest troublemakers are strong fragrances or preservatives, not Fructone specifically.
Symptoms, for anyone sensitive, usually show up as contact dermatitis—red skin, itchiness, sometimes little blisters. These rarely last, and doctors often blame repeated or long-term use rather than a single encounter. During my years working behind pharmacy counters, real allergy complaints pointed at more notorious ingredients. That said, a few customers with very sensitive skin blamed even faintly scented products for irritation. Some of those suspected their rashes had something to do with so-called “fruity esters.”
Eating Fructone appears even less risky. Regulatory groups like the U.S. Food and Drug Administration and the European Food Safety Authority have examined its safety. They allow only tiny amounts in foods. Standard testing signals a low risk of side effects even at doses much higher than you’d ever eat in normal life. For most healthy adults and kids, these amounts present no reason to worry. But food allergies run tricky routes. A body that reacts to apples could react to certain synthetic flavors, although this seems rare.
Some studies have flagged Fructone as a mild irritant to eyes and respiratory passages in factory settings. Workers around large amounts could cough or get watery eyes. Regular users at home—think perfumes, air fresheners, or chewing gum—don’t see these effects. Inhaling a concentrated fragrance straight from the bottle is never wise, regardless of the chemical. Responsible storage and handling, even at home, help cut down unnecessary exposure.
Anyone with a diagnosed fragrance allergy or extra-sensitive skin should scan ingredient lists. It helps to stick with clearly labeled “fragrance-free” or “hypoallergenic” products if rashes have been an issue before. Dermatologists can test skin reactions with a simple patch test. Reporting side effects to your local health authority or dermatologist also helps fill in the knowledge gaps regulators need to keep products safe.
Companies could swap out Fructone for less reactive blends if evidence mounts about side effects. Doctors already recommend patch tests for people struggling with stubborn rashes. For the rest of us, the risk sits very low. One simple way to dodge trouble: try new personal care items on a small patch of skin, wait two days, and see what happens. That habit saved more than a few headaches for my friends who dealt with fragrance allergies.
No one likes surprises with things as basic as shampoo or snacks. Staying aware, reading labels, and listening to our bodies keep us ahead of the curve, no matter what’s hiding inside those “natural” and “fresh” claims.
Fructone pops up in the ingredients list of everything from perfumes to fruit gums. In the fragrance world, it brings a juicy, sweet apple-pear note that reminds folks of baked goods fresh out of the oven. You’ll also spot it in flavors, giving that fruity punch found in apple and strawberry candies. Chemically, fructone goes by ethyl (2-methyl-1,3-dioxolan-2-yl)acetate, which sounds about as welcoming as a trip to the dentist.
The debate over whether this compound counts as natural or synthetic gets trickier by the year. Some people think ingredients in their deodorant or snacks drop right out of a tree. But factories and chemists play a bigger role than most realize. Fructone rarely comes directly from fruit. Instead, technicians combine stuff like ethyl acetate with glycolic acid. In labs, they pull off a reaction that copies something nature only does in small doses.
So, while fructone molecules match those that sometimes slip out of ripening fruits, production almost always involves a chemical process. Labeling rules in many countries reflect this fact. In the United States and much of Europe, anything made in a lab—even if it mimics a natural flavor—ends up with the ‘synthetic’ badge. That holds up in court and in the eyes of food regulators.
Ask ten laypeople and half won’t be sure if an apple flavor should feel natural. Food and cosmetic companies aren’t eager to spell out their process, and some don’t want to scare off buyers who distrust anything with the word “synthetic.” Shoppers get hit with cozy phrases like “nature-identical” or “contains natural flavors.” That usually means these chemicals pop up in nature, but the manufacturer didn’t squeeze them out of apples or pears. They used industrial chemistry.
Nature does make fructone, but only in trace amounts—so extracting usable quantities directly from plants would wreck entire orchards for just a few kilos. Factory production ramps up supply, drops cost, and spares farmland. The result? A consistent product that keeps the taste of candy and perfume steady year-round. Still, many folks place plenty of trust in the “natural” label and feel uneasy when they find out the truth.
People want to know what they’re putting in their bodies. I remember the first time I tried to buy groceries that only had ingredients I could pronounce—I quickly had a headache. Confusion over terms like natural and synthetic didn’t help. After talking with dietitian friends and reading up on flavor chemistry, I learned that “synthetic” does not always mean “risky.” In the case of fructone, there’s no strong evidence showing the lab-made compound is less safe or different from what a fruit naturally emits, as long as it’s made to the same chemical standard.
This issue highlights why food labels need a shakeup. Consumers need clear language that says where an ingredient comes from and how it’s made. Government agencies and the food industry could work together to settle on wording that tells the real story—no marketing fluff, no scaring people off with chemical names alone. If more people knew the process, fear about “synthetic” ingredients might shrink.
Seeing “synthetic” on a label shouldn’t spark dread, but shoppers deserve the full picture. If companies and regulators shared more details about how flavorings like fructone get made, trust between food makers and eaters could grow. Nobody wants mystery meals—people just want honesty and a bit of control. Being up front about ingredients fosters both.
| Names | |
| Preferred IUPAC name | ethyl 2-methyl-2-(3-oxobutoxy)propanoate |
| Other names |
Ethyl 2-methylbutyrate
Ethyl 2-methylbutanoate Frutene Frutron Ethyl 2-methylbutanoate, mixture of isomers Apple Ketone Ethyl Ester |
| Pronunciation | /ˈfrʌk.təʊn/ |
| Identifiers | |
| CAS Number | 6413-10-1 |
| Beilstein Reference | 1710492 |
| ChEBI | CHEBI:4886 |
| ChEMBL | CHEMBL3185066 |
| ChemSpider | 53421 |
| DrugBank | DB02458 |
| ECHA InfoCard | ECHA InfoCard: 100.007.965 |
| EC Number | 203-777-6 |
| Gmelin Reference | 84294 |
| KEGG | C16576 |
| MeSH | D003375 |
| PubChem CID | 31118 |
| RTECS number | NJ3484000 |
| UNII | 23V7V8Y55F |
| UN number | UN1169 |
| CompTox Dashboard (EPA) | DTXSID7020152 |
| Properties | |
| Chemical formula | C6H10O3 |
| Molar mass | 132.16 g/mol |
| Appearance | Colorless to pale yellow liquid |
| Odor | Fruity, pineapple, apple |
| Density | 1.059 g/cm³ |
| Solubility in water | Soluble |
| log P | 0.83 |
| Vapor pressure | 0.3 mmHg (20 °C) |
| Acidity (pKa) | 7.4 |
| Basicity (pKb) | 2.73 |
| Refractive index (nD) | 1.4200 |
| Viscosity | 2.217 mPa·s (25°C) |
| Dipole moment | 2.92 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 276.1 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -588.7 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -2516 kJ/mol |
| Pharmacology | |
| ATC code | '' |
| Hazards | |
| Main hazards | Causes skin irritation. Causes serious eye irritation. May cause an allergic skin reaction. Harmful to aquatic life with long lasting effects. |
| GHS labelling | GHS07, GHS09 |
| Pictograms | Xi |
| Signal word | Warning |
| Hazard statements | H319: Causes serious eye irritation. |
| Precautionary statements | P305+P351+P338 IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. |
| Flash point | 86°C |
| Autoignition temperature | 260°C |
| Explosive limits | Upper: 7.0%, Lower: 1.1% |
| Lethal dose or concentration | LD₅₀ (oral, rat): 5800 mg/kg |
| LD50 (median dose) | LD50 (median dose): 3,100 mg/kg (oral, rat) |
| NIOSH | RZ6300000 |
| PEL (Permissible) | 1 ppm |
| REL (Recommended) | 0.05 |
| IDLH (Immediate danger) | Not established |
| Related compounds | |
| Related compounds |
Ethyl acetoacetate
Ethyl maltol |
