Raspberry ketone ( frambinone )-scentspiracy-white-pot-powder-FRAGRANCE-ingredient-red-cap.jpg
Raspberry ketone ( frambinone )-scentspiracy-white-pot-powder-FRAGRANCE-ingredient-red-cap.jpg

Raspberry Ketone (Frambinone)

from €7.90

PREMIUM SYNTHETIC FRUITY POWDERY KETONE

Raspberry Ketone (4-(4-hydroxyphenyl)butan-2-one) is a synthetic aromatic ketone structurally related to vanillin and zingerone, occurring only in trace amounts in natural raspberry fruit (approximately 1–4 mg/kg). Its olfactory profile opens on a sweet, fresh raspberry note with distinct berry-jam nuances, developing into a full red fruit heart before settling into a soft, powdery, subtly warm dry-down. The powdery effect parallels heliotropin or benzyl salicylate, though it remains more fruit-focused and less floral; at higher concentrations, jammy, preserve-like characteristics emerge alongside faint woody-warm undertones.

A middle-to-base register ingredient with high tenacity and low odor threshold, Raspberry Ketone functions as both a primary fruity character note and a powdery modifier in fruity-floral, gourmand, and modern chypre structures. It shows high compatibility with musks, ionones, aldehydes, vanillin, heliotropin, and violet materials. Its most productive synergy is with zingerone — its structural relative — at an 8–10:1 ratio for maximum raspberry realism. Not restricted under the IFRA 51st Amendment and not listed among the 26 declarable EU fragrance allergens; usage levels in fine fragrance typically range from 0.1 to 2%.

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PREMIUM SYNTHETIC FRUITY POWDERY KETONE

Raspberry Ketone (4-(4-hydroxyphenyl)butan-2-one) is a synthetic aromatic ketone structurally related to vanillin and zingerone, occurring only in trace amounts in natural raspberry fruit (approximately 1–4 mg/kg). Its olfactory profile opens on a sweet, fresh raspberry note with distinct berry-jam nuances, developing into a full red fruit heart before settling into a soft, powdery, subtly warm dry-down. The powdery effect parallels heliotropin or benzyl salicylate, though it remains more fruit-focused and less floral; at higher concentrations, jammy, preserve-like characteristics emerge alongside faint woody-warm undertones.

A middle-to-base register ingredient with high tenacity and low odor threshold, Raspberry Ketone functions as both a primary fruity character note and a powdery modifier in fruity-floral, gourmand, and modern chypre structures. It shows high compatibility with musks, ionones, aldehydes, vanillin, heliotropin, and violet materials. Its most productive synergy is with zingerone — its structural relative — at an 8–10:1 ratio for maximum raspberry realism. Not restricted under the IFRA 51st Amendment and not listed among the 26 declarable EU fragrance allergens; usage levels in fine fragrance typically range from 0.1 to 2%.

Raspberry Ketone (CAS 5471-51-2) Technical Ingredient Overview

  • 🏭 Manufacturer — Various industrial fragrance suppliers

  • 🔎 Chemical Name — 4-(4-Hydroxyphenyl)butan-2-one

  • 🧪 Synonyms — Raspberry Ketone, Frambinone, Rheosmin, Oxyphenylon, p-Hydroxybenzylacetone

  • 🧬 Chemical Formula — C₁₀H₁₂O₂

  • 📂 CAS Number — 5471-51-2

  • 📘 FEMA Number — 2588

  • 🌍 Council of Europe — 755

  • 🇪🇺 Flavis Number — 7.055

  • ⚖️ Molecular Weight — 164.20 g/mol

  • 🌡️ Melting Point — 82-83°C

  • 📝 Odor Type — Fruity / Sweet

  • 📈 Odor Strength — High

  • 👃🏼 Odor Profile — Fruity, sweet, powdery, with red fruit facets; soft and delicate in drydown

  • ⚗️ Uses — Enhances fruity base notes (berries, red fruits); adds powdery softness; effective in fruity florals and gourmand structures

  • 🧴 Appearance — White crystalline solid or off-white powder

  • 💧 Solubility — Slightly soluble in water; soluble in alcohol, ether, and most organic solvents

What is Raspberry Ketone?

Raspberry Ketone, chemically named 4-(4-hydroxyphenyl)butan-2-one, is a synthetic aromatic ketone structurally related to vanillin and zingerone. It is one of the key odorants associated with raspberry fruit aroma, although it occurs only in trace amounts in nature (approximately 1-4 mg/kg in fresh raspberries). The compound is also found naturally in other Rubus species including blackberries and cranberries, as well as in certain orchid flowers such as Dendrobium species.

First synthesized in the early 20th century and introduced to perfumery in the mid-20th century, Raspberry Ketone has become an indispensable ingredient thanks to its low odor threshold, high tenacity, and excellent blending compatibility with fruit and floral materials.

Historical Background

Raspberry Ketone was first isolated and characterized from natural raspberry sources in the early 1900s, though its commercial synthesis and application in perfumery began in earnest during the 1950s-1960s. The molecule's structural similarity to vanillin (differing by a two-carbon chain extension) made it accessible through established synthetic routes, and perfumers quickly recognized its value for creating realistic berry accords.

The ingredient gained prominence as fruity-floral compositions became increasingly popular in the latter half of the 20th century, finding particular success in youth-oriented fragrances, body care products, and modern gourmand perfumes. Its approval as FEMA GRAS (Generally Recognized as Safe) for flavor use further expanded its applications across both fragrance and flavor industries.

Olfactory Profile

Scent Family

Fruity-sweet with powdery undertones

Main Descriptors

Raspberry Ketone offers a delicate yet persistent red fruit tone with a sweet, berry-like opening that transitions into a smooth powdery drydown. The powdery effect is similar to heliotropin or benzyl salicylate but less floral and more fruit-focused. At higher concentrations, it exhibits jammy, preserve-like characteristics with subtle woody-warm undertones.

Odor Characteristics:

  • Top Note: Sweet, fresh raspberry with berry-jam nuances

  • Heart: Red fruit fullness, ripe berry character

  • Base: Soft, powdery, subtly warm with delicate sweetness

Intensity & Volatility

  • Odor Strength: High impact at low concentrations

  • Odor Threshold: Low (highly perceptible at trace levels)

  • Volatility: Middle to base note; low volatility but high substantivity

  • Tenacity: Excellent persistence; long-lasting on blotter and skin

Performance Characteristics

Raspberry Ketone demonstrates high compatibility with musks, violet notes, aldehydes, and gourmand bases. It functions as both a primary fruity note and as a supporting modifier that adds natural fruitiness without cloying sweetness.

Synergistic Combinations:

  • Zingerone (structural relative): Creates enhanced raspberry realism; ideal ratio 8-10:1 (raspberry ketone:zingerone)

  • Ethyl Maltol, Furaneol: Amplifies sweetness and cotton-candy facets

  • Methyl Anthranilate: Supports grape-berry blends

  • Ionones, Musks: Adds roundness, diffusion, and depth

  • Vanillin, Heliotropin: Harmonious powdery-sweet combinations

Applications in Fine Fragrance

Primary Applications:

  • Fruity-floral perfumes (raspberry-rose, peony-fruit accords)

  • Gourmand compositions (red fruit & vanilla blends)

  • Modern chypres and teen-oriented fragrances

  • Body sprays and light eau de toilettes

Typical Usage Levels:

  • Fine Fragrance: 0.1-2%

  • Body Care: 0.5-3%

  • Functional Products: Up to 5%

Notable Effect: As Arctander notes, "This ketone is used in perfume compositions, particularly in Jasmin, Gardenia, Tuberose, etc. where floral notes need fruity undertones, or where fruity notes need fixation and supporting delicate sweetness" (Arctander, 1969).

Industrial & Technical Uses

Flavor Applications (FEMA 2588):

  • Berry-flavored beverages and confectionery

  • Bakery products and dessert flavoring

  • Functional fruit aromas in oral care

  • Ice cream and dairy applications

Cosmetic Fragrance:

  • Lotions, creams, and body powders

  • Hair care products

  • Scented cosmetics

Stability: Chemically stable in fragrance formulations; may discolor slightly under prolonged UV exposure or extreme pH conditions.

Regulatory & Safety Overview

  • IFRA Status: Not restricted under IFRA 51st Amendment

  • EU Cosmetics Regulation (EC 1223/2009): Permitted; not listed among the 26 declarable fragrance allergens

  • FEMA GRAS: ✅ FEMA 2588; approved for flavor use in food and beverages

  • JECFA Evaluation: Evaluated and approved by the Joint FAO/WHO Expert Committee on Food Additives

  • ECHA: Registered under REACH; not classified as hazardous under CLP Regulation

  • Council of Europe: Listed (No. 755)

  • Toxicology: Generally recognized as safe at standard perfumery and flavoring concentrations. No known sensitization or phototoxicity at recommended use levels. Not classified as a skin sensitizer or allergen.

  • Safety Note: While marketed in some regions as a dietary supplement for weight management, such applications fall outside validated fragrance and flavor uses and lack conclusive scientific support.

References

  • Arctander, S. (1969). Perfume and Flavor Chemicals (Aroma Chemicals). Self-published, Montclair, NJ.

  • Bauer, K., Garbe, D., & Surburg, H. (2001). Common Fragrance and Flavor Materials: Preparation, Properties and Uses (4th ed.). Wiley-VCH.

  • European Commission. (2024). CosIng – Cosmetic Ingredient Database. Retrieved from https://ec.europa.eu/growth/tools-databases/cosing/

  • FEMA (Flavor and Extract Manufacturers Association). (2024). FEMA GRAS Database – FEMA No. 2588. Retrieved from https://www.femaflavor.org

  • JECFA (Joint FAO/WHO Expert Committee on Food Additives). Evaluation of raspberry ketone. Retrieved from https://apps.who.int/food-additives-contaminants-jecfa-database/

  • Leffingwell & Associates. (2024). Fragrance Ingredient Reviews. Canton, GA.

  • Park, K. S. (2015). Raspberry ketone, a naturally occurring phenolic compound, inhibits adipogenic and lipogenic gene expression in 3T3-L1 adipocytes. Pharmaceutical Biology, 53(6), 870-875.

  • PubChem. (2025). Compound Summary for CID 10621 (Raspberry Ketone). National Center for Biotechnology Information. Retrieved from https://pubchem.ncbi.nlm.nih.gov/compound/10621

  • Surburg, H., & Panten, J. (2006). Common Fragrance and Flavor Materials: Preparation, Properties and Uses (5th ed.). Wiley-VCH.

  • Wright, J. (2014). Flavor Bites: 4-(P-Hydroxyphenyl)-2-butanone. Perfumer & Flavorist, 39, 26-28.