FlavScents AInsights Entry for 3,5-Dihydroxybenzoic Acid (CAS: 99-10-5)

1. Identity & Chemical Information

• Common Name(s): 3,5-Dihydroxybenzoic acid
• IUPAC Name: 3,5-Dihydroxybenzoic acid
• CAS Number: 99-10-5
• FEMA Number: Not applicable
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not applicable
• Molecular Formula: C7H6O4
• Molecular Weight: 154.12 g/mol

3,5-Dihydroxybenzoic acid is a benzoic acid derivative characterized by two hydroxyl groups at the 3 and 5 positions on the benzene ring. This structure contributes to its potential as an antioxidant and its relevance in flavor and fragrance applications due to its phenolic nature, which can impart astringency and complexity to formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

3,5-Dihydroxybenzoic acid is not typically noted for a distinct odor or flavor profile in isolation. However, its phenolic structure suggests potential astringent and slightly bitter notes, which can contribute to the overall sensory complexity of a formulation. It is more commonly recognized for its functional role rather than as a primary sensory component. Specific odor and taste thresholds are not well-documented, indicating its use is more supportive than primary in sensory applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

3,5-Dihydroxybenzoic acid can be found in various plant sources, often as a part of complex phenolic compounds. It may form through the degradation of more complex polyphenols or as a secondary metabolite in plants. Its presence in natural products can contribute to the designation of "natural flavor" or "natural fragrance" when derived from botanical sources.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

In flavor applications, 3,5-dihydroxybenzoic acid is used primarily for its antioxidant properties rather than as a direct flavorant. It can help stabilize flavor systems by preventing oxidative degradation. Typical use levels in food and beverages are not well-documented, but industry practice suggests low ppm levels, often below 10 ppm, to achieve desired effects without impacting flavor profiles. It is stable under a range of pH conditions but may degrade under high heat.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance formulations, 3,5-dihydroxybenzoic acid is valued for its ability to enhance the longevity and stability of fragrance compounds. It is typically used in trace amounts, contributing to the base notes of a fragrance composition. Its low volatility makes it suitable for use in products where a long-lasting scent is desired.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not specifically listed as FEMA GRAS; typically used under general flavoring principles.
• European Union: Not explicitly listed under Regulation (EC) No 1334/2008; use is subject to general safety assessments.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Limited specific data; generally follows international safety assessments.
• Latin America: No specific listings; use is generally aligned with international safety standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI established; considered safe at low levels typical in flavor applications.
• Dermal Exposure: Low risk of irritation or sensitization; not a primary concern in fragrance use.
• Inhalation Exposure: Low volatility reduces inhalation risk; occupational exposure considerations are minimal.

Overall, 3,5-dihydroxybenzoic acid is considered safe for use in both flavor and fragrance applications at typical use levels, with no significant differences in risk profiles between these applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

3,5-Dihydroxybenzoic acid is valued for its antioxidant properties, which can enhance the stability and shelf life of both flavor and fragrance formulations. It synergizes well with other phenolic compounds and can help prevent oxidative degradation. Formulators should be cautious of potential astringency at higher concentrations and ensure compatibility with other formulation components.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 3,5-dihydroxybenzoic acid is well-established in terms of its chemical identity and functional roles. However, specific sensory and regulatory data are less documented, reflecting industry-typical practices rather than explicit regulatory listings. Known data gaps include precise sensory thresholds and detailed regional regulatory approvals.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-03-19 04:22:49 GMT (p2)