FlavScents AInsights Entry: Jasmin Acetate (CAS: 1322-17-4)

1. Identity & Chemical Information

• Common Name(s): Jasmin Acetate
• IUPAC Name: Benzyl acetate
• CAS Number: 1322-17-4
• FEMA Number: Not available
• Other Identifiers: FL number not available, CoE number not available, IFRA reference not available
• Molecular Formula: C9H10O2
• Molecular Weight: 150.18 g/mol

Jasmin acetate, also known as benzyl acetate, is an ester formed from benzyl alcohol and acetic acid. It is characterized by its pleasant, sweet, and floral aroma, reminiscent of jasmine. The ester functional group is crucial for its odor profile, contributing to its volatility and diffusion properties, making it a popular choice in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Jasmin acetate is renowned for its sweet, floral, and fruity aroma, often described as reminiscent of jasmine flowers. It exhibits moderate intensity and good diffusion, making it suitable for use as an impact note in both flavors and fragrances. The compound is typically used to impart a natural floral character, enhancing the overall sensory experience. Specific odor and taste thresholds are not well-documented, but its sensory role is primarily as a modifier and enhancer, providing background realism and complexity.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Jasmin acetate is naturally found in various flowers, including jasmine, ylang-ylang, and gardenia. It can also be formed through enzymatic processes in plants or synthesized via esterification of benzyl alcohol with acetic acid. Its presence in natural sources qualifies it for use in "natural flavor" or "natural fragrance" designations, depending on the extraction and processing methods employed.

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

4. Use in Flavors

Jasmin acetate is utilized in a variety of flavor categories, including floral, fruity, and sweet profiles. It serves as a functional component in flavor systems, providing a floral top note and enhancing the overall complexity of the flavor profile. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with variations depending on the desired intensity and application. It is generally stable under typical processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, jasmin acetate is a key component in floral and oriental fragrance families. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance composition. Typical concentration ranges in perfumes and personal care products vary, but it is often used at levels of 0.1% to 1% depending on the desired effect. Its volatility allows it to contribute to the initial impression of a fragrance, while its floral character provides lasting appeal.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Jasmin acetate is not explicitly listed under FEMA GRAS but is generally recognized as safe when used in accordance with good manufacturing practices.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; assumed safe under general flavoring guidelines.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Limited specific data; generally aligns with international standards.
• Latin America: No specific regulations identified; typically follows international guidelines.

Explicit approvals are not well-documented, and harmonized assumptions are generally applied. Country-specific variability may exist, particularly in regions with less developed regulatory frameworks.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values. Generally considered safe at typical flavor use levels.
• Dermal Exposure: No significant irritation or sensitization reported; aligns with IFRA guidelines for fragrance use.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure, but no occupational hazards identified at typical use concentrations.

Risk profiles do not significantly differ between food and fragrance applications, with both considered safe under normal use conditions.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Jasmin acetate is valued for its ability to impart a natural floral character to both flavors and fragrances. It synergizes well with other floral and fruity notes, enhancing the overall complexity and appeal of the formulation. Common pitfalls include overuse, which can lead to an overpowering floral note, and underuse, which may result in a lack of desired impact. Formulators should carefully balance its concentration to achieve the optimal sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on jasmin acetate is well-established in terms of its sensory profile and general safety. However, specific regulatory approvals and detailed toxicological data are less documented, leading to reliance on industry-typical practices and assumptions. Known data gaps include precise exposure thresholds and regional regulatory specifics.

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 2026-02-05 19:45:35 GMT (p2)