FlavScents AInsights Entry for Heliotropin (CAS: 120-57-0)

1. Identity & Chemical Information

Heliotropin, also known as piperonal, is a widely used compound in the flavor and fragrance industry. Its IUPAC name is 1,3-benzodioxole-5-carbaldehyde. The CAS number for heliotropin is 120-57-0, and it is identified by FEMA number 2903. Other identifiers include FL number 12.003 and CoE number 146. The molecular formula of heliotropin is C8H6O3, with a molecular weight of 150.13 g/mol. Heliotropin contains a methylenedioxyphenyl group, which is crucial for its characteristic sweet, floral odor reminiscent of vanilla and cherry. This structural feature is significant for its odor profile and its application in both flavors and fragrances.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Heliotropin is known for its sweet, floral, and slightly spicy aroma, often described as reminiscent of vanilla, cherry, and almond. It has a moderate intensity and good diffusion, making it a popular choice for imparting a warm, comforting note in both flavors and fragrances. The taste threshold of heliotropin is not well-documented, but it is typically used as an impact note or a background modifier to enhance the overall sensory experience. Its ability to blend well with other sweet and floral notes makes it versatile in various applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Heliotropin naturally occurs in several plants, including vanilla beans and certain species of the genus Piper. It can also be formed through the oxidation of isosafrole or via the condensation of catechol with glyoxylic acid, followed by cyclization. Heliotropin's presence in natural sources allows it to be designated as a "natural flavor" or "natural fragrance" under certain regulatory frameworks, depending on its method of extraction and processing.

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

4. Use in Flavors

In the flavor industry, heliotropin is used in a variety of applications, including bakery products, confectionery, and beverages. It serves as a sweetening agent and a flavor enhancer, providing a warm, vanilla-like note. Typical use levels in finished food products range from 1 to 20 ppm, with higher concentrations potentially leading to an overpowering effect. Heliotropin is relatively stable under normal processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Heliotropin is a key ingredient in many fragrance families, including oriental, floral, and gourmand. It acts as a modifier and impact note, contributing to the overall warmth and sweetness of a fragrance composition. Typical concentration ranges in perfumes and personal care products vary from trace amounts to 1%, depending on the desired intensity and effect. Heliotropin is considered a middle note due to its moderate volatility and lasting presence in fragrance compositions.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, heliotropin is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and assigned FL number 12.003. The United Kingdom follows similar regulations post-Brexit. In Asia, heliotropin is approved for use in Japan and China, with specific restrictions varying by country. In Latin America, countries like Brazil and members of MERCOSUR have their own regulatory frameworks, generally aligning with international standards but with some regional variations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Heliotropin's safety profile is well-documented for oral exposure, with an acceptable daily intake (ADI) established by regulatory bodies. For dermal exposure, it is generally considered safe, although it may cause mild irritation or sensitization in sensitive individuals. IFRA provides guidelines for its use in fragrances to minimize potential risks. Inhalation exposure is typically low risk due to its moderate volatility, but occupational exposure should be managed with appropriate ventilation and protective measures. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Heliotropin is valued for its ability to impart a warm, sweet note that enhances the overall sensory profile of both flavors and fragrances. It synergizes well with other sweet and floral compounds, such as vanillin and coumarin. Formulators should be cautious of its potential to dominate a composition if used in excess, and it is often under-utilized in complex blends where its subtlety can be an asset. Balancing heliotropin with complementary notes can prevent it from becoming overpowering.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on heliotropin is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent, although some undocumented variations exist in use levels and applications. Known data gaps are minimal, with most regulatory and safety information readily accessible.

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 2026-11-05 12:33:01 GMT (p2)