FlavScents AInsights Entry: Cuminaldehyde (CAS: 122-03-2)

1. Identity & Chemical Information

Cuminaldehyde, also known as p-isopropylbenzaldehyde, is a single chemical compound with the CAS number 122-03-2. It is identified by the FEMA number 2348. The molecular formula for cuminaldehyde is C10H12O, and it has a molecular weight of 148.20 g/mol. This compound features an aldehyde functional group, which is crucial for its characteristic odor profile. The presence of the isopropyl group attached to the benzene ring contributes to its distinctive spicy and warm aroma, often associated with cumin.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cuminaldehyde is characterized by its warm, spicy, and slightly sweet aroma, reminiscent of cumin seeds. It is a potent odorant with a strong diffusion and is often described as having a pungent, earthy quality. The compound's odor threshold is relatively low, making it an impactful note in both flavor and fragrance formulations. In sensory applications, cuminaldehyde serves as an impact note, providing a distinctive cumin-like character that can enhance the authenticity and complexity of a formulation.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cuminaldehyde naturally occurs in the essential oil of cumin seeds (Cuminum cyminum) and is a significant component contributing to the spice's characteristic aroma. It can also be found in other plants such as eucalyptus and myrrh. The compound is typically formed through the enzymatic degradation of precursor compounds in the plant. Its presence in natural sources qualifies it for use in "natural flavor" and "natural fragrance" designations, provided it is derived from these sources.

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

4. Use in Flavors

In flavor applications, cuminaldehyde is primarily used in spice blends, savory products, and ethnic cuisines to impart a cumin-like flavor. It is commonly used in flavor systems for meats, soups, and sauces. Typical use levels in finished food products range from 0.5 to 5 ppm, with higher concentrations used in more robust flavor profiles. Cuminaldehyde is relatively stable under heat but may oxidize over time, which can affect its flavor profile.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Cuminaldehyde is utilized in fragrance formulations to provide a warm, spicy note that enhances the complexity of oriental and woody fragrance families. It acts as a modifier and impact note, often used in trace amounts to add realism and depth. Typical concentration ranges in fragrances are from 0.1% to 1%, depending on the desired intensity. Due to its volatility, cuminaldehyde contributes primarily to the top and middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, cuminaldehyde is recognized as GRAS (Generally Recognized As Safe) by FEMA for use in food flavors. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, cuminaldehyde is approved for use in Japan and China, with specific guidelines varying by country. In Latin America, it is generally accepted under MERCOSUR regulations, though specific approvals may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Cuminaldehyde's safety profile varies with exposure routes. For oral exposure, it is considered safe within the typical use levels in food, with an acceptable daily intake (ADI) not clearly reported but generally recognized as safe by FEMA. Dermal exposure in fragrances may cause irritation or sensitization in sensitive individuals, and it is subject to IFRA guidelines. Inhalation exposure is generally low risk due to its volatility, but occupational exposure should be managed to prevent irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cuminaldehyde is valued for its ability to impart a distinct cumin-like aroma and flavor, making it essential in ethnic and spicy formulations. It synergizes well with other spice and herb notes, enhancing overall complexity. Formulators should be cautious of its strong impact, as overuse can dominate a blend. It is often under-used in fragrance applications where a subtle spice note is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cuminaldehyde is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific numeric safety thresholds may not always be explicitly reported. Known data gaps include detailed toxicological studies for all exposure routes, which formulators should consider when assessing safety.

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

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 2026-02-13 10:47:25 GMT (p2)