FlavScents AInsights Entry for Dihydroanethol (CAS: 104-45-0)

1. Identity & Chemical Information

• Common Name(s): Dihydroanethol
• IUPAC Name: 1-Methoxy-4-(1-propenyl)benzene
• CAS Number: 104-45-0
• FEMA Number: 2380
• Other Identifiers: FL No. 02.013
• Molecular Formula: C10H12O
• Molecular Weight: 148.20 g/mol
• Functional Groups and Structure–Odor Relevance: Dihydroanethol is a phenylpropanoid ether, structurally related to anethole. Its methoxy group contributes to its sweet, anise-like odor, which is less intense than anethole due to the saturation of the propenyl side chain.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Dihydroanethol is characterized by a sweet, anise-like odor with a mild, licorice-like flavor. It is less intense and more subdued compared to anethole.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported, but it is generally considered to have a moderate intensity.
• Typical Sensory Role: It serves as a background realism note in flavor compositions, often used to impart a subtle anise character without overpowering other components.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Dihydroanethol is found in small quantities in anise and fennel oils.
• Formation Pathways: It can be formed through the hydrogenation of anethole, a process that saturates the double bond in the propenyl group.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a naturally occurring compound in certain essential oils, dihydroanethol can be labeled as a natural flavor or fragrance component when derived from these sources.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in confectionery, beverages, and baked goods to impart an anise-like flavor.
• Functional Role in Flavor Systems: Acts as a flavor modifier and enhancer, providing depth and complexity to sweet profiles.
• Typical Use Levels: Documented use levels range from 5 to 50 ppm in finished products, with typical applications around 20 ppm.
• Stability Considerations: Dihydroanethol is relatively stable under normal processing conditions but may degrade under prolonged exposure to high heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Utilized in oriental and gourmand fragrance families, as well as in personal care products.
• Functional Role: Provides trace realism and acts as a modifier to enhance sweet and spicy notes.
• Typical Concentration Ranges: Generally used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Dihydroanethol contributes primarily to the middle notes, offering a warm, sweet character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Recognized as GRAS for flavor use by FEMA.
• European Union (Reg. (EC) No 1334/2008; FL Number Status): Approved for use as a flavoring substance.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia (Japan, China, ASEAN): Generally permitted, but specific regulations may vary by country.
• Latin America (e.g., Brazil, MERCOSUR): Permitted under harmonized flavor regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI established; considered safe at typical use levels in food.
• Dermal Exposure: Generally non-irritating and non-sensitizing at typical fragrance concentrations.
• Inhalation Exposure: Low volatility reduces inhalation risk; no specific occupational hazards identified.
• Risk Profiles: Similar safety profiles for both food and fragrance applications, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Offers a subtle anise character that enhances sweetness without overpowering.
• Typical Synergies: Pairs well with vanilla, cinnamon, and citrus notes.
• Common Formulation Pitfalls: Overuse can lead to an overly sweet or medicinal profile.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex flavor systems where a nuanced anise note is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Regulatory approvals and sensory characteristics are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and synergies are based on industry norms.
• Known Data Gaps or Regulatory Ambiguities: Specific toxicological thresholds are not well-defined.

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 2026-08-31 06:07:40 GMT (p2)