FlavScents AInsights Entry: Neryl Propionate (CAS: 105-91-9)

1. Identity & Chemical Information

Neryl propionate is a single chemical compound commonly used in the flavor and fragrance industry. Its IUPAC name is propanoic acid, 3,7-dimethyl-2,6-octadien-1-yl ester. The CAS number for neryl propionate is 105-91-9. It is identified by the FEMA number 2770. Other identifiers include its FL number 09.017 and CoE number 204. The molecular formula of neryl propionate is C13H22O2, and it has a molecular weight of 210.32 g/mol. The compound features an ester functional group, which is significant for its fruity and floral odor profile. The structure-odor relevance is primarily due to the presence of the ester linkage, which contributes to its characteristic scent.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Neryl propionate is characterized by its pleasant, fruity, and floral odor, reminiscent of neroli and citrus. It is often described as having a sweet, fresh, and slightly waxy scent. The compound is used as an impact note in both flavor and fragrance formulations, providing a bright and uplifting aroma. While specific taste and odor thresholds are not clearly reported, it is known for its moderate intensity and good diffusion properties, making it suitable for a variety of applications where a fresh, floral note is desired.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Neryl propionate occurs naturally in several essential oils, including neroli and petitgrain oils. It is formed through the esterification of neryl alcohol with propionic acid. This compound is relevant to the designation of "natural flavor" or "natural fragrance" when derived from natural sources. Its presence in essential oils contributes to the characteristic aroma profiles of these natural materials.

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

4. Use in Flavors

In the flavor industry, neryl propionate is used to impart fruity and floral notes to a variety of products, including beverages, candies, and baked goods. It functions as a flavor modifier and impact note, enhancing the overall sensory experience. Typical use levels in finished food products range from 1 to 10 ppm, with higher concentrations used in more robust flavor systems. The compound is relatively stable under typical food processing conditions, although it may be susceptible to hydrolysis under extreme pH conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Neryl propionate is utilized in the fragrance industry across various fragrance families, including floral, citrus, and fruity compositions. It serves as a modifier and impact note, providing freshness and complexity to perfumes, personal care products, and household items. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and product type. The compound contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, neryl propionate is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned the FL number 09.017. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, neryl propionate is generally accepted for use in flavors and fragrances, although specific regulations may vary. In Latin America, countries like Brazil and members of MERCOSUR also permit its use, aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Neryl propionate is considered safe for use in flavors and fragrances within established limits. For oral exposure, the compound has a high margin of safety, with no adverse effects reported at typical use levels. Dermal exposure in fragrance applications is generally well-tolerated, with low potential for irritation or sensitization. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed in manufacturing settings. 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

Neryl propionate is valued for its ability to impart a fresh, floral, and fruity character to formulations. It synergizes well with other citrus and floral notes, enhancing the overall complexity and appeal of the product. Formulators should be mindful of its potential to dominate if used excessively, leading to an imbalance in the fragrance or flavor profile. It is often under-utilized in formulations seeking a natural and uplifting aroma.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on neryl propionate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, although some specific sensory thresholds and regional regulatory nuances may require further clarification. Overall, the confidence in the data quality is high, with no significant gaps or ambiguities identified.

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 2026-06-16 13:16:51 GMT (p2)