FlavScents AInsights Entry for Allyl Crotonate (CAS: 20474-93-5)

1. Identity & Chemical Information

• Common Name(s): Allyl Crotonate
• IUPAC Name: Prop-2-enyl (E)-but-2-enoate
• CAS Number: 20474-93-5
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C7H10O2
• Molecular Weight: 126.15 g/mol

Allyl crotonate is an ester compound characterized by the presence of an allyl group and a crotonate moiety. The functional groups present in allyl crotonate contribute to its distinct odor profile, which is often leveraged in fragrance applications. The ester linkage is crucial for its volatility and sensory attributes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Allyl crotonate is known for its fruity, sweet, and slightly spicy odor, reminiscent of pineapple and tropical fruits. It is often described as having a moderate intensity with a fresh and diffusive character. The compound is primarily used as an impact note in fragrance formulations, providing a bright and uplifting top note.

Taste and odor thresholds for allyl crotonate are not clearly reported in the literature. However, its sensory role is typically as a modifier or enhancer in both flavor and fragrance systems, adding complexity and depth to the overall profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Allyl crotonate is not commonly found in nature and is primarily synthesized for use in industrial applications. Its formation is typically achieved through esterification processes involving allyl alcohol and crotonic acid. Due to its synthetic origin, allyl crotonate is not typically designated as a "natural flavor" or "natural fragrance" component.

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

4. Use in Flavors

Allyl crotonate is utilized in flavor formulations to impart fruity and tropical notes, often in conjunction with other esters to create a balanced profile. It is used in various flavor categories, including beverages, confectionery, and baked goods.

Typical use levels in finished food products are not well-documented, but industry practices suggest low to moderate ppm levels, often ranging from 1 to 10 ppm, depending on the desired intensity and application. Stability considerations include moderate resistance to heat and pH variations, although it may be prone to oxidation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, allyl crotonate is valued for its ability to enhance fruity and fresh notes. It is commonly used in the creation of floral, fruity, and tropical fragrance families. Its functional role is often as a top note, providing initial impact and diffusion.

Typical concentration ranges in fragrance formulations are not explicitly documented, but it is generally used at low levels to avoid overpowering other components. Its volatility contributes to its effectiveness as a top note, with a rapid evaporation rate that complements other more persistent middle and base notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Allyl crotonate does not have a specific FEMA GRAS status and is not explicitly listed by the FDA for flavor use.
• European Union: Not listed under Regulation (EC) No 1334/2008; no FL number assigned.
• United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
• Asia: Limited information available; not explicitly listed in Japan or China.
• Latin America: Regulatory status not clearly documented; assumed to follow general flavor and fragrance regulations.

Explicit approvals are limited, and formulators should verify compliance with regional regulations before use.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data on acceptable daily intake (ADI) or threshold of toxicological concern (TTC) for allyl crotonate is not available. Formulators should proceed with caution and adhere to industry-typical use levels.
• Dermal Exposure: Limited data on irritation or sensitization potential; IFRA guidelines should be consulted for fragrance applications.
• Inhalation Exposure: As a volatile compound, inhalation exposure should be considered in occupational settings, with appropriate ventilation and safety measures in place.

Risk profiles may differ between food and fragrance applications, with fragrance use potentially posing higher dermal exposure risks.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Allyl crotonate is valued for its ability to impart fresh, fruity notes in both flavor and fragrance formulations. It synergizes well with other esters and fruity compounds, enhancing the overall profile. Common pitfalls include overuse, which can lead to an overpowering or artificial character. It is often under-utilized in complex formulations where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on allyl crotonate is limited, with much of the information derived from industry practices rather than peer-reviewed studies. Regulatory ambiguities exist, particularly in non-Western markets. Formulators should rely on established industry guidelines and conduct thorough testing to ensure compliance and 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
• 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 2026-09-28 09:24:34 GMT (p2)