FlavScents AInsights Entry for 2-Allyl Phenol (CAS: 1745-81-9)

1. Identity & Chemical Information

• Common Name(s): 2-Allyl phenol
• IUPAC Name: 2-prop-2-enylphenol
• CAS Number: 1745-81-9
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C9H10O
• Molecular Weight: 134.18 g/mol
• Functional Groups and Structure–Odor Relevance: 2-Allyl phenol contains a phenolic hydroxyl group and an allyl group. The phenolic structure is known for its contribution to a characteristic spicy and woody odor, which is relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: 2-Allyl phenol is characterized by a spicy, woody, and slightly phenolic odor. It is often described as having a warm, clove-like aroma with a hint of sweetness.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported, but it is typically used in low concentrations due to its potent aroma.
• Typical Sensory Role: It serves as an impact note in both flavor and fragrance formulations, providing depth and complexity.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: 2-Allyl phenol is found in various essential oils, including clove oil and cinnamon leaf oil.
• Formation Pathways: It can be formed through the enzymatic degradation of eugenol, a major component of clove oil.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Its presence in natural essential oils allows it to be classified as a natural flavor or fragrance component.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in spice and savory flavors, including clove, cinnamon, and other warm spice profiles.
• Functional Role in Flavor Systems: Acts as a modifier and impact note, enhancing the warmth and depth of spice blends.
• Typical Use Levels: Documented use levels range from 0.1 to 5 ppm in finished food products, with industry-typical levels around 1 ppm.
• Stability Considerations: 2-Allyl phenol is relatively stable under normal conditions but may degrade under 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, woody, and spicy fragrance families. Common in perfumes, soaps, and lotions.
• Functional Role: Provides trace realism and acts as a modifier, contributing to the overall warmth and complexity of the fragrance.
• Typical Concentration Ranges: Typically used at concentrations of 0.01% to 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It is a middle note, providing a lasting spicy and woody character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS by FEMA.
• European Union (Reg. (EC) No 1334/2008; FL Number Status): Not specifically listed under EU flavoring regulations.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations; no specific divergence noted.
• Asia (Japan, China, ASEAN): Limited specific data; generally follows international guidelines.
• Latin America (e.g., Brazil, MERCOSUR): No specific data available; typically aligns with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values. General safety is assumed based on low use levels in flavor applications.
• Dermal Exposure: Limited data on irritation or sensitization; generally considered safe at typical fragrance concentrations.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure, but no specific occupational hazards reported.
• Risk Profiles: No significant differences noted between food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Provides a unique spicy and woody character that is difficult to replicate with other materials.
• Typical Synergies: Blends well with other spice notes like cinnamon and nutmeg, as well as with woody and oriental accords.
• Common Formulation Pitfalls: Overuse can lead to an overpowering phenolic note; balance is key.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex spice blends where its subtlety can enhance overall depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical identity and sensory profile are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and applications are based on industry norms rather than specific studies.
• Known Data Gaps or Regulatory Ambiguities: Lack of specific regulatory listings and detailed toxicological data.

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 2026-11-10 09:28:07 GMT (p2)