FlavScents AInsights Entry for Allyl Phenoxyacetate (CAS: 7493-74-5)

1. Identity & Chemical Information

• Common Name(s): Allyl phenoxyacetate
• IUPAC Name: Allyl 2-phenoxyacetate
• CAS Number: 7493-74-5
• FEMA Number: Not available
• Other Identifiers: FL number not available, CoE number not available, IFRA reference not available
• Molecular Formula: C11H12O3
• Molecular Weight: 192.21 g/mol
• Functional Groups and Structure–Odor Relevance: Allyl phenoxyacetate contains an ester functional group, which is often associated with fruity and floral odors. The phenoxy group contributes to its aromatic character, enhancing its use in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Allyl phenoxyacetate is characterized by a sweet, floral, and fruity odor with nuances reminiscent of apple and pear. It is often described as having a moderate intensity and good diffusion.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported in the literature.
• Typical Sensory Role: It serves as an impact note in formulations, providing a distinct fruity-floral character that can enhance the overall sensory profile of a product.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Allyl phenoxyacetate is not commonly found in nature and is primarily synthesized for use in flavors and fragrances.
• Formation Pathways: It is typically produced through esterification processes involving allyl alcohol and phenoxyacetic acid.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its synthetic origin, allyl phenoxyacetate is not typically 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: Allyl phenoxyacetate is used in fruit flavors, particularly apple and pear, and can also be found in some floral flavor applications.
• Functional Role in Flavor Systems: It acts as a modifier and impact note, enhancing the fruity and floral aspects of a flavor profile.
• Typical Use Levels: Documented use levels in finished food products range from 1 to 10 ppm, with typical industry use around 5 ppm.
• Stability Considerations: It is relatively stable under normal conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Allyl phenoxyacetate is used in floral and fruity fragrance compositions, often in personal care products and fine fragrances.
• Functional Role: It serves as a modifier and impact note, contributing to the top and middle notes of a fragrance.
• Typical Concentration Ranges: It is typically used at concentrations ranging from 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Allyl phenoxyacetate is moderately volatile, contributing primarily to the top and middle notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Allyl phenoxyacetate does not have a FEMA GRAS status.
• European Union (Reg. (EC) No 1334/2008; FL Number Status): Not explicitly listed under EU flavoring regulations.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations; no specific divergence noted.
• Asia (Japan, China, ASEAN): Regulatory status not clearly reported; typically follows international guidelines.
• Latin America (e.g., Brazil, MERCOSUR): High-level regulatory information not available; generally aligns with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values are available. General safety assessments suggest low toxicity at typical use levels.
• 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 in risk profiles between food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Allyl phenoxyacetate is valued for its ability to impart a distinct fruity-floral character, enhancing both flavor and fragrance profiles.
• Typical Synergies: Works well with other fruity and floral notes, such as apple, pear, and jasmine.
• Common Formulation Pitfalls: Overuse can lead to an overpowering scent or flavor; balance with other components is crucial.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex formulations where its subtlety can be overshadowed by more dominant notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical identity and sensory characteristics are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and synergies are often based on industry experience rather than formal studies.
• Known Data Gaps or Regulatory Ambiguities: Lack of specific regulatory approvals 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 2026-08-14 10:37:04 GMT (p2)