AInsights Entry for (E,E)-allyl sorbate (CAS: 7493-75-6)

1. Identity & Chemical Information

• Common Name(s): (E,E)-allyl sorbate
• IUPAC Name: (2E,4E)-hexa-2,4-dienoic acid, allyl ester
• CAS Number: 7493-75-6
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not available; IFRA reference not applicable
• Molecular Formula: C9H12O2
• Molecular Weight: 152.19 g/mol
• Functional Groups and Structure–Odor Relevance: (E,E)-allyl sorbate contains an ester functional group, which is often associated with fruity and sweet odor characteristics. The conjugated diene system may contribute to its stability and odor profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: (E,E)-allyl sorbate is characterized by a fruity, sweet aroma with nuances of apple and pear. It is known for its moderate intensity and good diffusion properties.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported in the literature.
• Typical Sensory Role: It is primarily used as an impact note in flavor compositions, providing a fruity top note that enhances the overall profile of the formulation.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: (E,E)-allyl sorbate is not commonly found in nature and is typically synthesized for use in flavor and fragrance applications.
• Formation Pathways: It is generally produced through esterification reactions involving sorbic acid and allyl alcohol.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its synthetic origin, it may not qualify for natural labeling unless derived from natural precursors.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in fruit-flavored products, particularly those mimicking apple, pear, and other similar fruits.
• Functional Role in Flavor Systems: Acts as a top note enhancer, providing freshness and authenticity to fruit flavors.
• Typical Use Levels: Industry-typical use levels range from 1 to 10 ppm in finished food products, with variations depending on the specific application and desired intensity.
• Stability Considerations: (E,E)-allyl sorbate is relatively stable under neutral pH conditions but may degrade under acidic or highly alkaline conditions. It is also sensitive to oxidation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Utilized in fruity and floral fragrance compositions, often in personal care products like shampoos and lotions.
• Functional Role: Serves as a modifier and impact note, adding a fresh, fruity character to fragrance blends.
• Typical Concentration Ranges: Typically used at concentrations of 0.1% to 0.5% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It contributes primarily to the top note due to its volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS; usage should comply with general safety standards.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not specifically listed; usage should align with general flavoring regulations.
• United Kingdom (Post-Brexit): Follows EU regulations unless otherwise specified.
• Asia (Japan, China, ASEAN): Regulatory status not clearly reported; formulators should verify compliance with local regulations.
• Latin America (e.g., Brazil, MERCOSUR): Specific regulatory status not found; general safety and compliance with local standards are advised.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values reported; formulators should ensure usage levels are within industry norms and safe for consumption.
• Dermal Exposure: No specific data on irritation or sensitization; IFRA guidelines should be consulted for safe use in fragrances.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Offers a unique fruity note that enhances the authenticity of fruit flavors and fragrances.
• Typical Synergies: Pairs well with other esters and aldehydes to create complex fruity profiles.
• Common Formulation Pitfalls: Overuse can lead to an overpowering or artificial aroma; balance with other notes 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 and sensory properties are well-documented.
• Industry-Typical but Undocumented Practices: Usage levels and applications are based on industry norms.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological data are limited.

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 2026-08-10 18:11:31 GMT (p2)