FlavScents AInsights Entry for Veratraldehyde (CAS: 120-14-9)

1. Identity & Chemical Information

• Common Name(s): Veratraldehyde
• IUPAC Name: 3,4-Dimethoxybenzaldehyde
• CAS Number: 120-14-9
• FEMA Number: 3104
• Other Identifiers: FL No. 02.013
• Molecular Formula: C9H10O3
• Molecular Weight: 166.18 g/mol

Veratraldehyde is characterized by its aromatic aldehyde functional group, which contributes to its distinctive odor profile. The presence of methoxy groups at the 3 and 4 positions on the benzene ring enhances its sweet, vanilla-like scent, making it a valuable component in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Veratraldehyde is known for its sweet, creamy, and vanilla-like odor, often described as reminiscent of heliotrope. It exhibits moderate intensity and diffusion, making it suitable as a background note or modifier in complex formulations. The odor threshold of veratraldehyde is relatively low, allowing it to impart noticeable effects even at minimal concentrations.

In flavor applications, veratraldehyde is used to enhance vanilla and creamy profiles, contributing to the overall richness and depth of the flavor. Its sensory role is typically as a modifier, adding complexity and warmth to both flavor and fragrance compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Veratraldehyde is not commonly found in nature but can be synthesized through the methylation of vanillin. This synthetic pathway involves the reaction of vanillin with dimethyl sulfate or methyl iodide, resulting in the formation of veratraldehyde. Its synthetic origin does not preclude its use in "natural flavor" designations, provided it is derived from natural precursors.

The compound is relevant in the context of natural flavors due to its structural similarity to naturally occurring vanillin, allowing it to be used in formulations where a natural vanilla-like aroma is desired.

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

4. Use in Flavors

Veratraldehyde is primarily used in vanilla, chocolate, and creamy flavor categories. It serves as a functional modifier, enhancing the depth and complexity of these flavors. Typical use levels in finished food products range from 1 to 10 ppm, with higher concentrations potentially leading to overpowering effects.

Stability considerations for veratraldehyde include its moderate resistance to heat and pH variations, although it may be susceptible to oxidation over time. Formulators should consider these factors when incorporating veratraldehyde into flavor systems to ensure consistent performance.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, veratraldehyde is utilized across various fragrance families, including oriental, gourmand, and floral compositions. It acts as a trace realism enhancer and a modifier, contributing a sweet, creamy note that complements other fragrance components.

Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and role within the composition. Veratraldehyde is primarily a middle note, providing a lasting presence without dominating the overall fragrance profile.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Veratraldehyde is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with an assigned FL number, allowing its use in food flavorings.
• United Kingdom: Post-Brexit regulations align with EU standards, permitting its use under similar conditions.
• Asia: In Japan and China, veratraldehyde is permitted for use in flavors, subject to local regulatory compliance.
• Latin America: Countries like Brazil and members of MERCOSUR recognize veratraldehyde for use in flavors, with specific regulations varying by country.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Veratraldehyde is considered safe for use in food and fragrance applications when used within recommended limits.

• Oral Exposure: The compound has a high margin of safety, with no adverse effects reported at typical use levels in food.
• Dermal Exposure: In fragrance applications, veratraldehyde is not known to cause irritation or sensitization at standard concentrations. IFRA guidelines should be consulted for specific product types.
• Inhalation Exposure: Due to its moderate volatility, inhalation exposure is minimal, with no significant occupational hazards reported.

Overall, the risk profiles for veratraldehyde do not differ significantly between food and fragrance applications, provided usage guidelines are followed.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Veratraldehyde is valued for its ability to impart a rich, vanilla-like aroma, enhancing both flavor and fragrance compositions. It synergizes well with other sweet and creamy notes, such as vanillin and ethyl vanillin, to create complex, multi-dimensional profiles.

Common formulation pitfalls include overuse, which can lead to an overpowering or artificial character. It is frequently under-used in formulations seeking a subtle vanilla nuance, where its impact can be significant even at low concentrations.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on veratraldehyde is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although specific ppm ranges in certain applications may vary. Known data gaps are minimal, with regulatory ambiguities primarily related to regional differences in flavor and fragrance regulations.

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 2026-03-04 15:07:54 GMT (p2)