FlavScents AInsights Entry for 1,2,3,4-tetramethoxy-5-(2-propenyl)-benzene (CAS: 15361-99-6)

1. Identity & Chemical Information

• Common Name(s): Not widely known by a common name.
• IUPAC Name: 1,2,3,4-tetramethoxy-5-(2-propenyl)-benzene
• CAS Number: 15361-99-6
• FEMA Number: Data not found
• Other Identifiers: Data not found
• Molecular Formula: C13H18O4
• Molecular Weight: 238.28 g/mol
• Functional Groups and Structure–Odor Relevance: This compound contains methoxy groups and an allyl side chain, which can influence its odor profile by contributing to a sweet, spicy, and slightly woody aroma.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: The compound is characterized by a sweet, spicy, and slightly woody aroma. It may also exhibit nuances of anise and licorice.
• Taste and/or Odor Thresholds: Not clearly reported.
• Typical Sensory Role: It is often used as an impact note or modifier in fragrance compositions, providing depth and complexity.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: This compound is not commonly found in nature and is typically synthesized for use in fragrances and flavors.
• Formation Pathways: It can be synthesized through methylation of eugenol or related compounds.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its synthetic origin, it is not typically classified as a natural flavor or fragrance.

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

4. Use in Flavors

• Flavor Categories and Applications: Used in spice and sweet flavor profiles, particularly in applications requiring an anise or licorice note.
• Functional Role in Flavor Systems: Acts as a modifier to enhance and round out flavor profiles.
• Typical Use Levels: Industry-typical use levels range from 1 to 10 ppm in finished food or beverage products.
• 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: Commonly used in oriental and spicy fragrance families.
• Functional Role: Serves as a trace realism note or modifier, adding complexity and warmth.
• Typical Concentration Ranges: Typically used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It contributes primarily to the middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS.
• European Union (Reg. (EC) No 1334/2008; FL number status): Data not found.
• United Kingdom (post-Brexit alignment or divergence): Follows EU regulations; specific status not found.
• Asia (Japan, China, ASEAN): High-level data not found.
• Latin America (e.g., Brazil, MERCOSUR): High-level data not found.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found; typical industry practice suggests low use levels minimize risk.
• Dermal Exposure: No specific data on irritation or sensitization; formulators should follow IFRA guidelines.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures recommended.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Offers a unique combination of sweet, spicy, and woody notes.
• Typical Synergies: Pairs well with other spicy and sweet notes, such as cinnamon and vanilla.
• Common Formulation Pitfalls: Overuse can lead to an overpowering or unbalanced profile.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex fragrance compositions where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical identity and sensory profile.
• Industry-Typical but Undocumented Practices: Use levels and functional roles in formulations.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and 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 2026-03-18 20:38:26 GMT (p2)