FlavScents AInsights Entry for (E)-anethol (CAS: 4180-23-8)

1. Identity & Chemical Information

• Common Name(s): Anethole, trans-Anethole
• IUPAC Name: 1-Methoxy-4-(prop-1-en-1-yl)benzene
• CAS Number: 4180-23-8
• FEMA Number: 2086
• Other Identifiers: FL No. 02.013
• Molecular Formula: C10H12O
• Molecular Weight: 148.20 g/mol

(E)-anethol is characterized by its methoxy group and a propenyl side chain attached to a benzene ring. This structure is crucial for its sweet, anise-like odor, which is a key feature in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

(E)-anethol is renowned for its sweet, anise-like aroma and flavor, often described as licorice-like with a hint of spice. It exhibits a moderate to high intensity and is primarily used as an impact note in formulations. The odor threshold is relatively low, making it effective even at minimal concentrations. Its role is often as a characterizing agent, providing a distinctive aniseed note that enhances the overall sensory profile of a product.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

(E)-anethol naturally occurs in several essential oils, most notably in anise, fennel, and star anise. It is biosynthesized in plants through the shikimate pathway, which leads to the formation of phenylpropanoids. Its presence in these oils qualifies it for "natural flavor" or "natural fragrance" designations, depending on the extraction and processing methods used.

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

4. Use in Flavors

(E)-anethol is widely used in flavor formulations, particularly in confectionery, beverages, and oral care products. It serves as a primary flavoring agent in licorice and anise-flavored products. Typical use levels in food and beverages range from 1 to 30 ppm, with higher concentrations used in specific applications like liqueurs. It is stable under normal processing conditions but can degrade under prolonged exposure to heat and light.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In perfumery, (E)-anethol is used in various fragrance families, including oriental and gourmand. It acts as a modifier and impact note, providing a sweet, spicy nuance. Typical concentrations in fragrance formulations range from trace amounts to 1%, depending on the desired intensity. It contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, (E)-anethol is recognized as GRAS by FEMA for flavor use. In the European Union, it is listed under Regulation (EC) No 1334/2008 with FL No. 02.013. The UK follows similar regulations post-Brexit. In Asia, it is approved for use in Japan and China, with specific concentration limits. In Latin America, countries like Brazil recognize it under MERCOSUR regulations. While generally approved, specific concentration limits and usage conditions may vary by region.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, (E)-anethol has an established ADI, and its use in food is considered safe within typical concentration ranges. Dermal exposure in fragrances is generally safe, though it may cause irritation or sensitization in sensitive individuals, as noted by IFRA guidelines. Inhalation exposure is minimal due to its moderate volatility, but occupational exposure should be managed to prevent respiratory irritation. The risk profiles for food and fragrance applications are similar, with safety ensured through adherence to regulatory guidelines.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

(E)-anethol is valued for its distinctive anise-like profile, which can enhance both flavor and fragrance formulations. It synergizes well with other sweet and spicy notes, such as vanilla and cinnamon. Formulators should be cautious of its potency, as overuse can lead to overpowering and unbalanced products. It is often underutilized in complex blends where its unique character can add depth and interest.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on (E)-anethol is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, though some regional regulatory nuances may require further clarification. Overall, the confidence in the data quality is high, with minimal gaps or ambiguities.

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 2026-08-19 05:57:30 GMT (p2)