FlavScents AInsights Entry: para-Anisaldehyde (CAS: 123-11-5)

1. Identity & Chemical Information

• Common Name(s): para-Anisaldehyde, p-Anisaldehyde
• IUPAC Name: 4-Methoxybenzaldehyde
• CAS Number: 123-11-5
• FEMA Number: 2672
• Other Identifiers: FL No. 02.013
• Molecular Formula: C8H8O2
• Molecular Weight: 136.15 g/mol

Para-anisaldehyde is an aromatic aldehyde characterized by a methoxy group attached to the benzene ring, which significantly influences its odor profile. The presence of the aldehyde group contributes to its distinctive sweet, floral aroma, making it a valuable component in both flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Para-anisaldehyde is known for its sweet, floral, and slightly spicy aroma, reminiscent of anise or licorice. It is often described as having a warm, balsamic undertone with a moderate to high intensity and good diffusion properties. The compound is typically used as an impact note in formulations, providing a characteristic sweet and floral scent that can enhance the overall sensory experience.

Taste and odor thresholds for para-anisaldehyde are not widely documented, but its potent aroma suggests that it is effective at low concentrations. It is commonly used to impart a sweet, floral character in both flavor and fragrance applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Para-anisaldehyde occurs naturally in several essential oils, including anise and fennel oils. It can also be found in certain plant species, contributing to their characteristic aromas. The compound is typically formed through the oxidation of anethole, a major component of anise oil, or through synthetic pathways involving the methoxylation of benzaldehyde.

In the context of "natural flavor" or "natural fragrance" designations, para-anisaldehyde can be considered natural if derived from plant sources. However, synthetic production is also common, especially for large-scale industrial applications.

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

4. Use in Flavors

Para-anisaldehyde is widely used in flavor formulations, particularly in the creation of sweet, floral, and spicy profiles. It is commonly employed in confectionery, bakery, and beverage applications, where it serves as a key component in anise, licorice, and vanilla flavors.

Typical use levels in finished food or beverage products range from 1 to 20 ppm, with variations depending on the desired intensity and the specific application. Stability considerations include moderate resistance to heat and pH variations, although it may be susceptible to oxidation over time.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, para-anisaldehyde is valued for its sweet, floral aroma and is used across various fragrance families, including floral, oriental, and gourmand. It acts as a modifier or impact note, enhancing the sweetness and floral character of a fragrance composition.

Typical concentration ranges in fragrance formulations vary, but it is often used at levels of 0.1% to 1% depending on the desired effect. Para-anisaldehyde 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)

• United States: Para-anisaldehyde is generally recognized as safe (GRAS) for use in food by FEMA.
• European Union: Approved for use under Regulation (EC) No 1334/2008 with FL number 02.013.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific regulations varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Explicit approvals and harmonized assumptions are common, although country-specific variability may exist, particularly in Asia and Latin America.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Para-anisaldehyde is considered safe for use in food and fragrance applications when used within recommended limits. Oral exposure through flavor use is supported by FEMA GRAS status, although specific ADI or MSDI values are not clearly reported.

Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization. IFRA guidelines provide recommendations for safe use levels in various product types.

Inhalation exposure is typically limited to occupational settings, where standard safety precautions should be observed. Overall, the risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Para-anisaldehyde is a versatile ingredient valued for its sweet, floral aroma. It synergizes well with other sweet and spicy notes, enhancing the overall complexity of a formulation. Common pitfalls include overuse, which can lead to an overpowering or cloying effect. It is often under-used in applications where a subtle floral sweetness is desired.

Formulators should consider its moderate volatility and potential for oxidation when designing products, ensuring stability and longevity in the final formulation.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on para-anisaldehyde is well-established, with comprehensive information available from authoritative sources. Industry practices are generally well-documented, although some variability in use levels and regulatory interpretations may exist. Known data gaps are minimal, with most information readily accessible through reputable sources.

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 2026-02-13 15:39:55 GMT (p2)