FlavScents AInsights Entry for ar-Anisyl Alcohol (CAS: 1331-81-3)

1. Identity & Chemical Information

• Common Name(s): ar-Anisyl alcohol, p-Methoxybenzyl alcohol
• IUPAC Name: 4-Methoxybenzyl alcohol
• CAS Number: 1331-81-3
• FEMA Number: 2086
• Other Identifiers: FL No. 02.013
• Molecular Formula: C8H10O2
• Molecular Weight: 138.17 g/mol
• Functional Groups and Structure–Odor Relevance: ar-Anisyl alcohol contains a methoxy group attached to a benzyl alcohol structure, contributing to its sweet, floral, and slightly balsamic odor profile. The methoxy group enhances its solubility and volatility, making it a versatile component in both flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

ar-Anisyl alcohol is characterized by its sweet, floral, and slightly balsamic odor, reminiscent of hawthorn and lilac. It is often described as having a moderate intensity with a pleasant, diffusive quality. The compound is primarily used as a modifier or background note in both flavor and fragrance compositions, providing a subtle sweetness and floral nuance. While specific taste and odor thresholds are not well-documented, its sensory impact is generally considered moderate, making it suitable for a variety of applications where a gentle floral note is desired.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

ar-Anisyl alcohol is naturally found in several essential oils, including anise and fennel. It can also be formed through the hydrolysis of anethole, a major component of anise oil, under acidic conditions. Its presence in natural sources allows it to be designated as a "natural flavor" or "natural fragrance" component, depending on the extraction and processing methods used.

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

4. Use in Flavors

ar-Anisyl alcohol is utilized in a variety of flavor categories, including confectionery, bakery, and beverages, where it imparts a sweet, floral note. It serves as a functional modifier in flavor systems, enhancing the overall profile and providing depth. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with higher concentrations potentially leading to an overpowering floral character. 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, ar-Anisyl alcohol is incorporated into floral and oriental fragrance families. It acts as a trace realism enhancer and a modifier, contributing to the middle notes of a composition. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and character. Its volatility is moderate, allowing it to bridge top and middle notes effectively.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 02.013.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific restrictions varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

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

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, ar-Anisyl alcohol is considered safe within the typical use levels in food, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally well-tolerated, though IFRA guidelines should be consulted to avoid potential sensitization. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed during handling to prevent irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

ar-Anisyl alcohol is valued for its ability to impart a sweet, floral character to both flavors and fragrances. It synergizes well with other floral and sweet notes, enhancing complexity and depth. Formulators should be cautious of overuse, which can lead to an overpowering floral scent. It is often under-utilized in formulations seeking a subtle, natural floral enhancement.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ar-Anisyl alcohol is well-established, with consistent sensory and regulatory information available. Industry practices are documented, though specific numeric thresholds for sensory impact are less frequently reported. Known data gaps include detailed toxicological profiles and comprehensive regional regulatory nuances.

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 2026-10-14 16:11:33 GMT (p2)