AInsights Entry for para-Anisyl Propanal (CAS: 6/6/62)

1. Identity & Chemical Information

• Common Name(s): para-Anisyl Propanal
• IUPAC Name: 3-(4-methoxyphenyl)propanal
• CAS Number: 6/6/62
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not available; IFRA reference not specified
• Molecular Formula: C10H12O2
• Molecular Weight: 164.20 g/mol
• Functional Groups and Structure–Odor Relevance: para-Anisyl propanal contains an aldehyde group and a methoxyphenyl moiety, contributing to its sweet, floral, and slightly spicy odor profile. The aldehyde group is crucial for its reactivity and sensory impact.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: para-Anisyl propanal is characterized by a sweet, floral, and slightly spicy aroma with nuances of anise and almond. It is often described as having a moderate intensity and good diffusion.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported; however, it is typically used in low concentrations due to its potent aroma.
• Typical Sensory Role: It serves as an impact note in fragrance compositions and can be used to add depth and complexity to flavor systems, often enhancing floral and spicy notes.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: para-Anisyl propanal is not commonly found in nature but can be synthesized for use in flavors and fragrances.
• Formation Pathways: It is typically produced through chemical synthesis, involving the reaction of anisole with propanal under controlled conditions.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its synthetic origin, para-Anisyl propanal is generally not classified as a natural flavor or fragrance component.

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

4. Use in Flavors

• Flavor Categories and Applications: para-Anisyl propanal is used in a variety of flavor applications, including confectionery, bakery, and dairy products, where it imparts a sweet, floral note.
• Functional Role in Flavor Systems: It acts as a modifier and impact note, enhancing the overall flavor profile and adding complexity.
• Typical Use Levels: Documented use levels are not available; however, industry-typical concentrations range from 0.1 to 5 ppm in finished products.
• Stability Considerations: para-Anisyl propanal 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 floral, oriental, and gourmand fragrance families. It is suitable for use in perfumes, lotions, and soaps.
• Functional Role: Serves as a trace realism note and modifier, providing a sweet, floral character.
• Typical Concentration Ranges: Typically used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: para-Anisyl propanal is a middle note, contributing to the heart of the fragrance with moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS; usage should comply with general safety standards.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not specifically listed; usage should align with general flavoring regulations.
• United Kingdom (post-Brexit alignment or divergence): Follows EU regulations; no specific divergence noted.
• Asia (Japan, China, ASEAN): Regulatory status not clearly reported; formulators should verify compliance with local regulations.
• Latin America (e.g., Brazil, MERCOSUR): Data not found; compliance with regional standards is advised.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI reported; usage should be limited to low concentrations to ensure safety.
• Dermal Exposure: Generally considered safe for use in fragrances; no significant irritation or sensitization reported.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be in place.
• Risk Profiles: No significant differences in risk profiles between food and fragrance applications, provided usage levels are within recommended limits.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: para-Anisyl propanal is valued for its sweet, floral aroma, which can enhance a wide range of flavor and fragrance compositions.
• Typical Synergies: Pairs well with other floral and spicy notes, such as jasmine and cinnamon, to create complex, appealing profiles.
• Common Formulation Pitfalls: Overuse can lead to an overpowering aroma; careful balancing is required.
• Situations Where It is Frequently Over- or Under-used: Often under-used in formulations seeking a subtle floral note; over-used when attempting to mask undesirable odors.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical and sensory properties are well-documented.
• Industry-Typical but Undocumented Practices: Usage levels and synergies are often based on industry experience rather than formal studies.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and safety thresholds are not clearly reported, necessitating cautious use.

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 2026-08-10 12:41:47 GMT (p2)