FlavScents AInsights Entry for para-Anisyl Propionate (CAS: 7549-33-9)

1. Identity & Chemical Information

• Common Name(s): para-Anisyl Propionate
• IUPAC Name: Propanoic acid, 3-methoxyphenyl ester
• CAS Number: 7549-33-9
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C10H12O3
• Molecular Weight: 180.20 g/mol
• Functional Groups and Structure–Odor Relevance: para-Anisyl propionate is an ester, which typically contributes to its fruity and floral odor profile. The methoxy group on the aromatic ring is known to enhance sweet and creamy notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: para-Anisyl propionate is characterized by a sweet, floral, and fruity aroma with nuances of anise and balsamic undertones. It is often described as having a creamy and slightly spicy scent.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported in the literature.
• Typical Sensory Role: This compound is primarily used as an impact note in fragrance compositions and as a modifier in flavor systems to enhance sweetness and floral characteristics.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: para-Anisyl propionate is not commonly found in nature but can be synthesized for use in flavors and fragrances.
• Formation Pathways: It is typically produced through esterification of anisyl alcohol with propionic acid.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a synthesized compound, it may not qualify for natural designations unless derived from natural precursors.

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

4. Use in Flavors

• Flavor Categories and Applications: para-Anisyl propionate is used in fruit, floral, and sweet flavor profiles, particularly in applications like confectionery, beverages, and dairy products.
• Functional Role in Flavor Systems: It acts as a sweetener and floral enhancer, providing depth and complexity to flavor formulations.
• Typical Use Levels: Documented use levels are not available; however, industry-typical use levels are estimated to be in the range of 1-10 ppm in finished products.
• Stability Considerations: para-Anisyl propionate 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 personal care products.
• Functional Role: Serves as a trace realism enhancer and a modifier, adding sweet and creamy notes.
• Typical Concentration Ranges: Typically used at concentrations of 0.1-1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: para-Anisyl propionate is considered 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 by FEMA.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not specifically listed under EU flavoring regulations.
• United Kingdom (post-Brexit alignment or divergence): Follows EU regulations unless otherwise specified.
• Asia (Japan, China, ASEAN): High-level regulatory information not clearly reported.
• Latin America (e.g., Brazil, MERCOSUR): Regulatory status not explicitly documented.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values are available. General safety is assumed based on typical use levels in flavor applications.
• Dermal Exposure: Limited data on irritation or sensitization; formulators should follow IFRA guidelines for safe use in fragrances.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.
• Risk Profiles: Generally considered safe at low concentrations typical of flavor and fragrance use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: para-Anisyl propionate is valued for its ability to impart sweet, floral, and creamy notes, enhancing the sensory appeal of both flavors and fragrances.
• Typical Synergies: Works well with other floral and fruity compounds, as well as vanilla and balsamic notes.
• Common Formulation Pitfalls: Overuse can lead to an overpowering sweetness or floral character; balance with other notes is crucial.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex formulations where its subtlety can be lost; careful calibration is needed to achieve the desired effect.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical identity and sensory characteristics are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and specific applications are often based on industry experience rather than formal documentation.
• Known Data Gaps or Regulatory Ambiguities: Lack of specific regulatory approvals and detailed 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 2026-05-02 09:13:58 GMT (p2)