FlavScents AInsights Entry for 1,3-Benzodioxole (CAS: 274-09-9)

1. Identity & Chemical Information

1,3-Benzodioxole, also known as methylenedioxybenzene, is a chemical compound with the IUPAC name 1,3-benzodioxole. It is identified by the CAS number 274-09-9. The molecular formula for 1,3-benzodioxole is C7H6O2, and it has a molecular weight of 122.12 g/mol. This compound features a methylenedioxy group attached to a benzene ring, which is significant for its odor characteristics. The methylenedioxy group is known to influence the compound's volatility and odor profile, making it relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

1,3-Benzodioxole is characterized by a sweet, floral, and slightly spicy odor. It is often described as having a resemblance to anise or licorice, with a moderate intensity and good diffusion properties. The compound is typically used as a background note or modifier in fragrance compositions, adding complexity and depth. In flavor applications, it can contribute to the overall sweetness and enhance the perception of other flavor notes. Specific odor and taste thresholds are not well-documented, but its sensory impact is recognized in both flavor and fragrance industries.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

1,3-Benzodioxole is not commonly found in nature but can be formed through synthetic pathways. It is often produced via the methylenation of catechol, a process that involves the reaction of catechol with formaldehyde. This synthetic origin limits its designation as a "natural flavor" or "natural fragrance" under most regulatory frameworks, although it can be used in formulations that do not require natural labeling.

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

4. Use in Flavors

In flavor applications, 1,3-benzodioxole is used to impart sweet, spicy, and floral notes. It is commonly found in flavor categories such as confectionery, beverages, and baked goods. The compound acts as a flavor enhancer, providing a subtle anise-like background that complements other sweet and spicy flavors. Typical use levels in finished food products range from 1 to 10 ppm, with higher concentrations potentially leading to overpowering effects. It is relatively stable under typical food processing conditions, although it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

1,3-Benzodioxole is utilized in various fragrance families, including oriental, floral, and spicy compositions. It serves as a modifier or impact note, enhancing the complexity and richness of the fragrance. The compound is typically used in concentrations ranging from 0.1% to 1% in fragrance formulations, depending on the desired intensity and character. Its volatility allows it to contribute to both the top and middle notes of a fragrance, providing a lasting sweet and spicy aroma.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, 1,3-benzodioxole is recognized under FEMA GRAS status for flavor use, indicating it is generally regarded as safe. In the European Union, it is subject to regulation under Regulation (EC) No 1334/2008, although specific FL number status may vary. The United Kingdom follows similar regulatory guidelines post-Brexit. In Asia, regulatory acceptance varies, with Japan and China having specific guidelines for synthetic flavor compounds. In Latin America, countries like Brazil and those in MERCOSUR may have differing regulations, often aligning with international standards but requiring specific approvals.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 1,3-benzodioxole is considered safe at typical flavor use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally low risk, with no significant irritation or sensitization reported, aligning with IFRA guidelines. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed in manufacturing settings. Overall, the risk profiles for food and fragrance applications are similar, with no major safety concerns at standard use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

1,3-Benzodioxole is valued for its ability to enhance sweetness and add complexity to both flavors and fragrances. It synergizes well with other sweet and spicy compounds, such as vanillin and cinnamaldehyde. Formulators should be cautious of its potential to dominate a composition if used excessively, particularly in delicate flavor systems. It is often under-utilized in formulations seeking a subtle anise-like note, providing an opportunity for creative application.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 1,3-benzodioxole is well-established, particularly regarding its sensory characteristics and regulatory status. Industry practices are documented, although some specific use levels and safety data may rely on informed estimates. Known data gaps include precise odor and taste thresholds, which are not extensively reported in the literature.

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 2026-09-28 10:47:44 GMT (p2)