FlavScents AInsights Entry for Estragole (CAS: 140-67-0)

1. Identity & Chemical Information

Estragole, also known as methyl chavicol, is a naturally occurring organic compound with the IUPAC name 1-methoxy-4-(prop-2-en-1-yl)benzene. It is identified by the CAS number 140-67-0 and has a FEMA number of 2432. Other identifiers include FL number 02.062 and CoE number 205. The molecular formula of estragole is C10H12O, and it has a molecular weight of 148.20 g/mol. Estragole is characterized by its methoxy group attached to a phenyl ring, which contributes to its sweet, anise-like aroma. This structural feature is crucial for its odor profile, making it a valuable component in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Estragole is known for its sweet, anise-like odor with a warm, spicy undertone. It is often described as having a licorice-like aroma with moderate intensity and good diffusion. The compound is primarily used as an impact note in flavor systems, providing a characteristic anise flavor. While specific taste and odor thresholds are not widely reported, estragole is recognized for its ability to impart a distinct and recognizable aroma even at low concentrations, making it a popular choice for enhancing the sensory profile of various products.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Estragole is naturally found in several essential oils, including basil, tarragon, and anise. It is biosynthesized in plants through the shikimate pathway, where it is derived from phenylalanine. The compound's presence in these plants contributes to their characteristic aromas and flavors, making it a significant component in the designation of "natural flavor" or "natural fragrance" products. Its natural occurrence in widely used culinary herbs underscores its importance in both flavor and fragrance industries.

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

4. Use in Flavors

Estragole is utilized in a variety of flavor categories, including confectionery, beverages, and baked goods, where it serves as a key component in anise, licorice, and basil flavors. Its functional role in flavor systems is primarily as an impact note, providing a distinct anise-like character. Typical use levels in finished food products range from 1 to 50 ppm, with higher concentrations used in products where a strong anise flavor is desired. Estragole is relatively stable under normal processing conditions but may degrade under high heat or acidic conditions, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, estragole is used in various fragrance families, including fougère, oriental, and floral compositions. It acts as a modifier and impact note, contributing to the overall complexity and depth of the fragrance. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and character. Estragole is considered a top to middle note due to its moderate volatility, providing an initial burst of aroma that blends well with other fragrance components.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, estragole is recognized as Generally Recognized As Safe (GRAS) by FEMA for use in flavors. In the European Union, it is regulated under Regulation (EC) No 1334/2008, with specific restrictions on its use due to potential health concerns. The United Kingdom follows similar regulations post-Brexit. In Asia, regulations vary, with Japan and China allowing its use under certain conditions. In Latin America, countries like Brazil and those in MERCOSUR have their own regulatory frameworks, often aligning with international standards but with specific national considerations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Estragole's safety profile is a subject of ongoing research, particularly concerning its potential carcinogenicity. Oral exposure through flavor use is limited by regulatory bodies, with an Acceptable Daily Intake (ADI) not clearly established. Dermal exposure in fragrances is regulated by IFRA, which provides guidelines to minimize irritation and sensitization risks. Inhalation exposure is considered low risk under typical use conditions, but occupational exposure should be managed with appropriate safety measures. The risk profiles for food and fragrance applications differ, with stricter controls often applied to flavor use due to ingestion.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Estragole is valued for its ability to impart a distinct anise-like aroma, making it a versatile component in both flavor and fragrance formulations. It synergizes well with other sweet and spicy notes, enhancing the overall complexity of the product. Formulators should be cautious of its potential to dominate blends if used excessively, and it is often under-utilized in applications where a subtle anise character is desired. Understanding its stability and regulatory constraints is crucial for successful formulation.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on estragole is well-established, particularly regarding its sensory characteristics and natural occurrence. However, regulatory and toxicological information is subject to ongoing research and updates. Industry practices often rely on historical usage patterns, but formulators should stay informed about emerging data and regulatory changes to ensure compliance and safety.

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 2026-10-26 20:54:17 GMT (p2)